Brown Butter Sage Pumpkin Gnocchi with Crispy Pancetta

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Brown Butter Sage Pumpkin Gnocchi with Crispy Pancetta


**Prep Time:** 5 mins | **Cook Time:** 15 mins | **Servings:** 3-4  


### **Ingredients**  

- 1 lb (450g) potato gnocchi (shelf-stable or fresh)  

- 4 oz (115g) pancetta, diced  

- ½ cup canned pumpkin puree  

- 6 tbsp unsalted butter  

- 12 fresh sage leaves  

- 2 garlic cloves, minced  

- ¼ tsp nutmeg  

- ½ cup grated Parmesan + extra for serving  

- ¼ cup toasted walnuts, chopped  

- Salt & black pepper to taste  


### **Instructions**  

1. **Crisp pancetta** in a dry skillet over medium heat (5 mins). Remove, leaving fat in pan.  

2. **Brown butter** in same pan: melt butter over medium heat until nutty and golden (3 mins). Add sage leaves; fry 30 sec until crisp. Remove half for garnish.  

3. **Sauté aromatics**: Add garlic and nutmeg to butter; cook 30 sec until fragrant.  

4. **Create sauce**: Whisk in pumpkin puree and ¼ cup pasta water (from cooking gnocchi). Simmer 2 mins until velvety.  

5. **Cook gnocchi**: Boil according to package (they float when ready). Reserve ½ cup starchy water before draining.  

6. **Combine**: Toss gnocchi in sauce with pancetta, Parmesan, and walnuts. Add reserved water as needed.  


**Pro Techniques:**  

• **Gnocchi hack**: For extra crispness, pan-fry boiled gnocchi in the pancetta fat first  

• **Pumpkin tip**: Use leftover canned pumpkin – freeze the rest in ½ cup portions  

• **Vegetarian swap**: Omit pancetta, use smoked paprika for depth  


**Serving Style:**  

🍂 Rustic fall plating on wooden board  

🍷 Pair with Chardonnay or amber ale  


**Why Bloggers Love This:**  

✔️ Uses pantry staples creatively  

✔️ Gourmet-looking but approachable  

✔️ Seasonal appeal with pumpkin  


Need a dairy-free version or wine pairing details? Let me know!

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