Ingredients:

  • 1 ½ cups (210g) all-purpose flour, plus more for dusting
  • 1 cup (225g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) ricotta cheese, drained well
  • 1 large egg, lightly beaten
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 tablespoons (85g) unsalted butter
  • ¼ cup (packed) fresh sage leaves
  • ¼ cup (30g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bowl, combine pumpkin puree, ricotta cheese, egg, nutmeg, salt, and pepper. Mix until well combined.
  2. Gradually add flour to the mixture, mixing until a soft dough forms. Be careful not to overmix.
  3. Gently knead the dough on a lightly floured surface for a minute or two until it comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Divide the dough into sections. Roll each section into a long rope about ½ inch thick. Cut the rope into ½-inch pieces to form the gnocchi.
  5. Gently roll each gnocchi over the tines of a fork to create ridges. (This helps the sauce cling!)
  6. Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. Cook until they float to the surface (about 2-3 minutes). Once they float, cook for an additional minute.
  7. While the gnocchi are cooking, melt the butter in a large skillet over medium heat.
  8. Continue cooking the butter, swirling the pan constantly, until it turns a nutty brown color and has a fragrant aroma (about 3-5 minutes). Watch closely to prevent burning.
  9. Remove the skillet from the heat and add the sage leaves. The sage will sizzle and release its flavor.
  10. Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter sage sauce. Gently toss to coat. Add Parmesan cheese and toss again.
  11. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves, if desired.