Irresistible Brown Butter Pumpkin Gnocchi with Chili-Crisp Sage (30 Minutes, One Pan)

This is cozy fall turned electric. Pillowy gnocchi get tossed in nutty brown butter and silky pumpkin, then finished with crispy sage leaves and a spoon of chili crisp that wakes everything up. It’s the perfect mash-up of comforting, creamy, and just-spicy-enough—rich without being heavy, and ready in the time it takes to set the table.

Ingredients (serves 4)

• 2 Tbsp olive oil (divided)
• 18–20 oz (500–560 g) potato gnocchi (shelf-stable or refrigerated)
• 6 Tbsp (85 g) unsalted butter
• 12–16 fresh sage leaves
• 2 garlic cloves, finely minced
• 1 cup (240 g) pumpkin purée (100% pumpkin)
• ½ cup (120 ml) low-sodium chicken or vegetable stock
• ¼ cup (60 ml) cream or evaporated milk (optional for extra silk)
• ½ cup (50 g) finely grated Parmesan (plus more to serve)
• ½ tsp kosher salt, ¼ tsp black pepper, pinch nutmeg
• 1–2 Tbsp chili crisp (to taste)
• Lemon wedge (optional, to brighten)

Garnish: extra Parmesan, more chili crisp, flaky salt

Timings

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Instructions

1. Crisp the gnocchi (6–8 min): Heat 1 Tbsp olive oil in a large nonstick or cast-iron skillet over medium-high. Add gnocchi in a single layer; cook, stirring occasionally, until golden and lightly crispy. Transfer to a bowl.
2. Brown the butter & sage (3–4 min): Lower heat to medium. Add butter; when foamy, add sage leaves. Cook, swirling, until butter turns deep golden with brown specks and the sage is crisp. Transfer sage to a paper towel; leave the brown butter in the pan.
3. Build the sauce (4–5 min): Add remaining 1 Tbsp oil and garlic; cook 30 seconds. Whisk in pumpkin, stock, and cream (if using). Season with salt, pepper, and a pinch of nutmeg. Simmer 1–2 minutes until glossy.
4. Finish (2–3 min): Return gnocchi to the pan along with Parmesan; toss until coated and saucy. Off heat, stir in 1 Tbsp chili crisp (add more to taste). Squeeze a little lemon if you want extra brightness.
5. Serve: Top with crispy sage, extra Parmesan, and a tiny drizzle of chili crisp. Finish with flaky salt.

Tips & Swaps

• No cream? Use all stock; the Parmesan + brown butter keep it lush.
• More protein: Fold in torn rotisserie chicken or sautéed mushrooms at Step 4.
• Heat level: Start with 1 Tbsp chili crisp and build; different brands vary.
• Make it ahead: Crisp gnocchi and brown butter/sage a few hours early; rewarm and finish the sauce just before serving.

Approx. Nutrition (per serving)

~520 kcal • 26 g fat • 56 g carbs • 14 g protein (estimate; varies by gnocchi/chili crisp)

Ella Cooks

Brown Butter Pumpkin Gnocchi with Chili-Crisp Sage (30 Minutes, One Pan)

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Pillowy gnocchi get tossed in nutty brown butter and silky pumpkin, then finished with crispy sage leaves and a spoon of chili crisp that wakes everything up. It’s the perfect mash-up of comforting, creamy, and just-spicy-enough, rich without being heavy, and ready in the time it takes to set the table.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 520

Cook ModePrevent your screen from going dark

Ingredients Method Nutrition Notes

Ingredients

  

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Ingredients (serves 4)

• 2 Tbsp olive oil divided
• 18-20 oz 500–560 g potato gnocchi (shelf-stable or refrigerated)
• 6 Tbsp 85 g unsalted butter
• 12-16 fresh sage leaves
• 2 garlic cloves finely minced
• 1 cup 240 g pumpkin purée (100% pumpkin)
• ½ cup 120 ml low-sodium chicken or vegetable stock
• ¼ cup 60 ml cream or evaporated milk (optional for extra silk)
• ½ cup 50 g finely grated Parmesan (plus more to serve)
• ½ tsp kosher salt ¼ tsp black pepper, pinch nutmeg
• 1-2 tbsp chili crisp to taste
• Lemon wedge optional, to brighten
• Garnish: extra Parmesan more chili crisp, flaky salt

Method

 

Instructions

1. Crisp the gnocchi (6–8 min): Heat 1 Tbsp olive oil in a large nonstick or cast-iron skillet over medium-high. Add gnocchi in a single layer; cook, stirring occasionally, until golden and lightly crispy. Transfer to a bowl.
   
2. Brown the butter & sage (3–4 min): Lower heat to medium. Add butter; when foamy, add sage leaves. Cook, swirling, until butter turns deep golden with brown specks and the sage is crisp. Transfer sage to a paper towel; leave the brown butter in the pan.
   
3. Build the sauce (4–5 min): Add remaining 1 Tbsp oil and garlic; cook 30 seconds. Whisk in pumpkin, stock, and cream (if using). Season with salt, pepper, and a pinch of nutmeg. Simmer 1–2 minutes until glossy.
4. Finish (2–3 min): Return gnocchi to the pan along with Parmesan; toss until coated and saucy. Off heat, stir in 1 Tbsp chili crisp (add more to taste). Squeeze a little lemon if you want extra brightness.
5. Serve: Top with crispy sage, extra Parmesan, and a tiny drizzle of chili crisp. Finish with flaky salt.
   

Nutrition

Calories: 520kcalCarbohydrates: 56gProtein: 14gFat: 26g

Notes

Tips & Swaps

• No cream? Use all stock; the Parmesan + brown butter keep it lush.
• More protein: Fold in torn rotisserie chicken or sautéed mushrooms at Step 4.
• Heat level: Start with 1 Tbsp chili crisp and build; different brands vary.
• Make it ahead: Crisp gnocchi and brown butter/sage a few hours early; rewarm and finish the sauce just before serving.

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