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Pumpkin Gnocchi with Sage Butter Sauce

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Pumpkin Gnocchi with Sage Butter Sauce is a cozy Italian-inspired dish featuring pillowy gnocchi made with pumpkin and potato, tossed in a fragrant sage butter cream sauce. Perfect for fall dinners and comforting meals.

Ingredients

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)

2 tablespoons salted butter (for sauce)

A few sage leaves

1 garlic clove, smashed

1 tablespoon flour

1 tablespoon heavy whipping cream

½ cup starchy water (reserved from boiling gnocchi)

Instructions

  1. Peel and boil potato until tender. Drain and mash until smooth, then 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 knead gently. Roll into ropes, cut into 1-inch pieces, and press lightly with a fork to create ridges.
  4. Bring a large pot of salted water to a boil. Drop gnocchi in batches. When they float, cook 1–2 minutes more, then transfer to a plate. Reserve ½ cup cooking water.
  5. In a skillet, melt butter over medium heat with sage leaves and smashed garlic. Cook until butter is golden brown and fragrant, then remove garlic.
  6. Whisk in flour, then add reserved starchy water and cream. Stir until slightly thickened.
  7. Add gnocchi to the skillet and toss in the sauce. Pan fry gently until golden.
  8. Serve hot, garnished with extra sage if desired.

Notes

For vegetarian-friendly, swap heavy cream with whole milk or half-and-half.

Add grated parmesan or pecorino romano for richness.

Incorporate nutmeg into the dough for warmth.

Try sweet potato instead of russet for variation.

Use just brown butter and sage for a simpler sauce.

Nutrition

Find it online: https://justsosavory.com/pumpkin-gnocchi-with-sage-butter-sauce/