Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

There’s something magical about fall—the crisp air, the golden leaves, and of course, the comforting flavors that come with the season. Every year, as soon as the first pumpkins start showing up at the market, I find myself gravitating toward cozy, earthy dishes that capture that autumnal warmth. One of my all-time favorites? Pumpkin Gnocchi with Sage Butter Recipe.

I still remember the first time I made homemade Pumpkin Gnocchi with Sage Butter Recipe. I was nervous, flour-covered, and convinced it would turn into a sticky disaster. But when I swapped the traditional potatoes for roasted pumpkin purée, something wonderful happened. The dough came together beautifully, and once I tossed the golden pillows into a pan of sizzling sage butter, I knew I had stumbled upon a new fall tradition.

This Pumpkin Gnocchi with Sage Butter Recipe isn’t just about comfort—it’s about texture, aroma, and simplicity. The pillowy gnocchi are soft and delicate, the pumpkin lends a natural sweetness, and the sage butter ties everything together with its nutty fragrance. It’s elegant enough for a dinner party but simple enough for a weeknight indulgence.

Let’s dive in and learn how to make this Pumpkin Gnocchi with Sage Butter Recipe of autumn joy.

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Ingredients for Pumpkin Gnocchi with Sage Butter Recipe

Here’s everything you’ll need to make this homemade Pumpkin Gnocchi with Sage Butter Recipe.

For the Pumpkin Gnocchi:

1 cup pumpkin purée (homemade or canned, but not pumpkin pie filling)
1 large egg, lightly beaten
1 cup ricotta cheese, drained of excess moisture
¾ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups all-purpose flour (plus extra for dusting)

For the Sage Butter Sauce:

6 tablespoons unsalted butter
8–10 fresh sage leaves
Salt and pepper, to taste
Extra grated Parmesan cheese for serving

Optional garnishes include a sprinkle of crushed walnuts or toasted hazelnuts, which add a satisfying crunch to the soft gnocchi.

How to Prepare Pumpkin Gnocchi with Sage Butter Recipe

Making Pumpkin Gnocchi with Sage Butter Recipe from scratch might sound intimidating, but it’s actually one of the most rewarding cooking experiences—especially when you taste that first buttery bite. Follow these steps, and you’ll have Pumpkin Gnocchi with Sage Butter Recipe worthy of any Italian kitchen.

Step 1: Prepare the Pumpkin

If you’re using fresh pumpkin, start by roasting it. Cut the pumpkin in half, remove the seeds, and bake it at 400°F (200°C) for about 35–40 minutes or until tender. Scoop out the flesh and blend it until smooth. If you’re using canned pumpkin, make sure it’s pure pumpkin purée, not the sweetened pie filling.

To ensure the dough isn’t too wet, place the pumpkin purée in a fine-mesh strainer or cheesecloth and let any excess liquid drain for 15–20 minutes. This will help create light, fluffy gnocchi instead of dense ones.

Step 2: Combine the Dough Ingredients

In a large mixing bowl, combine the pumpkin purée, ricotta cheese, egg, and Parmesan. Stir until smooth. Add salt and nutmeg, then gradually mix in the flour one cup at a time.

You’re looking for a soft, slightly sticky dough that holds together but isn’t too wet. If it’s sticking excessively to your hands, sprinkle in a bit more flour — but be careful not to overdo it, or the gnocchi will become heavy.

Step 3: Shape the Gnocchi

Lightly flour your work surface. Divide the dough into four portions. Roll each piece into a long rope, about ¾ inch thick. Cut into 1-inch pieces using a sharp knife or dough cutter.

For the classic gnocchi shape, gently press each piece against the back of a fork to create ridges. These ridges help the sauce cling to each piece, making every bite rich and flavorful. Don’t worry if they aren’t perfect — rustic is charming, and that’s part of the homemade appeal.

Place the shaped gnocchi on a lightly floured baking sheet while you finish the rest.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the water in batches — don’t overcrowd the pot. Once they float to the surface, let them cook for another 30 seconds before removing them with a slotted spoon.

Transfer the cooked gnocchi to a plate and drizzle with a bit of olive oil to keep them from sticking together while you prepare the sauce.

Step 5: Make the Sage Butter Sauce

In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and let them sizzle until the butter begins to brown slightly and the sage turns crisp. The aroma at this point is heavenly — nutty, herby, and toasty all at once.

Once the butter turns golden, remove the pan from the heat to prevent burning. Season with a pinch of salt and pepper.

Step 6: Combine and Serve

Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat each piece, allowing them to absorb the butter and crisp up just slightly around the edges.

Serve the gnocchi warm, topped with extra Parmesan cheese and, if you like, a sprinkle of chopped nuts for texture.

That’s it—Pumpkin Gnocchi with Sage Butter Recipe, a restaurant-worthy meal ready in under an hour, bursting with seasonal flavor.

How to Serve Pumpkin Gnocchi with Sage Butter Recipe

Pumpkin Gnocchi with Sage Butter Recipe is a star all on its own, but a few thoughtful touches can elevate your meal even more.

Serve the gnocchi in warm bowls, topped with a little extra Parmesan cheese and a drizzle of the sage-infused butter. For a fancy presentation, scatter a few whole crisp sage leaves on top and finish with a twist of black pepper.

Pair it with a simple side salad — something with peppery arugula or bitter greens works beautifully to balance the sweetness of the pumpkin. If you’d like to go all out, serve it alongside roasted vegetables or a light soup as an appetizer.

As for drinks, a crisp white wine like Pinot Grigio or Chardonnay complements the buttery sauce perfectly. If you prefer something non-alcoholic, try a sparkling apple cider for a festive touch.

This Pumpkin Gnocchi with Sage Butter Recipe is cozy, comforting, and perfect for autumn dinner parties or romantic dinners at home.

Tips for Perfect Pumpkin Gnocchi with Sage Butter Recipe

Drain your pumpkin well: Too much moisture will make the dough sticky and dense. Drier purée gives you light, airy gnocchi.
Don’t overwork the dough: Mix just until combined. Overmixing will make the gnocchi tough.
Use a light touch with flour: Add just enough to handle the dough without sticking. Too much flour results in chewy gnocchi.
Test a few gnocchi first: Before cooking the whole batch, boil a few pieces to check the texture. If they fall apart, add a bit more flour to the dough.
Brown your butter carefully: Butter goes from golden to burnt quickly. Once you see brown specks and smell a nutty aroma, remove it from heat immediately.
Serve immediately: Gnocchi are best eaten fresh — soft, tender, and coated in that rich, nutty butter.
Add crunch for texture: Toasted nuts or crispy pancetta make a lovely topping that adds both flavor and contrast.
For extra flavor: Add a touch of garlic or a splash of lemon juice to the sauce for a bright finish.

Variations

One of the best things about this Pumpkin Gnocchi with Sage Butter Recipe is its versatility. Once you’ve mastered the base, you can play around with different flavors and ingredients to make it your own.

1. Brown Butter Sage Sauce with a Twist

Add minced garlic or a pinch of chili flakes to the butter for a subtle kick. Or stir in a splash of cream for a slightly richer, velvety sauce.

2. Pumpkin Gnocchi with Creamy Gorgonzola Sauce

If you’re in the mood for indulgence, replace the sage butter with a creamy Gorgonzola or blue cheese sauce. The bold, salty cheese contrasts beautifully with the sweet pumpkin.

3. Vegan Pumpkin Gnocchi

Use a flaxseed egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water) and swap ricotta with a vegan alternative or mashed tofu. Use plant-based butter for the sage sauce.

4. Gluten-Free Option

Replace all-purpose flour with a gluten-free blend. Rice flour or chickpea flour can work, but you might need to adjust the quantity slightly depending on the texture.

5. Add Vegetables

Toss in sautéed mushrooms, caramelized onions, or wilted spinach to make the dish heartier and more colorful.

6. Crispy Gnocchi

Instead of tossing the boiled gnocchi directly in butter, sauté them in a little olive oil until golden and crisp before adding the sage butter. This gives them a delightful outer crunch while staying pillowy inside.

FAQs

1. Can I use canned pumpkin purée?

Yes! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling, which contains sugar and spices. Drain any excess liquid to avoid a sticky dough.

2. What’s the best flour for gnocchi?

All-purpose flour works great. For a lighter texture, you can mix in a bit of semolina flour or even try 00 flour if you have it.

3. Can I freeze pumpkin gnocchi?

Absolutely. Arrange the uncooked gnocchi on a baking sheet in a single layer and freeze until solid. Transfer them to a zip-top bag and store for up to 2 months. When ready to cook, boil them straight from frozen — no need to thaw.

4. Why did my gnocchi fall apart?

The dough was likely too wet or under-floured. Make sure to drain the pumpkin well and add just enough flour for the dough to hold together.

5. Can I make the dough ahead of time?

Yes, but it’s best to cook the gnocchi the same day you make them. You can refrigerate the shaped gnocchi for up to 4 hours before cooking, dusted lightly with flour.

6. How do I know when the butter is browned?

Watch closely — it turns from pale yellow to golden with tiny brown specks, and it will release a rich, nutty aroma. That’s your cue to remove it from the heat.

7. What wine pairs best with this Pumpkin Gnocchi with Sage Butter Recipe?

White wines like Chardonnay or Sauvignon Blanc pair beautifully, as their acidity cuts through the richness of the butter. For red lovers, try a light Pinot Noir.

8. Can I use sweet potato instead of pumpkin?

Definitely. Sweet potato purée gives a similar sweetness and texture. It’s a wonderful alternative when pumpkins aren’t in season.

Final Thoughts

There’s something so rewarding about making this homemade Pumpkin Gnocchi with Sage Butter Recipe. It’s not just about the taste—though the combination of pumpkin, nutmeg, and sage butter is pure comfort—it’s about the ritual. Mixing, rolling, cutting, and finally tasting that first buttery bite brings a sense of accomplishment that’s hard to beat.

This Pumpkin Gnocchi with Sage Butter Recipe is more than just a meal; it’s a celebration of fall. The soft, delicate gnocchi, the rich, nutty butter, and the fragrance of fresh sage come together to create a dish that’s both rustic and elegant. It’s cozy enough for a quiet evening at home yet impressive enough to serve at a dinner party.

If you’ve never made gnocchi before, let this be your sign to try. Once you see how simple and satisfying it is, you’ll want to make it every autumn. The beauty of this Pumpkin Gnocchi with Sage Butter Recipe lies in its balance—sweet pumpkin, savory cheese, and aromatic butter all working in harmony.

So roll up your sleeves, flour your counter, and enjoy the process. Pour yourself a glass of wine, let the butter sizzle, and savor the scent of sage filling your kitchen. Pumpkin Gnocchi with Sage Butter Recipe is comfort food at its best—soulful, seasonal, and made with love.

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Easy Pumpkin Gnocchi with Sage Butter Recipe