Low Carb Pumpkin Gnocchi – Tossed in Brown Butter & Sage

A cozy plate, a chilly night, and pumpkin

The first time I made this low carb pumpkin gnocchi, it was one of those cold evenings where the dog was giving me that feed me now stare and I was already in my comfies. I grabbed a can of pumpkin, put on a podcast I only half listened to, and somehow ended up with tender little pillows that tasted like autumn had learned to dance. Slightly dramatic? Maybe. But also true. I texted a friend a picture and she replied with, Wait, you made that on a weeknight? Yep. And now you will too.

Tiny confession before we start. I used to be terrified of browning butter. Thought I’d scorch it every time. Then I read this super clear piece on how to do it right, and I was like oh, that’s it? Here it is if you want a pep talk: how to brown butter. Also, if my sentence structure goes a bit wiggly, it’s probably because the kettle is whistling and I’m making tea between steps. Multitasking, mate.

Why you might fall for this

• I make this when I want cozy but not sleepy. It feels indulgent yet it doesn’t knock me out for the evening.
• My family goes a bit bonkers for the sage and lemon thing happening here, and the butter gets all nutty and golden which is, frankly, the good stuff.
• If you’ve ever been annoyed by dense gnocchi, same. This one stays light if you don’t overwork it. I did that once. Never again.
• I used to struggle with sticky dough, then I realized pumpkin moisture varies a lot. It’s fine, we can adjust, and no one will know.
• Easy swaps when the pantry is a bit bare; also I sneak a taste of the sauce every time, and you will too.

Ingredients you’ll need, ish

These are my go tos, but I’ll pop in a few substitutions I’ve tried when life got busy or the store was out.

For the pumpkin gnocchi

• 3/4 cup pumpkin puree, well drained if watery (homemade is lovely, canned is fine; this note on pumpkin moisture is super helpful)
• 1 large egg yolk
• 3/4 cup fine almond flour, lightly packed (I like the super fine kind; almond flour basics if you’re curious)
• 2 tablespoons coconut flour, plus a pinch more if dough feels wet
• 2 tablespoons finely grated parmesan or pecorino romano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• Black pepper, a few good grinds
• 1 teaspoon psyllium husk powder or 1/4 teaspoon xanthan gum for structure
• Optional: a pinch of garlic powder or onion powder if you want savory warmth

Sub notes: I sometimes use 2 extra teaspoons coconut flour instead of psyllium when I’m in a hurry. My grandmother always insisted on a particular Italian parmesan, but honestly any real wedge you grate yourself works fine.

For the brown butter sage sauce

• 6 tablespoons unsalted butter
• 10 to 12 fresh sage leaves
• 1 small garlic clove, smashed, optional
• Finely grated lemon zest, about 1/2 teaspoon
• Extra parmesan for serving
• Pinch of flaky salt

Let’s cook, step by step

1. Dry out the pumpkin a touch: Scoop the pumpkin into a skillet over low heat and stir for 3 to 4 minutes to steam off excess moisture. It should look thicker, not saucy. Cool for 5 minutes. And yes, it always looks a bit weird here. That’s normal.
2. Mix the dough: In a bowl, whisk the egg yolk with the pumpkin, then stir in almond flour, coconut flour, cheese, salt, nutmeg, pepper, and the psyllium or xanthan. The dough should come together like soft play dough. If it’s going gloppy, sprinkle in another teaspoon coconut flour and give it a minute to hydrate.
3. Rest: Let the dough sit 5 to 10 minutes. Actually, I find it works better if you give it the full 10 so the coconut flour can drink up moisture.
4. Shape: Dust your board with a whisper of almond flour. Divide dough into 3 lumps. Roll each into a rope about a finger thick. Cut into 2 cm nuggets. If you’re feeling fancy, roll them on the back of a fork for ridges; if not, they can be rustic little pillows. This is where I usually sneak a taste of the sauce, not the raw dough, promise.
5. Pan steam then sear method: Heat a large nonstick skillet over medium. Add a drizzle of olive oil, then the gnocchi. Splash in 2 tablespoons water, cover, and let them steam 2 minutes until set. Uncover, add a tiny knob of butter, and cook another 2 to 3 minutes, turning once, until lightly golden on a couple sides. Or you can simmer gently in salted water until they float, 1 to 2 minutes, then scoop to a towel and sear in butter. I do both depending on my mood.
6. Brown the butter with sage: In a small saucepan, melt the butter over medium, add sage leaves and the optional garlic, and cook, swirling, until the butter foams, then turns toasty and brown with little amber bits, about 3 to 5 minutes. Pull the garlic if using. Off the heat, add the lemon zest and a pinch of salt. Don’t walk away here; I once did, and came back to a pan that smelled like a campfire.
7. Toss and serve: Tip the gnocchi into the warm butter, toss gently, shower with parmesan. Crack a little pepper over the top. Stand back a second and admire your work, because it’s pretty.

Notes from my many messy tests

• Pumpkin varies a lot. If your dough is sticky, wait 2 minutes before adding more flour. Coconut flour keeps absorbing as it sits.
• If you want even lighter gnocchi, reduce parmesan in the dough to 1 tablespoon and grate more on top instead.
• Almond flour ranges from fine to coarse. Coarser flour makes a slightly nubbly texture. I like it. If you don’t, sift it.
• I once used two egg yolks thinking richer is better. It was not. The gnocchi turned doughy. One yolk is the sweet spot.

Variations I’ve tried

• Brown butter with crispy sage and a squeeze of lemon juice right at the end. Bright, lovely, yes please.
• Little knob of blue cheese melted into the butter. Bold, very weeknight bistro vibes.
• Chili flake and toasted walnuts. Crunch meets cozy. On second thought, pistachios work too and look very fancy.
• The one that did not work: tried coconut oil instead of butter. Tasted flat, and the sage never crisped. I would not do that again.

Gear I use, and what to do if you don’t have it

• Nonstick skillet or a well seasoned pan. I call it essential for an easy sear. But if you only have stainless, use a bit more butter and do not touch them until they release.
• Bench scraper makes cutting tidy. No scraper? A butter knife is fine, just flour it lightly.
• Microplane for zest and cheese. If you do not have one, the small holes on a box grater will do the job, just a bit chunkier.

How I store it

Cooked gnocchi keep in an airtight container for up to 3 days in the fridge, though honestly, in my house it never lasts more than a day. Reheat gently in a skillet with a splash of water and a dab of butter. You can freeze uncooked gnocchi on a tray until firm, then bag for up to 2 months. Cook from frozen, just add a minute. I tend to think the texture is best day one, but day two has its own charm.

Serving it up

• A little arugula salad with lemon and olive oil on the side. Peppery and simple.
• Extra sage leaves fried crisp and crumbled like confetti.
• My family tradition is a tiny squeeze of lemon over each bowl at the table. Also a ridiculous amount of parmesan. We are who we are.

Pro tips I learned the hard way

• I once tried rushing the resting step and regretted it because the dough felt wet and grabbed at the pan. Two extra minutes make a difference.
• Salt the butter at the end. I used to salt early and then reduced the butter too far, and wow it got salty fast.
• Do not crowd the pan. I did that in a hurry and they steamed instead of seared. Batch cooking is calmer anyway.
• If your pumpkin is very thick, you may need a teaspoon of water in the dough. Sounds odd, but it keeps them tender.

Real questions I get a lot

Can I use canned pumpkin? Absolutely. I do it all the time. If it looks watery, cook it down a minute or two first. No stress.

What if I do not have psyllium or xanthan? Use an extra teaspoon of coconut flour and let the dough rest a bit longer. It is not identical, but it holds together nicely.

Is this gluten free? It uses almond and coconut flour, so there’s no wheat. That said, check your labels if you are strict. And if you use pecorino instead of parmesan you skip any issues with certain brands.

Can I boil instead of pan cook? Yes, drop them in gently simmering salted water, not a rolling boil, they are delicate. When they float, give them 20 to 30 seconds more, then lift out and sear in butter.

How do I keep the butter from burning? Medium heat, steady swirling, watch for the foam to subside and the specks to turn amber. If it smells nutty, you’re golden. If it smells acrid, pull it off heat fast. It’s okay, try again. We’ve all been there.

Can I make the dough ahead? You can mix it, wrap well, and chill up to 8 hours. It firms up a touch in the fridge. If it feels stiff when you come back to it, knead in a teaspoon of pumpkin or a splash of water.

What if my dough cracks when rolling? That means it is a little dry. Knead in a teaspoon of pumpkin, or even a few drops of water, and it will smooth out. Also warm hands help, so rub them together like y’all are starting a campfire.

P.S. A tiny digression. I once found a sage leaf pressed in a cookbook like a bookmark, form a long ago dinner where we laughed too loud and ate too much. Every time I cook this, I think of that, and it makes the kitchen feel a bit bigger somehow.