Pumpkin Gnocchi with Brown Butter and Sage
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.
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.