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Quick Pumpkin Sage Butter Gnocchi – 20 Minute Easy Dinner

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A quick and easy weeknight dinner featuring pillowy gnocchi coated in a silky pumpkin sauce with nutty brown butter and crispy sage. Ready in just 20 minutes, this comforting fall dish tastes like it took hours.

Ingredients

Scale
  • 1 package (16-18 oz) potato gnocchi
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 3 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • Optional: Pinch of red pepper flakes
  • Optional: Toasted walnuts or pecans

Instructions

  1. Fill a large pot with water, salt it generously, and bring to a rolling boil.
  2. Stack sage leaves, roll tightly, and slice crosswise into thin ribbons (chiffonade).
  3. Place a large skillet over medium heat and add butter. Melt completely, then swirl occasionally until butter foams, subsides, and brown specks form (about 3-4 minutes). Remove from heat.
  4. Add sliced sage to brown butter; sizzle for about 30 seconds until crisp. Remove pan from heat.
  5. Drop gnocchi into boiling water; cook until they float (about 2-3 minutes). Use a slotted spoon to transfer directly to the skillet. Reserve 1/2 cup pasta water.
  6. Return skillet to low heat. Add pumpkin puree, salt, pepper, and nutmeg. Stir gently until gnocchi are well coated. If too thick, add a splash of reserved pasta water.
  7. Sprinkle Parmesan over gnocchi and toss gently until melted. Adjust seasoning if needed.
  8. Serve immediately, topped with optional red pepper flakes or toasted nuts.

Notes

Don’t skip salting the pasta water; it seasons the gnocchi. Let cold pumpkin puree come to room temperature before adding to prevent sauce from seizing. Fresh sage is essential for the best texture and flavor. Brown butter can burn quickly, so watch carefully.

Nutrition

Keywords: pumpkin gnocchi, sage butter gnocchi, quick dinner, fall recipe, weeknight dinner, easy pasta

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