Description
This easy 30-minute dinner features pillowy gnocchi in a velvety pumpkin sauce, topped with crispy sage and nutty brown butter. It’s fall comfort food that feels fancy but comes together quickly with simple ingredients.
Ingredients
Scale
- 1 package (16-18 oz) potato gnocchi
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese (freshly grated)
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- Pinch of flaky sea salt (for finishing)
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt. Drop in the gnocchi and cook until they float, about 2-3 minutes. Use a slotted spoon to transfer them to a plate or bowl. Reserve about 1 cup of pasta water before draining.
- While the gnocchi boil, place a large skillet over medium heat. Add the butter and let it melt completely. Swirl the pan occasionally until the butter foams, then the foam subsides and brown specks form at the bottom (about 3-4 minutes). Watch carefully to avoid burning.
- Once the butter is browned, add the sage leaves. They will sizzle immediately. Cook for 30-45 seconds, flipping once, until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of flaky sea salt. Set aside.
- Reduce the heat to medium-low. Add the minced garlic to the brown butter and cook for about 30 seconds until fragrant. Pour in the pumpkin puree and heavy cream, stirring constantly until smooth. Add the nutmeg, salt, and pepper. Let the sauce simmer gently for 2-3 minutes, stirring occasionally. If too thick, add a splash of reserved pasta water.
- Add the cooked gnocchi to the skillet with the sauce. Toss gently to coat. Sprinkle in the grated Parmesan cheese and stir until melted and incorporated. If the sauce seems too thick, add more reserved pasta water a tablespoon at a time until it reaches the desired consistency. Taste and adjust salt and pepper as needed.
- Divide the gnocchi among serving bowls. Crumble the crispy sage leaves over the top. Drizzle any remaining brown butter from the sage plate over each bowl. Finish with a final grating of Parmesan and a pinch of flaky salt. Serve immediately.
Notes
Reserve more pasta water than you think you need—it’s the secret to silky sauce. Brown butter can go from perfect to burnt in seconds, so stay by the stove. Use freshly grated Parmesan for smooth melting. For a dairy-free version, swap heavy cream with full-fat coconut cream and use dairy-free butter. For gluten-free, use gluten-free gnocchi made from rice or cassava flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6
- Sodium: 720
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 48
- Fiber: 4
- Protein: 12
Keywords: pumpkin gnocchi, brown butter sage, easy fall dinner, 30-minute meal, creamy pumpkin sauce, vegetarian gnocchi