Ingredients
Method
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Top with crispy sage, extra Parmesan, and a tiny drizzle of chili crisp. Finish with flaky salt.
Nutrition
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.
