Pumpkin Gnocchi with Sage Butter Sauce

Why You’ll Love This Recipe

This dish is hearty, elegant, and surprisingly easy to make at home. The gnocchi are light yet filling, with pumpkin adding both flavor and color. The sage butter sauce is simple but indulgent, making it an ideal choice for dinner parties, romantic meals, or weeknight comfort food. It’s a seasonal twist on a classic Italian favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

PUMPKIN GNOCCHI:

• 1 medium-large russet baking potato
• 1 cup pumpkin puree
• 1 egg
• 1 ¾ cups all-purpose flour (more as needed)
• 1 teaspoon salt
• 2 tablespoons salted butter (for pan frying)

SAGE BUTTER SAUCE:

• 2 tablespoons salted butter
• a few sage leaves
• 1 garlic clove, smashed
• 1 tablespoon flour
• 1 tablespoon heavy whipping cream
• ½ cup starchy water (reserved from boiling the gnocchi)

Directions

1. Peel and boil the potato until tender. Drain and mash until smooth. Let cool slightly.
2. In a large bowl, combine mashed potato, pumpkin puree, egg, flour, and salt. Mix until a soft dough forms, adding extra flour if needed.
3. Transfer dough to a floured surface and gently knead. Divide into sections and roll each into ropes. Cut into 1-inch pieces and press lightly with a fork for ridges.
4. Bring a large pot of salted water to a boil. Drop gnocchi in batches; when they float to the top, cook for 1–2 minutes more, then transfer to a plate. Reserve ½ cup starchy cooking water.
5. In a skillet, melt butter over medium heat with sage leaves and smashed garlic clove. Cook until butter turns golden brown and fragrant. Remove garlic.
6. Whisk in flour, then add reserved starchy water and heavy cream. Stir until smooth and slightly thickened.
7. Add gnocchi to the skillet and toss in the sauce. Pan fry gently in the butter sauce for a few minutes until golden.
8. Serve hot, garnished with extra sage if desired.

Servings and timing

This recipe makes about 4 servings. Preparation takes 25 minutes, cooking takes 20 minutes, and the total time is approximately 45 minutes.

Variations

• Make it vegetarian-friendly by swapping heavy cream with a splash of whole milk or half-and-half.
• Add grated parmesan or pecorino romano for extra richness.
• Incorporate a pinch of nutmeg into the gnocchi dough for added warmth.
• Try sweet potato instead of russet for a sweeter, deeper flavor.
• Use a brown butter-only sauce (without cream and flour) for a simpler, nuttier taste.

Storage/Reheating

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter to restore crispness. Cooked gnocchi can also be frozen in a single layer, then stored in freezer bags for up to 2 months. Reheat directly from frozen in boiling water.

FAQs

Do I need to peel the potato before boiling?

Yes, peeling ensures a smoother gnocchi dough.

Can I make the gnocchi dough ahead of time?

Yes, you can refrigerate it for up to 24 hours before shaping and cooking.

How do I keep gnocchi from being too dense?

Avoid overmixing the dough and use just enough flour to prevent stickiness.

Can I use canned pumpkin puree?

Yes, just make sure it’s plain pumpkin, not pumpkin pie filling.

How do I know when the gnocchi are cooked?

They’ll float to the surface of the boiling water, then need 1–2 minutes more.

Can I skip the egg for egg-free gnocchi?

Yes, replace it with 2 tablespoons of aquafaba (chickpea liquid) or a flax egg.

Can I make the sauce without cream?

Yes, you can stick to just brown butter, sage, and starchy water for a lighter sauce.

Can I pan-fry the gnocchi without boiling first?

Boiling ensures they cook through, so always boil before pan-frying.

Can I double this recipe for a crowd?

Yes, but cook gnocchi in batches to avoid overcrowding the pot.

What should I serve with pumpkin gnocchi?

It pairs beautifully with roasted vegetables, a fresh salad, or grilled chicken for non-vegetarian meals.

Conclusion

Pumpkin Gnocchi with Sage Butter Sauce is a comforting, flavorful dish that brings together the warmth of pumpkin with the richness of sage-infused butter. Easy enough for a weeknight yet elegant enough for entertaining, this recipe is a fall-inspired favorite you’ll want to make again and again.

Print