Name: Creamy Pumpkin Gnocchi with Sage Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 lb (450 g) potato gnocchi — store-bought or homemade; 2 tbsp butter; 2 cloves garlic, minced; 1 cup pumpkin purée (not pie filling); ½ cup heavy cream (or half-and-half); ¼ cup grated Parmesan cheese; ¼ tsp ground nutmeg; Salt and black pepper to taste; 3 tbsp butter; 6–8 fresh sage leaves; Optional garnish: extra Parmesan, crushed walnuts, or chili flakes

Jump to Recipe·5.2 from 14 reviews

Imagine sinking your fork into tender pillows of gnocchi enveloped in a golden, velvety pumpkin cream sauce, all crowned with a drizzle of rich, fragrant sage butter—welcome to Creamy Pumpkin Gnocchi with Sage Butter. This is the kind of Italian-inspired comfort food that feels instantly cozy yet elegant, perfect for impressing a dinner guest or simply treating yourself after a long day. The interplay of nutty brown butter, earthy pumpkin, and crispy sage elevates every bite, making this dish a standout favorite from the very first taste.

Creamy Pumpkin Gnocchi with Sage Butter Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Pumpkin Gnocchi with Sage Butter lies in its beautifully simple, yet thoughtfully chosen ingredients. Each one brings its own unique flavor, creamy texture, or autumnal hue to the dish—proof that you don’t need a complicated grocery list to achieve showstopping results.

Potato gnocchi (1 lb / 450 g): These pillowy, bite-sized dumplings create the perfect base for absorbing that luscious sauce.
Butter (2 tbsp for sauce + 3 tbsp for sage butter): Butter brings rich, nutty undertones and helps the sauce emulsify beautifully. Browning it takes the flavor sky-high.
Garlic (2 cloves, minced): Adds a mellow, aromatic depth that makes the sauce irresistible.
Pumpkin purée (1 cup): Choose pure pumpkin (not pie filling) for luscious texture and gorgeous color—it’s the heart of this dish.
Heavy cream or half-and-half (½ cup): This ingredient lends a silkiness that makes every bite feel luxurious.
Parmesan cheese (¼ cup, grated): Adds salty, nutty complexity and helps thicken the sauce.
Ground nutmeg (¼ tsp): A pinch of nutmeg brings warmth and deepens the pumpkin flavor.
Salt and black pepper: Crucial for enhancing all the other flavors—taste as you go!
Fresh sage leaves (6–8): When fried in butter, sage becomes crispy and aromatic, truly the soul of sage butter.
Optional garnishes: Extra Parmesan, crushed walnuts, or a dash of chili flakes can add crunch, color, or heat at the table.

How to Make Creamy Pumpkin Gnocchi with Sage Butter

Step 1: Cook the Gnocchi

Bring a large pot of salted water to a rolling boil—it should taste a bit like the sea. Add the gnocchi and watch as they quickly rise to the top (this only takes about 2–3 minutes). As soon as the gnocchi are floating, scoop them out and let them drain. This simple step is where the gnocchi transform from dense dumplings into fluffy little clouds that are ready to soak up all that creamy goodness.

Step 2: Make the Creamy Pumpkin Sauce

Time for the dreamy sauce! Melt 2 tablespoons of butter in a large skillet over medium heat, then add your minced garlic. Sauté for only about 30 seconds—just until the kitchen smells amazing and the garlic turns slightly golden. Stir in the pumpkin purée, cream, Parmesan, nutmeg, and a generous pinch of salt and pepper. Let everything simmer together for 3–4 minutes, stirring as the sauce thickens to a luxurious, spoon-coating consistency.

Step 3: Prepare the Sage Butter

This is where things get seductive—melt 3 tablespoons of butter in a small pan until it starts to foam, then toss in the fresh sage leaves. Let them sizzle and crisp up for 1–2 minutes, swirling the pan occasionally. Watch for the butter to turn golden brown and nutty (don’t let it go too far!). The aroma is absolutely enchanting, and these crispy sage leaves take Creamy Pumpkin Gnocchi with Sage Butter to the next level.

Step 4: Combine

Add the drained gnocchi right into the pan with the pumpkin sauce. Gently toss everything together so each gnocchi is coated in that velvety, pumpkin-rich goodness. Just before serving, drizzle over your golden sage butter and scatter the crispy sage leaves on top. This step is where all those beautiful flavors come together in perfect, cozy harmony.

How to Serve Creamy Pumpkin Gnocchi with Sage Butter

Garnishes

Elevate every serving with a shower of extra grated Parmesan, a sprinkle of crushed walnuts for crunch, or a pinch of chili flakes if you like a little heat. A grating of fresh lemon zest just before serving can add a bright pop that cuts through the richness, making each bite of Creamy Pumpkin Gnocchi with Sage Butter truly unforgettable.

Side Dishes

Serve alongside a crisp green salad dressed simply with lemon and olive oil, crusty bread to soak up extra sauce, or roasted chicken for added protein. Lightly sautéed broccoli or green beans also make a beautiful, fresh contrast to the richness of the gnocchi.

Creative Ways to Present

Try plating individual portions in shallow bowls and drizzling sage butter tableside for a little dinner party flair. Or, offer a big family-style platter so everyone can help themselves. For a cozy touch, serve Creamy Pumpkin Gnocchi with Sage Butter in rustic, oven-warmed dishes or pumpkin-shaped bowls—it’s the ultimate fall centerpiece!

Make Ahead and Storage

Storing Leftovers

Place any leftover Creamy Pumpkin Gnocchi with Sage Butter in an airtight container and refrigerate for up to 3 days. The sauce thickens a bit as it sits but loosens up nicely with a splash of cream or milk when reheated. Always store garnishes like crispy sage leaves or nuts separately to keep their crunch.

Freezing

For the best results, freeze the cooked gnocchi and sauce separately. Lay gnocchi out on a lined baking sheet to freeze, then transfer to a zip-top bag. The sauce can also be frozen, though cream-based sauces may separate slightly. Thaw both overnight in the refrigerator for a weeknight win.

Reheating

Reheat Creamy Pumpkin Gnocchi with Sage Butter gently on the stovetop over low heat, stirring in a splash of cream or milk to restore its silky texture. Warm the gnocchi in the sauce to prevent them from drying out. Briefly crisp any extra sage leaves in a hot pan before serving.

FAQs

Can I use homemade gnocchi instead of store-bought?

Absolutely! Homemade gnocchi can make Creamy Pumpkin Gnocchi with Sage Butter even more special and tender. Just keep an eye on the cooking time, as fresh gnocchi usually cooks faster than the packaged kind.

Is it possible to make this dish vegan?

You sure can! Swap the butter for plant-based butter, use coconut cream or a rich cashew cream in place of dairy cream, and opt for your favorite dairy-free Parmesan. The flavors will still pop, and you’ll get that same creamy texture.

What if I can’t find fresh sage?

While fresh sage offers the best color and crispness, you can use dried sage in a pinch. Add a pinch right into your pumpkin sauce for flavor, but skip frying it, as dried herbs don’t crisp up the same way.

How do I know when the brown butter is ready?

Keep a close eye on the butter—it’s ready when it has a deep golden color and gives off a nutty aroma. Remove from heat as soon as you smell it, as butter can go from brown to burnt quickly.

Can I add protein to make it a heartier meal?

Absolutely. Grilled chicken, sautéed shrimp, or even crispy pancetta make delicious additions to Creamy Pumpkin Gnocchi with Sage Butter, turning it into a complete, satisfying main course.

Final Thoughts

If you’re craving pure autumnal comfort on your plate, it truly doesn’t get better than Creamy Pumpkin Gnocchi with Sage Butter. I hope you’ll give this recipe a try—whether for a special occasion or just a cozy night in, you’re in for something truly memorable!