Description
Ever wondered if a dish could capture the essence of fall while adding a touch of Halloween magic to your table? What if I told you that Pumpkin Sage Gnocchi in Brown Butter Sauce can do just that, blending tender, pumpkin-infused gnocchi with a nutty, sage-kissed sauce in just 15 minutes? This comforting, autumnal recipe is as easy as it is elegant, with crispy sage leaves and a rich brown butter sauce that scream cozy sophistication. Perfect for a Halloween dinner or a quick weeknight treat, it serves four and is sure to warm hearts and bellies
Ingredients
The charm of Pumpkin Sage Gnocchi in Brown Butter Sauce lies in its minimal, high-impact ingredients that deliver cozy, autumnal flavors. Most are easy to find, keeping it budget-friendly. Here’s the lineup for four servings, with why each ingredient matters and swaps for flexibility.
Key Ingredients:
- 1 lb pumpkin gnocchi (store-bought or homemade): The star, these soft, slightly sweet dumplings bring pumpkin’s warmth and ~40g carbs per serving for energy. Store-bought saves time; homemade adds love. Substitutions: Regular potato gnocchi or gluten-free gnocchi (check labels for pumpkin flavor).
- ½ cup unsalted butter: The base for the rich, nutty brown butter sauce. Unsalted lets you control seasoning. Variations: Vegan butter or olive oil for dairy-free (though less nutty).
- 8-10 fresh sage leaves: Adds earthy, aromatic crunch when crisped. Fresh is key for flavor. Substitutions: Fresh rosemary (sparingly) or dried sage (½ tsp, but less crisp).
- ¼ cup grated Parmesan cheese: Brings savory, umami depth and a creamy finish. Substitutions: Pecorino Romano, nutritional yeast, or vegan Parmesan for dairy-free.
- Salt and pepper to taste: Enhances flavors. Freshly cracked pepper adds a warm kick.
This list costs ~$10-$15, depending on whether you use store-bought or homemade gnocchi, and delivers ~450 calories per serving with carbs and healthy fats. Why love it? It’s vegetarian, adaptable (gluten-free, vegan options), and uses simple ingredients for maximum flavor. Pro tip: Find pumpkin gnocchi at specialty stores or make your own with canned pumpkin puree; grab fresh sage at farmers’ markets for vibrancy.
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Instructions
Bring a large pot of salted water to a boil. Add 1 lb pumpkin gnocchi and cook per package instructions (usually 2-5 minutes for store-bought, until they float). Stir gently to prevent sticking. Drain carefully and set aside; don’t rinse to keep the starch for sauce adhesion.
Tip: Watch closely—gnocchi cook fast! Use a slotted spoon to remove them for gentle handling.
In a large skillet, melt ½ cup unsalted butter over medium heat. Add 8-10 fresh sage leaves once melted. Cook 3-4 minutes, swirling the pan, until the butter turns golden brown with a nutty aroma and the sage leaves are crispy. Watch closely to avoid burning.
Hack: Use a light-colored skillet to monitor the butter’s color. Remove from heat if it browns too fast.
Add the cooked gnocchi to the skillet with the brown butter and sage. Toss gently with tongs for 1-2 minutes to coat evenly. If the sauce is too thick, add 1-2 tbsp water or pasta water to loosen.
Pro move: Toss lightly to keep gnocchi intact. Medium heat ensures they warm through without overcooking.
Season with salt and pepper to taste. Sprinkle ¼ cup grated Parmesan cheese over the gnocchi, tossing lightly to melt. For Halloween flair, arrange crispy sage leaves on top like “autumn leaves.” Serve hot in shallow bowls.
Tip: Taste before salting—Parmesan adds saltiness. Serve immediately for the best texture and warmth.
Total vibe check: Quick, cozy, and elegant. The brown butter sauce comes together in a flash, and the gnocchi’s soft texture pairs perfectly with crispy sage. If you’re new to brown butter, keep the heat steady and swirl the pan for success.
(Word count: ~1,100)