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Creamy Spiced Pumpkin Gnocchi: Easy Autumn Dinner

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A cozy, weeknight-friendly recipe for pillowy soft pumpkin gnocchi tossed in a rich brown butter sage sauce. This dish balances the sweetness of pumpkin with earthy sage and nutty butter for a comforting autumn meal.

Ingredients

Scale
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 cup pumpkin puree (well-drained)
  • 1 large egg, room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 12–15 fresh sage leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Spread canned pumpkin puree on a paper towel for 10 minutes to absorb excess moisture.
  2. In a large bowl, whisk together flour, salt, pumpkin pie spice, and black pepper.
  3. Make a well in the center and add the egg and drained pumpkin puree.
  4. Gently mix with a fork until a shaggy dough forms. Avoid overworking the dough. Add a little more flour if too sticky or water if too crumbly.
  5. Divide dough into four parts. Roll each part into a snake about one inch thick.
  6. Cut snakes into half-inch pieces. Optionally roll pieces over fork tines for ridges.
  7. Place gnocchi on a floured baking sheet.
  8. Bring a large pot of salted water to a gentle boil.
  9. Add gnocchi in batches and cook until they float to the surface (2-3 minutes).
  10. Remove gnocchi with a slotted spoon and transfer to a skillet.
  11. While gnocchi boil, melt butter in a large skillet over medium heat.
  12. Add sage leaves and cook until butter turns golden brown and smells nutty (brown butter).
  13. Remove skillet from heat. Add cooked gnocchi and toss to coat.
  14. Sprinkle with Parmesan cheese and red pepper flakes. Serve immediately.

Notes

Ensure pumpkin puree is well-drained to prevent gummy gnocchi. Do not overwork the dough to keep gnocchi tender. Watch butter closely when browning to avoid burning. Save some starchy pasta water to help emulsify the sauce if needed. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and nutritional yeast.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, autumn dinner, easy pasta, comfort food, vegetarian main course, fall recipes

Find it online: https://shimmersnack.com/creamy-spiced-pumpkin-gnocchi-easy-autumn-dinner/