If you’re craving the essence of fall in a single bite, Pumpkin Gnocchi with Sage Butter Sauce will absolutely win your heart. Pillowy soft gnocchi are infused with pumpkin, yielding rich color and flavor, then bathed in nutty brown butter and crisp sage leaves. Comforting, fragrant, and elegant, it’s a dish that dazzles at dinner parties but is easy enough for a cozy weeknight. Each forkful is pure autumn bliss, so let’s dive into your new favorite way to celebrate pumpkin season!

Pumpkin Gnocchi with Sage Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised at how few ingredients transform into a showstopper here. Each one is important — from creamy ricotta to fresh sage, every component shapes the flavor, color, and texture of these delicate dumplings. Gather good-quality basics and you’ll taste the difference in every bite.

Pumpkin Purée: For that signature golden hue and subtle, earthy sweetness — just be sure to use pure purée, not pumpkin pie filling.
Large Egg: Acts as the crucial binder that keeps everything light but holds together beautifully.
Ricotta Cheese: Drained well, it contributes moisture, cloud-soft texture, and a hint of mild tang.
Parmesan Cheese: A generous handful brings a nutty depth and saltiness that balances the pumpkin.
Salt and Nutmeg: The essential seasoning duo; salt for flavor, nutmeg for warm aromatic notes.
All-Purpose Flour: Adjust as needed — too little and your gnocchi will be sticky, too much and they’ll be dense. Aim for a soft, slightly sticky dough.
Unsalted Butter: The rich heart of the sage butter sauce, ready to turn golden and aromatic.
Sage Leaves: Fresh is a must! Sage turns crackly and releases its signature perfume in the hot butter.
Black Pepper (optional): A few grinds add subtle heat to balance the sweetness.
Extra Parmesan or Crushed Walnuts (optional): Perfect as a garnish for crunch and a decadent finish.

How to Make Pumpkin Gnocchi with Sage Butter Sauce

Step 1: Mix the Gnocchi Dough

Start in a large mixing bowl: whisk together pumpkin purée, the egg, ricotta, Parmesan, salt, and nutmeg until fully combined. Next, sprinkle over the flour a little at a time, stirring gently until you get a soft, slightly sticky dough. You might not need the full amount — stop when it just comes together and is only lightly tacky to the touch (that’s how you get gnocchi so tender they almost melt).

Step 2: Shape and Cut Your Gnocchi

Turn the dough onto a well-floured surface and divide it into 4 equal pieces. Roll each one into a rope about ¾ inch thick. Use a knife or bench scraper to cut each rope into bite-sized pillows. If you like, dust them very lightly with flour to keep them from sticking, and shape them with a fork for those classic ridges (they catch sauce beautifully!).

Step 3: Boil the Gnocchi

Bring a large pot of salted water to a gentle boil, not a rolling one (so the gnocchi stay tender). Drop them in batches into the water. Once they rise to the surface — usually in 2 or 3 minutes — they’re done! Scoop them out with a slotted spoon and set aside while you make the sauce.

Step 4: Make the Sage Butter Sauce

In a wide skillet, melt the butter over medium heat. Let it sizzle and foam until it turns a deep golden color and smells nutty (brown butter is pure magic here). Add sage leaves and fry for a minute or two until crisp and fragrant. The whole kitchen will smell absolutely divine.

Step 5: Gently Toss and Serve

Slide the cooked gnocchi into the skillet with your sage butter. Toss gently to coat, seasoning with a little salt and pepper. Finish with shower of freshly grated Parmesan and, if you like, a scatter of crushed walnuts for crunch. Serve warm — and prepare for applause at the table!

How to Serve Pumpkin Gnocchi with Sage Butter Sauce

Garnishes

Top your Pumpkin Gnocchi with Sage Butter Sauce with a bit of extra Parmesan for salty depth and a sprinkle of toasted walnuts for a rustic crunch. A few whole fried sage leaves make it look truly restaurant-worthy. For a pop of brightness, a tiny squeeze of lemon juice just before serving is a delightful finishing move.

Side Dishes

I love to keep side dishes simple so the Pumpkin Gnocchi with Sage Butter Sauce remains the star. Think a lightly dressed arugula or mixed greens salad, some roasted Brussels sprouts, or even a crisp apple slaw. If you want to go hearty, roasted chicken or pork tenderloin are perfect pairings.

Creative Ways to Present

For special occasions, plate the gnocchi in shallow white bowls so the orange color pops, and finish each portion tableside with a drizzle of extra sage butter. Serve in a large, warmed serving dish, and let everyone help themselves — family style is always a crowd-pleaser. For an appetizer twist, serve small portions in tiny ramekins, garnished with microgreens and a toasted walnut.

Make Ahead and Storage

Storing Leftovers

If you have extra Pumpkin Gnocchi with Sage Butter Sauce, simply store cooled leftovers in an airtight container in the fridge. They’ll keep their flavor and texture for up to 3 days, making them a delicious mini meal or snack later on.

Freezing

Freezing is a fantastic option if you want to have Pumpkin Gnocchi with Sage Butter Sauce on standby. Freeze the uncooked gnocchi in a single layer on a baking sheet until firm, then transfer to a bag or container for up to 2 months. For cooked gnocchi, freeze them tossed very lightly in oil and reheat straight from frozen.

Reheating

To reheat, warm a skillet over medium heat with a dab of butter or a splash of water to refresh the sauce. Add the gnocchi and gently stir until heated through — this helps restore that tender, pillowy texture without overcooking or drying them out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely. Just make sure you’re using pure pumpkin purée, not pie filling, so you don’t add any unexpected spices or sweetness to your Pumpkin Gnocchi with Sage Butter Sauce.

How do I keep the gnocchi from being too dense?

The trick is to add only as much flour as needed for a soft, slightly sticky dough. If you overdo it, the gnocchi will be heavy. Handle the dough with a light touch and stop adding flour as soon as you can shape it.

Can I make the dough ahead of time?

Yes! You can prepare the dough a day ahead, cover it well, and keep it in the fridge. Shaping and boiling right before serving will give you the best texture for your Pumpkin Gnocchi with Sage Butter Sauce.

What are the best alternatives to sage?

While sage pairs beautifully with pumpkin, you can also try fresh thyme or a little chopped rosemary for a slightly different flavor profile. They’re both lovely in the brown butter sauce.

Is this recipe gluten-free?

As written, this version of Pumpkin Gnocchi with Sage Butter Sauce uses all-purpose flour. However, you can use a good gluten-free flour blend to adapt it — just be aware texture might vary a bit, so adjust as needed.

Final Thoughts

If you love the cozy flavors of autumn, give Pumpkin Gnocchi with Sage Butter Sauce a whirl. It’s one of those memorable comfort foods that’s as fun to make as it is to share. Whether it’s for a weeknight treat or a special gathering, I hope this dish finds a warm spot at your table soon!