PUMPKIN GNOCCHI: FALL PERFECTION

I can almost smell the woodsmoke and feel the crisp autumn air just thinking about it. Every year, my family makes a big batch of pumpkin gnocchi, a tradition started when I was a kid, helping my grandmother in her cozy kitchen. The magic of transforming simple ingredients into pillowy, flavorful bites, especially when topped with the nutty richness of brown butter and fragrant sage, is something truly special. Today, I’m sharing all my secrets for the most amazing Pumpkin Gnocchi From Scratch W/ Brown Butter & Sage you’ll ever make!

Making Pumpkin Gnocchi From Scratch: A Culinary Adventure

Okay, let’s be honest, making gnocchi from scratch can seem intimidating, right? But trust me, with a little guidance and a few simple techniques, you can absolutely conquer this and impress everyone (including yourself!). We’re going to break down each step, making it approachable and, dare I say, fun! Get ready for a truly rewarding culinary experience.

What Makes This Pumpkin Gnocchi So Special?

This isn’t just *any* gnocchi recipe. This is *pumpkin* gnocchi. And that subtle sweetness and earthy flavor that pumpkin brings is just… *chef’s kiss*. When paired with the nutty, almost caramel-like notes of brown butter and the aromatic sage, it’s a symphony of fall flavors that will dance on your taste buds.

Plus, the texture! We’re aiming for light, airy, and pillowy gnocchi, not dense, chewy dumplings. And that’s where my tips and tricks come in.

Ingredients You’ll Need

Before we dive into the process, let’s gather our ingredients. Here’s what you’ll need for the gnocchi:

• Pumpkin Puree: 1 cup (make sure it’s 100% pumpkin, not pumpkin pie filling!)
• Russet Potatoes: About 1 pound (2-3 medium potatoes)
• All-Purpose Flour: Approximately 1 1/2 cups, plus more for dusting
• Egg: 1 large egg
• Salt: 1 teaspoon
• Nutmeg: 1/4 teaspoon (freshly grated is best!)

And for the brown butter sage sauce:

• Butter: 1/2 cup (1 stick), unsalted
• Fresh Sage Leaves: About 15-20 leaves
• Parmesan Cheese: Grated, for serving (optional, but highly recommended!)
• Salt & Pepper: To taste

Step-by-Step Instructions: From Potato to Plate

Alright, apron on, let’s get started! We’re going to take this one step at a time.

1. Cook the Potatoes: The key here is to cook the potatoes *without* adding extra water. I prefer to bake them. Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork and bake for about 45-60 minutes, or until they are easily pierced with a knife. Alternatively, you can boil them (skin on) until tender, but be sure to dry them thoroughly afterward.
2. Rice the Potatoes: Once the potatoes are cool enough to handle (but still warm!), peel them and immediately rice them using a potato ricer or a food mill. This is crucial for creating light and airy gnocchi. Don’t skip this step! A ricer creates a much finer texture than mashing.
3. Combine the Ingredients: On a clean work surface, spread the riced potatoes into a mound. Make a well in the center and add the pumpkin puree, egg, salt, and nutmeg.
4. Knead the Dough: Gradually add the flour, starting with 1 cup, and gently knead the dough until it just comes together. Be careful not to overwork it! The dough should be soft and slightly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time. Remember, less flour is better than more! You can always add more if the dough is unmanageable, but you can’t take it away.
5. Shape the Gnocchi: Divide the dough into several portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut the ropes into 3/4-inch pieces.
6. Optional: For those classic gnocchi ridges, roll each piece over the back of a fork or a gnocchi board. This helps the sauce cling to the gnocchi. Don’t worry if you don’t have a gnocchi board – they’ll taste just as delicious without the ridges!
7. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. When they float to the surface, they are cooked. This usually takes only 2-3 minutes.
8. Brown the Butter: While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. This takes about 5-7 minutes. Watch it carefully – it can burn quickly!
9. Add the Sage: Once the butter is browned, add the sage leaves and cook for about 30 seconds, until they are crispy and fragrant.
10. Combine and Serve: Using a slotted spoon, transfer the cooked gnocchi directly to the skillet with the brown butter sage sauce. Toss gently to coat. Serve immediately, garnished with grated Parmesan cheese, if desired.

Success Tips: Golden Rules for Perfect Pumpkin Gnocchi

To ensure your Pumpkin Gnocchi From Scratch W/ Brown Butter & Sage is a resounding success, keep these golden rules in mind:

• Use a Potato Ricer: I can’t stress this enough! A potato ricer is your best friend when making gnocchi. It creates a light and airy texture that you just can’t achieve with mashing.
• Don’t Overwork the Dough: Overworked dough will result in tough, chewy gnocchi. Knead the dough just until it comes together, and no more!
• Cook the Gnocchi in Batches: Overcrowding the pot will lower the water temperature and cause the gnocchi to stick together. Cook them in small batches to ensure they cook evenly.
• Brown the Butter Carefully: Keep a close eye on the butter as it browns. It can go from golden brown to burnt very quickly. Swirling the pan and watching for the nutty aroma are key.
• Taste and Adjust Seasoning: Before serving, taste the brown butter sauce and adjust the seasoning with salt and pepper as needed.

Adding Your Own Flair: Variations and Customizations

One of the beautiful things about cooking is that you can always add your own personal touch. Feel free to experiment and customize this recipe to your liking! Here are a few ideas to get you started:

• Add a pinch of cayenne pepper to the dough for a little kick.
• Use different herbs in the brown butter sauce, such as thyme or rosemary.
• Add some toasted walnuts or pecans to the sauce for extra crunch.
• Roast the pumpkin instead of using canned puree for a deeper, more intense flavor.
• Serve with a different sauce, such as a creamy Gorgonzola sauce or a simple tomato sauce.

Pairing Suggestions: What to Serve with Your Pumpkin Gnocchi

This Pumpkin Gnocchi From Scratch W/ Brown Butter & Sage is delicious on its own, but it also pairs well with a variety of dishes. Consider serving it as a side dish with roasted chicken or pork, or as a main course with a simple salad. A crisp white wine, like a Pinot Grigio or Sauvignon Blanc, would be a lovely complement.

For a truly decadent dessert, follow your gnocchi with some PUMPKIN CREAM CHEESE BARS. The creamy sweetness of the bars will perfectly balance the savory flavors of the gnocchi.

Make-Ahead and Storage Instructions

Good news! You can absolutely make the gnocchi dough ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. You can also freeze the uncooked gnocchi. Spread them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container and store for up to 2 months. Cook directly from frozen, adding a minute or two to the cooking time.

Leftover cooked gnocchi can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or olive oil.

Speaking of pumpkin, I can never get enough of that flavor in the Fall, sometimes I start the day with a steaming PUMPKIN SPICE LATTE. You can also get your pumpkin fix by baking a loaf of PUMPKIN CHOCOLATE BREAD or whipping up a batch of PUMPKIN CREAM CHEESE MUFFINS . And on a crisp morning, I enjoy a PUMPKIN COLD FOAM on top of my iced coffee. And a PUMPKIN CARAMEL MUFFIN .is the perfect grab and go treat!

Recipe: Pumpkin Gnocchi With Brown Butter & Sage

Here’s a handy recipe card you can print out and keep in your kitchen:

Yields: 4 servings Prep time: 30 minutes Cook time: 20 minutes

Ingredients:

For the Gnocchi:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 pound russet potatoes (2-3 medium)
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon nutmeg, freshly grated

For the Brown Butter Sage Sauce:

• 1/2 cup (1 stick) unsalted butter
• 15-20 fresh sage leaves
• Grated Parmesan cheese, for serving (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45-60 minutes, or until tender.
2. Peel and rice the warm potatoes using a potato ricer or food mill.
3. On a clean surface, mound the riced potatoes. Make a well and add pumpkin puree, egg, salt, and nutmeg.
4. Gradually add flour, kneading until the dough just comes together. Do not overwork!
5. Divide dough and roll into 1/2-inch thick ropes. Cut into 3/4-inch pieces. Optionally, roll over a fork or gnocchi board to create ridges.
6. Boil salted water. Cook gnocchi in batches until they float to the surface (2-3 minutes).
7. While gnocchi cook, melt butter in a skillet over medium heat. Cook until golden brown and nutty, 5-7 minutes.
8. Add sage leaves and cook for 30 seconds, until crispy.
9. Transfer cooked gnocchi to the skillet and toss to coat. Serve immediately with Parmesan cheese.

Notes:

• Use a potato ricer for the best texture.
• Do not overwork the dough.
• Brown butter carefully to avoid burning.

Conclusion: Your Fall Feast Awaits!

And there you have it! Your very own homemade Pumpkin Gnocchi From Scratch W/ Brown Butter & Sage. I know it seems like a lot of steps, but trust me, the end result is absolutely worth it. The pillowy texture, the sweet and savory flavors, and the comforting aroma will transport you to a cozy autumn evening. So go ahead, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise, you’ll be so proud of what you’ve accomplished. Happy cooking!

Pumpkin Gnocchi with Brown Butter and Sage

Amelia Chen-Morrison

Experience fall perfection with homemade pumpkin gnocchi. This recipe combines the sweetness of pumpkin with the nutty richness of brown butter and fragrant sage, creating a delightful and comforting dish that’s surprisingly achievable at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Equipment

• Oven
• Fork
• Baking Sheet
• Potato ricer or food mill
• Large mixing bowl
• Clean work surface
• Knife
• Cutting board
• Large pot
• Slotted spoon
• Large skillet
• Gnocchi board (optional)
• Measuring cups and spoons

Ingredients

  

• 1 cup pumpkin puree not pumpkin pie filling
• 1 pound russet potatoes 2-3 medium
• 1 ½ cups all-purpose flour, plus more for dusting
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon nutmeg, freshly grated
• 15-20 fresh sage leaves
• Grated Parmesan cheese, for serving optional
• Salt and pepper to taste
• Wate r
• Pinch of cayenne pepper optional
• Thyme or rosemary optional
• Toasted walnuts or pecans optional

Instructions

 

• Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 45-60 minutes, or until tender.
• Peel and rice the warm potatoes using a potato ricer or food mill.
• On a clean work surface, mound the riced potatoes. Make a well and add pumpkin puree, egg, salt, and nutmeg.
• Gradually add flour, kneading until the dough just comes together. Do not overwork!
• Divide dough and roll into 1/2-inch thick ropes. Cut into 3/4-inch pieces. Optionally, roll over a fork or gnocchi board to create ridges.
• Bring a large pot of salted water to a boil.
• Cook gnocchi in batches until they float to the surface (2-3 minutes).
• While gnocchi cook, melt butter in a skillet over medium heat.
• Cook butter until golden brown and nutty, 5-7 minutes.
• Add sage leaves and cook for 30 seconds, until crispy.
• Transfer cooked gnocchi to the skillet and toss to coat.
• Season with salt and pepper to taste.
• Serve immediately with Parmesan cheese, if desired.

Notes

For the lightest gnocchi, use a potato ricer instead of mashing. Do not overwork the dough, or the gnocchi will be tough. Brown the butter carefully, as it can burn quickly. Gnocchi dough can be made ahead of time and stored in the refrigerator for up to 24 hours, or frozen for up to 2 months. For a spicy kick, add a pinch of cayenne pepper to the dough. Feel free to experiment with different herbs in the brown butter sauce, such as thyme or rosemary. Toasted walnuts or pecans can be added to the sauce for extra crunch.