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Cozy Brown Sugar Pumpkin Gnocchi with Sage Butter

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Pillowy pumpkin gnocchi with a subtle sweetness from brown sugar, tossed in a nutty, crispy sage butter sauce. This cozy fall recipe is surprisingly simple to make and perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg, lightly beaten (room temperature)
  • 1 ½ cups all-purpose flour, plus more for dusting (up to 2 cups if needed)
  • 2 tablespoons brown sugar, packed (light or dark)
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter (salted works too, reduce added salt)
  • 10–12 fresh sage leaves (do not use dried)
  • 1 tablespoon brown sugar (optional, for extra caramelized sweetness)
  • ¼ cup grated Parmesan cheese (for serving)
  • Salt and black pepper to taste

Instructions

  1. In a medium bowl, combine the pumpkin puree, beaten egg, brown sugar, salt, nutmeg, and cinnamon. Stir until smooth. If the pumpkin puree seems watery, cook it in a small saucepan over medium heat for 3-4 minutes, stirring constantly, until thickened. Let cool before adding the egg.
  2. Add 1 ½ cups of flour to the pumpkin mixture and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead 8-10 times, just until it comes together. Be careful not to over-knead. If too sticky, add more flour a tablespoon at a time.
  3. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope about ¾ inch thick. Cut the rope into 1-inch pieces. For ridges, roll each piece gently down the tines of a fork or a gnocchi board. Place shaped gnocchi on a parchment-lined baking sheet without touching.
  4. Bring a large pot of salted water to a rolling boil. Drop the gnocchi in gently, working in batches if needed. Cook for 2-3 minutes until they float, then let cook for another 30 seconds. Scoop out with a slotted spoon. If not serving immediately, toss with a little olive oil.
  5. While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for 1-2 minutes until the butter starts to brown and the sage becomes crispy. If using the extra tablespoon of brown sugar, sprinkle it in and stir until dissolved.
  6. Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat. Cook for another minute to meld flavors. Serve immediately with grated Parmesan cheese and a crack of black pepper. Reserve about ½ cup of pasta water to thin the sauce if needed.

Notes

Don’t overwork the dough; knead just until it comes together. Test one gnocchi before cooking the whole batch. Keep workspace floured. Freeze uncooked gnocchi for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and vegan butter.

Nutrition

Keywords: pumpkin gnocchi, brown sugar gnocchi, sage butter, fall recipe, cozy dinner, homemade gnocchi, pumpkin pasta

Find it online: https://rowanrecipes.com/cozy-brown-sugar-pumpkin-gnocchi-with-sage-butter/