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Pumpkin Gnocchi with Brown Butter, Sage, and Garlic Sauce

Life At The Table Pumpkin Gnocchi with Brown Butter, Sage, and Garlic Sauce. A white bowl of pumpkin gnocchi garnished with fried sage and edible flowers with a green napkin sitting beside it on a wooden table.
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Soft pumpkin gnocchi tossed in a brown butter with sage and garlic sauce is a scrumptious dish easily made at home.

Ingredients

Units Scale

Gnocchi

  • 1 large egg, whisked
  • 3/4 cup pumpkin purée
  • 1/2 cup full-fat cottage cheese
  • 1/2 cup parmesan cheese, finely grated
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 2 pinches of red pepper flakes (optional)
  • 1 3/4 cups flour, divided
  • unsalted butter for sautéing the cooking gnocchi
  • olive oil

Brown Butter, Sage, and Garlic Sauce

  • 4 tablespoons butter, unsalted
  • 6-8 sage leaves
  • 1 large garlic clove, smashed
  • 1 teaspoon balsamic vinegar, optional

Instructions

Gnocchi

  1. Combine the egg, pumpkin, cottage cheese, parmesan, salt, and nutmeg in a bowl. Stir until smooth and well blended.
  2. Add 1 cup of flour and mix gently. Add more flour only as needed to bring the dough together. The dough may be sticky. Avoid overworking it.
  3. Turn the dough out onto your countertop that’s been generously dusted with flour. If needed work some additional flour into the dough to bring it together.
  4. Create a log with the dough, about 9″x3″, then cut into three sections with a bench scraper.
  5. Working with one section at a time, roll into a rope about 8″x1″.
  6. Cut into individual 1″ pieces with your bench scraper and place the cut pieces on a parchment paper lined sheet tray. Repeat with the remaining two sections.
  7. Bring a large pot of water to a boil. Salt the boiling water generously with kosher salt.
  8. Add the gnocchi to the boiling, salted water in three batches. The gnocchi are ready when they float to the top of the pot. Remove them to a sheet tray with a spider or slotted spoon.
  9. Melt a tablespoon or two in a ceramic skillet along with some olive oil over medium heat.
  10. Sauté the gnocchi in the ceramic skillet, leaving them undisturbed for two minutes to crisp and brown them. Turn them and sauté another two minutes or so until you reach the desired browning.
  11. Remove them with a spatula to a serving dish and drizzle the brown butter over the top.

Brown Butter, Sage, and Garlic Sauce

  1. Melt the butter in a small skillet over low heat.
  2. Add the sage leaves and the smashed garlic.
  3. The butter will foam and turn golden brown, and the sage will crisp. You’ll see browned bits of milk solids on the bottom of the skillet. This process will take 4-5 minutes.
  4. Remove from heat and remove the sage leaves and garlic, reserving the sage leaves for garnish.
  5. Add 1 teaspoon balsamic vinegar and stir.
  6. Pour the sauce over the gnocchi.
  7. Garnish with the sage leaves. (That sautéed garlic is pure gold. Chop it and add it to your dish or draw straws to see who gets to enjoy it whole.)

Notes

  • The nutritional values are calculated based on 1/2 cup for a serving. If you serve this as an entrée, the serving size will be 1 cup and double the calories.

Nutrition

Find it online: https://lifeatthetable.com/pumpkin-gnocchi-with-brown-butter-sage-and-garlic-sauce/

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