There’s something magical about rolling out homemade pumpkin gnocchi on a crisp fall afternoon—the golden dough speckled with spices, the kitchen smelling like roasted pumpkin and earthy sage. This pumpkin gnocchi with sage recipe became my autumn staple after one fateful Thanksgiving when I needed a last-minute vegetarian main dish. What started as a kitchen experiment turned into our family’s most requested fall comfort food. The pillowy gnocchi, crispy sage leaves, and nutty browned butter come together in under an hour, proving that fancy-feeling meals don’t need complicated techniques. Trust me, once you taste these tender little dumplings coated in that fragrant sage butter, you’ll understand why I make triple batches every October!
Why You’ll Love This Pumpkin Gnocchi with Sage
Listen, I know homemade pasta sounds intimidating, but pumpkin gnocchi is the perfect gateway recipe—and here’s why:
- Fall flavors in every bite: That sweet pumpkin and nutmeg warmth? Absolute hug-in-a-bowl territory when paired with crispy sage.
- No fancy tools needed: Just your hands, a fork (for those cute ridges!), and about 30 minutes of cozy kitchen time.
- Crowd-pleaser magic: Vegetarians rejoice! It’s hearty enough for meat-lovers too—my brother-in-law devours three servings.
- Weeknight hero: The dough comes together faster than boiling water for store-bought pasta. Promise.
Seriously, if autumn had a signature dish, this would be it.
Ingredients for Pumpkin Gnocchi with Sage
Grab these simple ingredients—you probably have most in your pantry already! A quick note: I always use fresh pumpkin puree when it’s in season (roast a sugar pumpkin—so worth it!), but canned works beautifully in a pinch. Just promise me you’ll avoid the pre-spiced pie filling—that stuff’s too sweet for savory gnocchi.
- 2 cups pumpkin puree – Squeeze out excess moisture in a clean towel if it looks watery
- 2 large eggs – Straight from the fridge is fine; they’ll bind everything together
- 2 1/2 cups all-purpose flour – Plus extra for dusting (the dough will be sticky!)
- 1/2 tsp salt – I use kosher salt for better flavor distribution
- 1/4 tsp freshly grated nutmeg – Trust me, the pre-ground stuff doesn’t compare
- 4 tbsp unsalted butter – For that glorious sage-brown butter sauce
- 8-10 fresh sage leaves – They’ll get delightfully crispy in the pan
- 1/4 cup grated Parmesan – The salty, nutty finishing touch
See? Nothing crazy—just real ingredients that’ll make your kitchen smell like an Italian nonna’s autumn dream.
How to Make Pumpkin Gnocchi with Sage
Ready to dive in? Let’s turn these humble ingredients into the most comforting fall dish you’ll ever make. I’ll walk you through every step—don’t worry, it’s easier than it sounds!
Preparing the Dough
Start by mixing the pumpkin puree, eggs, salt, and nutmeg in a large bowl. Stir until it’s smooth and evenly combined. Now, here’s the key: add the flour gradually, about 1/2 cup at a time, mixing gently after each addition. You’re aiming for a soft, slightly sticky dough—don’t overmix! Overworking the dough is the enemy of light, pillowy gnocchi. Once it just holds together, stop mixing. If it feels too sticky, sprinkle in a bit more flour, but remember: less is more here.
Shaping and Cooking the Gnocchi
Lightly flour your work surface and divide the dough into 4 equal portions. Roll each portion into a rope about 1/2 inch thick—think Play-Doh snake vibes! Cut the ropes into 1-inch pieces. Now, for the fun part: use a fork to gently press each piece, creating those classic gnocchi ridges. These little grooves help hold the sauce later. Boil a large pot of salted water (it should taste like the sea) and drop the gnocchi in batches. They’ll sink at first, but don’t panic—when they float to the top after 2-3 minutes, they’re done! Scoop them out with a slotted spoon and set aside.
Making the Sage Butter Sauce
While the gnocchi cook, melt the butter in a large skillet over medium heat. Let it foam and bubble until it turns golden brown—this is when the magic happens! Add the sage leaves and let them crisp up, about 30 seconds. Watch closely—sage burns fast, and burnt butter is a tragedy. Once the leaves are crispy and the butter smells nutty, remove the skillet from the heat. Toss the cooked gnocchi in the sage butter until they’re beautifully coated. Finish with a generous sprinkle of Parmesan, and you’re ready to serve!
Tips for Perfect Pumpkin Gnocchi with Sage
After making this recipe dozens of times (sometimes successfully, sometimes…not), I’ve learned a few tricks that make all the difference:
- Sticky dough? Pop it in the fridge for 15 minutes—the chill makes it easier to handle without adding too much extra flour.
- Test one gnocchi first before boiling the whole batch. If it falls apart, knead in a bit more flour.
- Serve immediately! These little pillows are at their absolute best straight from the pan, still glistening with that sage butter.
- Don’t crowd the pot when boiling—give them space to float freely so they cook evenly.
Oh, and one more thing—have extra Parmesan ready. You’ll thank me later.
Variations and Substitutions
Listen, rules are made to be broken—especially in the kitchen! Here are my favorite ways to play with this pumpkin gnocchi recipe when I’m feeling adventurous (or just cleaning out the fridge):
- Sweet potato swap: Out of pumpkin? Roasted sweet potato puree works beautifully and adds extra natural sweetness.
- Gluten-free twist: Use a 1:1 gluten-free flour blend—just add it gradually since GF flours absorb moisture differently.
- Garlic lovers: Toss in 2 cloves of minced roasted garlic with the sage butter for a deeper flavor punch.
- Nutty upgrade: Brown the butter with a handful of chopped walnuts or pecans for extra crunch.
The best part? Every variation still gives you that cozy, fall-perfect comfort in every bite.
Serving Suggestions for Pumpkin Gnocchi with Sage
I love serving this pumpkin gnocchi alongside a simple arugula salad with lemon vinaigrette—the peppery greens balance the richness perfectly. Crusty bread is a must for soaking up every last drop of that sage butter. And don’t forget a glass of crisp white wine—it’s fall, after all!
Storing and Reheating Pumpkin Gnocchi
Okay, confession time—I rarely have leftovers because we gobble this up too fast! But if you’re smarter than me and want to save some, here’s how: Cool cooked gnocchi completely, then store airtight in the fridge for up to 3 days. For longer storage, freeze them single-layer on a tray before bagging—they’ll keep for a month!
When reheating, skip the microwave (they turn rubbery—yuck!). Instead, toss them in a hot skillet with fresh sage butter until warmed through. It’s almost as good as day one—promise!
Nutritional Information
Here’s the scoop on what’s in each comforting serving (but remember—these are estimates and can vary based on your exact ingredients): About 320 calories per serving with 3g fiber and 8g protein from that pumpkin goodness. The Parmesan adds calcium while the sage butter brings healthy fats. Not bad for something that tastes this indulgent!
Frequently Asked Questions
I get so many questions about this pumpkin gnocchi recipe—here are the ones that pop up most often from friends and readers:
Can I use canned pumpkin instead of fresh?
Absolutely! Just make sure it’s plain pumpkin puree, not pumpkin pie filling (that’s pre-sweetened and spiced). If your canned puree looks watery, give it a quick squeeze in a clean kitchen towel to remove excess moisture.
Why are my gnocchi dense and heavy?
This usually means either the dough was overworked (handle it gently like you’re making biscuits!) or too much flour was added. The dough should be soft and slightly sticky—it’s better to err on the wetter side.
Can I make the dough ahead?
Yes! Wrap it tightly and refrigerate for up to 24 hours. The chill actually makes it easier to shape. Just let it sit at room temperature for 10 minutes before rolling.
What if my gnocchi fall apart while boiling?
No panic—just scoop them out, knead a bit more flour into the remaining dough, and try again. Consider it a tasty practice round!
Share Your Pumpkin Gnocchi with Sage
Now it’s your turn! Did your gnocchi turn into pillowy little clouds of fall goodness? Snap a pic of that gorgeous sage butter drizzle and tag me—I live for your kitchen triumphs! And if you loved this recipe as much as I do, leave a star rating so other pumpkin lovers can find it too. Happy cooking, friends!
Print
Creamy Pumpkin Gnocchi with Sage in Just 30 Minutes
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple recipe for homemade pumpkin gnocchi with sage, perfect for a cozy fall meal.
Ingredients
- 2 cups pumpkin puree
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 4 tbsp butter
- 8-10 fresh sage leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Mix pumpkin puree, eggs, salt, and nutmeg in a large bowl.
- Gradually add flour until a soft dough forms.
- Divide dough into small portions and roll into ropes.
- Cut ropes into 1-inch pieces and shape into gnocchi.
- Boil gnocchi in salted water until they float, then drain.
- Melt butter in a pan, add sage leaves, and cook until crispy.
- Toss gnocchi in the sage butter and top with Parmesan.
Notes
- Use fresh pumpkin puree for best flavor.
- Do not overwork the dough to keep gnocchi light.
- Serve immediately for best texture.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian