Description
A budget-friendly, weeknight-friendly dinner featuring pillowy potato gnocchi tossed in a silky brown butter sauce with sage, pumpkin puree, and parmesan cheese.
Ingredients
Scale
- 16 oz (450g) fresh potato gnocchi
- 6 tbsp (85g) unsalted butter
- 10–12 fresh sage leaves
- 1 cup (245g) pumpkin puree (not pie filling)
- 2 cloves garlic, minced
- 1/2 cup (50g) grated parmesan cheese
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Pasta water (reserved from boiling gnocchi)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.
- Drop the gnocchi into the boiling water and stir gently. Cook for 2-3 minutes until they float to the top.
- Remove gnocchi with a slotted spoon, reserving a splash of starchy pasta water. Do not rinse the gnocchi.
- In a large skillet over medium heat, melt the butter. Watch closely as it foams and turns golden brown with a nutty aroma (about 3-4 minutes).
- Add sage leaves to the brown butter and cook for 30 seconds until crisp.
- Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant (do not let garlic brown).
- Reduce heat to low and stir in pumpkin puree. Add a splash of reserved pasta water to emulsify the sauce.
- Add the drained gnocchi to the skillet and toss gently to coat. Cook for 1 minute to heat through.
- Remove from heat and stir in parmesan cheese and nutmeg.
- Season with salt and pepper to taste (remember parmesan is salty) and serve immediately.
Notes
Use fresh gnocchi for best texture; dried gnocchi can get mushy. Brown butter requires constant attention to prevent burning. Use reserved pasta water to help emulsify the sauce. Do not freeze leftovers as gnocchi texture becomes grainy. Reheat in a skillet with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: pumpkin gnocchi, brown butter sage sauce, budget dinner, weeknight dinner, fall recipes, kid-friendly meals, gluten-free option, easy pasta