Pumpkin Gnocchi Recipe with Brown Butter Sage Sauce
If you’re looking for the perfect recipe to capture the essence of the fall season, try delicious homemade pumpkin gnocchi!
Making gnocchi from scratch might sound like a project reserved for Italian grandmothers, but it's surprisingly simple and incredibly rewarding.
And the aroma of the brown butter sage sauce is divine. I think it’s the best sauce for this pumpkin gnocchi recipe.
Pumpkin Gnocchi Ingredients and Substitutions
Pumpkin Puree
Using canned pumpkin puree instead of preparing it from scratch is a huge time saver for making homemade gnocchi! If you choose to mash your own puree from fresh pumpkin, make sure you measure it after it is cooked and pureed.
Butter
I am a salt addict, so salted butter is my preference. If you have unsalted in the house, that’s fine. I’d just add a little extra salt to the recipe.
Use a high-quality butter that tastes great to you. That’s essential for the sage butter sauce!
Ricotta
I use whole-milk ricotta and go for all-out decadence with this recipe, but if you want to use part-skim ricotta, go for it.
Parmesan Cheese
Freshly shredded Parmigiano Reggiano is the king of Italian cheeses and always my parm of choice. You can also substitute with pecorino Romano cheese.
Nutmeg
Besides the obvious reason that nutmeg is a perfect fall seasoning, I add a little nutmeg because it reminds me of one of my favorite Tuscan dishes, Tordelli Lucchese.
Sage
Fresh sage is the classic herb for brown butter sauce. Crispy sage has an earthy, nutty flavor that cannot be achieved with other herbs. However, brown butter on its own is still an amazing flavor.
Pumpkin Gnocchi Recipe
Serves 4–8
Gnocchi Ingredients
2 large eggs
2 tablespoons melted salted butter
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
½ cup pumpkin puree
⅔ cup ricotta
½ cup parmesan
2 cups all-purpose flour
Brown Butter Sauce Ingredients
½ cup butter
2 tablespoons extra-virgin olive oil
2 bunches fresh sage
Instructions
1. In a large mixing bowl, whisk together the eggs, melted butter, kosher salt, black pepper, and nutmeg until well combined.
2. Stir in the pumpkin puree, ricotta cheese, and parmesan until the mixture is smoothish. Don’t worry if you have some small lumps.
3. Gradually add the all-purpose flour to the large bowl, about ½ cup at a time, mixing gently after each addition with a silicon spatula or wooden spoon. Continue until a soft, slightly sticky dough forms.
4. Lightly flour a clean work surface and form the soft dough into a round ball. Divide the pumpkin gnocchi dough into 8 equal portions. Return the portions to the bowl and cover with a dishtowel.
5. Bring a large pot of salted water to a boil and prepare a lightly floured baking-sheet pan. Use just enough flour to coat the pan.
6. One at a time, roll each portion of dough into a long rope about ½-inch thick on your floured surface. Cut the rope into ¾-inch pieces to form the gnocchi, then place them on the prepared sheet pan in a single layer. You may need to add a little flour to your work surface between portions. Just be aware that for tender gnocchi, the less flour the better; too much flour will make the gnocchi hard.
7. To obtain the ridges of classic gnocchi, roll each piece over the back of a fork or gnocchi board. The ridges will help hold the butter sauce.
8. When all of the gnocchi are formed, add them to the boiling water in batches of about 25. Cook until all of the gnocchi float to the top of the pot, about 2–3 minutes.
9. Use a slotted spoon or spider to transfer the cooked gnocchi to a dish or clean sheet pan.
10. In a large skillet or deep frying pan, over medium heat, heat the butter and olive oil. Allow the butter to melt completely, swirling the pan occasionally.
11. Continue cooking the butter as it begins to foam and sizzle. After about 3 minutes, you will notice the milk solids at the bottom of the pan turning a toasted brown color, and the butter will develop a nutty, rich aroma. Watch the butter closely, as it can go from golden brown to burnt very quickly.
12. Once the butter is golden brown and fragrant, add the fresh sage leaves to the skillet. They will crackle and pop. Cook for about 1–2 minutes, stirring gently, until the leaves become crisp and aromatic.
13. Add all of the gnocchi to the pan and cook together for about 2 minutes, stirring continuously.
14. Transfer to a serving dish and enjoy!
Serving Pumpkin Gnocchi
Although pasta dishes in Italy are considered a “primi” and are served before the main course, here in America, anything goes.
Personally, I’ve made traditional gnocchi for an appetizer, main dish, and side dish.
So, serve pumpkin gnocchi however you wish. If that means a big bowl all on its own—there’s nothing wrong with that!
As an Entree
Any green salad will pair well with this perfect fall dish. The last time I made it, I served a little pumpkin soup before the pasta, and it had such a different flavor from the gnocchi that there wasn’t any sense of pumpkin overload at all.
As a Side Dish
In addition to being a wonderful accompaniment to many traditional Italian dishes, gnocchi make a nice side to dishes within Mediterranean, Greek, and French cuisines.
Maybe it’s the color, but I also think pumpkin gnocchi are a natural next to BBQ. Here are my suggestions for some great pairing partners for our gnocchi:
Mediterranean Lamb Chops
Urfa Kebabs
Greek Meat Pie
Greek Meatloaf
BBQ Meatballs
BBQ St. Louis Ribs
Fish Francaise
Gnocchi Variations
Sweet potato gnocchi are also incredibly tasty! Try this recipe with leftover mashed sweet potato instead of pumpkin puree.
Sauce Variations
The brown butter sage sauce is such a delicious easy recipe. However, just as with traditional potato gnocchi, you can try anything from a plain tomato sauce to a creamy gorgonzola with our pumpkin gnocchi.
Make Ahead
You can cook the gnocchi ahead of time and store them in an airtight container with their layers separated by parchment paper or wax paper. Then make the sauce just before serving and heat the gnocchi in with the sauce.
