Pumpkin Gnocchi Recipe with Brown Butter and Sage

Pumpkin gnocchi is the perfect recipe for fall: tender, pillowy dumplings with a delicate sweetness and a beautiful golden color. This homemade version is simple enough for a weeknight dinner and special

enough for entertaining.

Ingredients

• 1 cup pumpkin purée

• 1 1/2 to 2 cups all-purpose flour, plus more for dusting

• 1 large egg yolk

• 1/2 cup finely grated Parmesan cheese

• 1/2 teaspoon fine sea salt

• Freshly ground black pepper and a pinch of nutmeg

• 4 tablespoons unsalted butter

• Fresh sage leaves, to serve

  
  

How to Make Pumpkin Gnocchi

1. Mix the dough: In a large bowl, combine the pumpkin purée, egg yolk, Parmesan, salt, pepper, and nutmeg.

2. Add flour gradually, stirring until a soft dough forms. Use only as much flour as needed; overworking the dough can make the gnocchi heavy.

3. Shape the gnocchi: Turn the dough onto a lightly floured surface. Divide it into four pieces and roll each into a rope about 1 inch thick. Cut into bite-size pieces and, if desired, roll each piece over a fork to create ridges.

4. Cook: Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches. When they float to the surface, wait 30 seconds, then transfer them with a slotted spoon.

5. Finish in brown butter: Melt the butter in a skillet over medium heat. Add sage and cook until the butter smells nutty and turns golden. Add the gnocchi and toss gently to coat.

Tips for Perfect Gnocchi

For light gnocchi, keep the pumpkin mixture as dry as possible and add the flour gradually. If your pumpkin purée is watery, let it drain briefly in a fine-mesh sieve before mixing. Serve immediately with brown butter and sage, or finish with extra Parmesan and toasted hazelnuts.

Serving Suggestion

Pair pumpkin gnocchi with a crisp green salad and a glass of Italian white wine for a comforting meal inspired by the flavors of autumn.