Pumpkin Gnocchi in Sage Brown Butter


Never has comfort food been more appropriate.  I need all the worlds comfort to survive Game 7 of the Word Series.

I am truly turning into a pumpkin/squash.  My life is baseball and pumpkin. And stress…. (ahhh Cubbies cmon let’s do this!)

This gnocchi is about as simple as gnocchi gets.  Even though I recently did a squash/brown butter/sage post I couldn’t resist giving these little gnocchi’s a similar sauce- the sage/pumpkin combo is too perfect.  I like letting the gnocchi’s fry up a bit in the butter, giving it little brown bits of texture but you could just toss them in the butter if that’s more your spirit.


Notes about gnocchi:

  • If it takes you multiple batches to cook gnocchi, keep finished gnocchi warm in 200 degree oven on a baking sheet while you finish remaining gnocchi
  • Use a solid amount of flour to store uncooked gnocchi while you are rolling out the dough
  • When I started making the gnocchi I lightly rolled them over a fork to give them little ridges to better hold sauce… half way through I was very over this process and stopped doing it and life went on
  • Really really really try not to overwork the dough
  • Ideally, you want to run the potato through a ricer- you can buy a ricer at Target, they are not expensive, and it will give you the best texture… if you are super against a ricer purchase use a box grater to grate the potato instead

Okay.  GO CUBS!


You’ll need:

  • 1 potato (8 ounces), baked and cooled
  • 1 large egg, beat
  • 1 cup pumpkin puree
  • 1.5 cups all-purpose flour, more for dusting
  • 0.5 teaspoon freshly grated nutmeg
  • Salt/pep
  • 0.25 cup butter
  • 2 teaspoon fresh sage, minced
  • 0.25 cup grated parmesan, optional

To Make:

  1. Peel the potato and pass it through a ricer (or grate on box grater).
  2. In a large box lightly stir the potato, egg, pumpkin, flour, nutmeg, 1 teaspoon salt, 0.5 teaspoon pepper with a fork until just combined.
  3. Dust work surface with flour.  Cut dough into six portions.  Gently roll dough into a log about 1 inch thick.  Cut gnocchi into 0.75 inch pieces.
  4. Optional: roll gnocchi over a fork to give them ridges.
  5. Keep gnocchi on flour dusted baking sheet while you repeat with remaining dough.
  6. Bring a large pot of salted water to a boil. Boil gnocchi until they are cooked through and begin to float.  It will only take a few minutes.  Remove with a slotted spoon.
  7. Heat butter over medium high heat in a cast iron skillet or large skillet allowing it to brown slightly.  Add enough gnocchi to make one layer.  Let fry for one minute. Sprinkle sage over the pan.
  8. Repeat process with remaining gnocchi if you couldn’t fit them all in on the first go.  Garnish with parmesan and serve.

Inspired by RachelRay



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