Pumpkin Gnocchi with A Creamy Brown Butter and Sage Sauce
Pillowy pumpkin gnocchi are coated in a velvety brown butter cream sauce infused with fragrant sage and warm nutmeg. Fresh garlic and Parmesan cheese add savory depth, balancing the natural sweetness of pumpkin with a rich, nutty finish. Made with real butter, heavy whipping cream, and fresh seasonings, this homemade sauce avoids artificial flavors and processed oils. Simple, recognizable ingredients create a satisfying fall meal with comforting flavors and no unnecessary additives.
American
Main Course
2 Servings
5 mins
10 mins
15 mins
Equipment
Large Pot
Large Skillet
Non Toxic Cutting Board
Non Toxic Knife
Dry Measuring Cups
Measuring Spoons
Box Grater
Ingredients
Pumpkin Gnocchi
Creamy Brown Butter and Sage Sauce
4 Tablespoons of Butter
4 Leaves of Sage, Fresh
1 Clove of Minced Garlic
1/4 Cup of Heavy Whipping Cream
1/8 Teaspoon of Freshly Grated Nutmeg
1/4 Cup of Grated Parmesan, Fresh
Instructions
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Chop 4 fresh sage leaves, mince 1 garlic clove, and grate ¼ cup Parmesan cheese.
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Add 6 cups filtered water and 1 teaspoon of salt to a pot. Bring to a rolling boil over high heat.
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. While the water heats, melt 4 tablespoons butter in a stainless steel skillet over medium heat. Cook for 4 minutes, swirling the skillet frequently, until the butter turns golden brown with small toasted brown specks and develops a nutty aroma.
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Reduce the heat to low and add the chopped sage and minced garlic. Cook for 30 seconds until fragrant and the garlic is lightly golden.
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Slowly stir in ¼ cup heavy whipping cream and ⅛ teaspoon ground nutmeg. Simmer gently over low heat for 2 minutes, stirring frequently until the sauce is smooth and slightly thickened. Remove from the heat.
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Add 14 oz pumpkin gnocchi to the boiling water and cook for 2 minutes, until tender with a slight bite. Using a slotted spoon, scoop the gnocchi directly into the skillet. Toss for 1 minute.
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Remove the skillet from the heat and sprinkle ¼ cup freshly grated Parmesan cheese over the gnocchi. Gently toss until the cheese incorporates into the creamy sauce and serve immediately.
Notes
Tips:
Dry chopped sage thoroughly before adding it to butter to prevent splattering
Watch the butter closely to develop a nutty aroma without burning the solids
Keep the cream at a gentle simmer to maintain a smooth, velvety sauce
Add Parmesan off the heat so it melts smoothly without becoming grainy
Phase:
Luteal Phase- Pumpkin gnocchi provides satisfying carbohydrates, while butter, cream, and Parmesan contribute fats for a comforting meal.
Season:
Fall- Pumpkin, sage, nutmeg, and creamy brown butter create rich, warming autumn flavors.