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Creamy Pumpkin Gnocchi with Sage Brown Butter Sauce

This recipe combines the comforting flavors of pumpkin and creamy gnocchi for a delicious fall meal. Easy to make and perfect for a weeknight dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi Ingredients
  • 1 lb Yukon Gold Potatoes peeled and quartered
  • 1 15 ounce can Pumpkin Puree
  • 1 Large Eggs lightly beaten
  • 1 1/2 cups All-purpose Flour plus more for dusting
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Parmesan Cheese grated, optional
Sauce Ingredients
  • 4 tablespoons Butter
  • 2 cloves Garlic minced
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese grated
  • several Fresh Sage Leaves for garnish, optional

Equipment

  • Large pot
  • Potato masher or ricer
  • Large bowl
  • Large skillet
  • Baking sheet

Method
 

Instructions
  1. Boil potatoes until tender (20-25 minutes). Drain and let steam.
  2. Mash potatoes until completely smooth. Incorporate pumpkin puree, egg, flour, salt, nutmeg, and Parmesan cheese (if using).
  3. Knead dough on a lightly floured surface for 2-3 minutes until smooth. Add more flour if needed.
  4. Divide dough into 4 pieces. Roll each into a rope (¾ inch thick). Cut into 1-inch pieces. Use a fork to create ridges (optional).
  5. Boil salted water. Gently add gnocchi and cook until they float (2-3 minutes).
  6. Meanwhile, brown butter in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in cream and Parmesan cheese. Season with salt and pepper. Simmer until thickened.
  7. Add cooked gnocchi to the sauce and toss to coat. Garnish with sage (optional) and serve immediately.

Notes

For a richer flavor, use browned butter instead of regular butter in the sauce. You can also add other fall spices like cinnamon or cloves to the gnocchi dough.