Brown Butter and Sage Pumpkin Gnocchi

"These are super buttery, creamy, salty and sweet oven roasted pumpkin gnocchi with brown butter sage and fresh grated parmegiano."
-- @chiliandtonic
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  • Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 small pumpkin (approximately 800 grams), seeds removed, and sliced into 1 inch pieces
  • 1 teaspoon salt
  • 1 egg
  • 300 grams all-purpose flour
  • 80 grams unsalted butter
  • 1 clove garlic
  • bunch sage leaves
  • handful of parmesan, grated fresh


  • Step 1

    Preheat oven to 400ºF. Place the pumpkin on a sheet pan. Sprinkle with salt and roast for 20 minutes or until tender.

  • Step 2

    Remove the peel and mash the pumpkin in a bowl. Add the egg and flour and mix to create a sticky dough.

  • Step 3

    Place dough on a lightly floured surface and knead (careful not to overwork).

  • Step 4

    Divide the dough into 4 equal parts and roll them into logs about 1/2 an inch thick.

  • Step 5

    Take a knife or a bench scraper cut the dough into small rectangles (about 1 inch wide).

  • Step 6

    Using a fork or gnocchi board, press the dough rectangles using a rolling motion to shape the gnocchi.

  • Step 7

    Bring a large pot of heavily salted water to a boil. Cook the gnocchi 3-5 minutes or until they begin to float. Transfer to a greased baking sheet or plate.

  • Step 8

    In a sauté pan over medium heat, melt the butter and add the sage and garlic. Brown for 2 minutes stirring constantly.

  • Step 9

    Turn off the heat and add the gnocchi to the hot pan. Brown for a minute or two.

  • Step 10

    Serve with fresh grated Parmigiano and enjoy.

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