There’s something magical about pumpkin season—especially when it means rolling up my sleeves and making homemade pumpkin gnocchi. This recipe is my go-to when the air turns crisp and I crave something cozy yet simple. Pillowy-soft gnocchi tossed in nutty brown butter? Absolute perfection. I’ll never forget the first time I made it—my kitchen smelled like caramelized warmth, and one bite had me hooked. Whether you’re a gnocchi newbie or a seasoned cook, this dish delivers that fall comfort in every bite. And trust me, once you try homemade, those store-bought versions just won’t cut it anymore!
Why You’ll Love This Pumpkin Gnocchi with Brown Butter
This recipe is pure fall comfort in a bowl, and here’s why it’s a keeper:
- Simple yet impressive: Just a handful of ingredients transforms into restaurant-worthy gnocchi—no fancy skills needed.
- That brown butter magic: Toasty, nutty, and rich, it clings to every pillowy bite like a cozy blanket.
- Seasonal star: Pumpkin adds subtle sweetness and makes the dough impossibly tender (plus, it’s basically autumn on a fork).
- Weeknight-friendly: From mixing bowl to plate in under an hour—yes, even on busy days!
Seriously, one taste and you’ll be making this on repeat all season long.
Ingredients for Pumpkin Gnocchi with Brown Butter
Gathering the right ingredients is half the battle—and luckily, this recipe keeps things simple. Here’s what you’ll need for pumpkin gnocchi that tastes like a hug from autumn itself:
- 1 cup pumpkin puree (fresh or canned—just make sure it’s unsweetened)
- 1 large egg (room temperature blends smoother)
- 2 cups all-purpose flour, plus extra for dusting (don’t pack it—fluff it first!)
- 1/2 tsp salt (I use kosher for even distribution)
- 1/4 tsp freshly grated nutmeg (trust me, fresh makes a difference)
- 1/2 cup unsalted butter (the star of our brown butter sauce)
- Handful of fresh sage leaves (optional, but oh-so-worth it)
- Parmesan cheese for serving (because everything’s better with cheese)
Pro tip: Measure your flour correctly by spooning it into the cup and leveling off—no scooping directly from the bag!
Equipment You’ll Need
No fancy gadgets required—just these basic kitchen staples:
- Large mixing bowl (for that perfect dough)
- Wooden spoon or spatula (my trusty dough-mixing sidekick)
- Large pot (for boiling your fluffy gnocchi)
- Skillet (to brown that butter to golden perfection)
- Bench scraper or knife (for cutting gnocchi ropes)
That’s it! Now let’s get cooking.
How to Make Pumpkin Gnocchi with Brown Butter
Ready to turn that pile of ingredients into golden pillows of fall goodness? Follow these simple steps—I promise it’s easier than you think!
Preparing the Pumpkin Gnocchi Dough
First, mix the pumpkin puree, egg, salt, and nutmeg in a large bowl until smooth. Now, here’s the key: add flour gradually, stirring gently with a wooden spoon. Stop when the dough just comes together—it should be slightly sticky but not wet. Knead it briefly (like, 30 seconds max!) on a floured surface until smooth. Overworking makes tough gnocchi, and we want clouds, not rocks!
Shaping and Cooking the Gnocchi
Divide the dough into 4 pieces. Roll each into a 1/2-inch thick rope on a floured surface, then cut into 1-inch pieces. No need to be perfect—rustic is charming! Boil in salted water (like the sea!) in batches. They’re done when they float (about 2-3 minutes). Fish them out with a slotted spoon—they’ll keep cooking if left in!
Making the Brown Butter Sauce
While gnocchi cook, melt butter in a skillet over medium heat. Swirl occasionally until it turns golden brown and smells nutty (about 3-4 minutes). Toss in sage leaves now if using—they’ll crisp up beautifully. Careful—butter goes from perfect to burnt fast! Remove from heat immediately when ready.
Tips for Perfect Pumpkin Gnocchi with Brown Butter
Want your gnocchi to turn out fluffy every time? Here are my go-to tips: First, use fresh pumpkin puree—it’s less watery and gives better texture. Handle the dough gently—overworking it makes gnocchi tough. Before boiling all of them, test one gnocchi first to check if it holds together. And when browning butter, stay close—it can burn in seconds. Trust me, these little tricks make all the difference!
Serving Suggestions for Pumpkin Gnocchi with Brown Butter
This dish shines on its own, but here’s how I love to take it next-level: shower it with fresh Parmesan (or pecorino for extra bite), toss in crispy sage leaves from the brown butter pan, or pair with roasted Brussels sprouts for contrast. A simple arugula salad with lemon dressing cuts the richness perfectly—bonus points if you serve it all in my favorite rustic bowl!
Storing and Reheating Pumpkin Gnocchi
Leftovers? Lucky you! Store cooked gnocchi in an airtight container in the fridge for 2-3 days. To freeze, lay them in a single layer on a baking sheet until firm, then transfer to a freezer bag—they’ll keep for 2 months. Reheat gently in simmering water or a quick toss in a pan with a splash of olive oil (microwaving makes them gummy). Pro tip: Freeze before boiling for fresh-tasting gnocchi anytime—just drop them frozen into boiling water and cook until they float!
FAQs About Pumpkin Gnocchi with Brown Butter
Got questions? I’ve got answers! Here are the most common things readers ask about this cozy fall dish:
Can I use butternut squash instead of pumpkin? Absolutely! Just roast and puree it first—the flavor’s slightly sweeter but just as delicious. I’ve even used sweet potato in a pinch.
Why did my gnocchi turn out gummy? Usually means too much flour or over-kneading. Next time, stop mixing as soon as the dough comes together—it should be soft and slightly tacky.
Can I freeze uncooked gnocchi? Yes! Freeze them in a single layer first, then transfer to a bag. No need to thaw—just boil frozen for an extra minute.
What if I don’t have fresh sage? Dried works (use 1/3 the amount), or try thyme or rosemary for a different herb note. The brown butter still shines on its own!
Nutritional Information
Nutrition varies based on ingredients—values are estimates. Now go make this cozy dish and tag me with your pumpkin gnocchi masterpiece!
PrintPumpkin Gnocchi with Brown Butter: 7 Secrets to Perfect Fall Comfort
Soft and pillowy pumpkin gnocchi served with nutty brown butter for a comforting dish.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Pan-Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1 egg
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter
- Fresh sage leaves (optional)
- Parmesan cheese (optional)
Instructions
- Mix pumpkin puree, egg, salt, and nutmeg in a bowl.
- Gradually add flour until a soft dough forms.
- Roll the dough into ropes and cut into small pieces.
- Boil gnocchi in salted water until they float to the top.
- Melt butter in a pan until golden brown.
- Toss cooked gnocchi in brown butter. Serve hot.
Notes
- Use fresh pumpkin puree for best texture.
- Do not overwork the dough to keep gnocchi light.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
