Description

A comforting, self-care recipe for soft pumpkin gnocchi tossed in nutty brown butter with crispy sage leaves. This dish is designed to be grounding and nourishing, perfect for when you need to slow down.

Ingredients

Scale

1 cup (240g) 100% pure pumpkin puree
1 ½ cups (180g) all-purpose flour
1 large egg
4 tbsp (57g) salted butter
10–12 fresh sage leaves
Kosher salt and freshly cracked black pepper, to taste
2 tbsp (15g) freshly grated Parmesan cheese (optional)

Instructions

In a large mixing bowl, whisk together the pumpkin puree, egg, and a pinch of salt until smooth.
Gradually add the flour, starting with 1 cup, and mix until a soft, slightly sticky dough forms. Knead gently for 1-2 minutes until smooth. Do not over-knead.
Divide the dough into 4 pieces. Roll each piece into a ¾-inch thick rope and cut into 1-inch pieces. Optionally press with a fork for ridges. Place on a floured sheet pan.
Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches and cook until they float, then cook for an additional 30-60 seconds. Remove with a slotted spoon.
In a large skillet, melt butter over medium heat until it foams and turns golden amber with a nutty aroma (about 3-4 minutes).
Add sage leaves and fry for 30 seconds until crisp. Remove from heat.
Immediately toss the boiled gnocchi into the skillet to coat in the brown butter and sage. Serve immediately.

Notes

The dough should be soft and slightly sticky; adding too much flour will make the gnocchi chewy. Ensure the butter does not burn, as it will taste bitter. Gnocchi is best served fresh but can be frozen raw on a baking sheet before transferring to a bag.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: Approx. 1 cup of gno
Calories: 350
Sugar: 6
Sodium: 200
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 3
Protein: 8

Keywords: pumpkin gnocchi, brown butter sage, self-care recipe, comfort food, fall dinner, vegetarian pasta, cozy dinner