The recipe for the pumpkin gnocchi easily made enough for two meals and now that I had had my pumpkin gnocchi in a gorgonzola sauce it was time for a classic, pumpkin gnocchi in brown butter and sage sauce. It constantly surprises me that something so simple as a browned butter sauce can be so good and yet it is! Even better, is that the sage fries up nice and crispy in the butter and the pair are a match made in heaven. Combine that with some sweet pumpkin gnocchi and you have an amazing meal that takes almost no effort to make. I like to add a hit of lemon juice at the end to brighten things up a bit.
Pumpkin Gnocchi in a Brown Butter and Sage Sauce
(makes 4 servings)Printable Recipe
Ingredients:
1/4 cup butter
1 handful sage leaves
1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
1 tablespoon lemon juice
1/4 cup butter
1 handful sage leaves
1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
1 tablespoon lemon juice
Directions:
1. Melt the butter in a pan and cook it until it just starts to brown.
2. Add the sage and fry until crispy, about 1 minute.
3. Add the gnocchi and toss to coat.
4. Remove from heat and mix in the lemon juice.
1. Melt the butter in a pan and cook it until it just starts to brown.
2. Add the sage and fry until crispy, about 1 minute.
3. Add the gnocchi and toss to coat.
4. Remove from heat and mix in the lemon juice.
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Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
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Pumpkin Mac n Cheese with Amaretti Crust
