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Cozy Brown Butter Sage Pumpkin Gnocchi | Easy 30-Min Recipe

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This cozy brown butter sage pumpkin gnocchi is a quick 30-minute weeknight meal that feels like a warm hug in a bowl. Nutty brown butter, crispy sage, and tender gnocchi come together in a simple, pantry-friendly recipe perfect for fall.

Ingredients

Scale
  • 1 pound (450g) potato gnocchi (shelf-stable or refrigerated)
  • Water and salt for boiling (1 tablespoon salt per 4 quarts water)
  • 4 tablespoons (56g) unsalted butter (European-style recommended)
  • 10–12 fresh sage leaves
  • 1/3 cup (80ml) pumpkin puree (100% pure, not pie filling)
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • 1/4 teaspoon salt (fine sea or kosher)
  • 1/8 teaspoon black pepper (freshly cracked)
  • Pinch of cayenne pepper (optional)
  • 1/4 cup (25g) grated Parmesan cheese (plus more for serving)
  • Optional: Toasted pumpkin seeds (pepitas) or chopped walnuts for crunch

Instructions

  1. Bring a large pot of generously salted water to a boil (1 tablespoon salt per 4 quarts water).
  2. While water heats, place a large skillet over medium heat and add 4 tablespoons butter. Let melt, swirling occasionally, until butter foams, then subsides, and milk solids turn golden to amber (3-4 minutes).
  3. Add sage leaves to brown butter; they will sizzle and curl. Cook about 30 seconds, then remove to a paper towel to crisp. Set aside for garnish.
  4. Reduce heat to low. Stir in pumpkin puree, nutmeg, salt, pepper, and cayenne (if using). Cook 1 minute, stirring constantly, until smooth and fragrant. Turn off heat and set aside.
  5. Add gnocchi to boiling water and stir gently. Cook 2-3 minutes (or until they float). Do not overcook.
  6. Using a slotted spoon or spider strainer, transfer floating gnocchi directly to the skillet with sauce. Reserve about 1/2 cup pasta water.
  7. Return skillet to low heat. Add 2 tablespoons reserved pasta water and toss gently. Add more water as needed until sauce is silky and coats gnocchi.
  8. Sprinkle grated Parmesan over gnocchi and toss again. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately in warm bowls. Top with crispy sage leaves, extra Parmesan, and optional pumpkin seeds or walnuts.

Notes

Brown butter can burn quickly; stay at the stove and watch for a deep golden color and nutty aroma. Do not rinse gnocchi after boiling—the starchy coating helps sauce stick. Use cold butter for a slower, more controlled brown. Reserve pasta water to adjust sauce consistency. For best results, serve immediately.

Nutrition

Keywords: brown butter sage pumpkin gnocchi, easy gnocchi recipe, 30 minute dinner, fall pasta, vegetarian gnocchi, pumpkin sage pasta

Find it online: https://zoeplate.com/cozy-brown-butter-sage-pumpkin-gnocchi-easy-30-min-recipe/