Pumpkin Gnocchi with Brown Butter Sage and Anchovy Breadcrumbs

Recipe by Jess Filippo

Serves 4

Cook Time 20 min

This lil love letter to autumn features golden pumpkin gnocchi glossed in nutty brown butter, and finished with parmesan, crispy sage, and umami-packed anchovy breadcrumbs!The perfect weeknight fall dinner.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

This lil love letter to autumn features golden pumpkin gnocchi glossed in nutty brown butter, and finished with parmesan, crispy sage, and umami-packed anchovy breadcrumbs!The perfect weeknight fall dinner.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

Ingredients

• 1 stick butter
• 4-5 Fishwife Anchovies
• 1 pack of pumpkin gnocchi
• 4-5 sprigs of sage
• 1/4 parm, grated + more for garnish
• salt + pepper, to taste
• chives or parsley for garnish

Directions

In a medium pan over medium heat, melt 2 tablespoons butter and a bit of the oil from the anchovy tin. Add in the anchovies and stir until the anchovies have broken down and melted into the butter. Add breadcrumbs and cook, stirring often, until golden brown. Transfer the breadcrumbs to a small bowl and reserve for later. If there are any bits left behind, wipe out the pan to use for the sauce.
Bring a small pot of salted water to a boil, add gnocchi and cook until it floats. Remove the gnocchi and set aside.
In the same pan you used to make your breadcrumbs, melt the remaining 6 tablespoons of butter over medium heat. Cook, stirring often, until lightly browned and smells deliciously nutty. Add the sage and cook for 2 minutes, remove the sage and set aside.
Add the gnocchi to the brown butter and toss to coat. Stir in the parm and season to taste with salt and pepper. Add the sage leaves back to the pot and give one final toss before serving. Top the gnocchi with the anchovy breadcrumbs, chives, and enjoy!