This recipe is crispy, creamy, and cozy all in one bite. Pan-fried gnocchi gives you that golden, slightly crispy outside with a soft center, and the brown butter pumpkin sauce is rich and nutty. It feels fancy but is super easy to throw together with just a few pantry staples.
What You’ll Need
- 1 lb store-bought potato gnocchi
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6–8 fresh sage leaves
- 2 garlic cloves, finely minced
- 3/4 cup canned pumpkin puree
- 1/4 cup vegetable broth (or water)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/4 tsp salt (more to taste)
- 1/8 tsp black pepper
Why I Love This Recipe
I made this on a cool fall evening when I wanted something fast but comforting. I didn’t even boil the gnocchi — just pan-fried them straight from the package and poured this silky brown butter pumpkin sauce on top. It was love at first bite.
- Gnocchi gets crispy and golden, no boiling needed
- Pumpkin and brown butter = nutty, rich, and cozy flavors
- Minimal ingredients, but it tastes restaurant-level
- Comes together in under 30 minutes
- Great for using up that half-can of pumpkin
Servings + Time
Serves: 3–4
Cook Time: 25 minutes
Macros (per serving – based on 4 servings)
Calories: 420
Protein: 9g
Carbs: 47g
Fat: 22g
Fiber: 3g
Why This Recipe Works (Quick Science)
Pan-frying gnocchi straight from the package gives them a golden crust because the starches caramelize in the hot oil. Brown butter adds richness and deep, nutty flavor, and the pumpkin blends perfectly with the fat to make a creamy, spoon-coating sauce.
Common Mistakes
- Boiling the gnocchi first: Not needed for this recipe — just pan-fry from the package
- Burning the butter: Keep an eye on it and swirl — it goes from browned to burnt fast
- Crowding the pan: Fry the gnocchi in a single layer so they get crispy
- Skipping the sage: Crisp sage adds crunch and earthy flavor you don’t want to miss
What to Serve With
- Light green salad with vinaigrette
- Roasted Brussels sprouts or carrots
- Toasted sourdough or garlic bread
- A glass of Chardonnay or Pinot Grigio
FAQ
Can I use homemade gnocchi?
Yes, but make sure they’re firm enough to hold up to frying.
Can I make it without sage?
You can skip it, but it really adds flavor. Try a sprinkle of thyme or rosemary instead.
What if I don’t have Parmesan?
You can use Pecorino, Asiago, or leave it out for a dairy-free version.
Can I use sweet potato gnocchi?
Totally! It pairs great with the brown butter pumpkin flavor.
Instructions
1. Pan-fry the gnocchi
Heat 1 tbsp olive oil and 1 tbsp of the butter in a large nonstick skillet over medium heat. Add 1 lb gnocchi in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate.
2. Brown the butter with sage
To the same pan, add 2 tbsp unsalted butter. Once melted, toss in 6–8 fresh sage leaves. Let the butter foam and brown, about 2–3 minutes, and the sage get crisp. Remove sage and set aside.
3. Add garlic and pumpkin
Stir in 2 minced garlic cloves and sauté for 30 seconds. Then stir in 3/4 cup pumpkin puree and 1/4 cup vegetable broth. Cook for 2–3 minutes until smooth and warm.
4. Season the sauce
Add 1/4 tsp ground nutmeg, 1/4 tsp salt, and 1/8 tsp pepper. Stir and simmer for 1 minute.
5. Add gnocchi back + Parmesan
Return the crispy gnocchi to the pan and toss to coat in the sauce. Add 1/4 cup grated Parmesan and stir until melted and creamy.
6. Plate and top with sage
Spoon gnocchi into a shallow bowl. Top with crispy sage leaves and extra cheese if you want.
Leftovers + Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving if possible — it softens the crispy gnocchi.
Conclusion
This pan-fried gnocchi with pumpkin and brown butter is the kind of meal you’ll want on repeat. It’s easy, delicious, and perfect when you want comfort in a bowl. Let me know if you make it — I’d love to hear how it turned out or help if you get stuck!