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Crispy Pan-Fried Pumpkin Gnocchi with Brown Butter Sage

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Crispy on the outside, tender on the inside, and swimming in nutty brown butter sauce, this quick and easy pumpkin gnocchi is the perfect fall comfort food. Ready in under 30 minutes with simple ingredients, it’s a crowd-pleaser that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 cup pumpkin puree (canned is fine; avoid pumpkin pie filling)
  • 1/2 cup ricotta cheese (whole milk works best; drain excess liquid if watery)
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose flour, plus more for dusting (you may need up to 1/4 cup extra)
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 4 tablespoons unsalted butter (good quality, like Kerrygold)
  • 10–12 fresh sage leaves
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions

  1. Make the gnocchi dough: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, and beaten egg. Stir until well incorporated. Add the grated Parmesan, salt, pepper, and nutmeg. Mix again.
  2. Add the flour gradually: Sprinkle in about 1 cup of the flour and stir with a wooden spoon until a soft dough forms. Gradually add the remaining 1/2 cup of flour, mixing until the dough comes together. If too sticky, add an extra tablespoon or two of flour, but don’t overdo it.
  3. Knead the dough lightly: Turn the dough out onto a lightly floured surface. Gently knead it 5-6 times, just until it comes together into a smooth ball. Don’t overwork it.
  4. Shape the gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2-inch thick. Cut the rope into 1-inch pieces. Optionally, roll each piece over the tines of a fork to create ridges.
  5. Heat the pan: Place a large skillet or cast-iron pan over medium-high heat. Add the 4 tablespoons of butter. Let it melt completely, then continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty (about 3-4 minutes).
  6. Add the sage: Drop in the fresh sage leaves. They’ll sizzle and crisp up in about 30 seconds. Use a slotted spoon to remove the sage leaves and set them aside on a paper towel.
  7. Pan-fry the gnocchi: Carefully add the gnocchi to the hot brown butter in a single layer. Don’t crowd the pan—work in batches if needed. Cook undisturbed for 3-4 minutes until the bottoms are deep golden brown and crispy. Flip and cook for another 3-4 minutes on the other side.
  8. Finish and serve: Return all gnocchi to the pan (if batches). Toss gently in the remaining brown butter. Season with salt and pepper. Transfer to a serving plate, sprinkle with crispy sage leaves and extra Parmesan. Serve immediately.

Notes

Don’t overwork the dough; knead just enough to bring it together. Watch the moisture level of the pumpkin puree—if watery, spread on a paper towel-lined plate for a few minutes. Get the pan hot enough for a sizzle when gnocchi hit the butter. Don’t crowd the pan; work in batches for best crispiness. Brown butter can burn quickly—watch carefully once it starts foaming.

Nutrition

Keywords: pumpkin gnocchi, pan-fried gnocchi, brown butter sage, fall recipe, quick dinner, vegetarian, comfort food

Find it online: https://recipebelle.com/crispy-pan-fried-pumpkin-gnocchi-with-brown-butter-sage/