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Pumpkin Gnocchi with A Creamy Brown Butter and Sage Sauce

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 2 Servings
Cuisine: American
Course: Main Course

Description

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.

Ingredients

Pumpkin Gnocchi

  • 14 Ounces of Pumpkin Gnocchi
  • 6 Cups of Filtered Water
  • 1 Teaspoon of Salt

Creamy Brown Butter and Sage Sauce

  • 4 Tablespoons of Butter
  • 4 Leaves of Sage
  • 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

Equipment

  • Large Pot
  • Large Skillet
  • Slotted Spoon
  • Non Toxic Cutting Board
  • Non Toxic Knife
  • Dry Measuring Cups
  • Liquid Measuring Cup
  • Measuring Spoons
  • Box Grater

Instructions

  • Chop 4 fresh sage leaves, mince 1 garlic clove, and grate ¼ cup Parmesan cheese.
  • Add 6 cups filtered water and 1 teaspoon of salt to a pot. Bring to a rolling boil over high heat.
  • . 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.
  • 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.
  • 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.
  • 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.
  • 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.