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Quick Brown Butter Pumpkin Gnocchi with Crispy Sage: Easy 15-Minute Dinner

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A quick and comforting weeknight dinner featuring pillowy gnocchi tossed in nutty brown butter with crispy sage and a hint of pumpkin. Ready in just 15 minutes, this dish feels fancy but is incredibly easy to make.

Ingredients

Scale
  • 1 package (16-17.5 oz) shelf-stable or refrigerated potato gnocchi
  • 2 tablespoons pumpkin puree (100% pure pumpkin, not pie filling)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 clove garlic, minced (optional)
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (freshly ground if possible)
  • 2 tablespoons grated Parmesan cheese (plus more for serving)
  • Extra grated Parmesan or Pecorino Romano for serving (optional)
  • Crushed red pepper flakes for serving (optional)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per 4 cups of water.
  2. In a small bowl, toss the gnocchi with the pumpkin puree until each piece is lightly coated.
  3. Boil the gnocchi according to package directions (usually 2-3 minutes, or until they float to the surface). Drain and drizzle with olive oil, tossing gently to prevent sticking.
  4. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Swirl the pan occasionally until the butter turns a golden amber color and smells nutty, about 3-4 minutes.
  5. Add the sage leaves to the brown butter. Cook for 30-60 seconds until they sizzle and crisp. Remove the crispy sage leaves and set aside on a paper towel.
  6. Add the minced garlic (if using) to the brown butter and stir for about 15 seconds until fragrant.
  7. Add the cooked gnocchi to the skillet. Toss to coat in the brown butter sauce. Let cook undisturbed for 1-2 minutes to get a slight golden crust.
  8. Season with salt, pepper, and grated Parmesan. Toss to combine. Serve immediately topped with crispy sage leaves and extra Parmesan.

Notes

For the best brown butter, use a light-colored pan to see the color change. Keep heat at medium and don’t walk away—brown butter can burn quickly. If gnocchi seems dry after boiling, add a splash of pasta water to the skillet. For gluten-free, use gluten-free gnocchi. For dairy-free, use vegan butter and nutritional yeast instead of Parmesan.

Nutrition

Keywords: pumpkin gnocchi, brown butter, crispy sage, quick dinner, weeknight meal, 15-minute recipe, fall recipe, comfort food

Find it online: https://lucastable.com/quick-brown-butter-pumpkin-gnocchi-with-crispy-sage-easy-15-minute-dinner/