Description
This comforting Pumpkin Gnocchi with Sage Butter recipe features pillowy gnocchi tossed in nutty browned butter infused with crisp sage leaves, perfectly seasoned and optionally served inside roasted mini pumpkins for an impressive autumnal presentation.
Ingredients
Scale
Gnocchi
- 1 lb store-bought or homemade pumpkin gnocchi
Sauce
- 4 tbsp unsalted butter
- 8–10 fresh sage leaves
- Salt and pepper to taste
Optional Garnish
- Freshly grated Parmesan
- 4 mini pumpkins (cleaned and roasted if serving inside)
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the pumpkin gnocchi and cook until they float to the surface, about 2–3 minutes. Drain the gnocchi and set aside.
- Prepare Sage Butter: In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter browns slightly and the sage leaves become crisp, giving the sauce a nutty aroma.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi evenly. Season with salt and freshly ground black pepper to taste.
- Prepare Mini Pumpkins (Optional): If serving inside mini pumpkins, slice off the tops and scoop out the seeds. Roast the pumpkins at 375°F (190°C) for 20 minutes until tender.
- Serve: Spoon the gnocchi into the warmed mini pumpkins. Garnish with extra crisp sage leaves and freshly grated Parmesan cheese if desired, and serve immediately.
Notes
- Using store-bought gnocchi saves time, but homemade pumpkin gnocchi adds a more authentic flavor.
- Ensure the butter is browned carefully to avoid burning and to develop a rich flavor.
- Sage leaves crisp quickly, so keep an eye on them while cooking in the butter.
- Mini pumpkins not only look beautiful as serving vessels but also add an extra layer of sweetness and texture.
- Parmesan cheese is optional but adds a nice salty contrast to the sweet pumpkin flavors.