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Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts

Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts

Why peel, boil and mash potatoes to make gnocchi when you can start with a package of convenient Betty Crocker™ mashed potatoes instead? Throw in some yummy pumpkin and nutmeg flavor, and toss it in a sage-scented brown butter sauce, and you’ve got the perfect homemade-ish fall meal on your hands.MORE+LESS-



cup canned pumpkin (not pumpkin pie mix)


teaspoon ground nutmeg


pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes


cup Gold Medal™ all-purpose flour


teaspoon baking powder



tablespoons chopped fresh sage


cup chopped toasted hazelnuts


cup grated Parmesan cheese

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  • 1

    In 6-quart saucepan, heat 4 quarts salted water to boiling. Reduce heat to medium; keep water at a simmer.

  • 2

    Meanwhile, in 2-quart saucepan, mix milk, 3 tablespoons butter, the pumpkin and nutmeg. Heat to boiling over medium heat, stirring frequently. Remove from heat; stir in potatoes. Let stand 5 minutes. Stir in egg. Stir in 1/2 cup of the flour and the baking powder.

  • 3

    Spread 1/4 cup of the flour on large rimmed baking sheet. Spread remaining 1/4 cup flour on work surface. Transfer dough to work surface; knead to incorporate flour. Continue to knead 2 to 3 minutes longer or until dough is smooth. Divide dough into 4 pieces. Shape 1 piece into smooth ball, then shape to form 3/4-inch diameter log. Using knife, cut 1/2-inch pieces of dough; transfer to baking sheet. Repeat with remaining 3 pieces of dough. Thoroughly toss gnocchi with flour on baking sheet to coat.

  • 4

    In 12-inch skillet, melt 1/2 cup butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown. Remove from heat; immediately stir in sage.

  • 5

    Increase heat under saucepan of water to high; heat water to boiling. Add half of the gnocchi to boiling water; return to boiling. Once gnocchi begin to float, reduce heat to simmering; cook 2 minutes. Using slotted spoon, transfer gnocchi to skillet with the sauce. Repeat with remaining gnocchi, adding to skillet with the sauce; toss to coat. Divide among serving dishes; garnish with hazelnuts and Parmesan cheese.

Expert Tips

  • There’s a reason we recommend using a stainless-steel skillet for the brown butter sauce. The light color of the skillet makes it easier to tell how brown the butter is getting during the cooking process. Cast-iron or nonstick skillets make it harder to see how brown your butter is getting.
  • The fresher your nutmeg, the more flavor it will have; if the bottle in your pantry is over a year old, it’s time for a new bottle.
  • When rolling out the logs of dough for the gnocchi, it’s important that they’re all the same width in diameter, as that will help to ensure they cook in the same amount of time.

Nutrition Facts

Serving Size: About 3/4 cup
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Gnocchi with Butternut Pumpkin and Sage Burnt Butter

I know it’s not technically autumn over there in the Northern Hemisphere, but I’m a little over winter right now so to keep me happy can we just pretend it’s autumn over there and spring here in New Zealand? Ahhhhh. I’m feeling better already imagining all those pretty spring flowers and I bet you’re all feeling pretty darn awesome thinking about butternut pumpkin! Seriously the best thing about autumn (and you all get the fun of Halloween in autumn too, that’s pretty awesome too).

What’s also pretty awesome? Butternut pumpkin with it’s best friends sage, burnt butter (mmmm butter…don’t judge me for my love of butter), chilli and goat’s cheese and it’s new best friend gnocchi

Without fail, my two little boys will go stir crazy before dinner time, so the idea of making gnocchi on a weeknight with them running around feels more like an activity that should be reserved for CIA black sites than something I want to inflict on myself. But gnocchi on a weeknight can be done, we just need to cheat a little with some store bought gnocchi.

I know that store bought gnocchi isn’t usually that appealing and generally turns into a stodgy mess, but here is my little secret to make it amazing. After you’ve cooked it, throw it into a non-stick pan with a little oil and you will have the most delicious gnocchi that’s fluffy on the middle and has a little crunchy crust on the outside.

Then we make this gnocchi look seriously fancy pants. Smear some pumpkin puree over a plate and scatter over the gnocchi with some caramelised pumpkin, goat’s cheese, rocket (arugula) and parmesan cheese. Then drizzle the whole things with burnt butter because we all know that butter makes everything taste better! Especially nutty burnt butter. If you haven’t made burnt butter before don’t be daunted, all weren’t doing is cooking the butter a little longer than you normally would so that all the milk solids in the butter are toasted and turn brown. When you add the butter to the pan you’ll first see it melt, then start to bubble, then foam. When it’s foaming that’s your cue to add your sage and shortly after the butter will turn brown and it’s ready to pour over your pasta.

This recipe gives you two pretty generous serves but you can always stretch it out to four by adding a poached egg and/or some prosciutto or, my husband’s favourite, crispy free-range bacon on top.

Pumpkin Gnocchi with Sage Browned Butter

This is one of my favorite gnocchi recipes. I love the flavor the pumpkin gives them. When you top them with the sage brown butter sauce OMG they are so good! If you’ve never made them before I think you’ll be surprised at how fast this side dish can come together.

I start by baking my potato. Some people use leftover mashed potatoes but I find it easier to judge the water content by just having pure potatoes as the base for these. Boiled potatoes will contain water so I don’t use them either. Baked is the best for me. You want to just add enough flour to make a soft dough. Wetter potatoes will mean more flour and I think they aren’t as tender then.

I was the lucky recipient last week to get a box of all pumpkin products from Sprouts Farmers Market. It was so fun going thru the box and I sure am enjoying all of the great products. I used their delicious organic pumpkin to make these gnocchi. Those Toasted Pumpkin Loops are the best cereal I’ve had in a long time. I love eating them right from the box for a crispy snack. I’ll have another recipe using the Pumpkin Snaps soon. I have loved all I’ve tried so far.

Pumpkin Gnocchi

Soft pumpkin gnocchi served with a simple sage brown butter sauce.

Because I'm pretty new at this I am still trying to get the hang of things. Let me tell you that many times things don’t go as planned. On one hand there's my timetable for which recipe I'll be sharing each week and on the other hand there's reality! Sometimes recipes need more tweaking than I had expected so off course I can't share them right away, or the photos were not very good, so again no sharing. So far it's been trial and error over here.

The photography part of the equation is very important to me and that's why I’m bettering myself at this craft. Taking online courses, practicing, getting to know my camera and the basic photography principles, understanding light. So much I have learnt ever since I started this blog only a few months ago! And still I have to much more to learn. And I'm loving it. Enjoying the process of things that's the key to this life I discovered.

I made pumpkin gnocchi with the idea of sharing the recipe here probably two months ago, when pumpkins came blazing into the market. They were everywhere. So off course at the time I practically made everything pumpkin: doughnuts, soup, cannelloni, simple purée, I also baked pumpkin with some cheese on top. So basically we were eating a lot of pumpkin.

At the time I didn't like the photos I took of the gnocchi so the post got shelved for a bit. Now that the pumpkin break is over, I was able to make this delicious gnocchi again with beautiful photos to go along. So now I can actually share this recipe that's been long overdue and many times promised on my Instagram account.

This recipe is really good and in order to enjoy the taste of gnocchi the sauce that I serve it with is a simple sage brown butter. And a little parmesan off course!

Delicate with zucchini and mint

The final sauce we recommend for pumpkin gnocchi is made with zucchini and mint. After washing and dicing three zucchinis, melt 2 1/2 ounces of butter in a pan and add the zucchini, maintaining a low heat. Let cook for about ten minutes, then add four or five mint leaves, coarsely chopped by hand. Season with a little salt and pepper (and even a little lemon juice if so inclined), then, with a skimmer spoon, ladle out the pumpkin gnocchi from the pot of water into the pan with this delicious sauce. The combination will be both delicate and bursting with flavor.

Pumpkin Gnocchi with Hazelnut Browned Butter and a Magazine Sneak Peek

So happy for the weekend, and wow. Just wow. This fall has been a gorgeous one. There’s almost nothing I love more than fall light–how does it actually warm you to the bones? It always inspires me to get my nesting on/in/done.

But fall is nearly in my rear view mirror, with the forecast of a winter storm set for Saturday. And while I watch those snowflakes fly, I’ll be working at my computer getting my little dream of launching Foodie Crush magazine all stitched together.

We’re in the midst of editing, layouts and photo editing for the debut issue of Foodie Crush magazine, an idea that’s been percolating in my brain for 2 years, that I finally threw myself into just a few short months ago.

I kind of can’t believe its actually happening.

We’re so excited to showcase some wonderful food bloggers—some that are familiar names and faces and some that are amazingly talented new discoveries.

Creating a magazine is always a jigsaw puzzle, and fitting it into the lives of those we feature—and those creating and contributing to it—is certainly a challenge, thanks to work schedules, blogging, travel, the time-suck of Pinterest and most importantly, family time. But that’s why we stay nimble and adaptable, focusing on our readers as the core of why we do what we do.

I can’t tell you how appreciative I am of the amazing contributors who will be featured in the mag come holiday season. Seriously, these guys are stellar. And you’ll be seeing more of them once the bird has left the table and the trees are about to be lit.

Be sure to subscribe to Foodie Crush so you don’t miss out on the magazine launch announcement and other special incentives (eh-hem, that means giveaways people!) But first, a peek behind the magazine scenes….

sneaker peek of a family & friends getaway ski weekend…

A fabulous get together with friends …

And a Christmas eve partido de la familia…

While I work on the mag I’ll be listening to this podcast

And during my breaks I’ll be:

Downloading David and Luise’s new iPad app (it’s seriously awww-sum)

Playing a few rounds to choose what looks yummier

Finding inspiration in this photographer’s light and photos

And this recipe that literally moves me

I’ll be checking out this turkey day inspiration board from some fave food bloggers

And very importantly: keeping my workflow organized thanks to this intuitive online app that YOU HAVE TO TRY! (it’s the only one out of many that I’m actually thinking of giving up my pen and pad for)

And if you wouldn’t mind giving me your thoughts about content on the Foodie Crush blog:

*Your feedback please: We love featuring food bloggers and their recipes. What would you like to see?

  1. More food blogger interviews
  2. More featured food blogger recipes
  3. More original Foodie Crush recipes and product compilations

And since I couldn’t get enough pumpkin before Halloween, I’m savoring it ‘til the last leaves hit the ground. I’m loving this recipe, hope you will to.