Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts
Updated Dec 2, 2024
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.
Pumpkin Gnocchi with Brown Butter, Sage and Hazelnuts
- Prep Time 1 hr 5 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 12
Ingredients
Gnocchi
- 1 cup milk
- 3 tablespoons butter
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/4 teaspoon ground nutmeg
- 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
- 1 egg, beaten
- 1 cup Gold Medal™ All Purpose Flour
- 1/2 teaspoon baking powder
Sauce
- 1/2 cup butter
- 2 tablespoons chopped fresh sage
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup grated Parmesan cheese

Make With
Gold Medal Flour
Instructions
-
Step1In 6-quart saucepan, heat 4 quarts salted water to boiling. Reduce heat to medium; keep water at a simmer.
-
Step2Meanwhile, 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.
-
Step3Spread 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.
-
Step4In 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.
-
Step5Increase 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.
Nutrition
490
Calories
33g
Total Fat
10g
Protein
38g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: About 3/4 cup
- Calories
- 490
- Calories from Fat
- 300
- Total Fat
- 33g
- 51%
- Saturated Fat
- 16g
- 81%
- Trans Fat
- 1g
- Cholesterol
- 95mg
- 32%
- Sodium
- 760mg
- 32%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
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 1/2Tips from the Betty Crocker Kitchens
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