If you’re craving a dish that beautifully melds cozy autumn flavors with pillowy textures, the Pumpkin Sage Gnocchi with Brown Butter Sauce and Crispy Sage Recipe is an absolute must-try. This recipe combines tender gnocchi made from fresh pumpkin puree with a rich, nutty brown butter sauce, enhanced by the aromatic crunch of crispy sage leaves. Each bite is a celebration of fall, perfect for sharing at a dinner gathering or elevating a quiet weeknight meal with something truly special and comforting.

Pumpkin Sage Gnocchi with Brown Butter Sauce and Crispy Sage Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish lies in its simplicity, using straightforward ingredients that each bring a vital element to the table. From the earthy sweetness of pumpkin to the fragrant punch of fresh sage, every component plays a role in layering flavors and textures.

Fresh pumpkin puree (2 cups): Provides natural sweetness and moisture, forming the soft foundation for the gnocchi dough.
All-purpose flour (2 1/2 cups plus extra): Gives structure to the gnocchi, making them tender yet resilient enough to hold shape.
Grated Parmesan cheese (1/2 cup): Adds a subtle umami richness that deepens the flavor complexity of the dough.
Fresh sage leaves (1 bunch): Crucial for that vibrant, herbaceous note, both in the buttery sauce and as a crispy garnish.
Ground nutmeg (1/4 teaspoon): Introduces warm spice that complements the pumpkin perfectly without overpowering.
Salt (1 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings that balance and enhance every other ingredient.
Eggs (2 large): Help bind the dough together, creating a soft, cohesive texture.
Unsalted butter (1/2 cup): Forms the luscious brown butter sauce, infusing gnocchi with a toasty, nutty decadence.
Pine nuts (1/4 cup, optional): Offer a delightful crunch and mild sweetness when toasted as garnish.

How to Make Pumpkin Sage Gnocchi with Brown Butter Sauce and Crispy Sage Recipe

Step 1: Prepare the Pumpkin Puree

If you’re starting with fresh pumpkin, roasting it is an effortless way to build flavor. Cut the pumpkin into cubes and roast at 400°F until tender, about 30 to 40 minutes. Once cooled, puree it until smooth. Using canned pumpkin works perfectly well, too—just make sure it’s pure pumpkin, not pie filling.

Step 2: Combine Dry Ingredients and Pumpkin

In a large bowl, mix together your pumpkin puree, flour, Parmesan, nutmeg, salt, and pepper. This combination sets the foundation for taste and texture, marrying the creamy pumpkin with the savory cheese and spices.

Step 3: Incorporate the Eggs

Create a well in your dry mixture and crack in the eggs. Gently mix to form a soft but slightly sticky dough. It might feel delicate, but that’s exactly what you want for light, tender gnocchi.

Step 4: Shape the Gnocchi

Dust your surface with flour and divide the dough into manageable portions. Roll each into a rope about 1/2 inch thick, then cut into 1-inch pieces. Use the tines of a fork to give each piece that classic ridged gnocchi shape, which helps the sauce cling lovingly to every bite.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi by batches and cook until they float to the surface—usually 2 to 3 minutes. This floating is your cue they’re perfectly tender. Remove with a slotted spoon and set aside to prepare the sauce.

Step 6: Make the Brown Butter Sage Sauce

In a skillet, melt butter over medium heat, allowing it to brown gently until it turns golden and emits a nutty aroma. Add the fresh sage leaves and let them crisp in the simmering butter for roughly 30 seconds. Scoop out a few crispy leaves for garnish, leaving the rest to infuse the sauce.

Step 7: Combine and Finish

Add the cooked gnocchi to the skillet and toss gently in the brown butter sage sauce. This step ensures every gnocchi piece gets coated with the flavorful butter and crispy sage. Cook for an additional minute to let the edges crisp slightly for a lovely textural contrast.

How to Serve Pumpkin Sage Gnocchi with Brown Butter Sauce and Crispy Sage Recipe

Garnishes

Finishing touches make all the difference. Use reserved crispy sage leaves for vibrant color and texture. Toasted pine nuts also add a gorgeous crunch and subtle sweetness that balances the rich butter perfectly.

Side Dishes

This dish shines as a centerpiece, so pair it with something fresh and light, like a crisp green salad dressed with lemon vinaigrette or steamed seasonal vegetables. A simple roasted beet and arugula salad works beautifully to complement the richness of the gnocchi.

Creative Ways to Present

Serve the gnocchi in rustic bowls and drizzle the brown butter sauce generously, letting the crispy sage leaves float on top. For a bit of flair, sprinkle additional grated Parmesan and a few cracked black peppercorns. A dusting of fresh nutmeg over the top can also add an unexpected burst of warmth.

Make Ahead and Storage

Storing Leftovers

Leftover gnocchi can be stored in an airtight container in the refrigerator for up to two days. Keep the sauce separate if possible to preserve the crispness of the sage and prevent sogginess.

Freezing

For longer storage, freeze raw gnocchi by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Cook from frozen by boiling just a minute longer than fresh ones. The sauce can also be frozen, though fresh butter sauce tastes best.

Reheating

Reheat cooked gnocchi gently in a skillet with a bit of butter or olive oil to restore crisp edges and warmth. Avoid microwaving, as it can make them gummy. If reheating sauce, do so slowly on the stovetop to keep the butter from separating.

FAQs

Can I use canned pumpkin instead of fresh for this recipe?

Absolutely, canned pumpkin puree is a convenient alternative that works wonderfully. Just ensure it’s 100% pumpkin and not spiced pie filling to maintain the intended savory flavor.

How do I know when the brown butter is ready?

The butter will foam, then turn a golden brown color and have a nutty aroma. Watch carefully, as it can burn quickly. Once you see brown specks at the bottom of the pan and smell the toasted scent, it’s time to add the sage.

Is it necessary to shape gnocchi with a fork?

While rolling gnocchi down a fork’s tines creates classic ridges that hold sauce beautifully, you can skip this step if you’re short on time. The taste remains fantastic, though the texture might be slightly different.

Can I make this gnocchi gluten-free?

Traditional all-purpose flour is used here for texture, but you can experiment with a gluten-free flour blend designed for pasta. Be aware the dough might need more adjustments to get the right consistency.

What’s the best way to crisp up the sage leaves?

Adding whole sage leaves directly to the hot brown butter allows them to crisp quickly and infuse the sauce with their flavor. Remove a few crispy leaves for garnish to add an eye-catching, flavorful finish.

Final Thoughts

This Pumpkin Sage Gnocchi with Brown Butter Sauce and Crispy Sage Recipe is truly a love letter to fall in a bowl. Tender, flavorful, and easy enough to make for any occasion, it brings both comfort and a touch of elegance to your dinner table. I can’t wait for you to try it and savor those buttery, herbaceous bites that feel like a warm hug. Happy cooking and even happier eating!