Name: Pumpkin Gnocchi with Sage Butter Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 cup pumpkin purée (not pie filling); 1 large egg; ¾ cup ricotta cheese (well-drained); ½ cup grated Parmesan cheese; 1 tsp salt; ½ tsp nutmeg; 1½ to 2 cups all-purpose flour (add more if needed for texture); 4 tbsp unsalted butter; 6–8 fresh sage leaves; Salt and black pepper, to taste; Optional: extra Parmesan cheese for serving

Jump to Recipe·5.1 from 29 reviews

Pumpkin Gnocchi with Sage Butter Sauce is the ultimate cozy dinner for cool evenings or special gatherings. Imagine tender, golden gnocchi made vibrant with pumpkin, all coated in nutty browned butter and crisped sage leaves. This dish strikes that beautiful balance between comforting and elegant, tasting like something you’d order at a charming trattoria, yet you can whip it up in your own kitchen with simple ingredients. It’s a recipe you’ll want to revisit every autumn—or anytime you crave a plate of pillowy, aromatic pasta.

Pumpkin Gnocchi with Sage Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully straightforward, yet every component pulls its weight to create those amazing flavors and textures. Let’s take a look at each ingredient and the little magic it brings to the table.

Pumpkin purée: Provides rich color, gentle sweetness, and that unmistakable fall essence—just be sure it’s not pie filling!
Large egg: The binding hero, giving your gnocchi structure so they hold together without becoming tough.
Ricotta cheese (well-drained): Adds creaminess and keeps the gnocchi beautifully light; drain it well so your dough isn’t wet.
Grated Parmesan cheese: Infuses each bite with a savory, nutty depth; use freshly grated for best flavor.
Salt: Essential for bringing all those flavors to life—don’t skip or skimp!
Nutmeg: Just a touch rounds out the pumpkin and ricotta, adding warmth and a hint of spice.
All-purpose flour: The key to forming dough; add gradually for the perfect soft (not sticky) texture.
Unsalted butter: Forms the luscious, velvety base of the sage butter sauce—brown it for nutty depth.
Fresh sage leaves: Their earthy, slightly peppery aroma transforms the sauce into something swoon-worthy.
Salt and black pepper: Finishing touches to season the sauce and accentuate all the flavors.
Extra Parmesan cheese (optional): A final flourish of salty, umami punch if you want to really impress.

How to Make Pumpkin Gnocchi with Sage Butter Sauce

Step 1: Mix Up the Gnocchi Dough

Begin your journey by gathering the pumpkin, egg, ricotta, Parmesan, salt, and nutmeg in a large mixing bowl. Give it all a gentle stir, then, with patience, gradually incorporate the flour. It’s okay if the dough is a bit sticky, just make sure you can handle it—this is what will make your gnocchi soft and airy, not dense.

Step 2: Shape the Gnocchi

Sprinkle your work surface with flour and turn out the dough. Cut it into four manageable pieces, then roll each one into a rope about three-quarters of an inch thick. Slice into little nuggets, dusting them lightly with flour so they don’t stick. Their rustic shape only adds to the homemade charm of Pumpkin Gnocchi with Sage Butter Sauce!

Step 3: Cook the Gnocchi

Bring a big pot of salted water to a rolling boil. Working in batches, drop in your gnocchi and wait about two to three minutes—once they bob to the top, they’re done! Scoop them out with a slotted spoon onto a waiting plate, and get ready for the next step.

Step 4: Prepare the Sage Butter Sauce

In a roomy skillet over medium heat, melt the unsalted butter and let it foam. Toss in those fragrant sage leaves and sizzle them for two to three minutes as the butter deepens to a golden brown and the aroma fills your kitchen. It’s this step that gives Pumpkin Gnocchi with Sage Butter Sauce its signature flavor and silky finish.

Step 5: Combine and Serve

Gently add your cooked gnocchi to the sage butter sauce. Let them soak up all that buttery goodness while you give them a gentle toss. Season to taste with salt and pepper, sprinkle with more Parmesan if you like, and serve immediately for the dreamiest texture.

How to Serve Pumpkin Gnocchi with Sage Butter Sauce

Garnishes

A sprinkle of freshly grated Parmesan is a classic, but don’t hesitate to add a shower of toasted walnuts or a twist of black pepper. Sometimes, a drizzle of good olive oil or a dusting of crispy sage on top takes Pumpkin Gnocchi with Sage Butter Sauce from simple to spectacular.

Side Dishes

This dish loves to share the table with a peppery arugula salad, roasted Brussels sprouts, or garlicky sautéed greens. Crusty bread for mopping up that glorious sage butter is never a bad idea, either.

Creative Ways to Present

Try serving Pumpkin Gnocchi with Sage Butter Sauce in shallow bowls for that restaurant feel, or arrange them on a platter with fried sage leaves as a centerpiece. For a playful touch, tuck in crispy pancetta bits or top with shards of Parmesan for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover gnocchi can be stored in an airtight container in the fridge for up to three days. The gnocchi will absorb some of the butter, so add a quick splash of water or stock when reheating to bring them back to life.

Freezing

For longer storage, uncooked gnocchi freeze like a dream. Lay them on a parchment-lined tray in a single layer until solid, then transfer to a zip-top bag for up to two months. Cook straight from frozen—no need to thaw.

Reheating

To reheat, gently warm the gnocchi and sauce in a skillet over medium-low heat, adding a splash of water as needed. Avoid the microwave, which can make them chewy; stovetop keeps things silky and tender.

FAQs

Can I use canned pumpkin for the gnocchi?

Absolutely! Just make sure you’re using pure pumpkin purée, not pumpkin pie filling. If it seems watery, drain in a fine mesh strainer for 10 minutes to avoid sticky dough.

How do I keep my gnocchi from turning out dense?

The key is not to overwork the dough and to add just enough flour to handle it. The lighter your touch and the less flour you use, the pillower your Pumpkin Gnocchi with Sage Butter Sauce will be.

Can I make the dough ahead of time?

Yes, you can prepare the dough hours in advance. Keep it tightly wrapped in plastic wrap in the fridge to prevent drying out or picking up fridge flavors.

What’s the best way to add crunch or extra flavor?

Try adding crushed toasted walnuts, crispy pancetta, or even fried sage leaves for extra crunch and layers of taste in your Pumpkin Gnocchi with Sage Butter Sauce.

Is there a gluten-free option?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend suited for pasta, and you should still get lovely, tender gnocchi with all the flavor.

Final Thoughts

If you’re seeking a dish that’s effortlessly impressive yet oh-so comforting, Pumpkin Gnocchi with Sage Butter Sauce is it. With every bite, you’ll be transported to autumn evenings and Italian kitchens, and there’s nothing quite like it to bring friends and family together. Give it a try, and don’t be surprised if it becomes a seasonal favorite!