Homemade gnocchi can feel intimidating, but pumpkin makes it both approachable and extra special. These little dumplings are light, pillowy, and infused with earthy sweetness from pumpkin purée. Tossed in a nutty brown butter sauce with crisp sage leaves, it’s the kind of dish that feels cozy and elegant all at once. Perfect for a weeknight dinner that still tastes chef-worthy.

Flour Highlight:
Better Basics Organic Better Bread Flour is the backbone of this recipe. Its higher protein
content provides the strength and elasticity needed to hold the delicate gnocchi together without becoming dense. This flour allows you to shape light, tender dumplings that cook up beautifully while still giving that satisfying bite.

Recipe Note:
For even more flavour, cook down your pumpkin purée in a skillet over medium heat for 5–7 minutes before adding it to the dough. This quick step evaporates excess water, concentrates the pumpkin’s natural sweetness, and makes the gnocchi even richer in taste and colour — no extra effort, just better results.

Ingredients (serves 4):
Pumpkin Gnocchi:
1 cup (240 g) pumpkin purée
1 large egg yolk
1⁄2 teaspoon fine sea salt
1⁄2 teaspoon ground nutmeg
1 cup (120 g) Better Basics Organic Better Bread Flour, plus more for dusting
Brown Butter Sage Sauce:
6 tablespoons (85 g) unsalted butter
10–12 fresh sage leaves
1⁄2 teaspoon lemon zest
Freshly grated Parmesan cheese, for serving

Instructions:

1. In a medium bowl, mix pumpkin purée, egg yolk, salt, and nutmeg until smooth. Gradually stir in flour until a soft dough forms. Dough should be slightly sticky but manageable.
2.  Dust your work surface lightly with flour. Divide dough into 4 pieces and roll each into a rope about 1⁄2 inch (1.25 cm) thick. Cut into 1-inch (2.5 cm) pieces. For a classic look, roll each piece over the back of a fork to make ridges.
3. Bring a large pot of salted water to a boil. Drop gnocchi in batches; they’re done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
4. In a large skillet, melt butter over medium heat until it foams and turns golden brown, about 3–4 minutes. Do not burn!
5. Add sage leaves and cook until crisp, 30 seconds. Remove from heat and stir in lemon zest.
6. Add drained gnocchi to the skillet and toss gently to coat in sauce. Serve immediately with Parmesan.