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Crispy Pumpkin Gnocchi in Brown Butter Sage Sauce (Easy 30-Minute Recipe)

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This crispy pumpkin gnocchi in brown butter sage sauce is the kind of dish that makes you feel like a fancy chef without spending hours in the kitchen. By pan-frying the gnocchi directly, you get a golden, crunchy exterior that holds up beautifully against the nutty brown butter sauce.

Ingredients

Scale
  • 1 package (16-17 oz) shelf-stable potato gnocchi (preferably De Cecco or Gia Russa)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted pumpkin seeds (pepitas, for garnish, optional)
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Prepare the gnocchi: Open the package and spread the gnocchi on a paper towel-lined plate. Pat them dry gently to achieve maximum crispiness. Let them sit for 5 minutes while you prep other ingredients.
  2. Heat the oil: Place a large skillet over medium-high heat and add the olive oil. Let it heat for about 2 minutes until it shimmers.
  3. Pan-fry the gnocchi: Carefully add the gnocchi in a single layer. Don’t overcrowd the pan—cook in batches if needed. Let them cook undisturbed for 3-4 minutes until the bottoms are golden brown and crispy. Flip each piece and cook another 3-4 minutes on the second side until puffed and golden all over.
  4. Remove and set aside: Transfer the crispy gnocchi to a plate and set aside.
  5. Make the brown butter sauce: In the same skillet, reduce heat to medium and add the butter. Swirl the pan occasionally as the butter melts. It will foam, then the foam will subside, and brown specks will form at the bottom. This takes about 3-4 minutes. Watch carefully to avoid burning.
  6. Add sage and garlic: Once the butter is golden brown and smells nutty, add the fresh sage leaves. They’ll crackle and crisp up in about 30 seconds. Add the minced garlic and red pepper flakes (if using), and stir for another 15 seconds until fragrant.
  7. Combine everything: Return the crispy gnocchi to the pan with the brown butter sauce. Toss gently to coat. Sprinkle in the grated Parmesan cheese and toss again until the cheese melts into the sauce.
  8. Season and serve: Taste and adjust salt and pepper as needed. Transfer to serving plates, garnish with toasted pumpkin seeds, fresh herbs, and extra Parmesan if desired. Serve immediately while the gnocchi are still crispy.

Notes

Don’t skip drying the gnocchi—moisture is the enemy of crispiness. Use medium-high heat for the pan; if you see smoke, turn the heat down. Watch the brown butter like a hawk; it goes from perfect to burnt in about 30 seconds. Work in batches if needed to avoid overcrowding the pan. Save some sage leaves for garnish for a fancy presentation.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage sauce, crispy gnocchi, fall recipe, easy dinner, 30-minute meal, vegetarian

Find it online: https://sweetstirring.com/crispy-pumpkin-gnocchi-in-brown-butter-sage-sauce-easy-30-minute-recipe/