Pumpkin-Shaped Gnocchi with Brown Butter and Sage
These bite-sized, pumpkin-shaped gnocchi are the ultimate cozy fall dinner. Searing them in brown butter highlights their adorable ridges, and swapping the traditional (and inedible) clove stems for toasted pepitas means you can devour the whole plate without picking them apart.
- Total Time45 minutes
- YieldAbout 36 gnocchi (serves 3) 1x
Ingredients
Scale
Gnocchi Dough
- ¾ cup canned pumpkin puree (170g), blotted if very wet
- ¾ cup whole milk ricotta cheese (185g)
- ⅔ cup grated Parmesan cheese (60g)
- 1 large egg
- 1 teaspoon kosher salt, plus more for the pasta water
- ½ teaspoon ground nutmeg
- ¼ teaspoon freshly ground black pepper
- 1 ½ to 1 ¾ cups all-purpose flour (180g to 210g), plus more for dusting
Brown Butter Finish
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage leaves
- ¼ cup roasted pepitas (pumpkin seeds), for serving and stems
Instructions
- Mix the wet base: In a large mixing bowl, whisk together the pumpkin puree, ricotta, Parmesan cheese, egg, kosher salt, nutmeg, and black pepper until completely smooth.
- Form the dough: Add 1 ½ cups of the flour to the wet mixture. Stir gently with a wooden spoon until a shaggy dough begins to form. Turn the dough out onto a floured surface and gently fold it a few times. If it feels overly sticky, knead in the remaining ¼ cup of flour. Stop as soon as the dough is smooth and pliable; overworking it will make the gnocchi dense.
- Shape the pumpkins: Pinch off 1-tablespoon portions of dough and roll them into smooth balls. Using a toothpick or the side of a wooden skewer, press 6 to 8 vertical lines around the sides of each ball to create pumpkin ridges. Gently press your finger on top to flatten the ball slightly and create a small dimple for the stem.
- Boil the gnocchi: Bring a large pot of generously salted water to a rolling boil. Carefully drop the gnocchi into the water in two batches so you don’t crowd the pot. Once they float to the surface, let them cook for 1 to 2 minutes more, then use a slotted spoon to transfer them to a paper-towel-lined plate.
- Brown the butter: In a large skillet over medium heat, melt the butter. Let it bubble and foam, swirling the pan occasionally, until the milk solids drop to the bottom and turn a nutty golden brown (about 2 to 3 minutes). Immediately toss in the fresh sage.
- Sear and finish: Add the boiled, drained gnocchi to the brown butter. Sear for 1 to 2 minutes, just enough to lightly crisp the ridges and coat them in the sauce. Transfer to serving plates and immediately insert one pepita vertically into the top dimple of each gnocchi to create an edible stem. Scatter any remaining pepitas over the top.
Notes
- Why it works: Pan-searing the gnocchi isn’t just for flavor; the direct heat caramelizes the edges of the ridges you scored, making the pumpkin shape stand out beautifully on the plate.
- Moisture control: Pumpkin puree holds a lot of water. If your brand looks particularly wet or you are using homemade puree, gently blot it with a paper towel before mixing. This prevents you from needing too much flour to stabilize the dough.
Nutrition (per serving — estimates)
Calories: 640 | Total Carbs: 62g (Fiber: 4g, Sugar: 3g) | Fat: 32g (Saturated: 16g) | Protein: 27g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 12 gnocchi
- Calories: 640
- Sugar: 3g
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 27g