Brown Butter Sage Pumpkin Gnocchi

Pillowy potato gnocchi are tossed with nutty brown butter, creamy pumpkin, fresh sage, and Parmesan for a cozy fall dinner that comes together in about 20 minutes.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds refrigerated potato gnocchi
• 6 tablespoons unsalted butter
• 12 leaves fresh sage leaves
• 2 cloves garlic
• 1 cup pumpkin puree
• 0.5 cup low-sodium vegetable broth
• 0.75 cup grated parmesan cheese
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon lemon juice

Cooking instructions

1. Bring a large pot of salted water to a boil. While it heats, finely chop the garlic and roughly tear the sage leaves. (about 5 min)
2. Melt the butter in a large skillet over medium heat. Add the sage and cook until the butter smells nutty and turns amber and the sage is crisp, 3 to 4 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium heat
3. Stir in the pumpkin puree, vegetable broth, salt, and pepper. Simmer until smooth and slightly thickened, about 3 minutes. (about 3 min) — Medium-low heat
4. Cook the gnocchi in the boiling water according to the package directions, usually 2 to 3 minutes, until they float and are tender. Reserve 1/2 cup cooking water, then drain. (about 3 min) — Boiling
5. Add the gnocchi and lemon juice to the skillet. Toss gently, adding reserved cooking water 1 tablespoon at a time until the sauce coats the gnocchi. Stir in 1/2 cup Parmesan. (about 2 min) — Low heat
6. Taste and adjust the salt and pepper. Serve immediately with the remaining Parmesan and the crisp sage leaves. (about 1 min)