Pumpkin Maple Gnocchi with Brown Butter and Sage

Pumpkin Maple Gnocchi with Brown Butter + Sage


1can pumpkin puree or cooked pumpkin
1cup Ricotta cheese
1/3cup grated Parmesan cheese
2large eggs
2teaspoons salt, plus additional to taste
1teaspoon cinnamon
1/2teaspoon nutmeg
3-4cups all-purpose flour
2tablespoons minced fresh sage, plus more for serving
1/4cup unsalted butter
1/4cup maple syrup
Black pepper and additional salt to taste


  1. Mix pumpkin, ricotta, Parmesan, eggs, salt cinnamon and nutmeg together in a large bowl.
  2. Add 2 cups of flour and mix well. Add an additional 1/4 cup of flour at a time until dough is sticky but workable. You’ll want to shape dough into a log but be careful not to add more flour than necessary. Cover dough with a damp towel.
  3. Bring a large pot of water to a boil. Add a dash of salt and let it simmer while you shape the gnocchi.
  4. On a floured work surface, roll the dough into a large log. Cut the log into eight equal pieces.
  5. Roll each lump of dough into a rope shape about half an inch thick. Cut the rope into gnocchi pieces about an inch long.
  6. Using the tines of a fork, gently form indentations on each gnocchi piece to make them a bit thinner and to help  sauce to adhere in the grooves.
  7. Repeat steps 5 and 6 until all gnocchi are formed.
  8. Gently drop a few gnocchi at a time into the boiling water. Allow them to cook for a few minutes until they rise to the top. Skim cooked pieces out with a slotted spoon and place on a baking sheet with a bit of olive oil.
  9. Repeat step 8 until all the gnocchi are cooked. Note: don’t add too many pieces to the pot at a time otherwise they will stick together.
  10. After all gnocchi are cooked, heat butter in a large saute pan over medium-high heat. Let butter cook until it stops frothing and the color changes to a brown tint (but be careful not to burn it).
  11. Add enough gnocchi to the pan to have a single layer (don’t stack them). Cook for 90 seconds, untouched. Then stir the gnocchi, add sage and maple syrup, and allow to cook an additional 60 seconds. With a slotted spoon, remove gnocchi from pan and repeat with remaining gnocchi. If you have to do this step in batches, just make sure to divide the sage and maple syrup evenly into each batch.
  12. After the last of the gnocchi are sauteed, transfer to a serving bowl and drizzle with the leftover brown butter from the saute pan. Top with salt, pepper and additional sage leaves to taste.
  13. Serve and enjoy!

Offbeat + Inspired started just over a year ago as longtime friends, Sarah and Tiffany, started sharing their creative endeavors with each other. Sarah lives outside Chicago and Tiffany lives in Lexington, so blogging became an outlet into which they could share their creative antics with each other despite the distance. Since then, O+I has become a way for these girls to be inspired and inspire others to live creatively through food, fashion, beauty, decor and more.