Pumpkin Gnocchi with Brown Butter & Sage

October 20, 2016
1 Ratings
Photo by The Domestic Dietitian
  • Serves 4
Author Notes

Homemade Pumpkin Gnocchi served in a nutty brown butter sauce with sage —The Domestic Dietitian

What You'll Need
  • 1 large baked potato,cooked and cooled (skin on)
  • 1 cup pumpkin puree
  • 2 cups all purpose flour (divided)
  • 1 egg
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons water (if needed)
  • 4 tablespoons butter
  • 2 tablespoons fresh sage, chopped
  1. Place (skin on) potato in microwave for ~ 6 minutes to cook. Allow to cool completely Place large pot of salted water on stove to boil
  2. Cut potato in half and using a box grater, grate potato flesh into a large mixing bowl. Discard skin
  3. Add pumpkin puree, egg, nutmeg, 1 1/2 cups flour, salt and pepper to bowl
  4. Using a fork, mix until dough is just combined. Do not over mix
  5. If dough needs more moisture, add cold water 1 tsp at a time
  6. Lightly flour large cutting board with remaining flour and place dough onto board
  7. Cut dough into 8 equal pieces
  8. Using one piece at at a time, use hands to roll dough into 1 inch thick log
  9. Use a sharp knife and cut log into equal 1 inch long "squares"
  10. Repeat process with remaining dough
  11. Once pot of water is boiling, add gnocchi to pot in batches
  12. Boil until gnocchi start to float, about 3 minutes, then remove from water with a slotted spoon. Place on large plate or cookie sheet Continue boiling batches of gnocchi
  13. Once finished, add butter and sage to large sauté pan over medium-high heat
  14. Allow butter to cook, stir frequently, until light brown and bubbly (about 3 minutes) Important - do not allow butter to become too brown as it will burn
  15. Add gnocchi immediately to brown butter sauce and mix well. Serve immediately and enjoy!

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1 Review

Allison M. February 22, 2021
This recipe was lovely! The gnocchi comes out tender and the flavor combination delightful. I'm definitely a fan of the nutmeg with the butter and sage. I had a little trouble with there being too much moisture in the dough, but it's possible that was an issue on my end more than the recipe. I've also made a version of the butter and sage sauce that has a couple of tablespoons of cream and a clove or two of minced garlic, which I thought added a little extra brightness and complexity.