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This comforting Pumpkin Sage Gnocchi in Brown Butter Sauce is all about cozy autumn flavors. Soft pumpkin gnocchi soaks up a rich and nutty brown butter while crispy sage leaves add an earthy aroma. It is the kind of dish that makes the whole kitchen smell like fall.
I first made this dish during a rainy October weekend and it quickly became a family favorite for lazy nights when we crave something indulgent yet simple.
Ingredients
- Pumpkin gnocchi: brings a soft texture and subtle sweetness that pairs beautifully with the sauce
- Unsalted butter: ensures you can control the seasoning and gives a nutty richness when browned
- Fresh sage leaves: add a herbal depth and crisp beautifully when fried
- Parmesan cheese: offers a salty and creamy finish that ties everything together
- Salt and pepper: enhance the overall flavor without overpowering the delicate pumpkin notes
Step by Step Instructions
- Cook the Gnocchi:
- Place the gnocchi into a pot of salted boiling water and cook according to the package directions until they float to the surface. Drain gently to avoid breaking them and set aside.
- Prepare the Brown Butter and Sage:
- In a large skillet melt the unsalted butter over medium heat. Allow it to bubble gently until it turns golden brown with a nutty aroma. Add the sage leaves and fry until crisp while letting the butter absorb their earthy flavor.
- Combine and Finish:
- Toss the cooked gnocchi into the skillet with the brown butter and sage making sure each piece is coated. Season with salt and pepper to taste.
- Serve and Garnish:
- Transfer to warm plates and sprinkle generously with freshly grated Parmesan cheese before serving immediately.
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My favorite part of making this is the moment the butter turns brown and releases that nutty scent. It reminds me of my grandmother who always used brown butter in her special Sunday sauces.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of water to keep the gnocchi soft.
Ingredient Substitutions
If pumpkin gnocchi is unavailable you can use plain potato gnocchi and add a pinch of pumpkin puree to the sauce for flavor. Pecorino Romano can replace Parmesan for a sharper finish.
Serving Suggestions
Serve with a simple green salad and crusty bread to soak up the sauce. A glass of chilled white wine like Pinot Grigio pairs beautifully.
Cultural Note
Gnocchi is a traditional Italian dumpling often made from potatoes but regional variations use pumpkin squash or ricotta. This recipe blends Northern Italian techniques with autumn flavors.
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Frequently Asked Questions About Recipes
- → Can I use homemade gnocchi?
Yes, homemade pumpkin gnocchi will work wonderfully and add even more freshness to the dish.
- → How do I prevent the butter from burning?
Cook over medium heat and watch closely, swirling the pan until the butter turns golden and smells nutty.
- → Can I make this ahead of time?
You can cook the gnocchi ahead and store in the fridge, then reheat in the brown butter just before serving.
- → What cheese works best?
Freshly grated Parmesan is ideal, but Pecorino Romano can be used for a sharper flavor.
- → Is there a dairy-free option?
Yes, you can use vegan butter and omit the cheese or replace it with a dairy-free alternative.