Pumpkin Gnocchi with Sage Butter Sauce is pure autumn magic on a plate: tender, pillowy morsels of pumpkin and ricotta gently tossed in a fragrant, nutty brown butter kissed with crispy sage. This is a dish I look forward to every year—the vibrant color, the deeply comforting flavors, and the way it manages to be both rustic and elegant all at once. If you’ve ever wanted to impress someone with homemade gnocchi (without breaking a sweat), let this delightful recipe be your cozy kitchen project.

Pumpkin Gnocchi with Sage Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

The secret to unforgettable Pumpkin Gnocchi with Sage Butter Sauce is choosing the right ingredients; each plays a starring role, ensuring delicate texture and earthy, buttery complexity in every bite. Let’s take a closer look at what you’ll need to bring this dish to life.

Pumpkin Puree: Brings sweetness, vibrant color, and autumn flavor—make sure it’s pure pumpkin, not pie filling.
Ricotta Cheese (drained): Adds rich creaminess to lighten up the dough and keep the gnocchi tender.
Large Egg (lightly beaten): Holds everything together for a just-right texture and lovely yellow hue.
Grated Parmesan Cheese: Offers a salty, nutty backbone that enhances depth of flavor.
Salt: Boosts all the natural flavors, making each ingredient shine.
Ground Nutmeg: A whisper of warmth and spice that pairs beautifully with both pumpkin and butter.
All-Purpose Flour (plus more for dusting): The essential structural element—add just enough for a soft, workable dough.
Unsalted Butter: The foundation of your luscious sage butter sauce—unsalted lets you control the seasoning.
Fresh Sage Leaves: Crisp up beautifully in the butter, infusing the sauce with irresistible aroma and flavor.
Salt and Pepper to Taste: Essential for perfect seasoning—add just before serving for the best flavor pop.
Additional Grated Parmesan for Serving: A snowy, salty finish that makes each bite extra special.

How to Make Pumpkin Gnocchi with Sage Butter Sauce

Step 1: Mix the Dough

Start by grabbing a big bowl and mixing together the pumpkin puree, drained ricotta, egg, Parmesan, salt, and nutmeg. Stir until thoroughly blended; this vibrant mixture is the delicious heart of your Pumpkin Gnocchi with Sage Butter Sauce. Gently sprinkle in the flour a little at a time, mixing just until a slightly sticky but moldable dough forms. If it feels too soft, a bit more flour will help—just don’t overdo it or your gnocchi might turn out heavy.

Step 2: Shape the Gnocchi

Dust your countertop liberally with flour and tip out the dough. Give it a gentle knead, then divide into four sections. With your hands, roll each section out into a rope about 3/4 inch thick. Cut these ropes into bite-sized, 1-inch pieces. For extra flair, softly roll each gnocchi piece over a fork to create those signature grooves—they’ll catch even more of that luscious sage butter sauce.

Step 3: Cook the Gnocchi

Bring a generous pot of salted water to a good boil—the salt will season your little gnocchi pillows from within. Drop the gnocchi in batches, being careful not to crowd the pot. As soon as they float to the surface (usually in 2–3 minutes), scoop them out with a slotted spoon and set aside. They’ll be tender, gorgeous, and ready for their buttery bath.

Step 4: Make the Sage Butter Sauce

In a large skillet, melt the butter over medium heat. Once it starts to foam, toss in the fresh sage leaves. Let them sizzle gently until the butter turns golden and the sage crisps up, sending out the dreamiest, herby aroma. This is the secret that makes Pumpkin Gnocchi with Sage Butter Sauce so special—the butter takes on a nutty depth while soaking up all that sagey goodness.

Step 5: Finish and Serve

Gently add your cooked gnocchi to the skillet and give everything a tender toss so those golden morsels are coated from all sides in the sage butter sauce. Season with a final sprinkle of salt and pepper, then serve immediately with a generous snowfall of extra Parmesan. Every single step brings you closer to a cozy, restaurant-worthy dinner at home.

How to Serve Pumpkin Gnocchi with Sage Butter Sauce

Garnishes

This dish shines with a simple finish—think a double handful of extra grated Parmesan, a scattering of crispy sage leaves fished right from the pan, and a few grinds of cracked black pepper. If you love a pop of color, a little sprinkle of finely chopped parsley or toasted pine nuts looks absolutely stunning atop these golden pillows.

Side Dishes

Pair your Pumpkin Gnocchi with Sage Butter Sauce with a crisp green salad tossed in a tangy vinaigrette or roasted Brussels sprouts for a bit of contrast. For a cozy dinner party, offer a crusty artisan bread on the side to mop up every last drop of that incredible sage butter.

Creative Ways to Present

Want to wow your guests? Serve the gnocchi plated on shallow bowls over a swoosh of whipped ricotta, or pile them in a large serving dish for family-style feasting. Another fun idea is to fill individual ramekins with a portion of Pumpkin Gnocchi with Sage Butter Sauce, then broil a little cheese on top for a bubbly, golden finish.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the gnocchi cool completely before transferring to an airtight container. Stored in the fridge, they’ll stay delicious for up to 3 days. Keep any extra sage butter sauce separate, if possible, to avoid sogginess.

Freezing

Gnocchi freezes beautifully! Before cooking, arrange shaped gnocchi in a single layer on a parchment-lined tray and freeze until solid, then transfer to a freezer bag—this way, you can cook them straight from frozen and always have homemade Pumpkin Gnocchi with Sage Butter Sauce at your fingertips.

Reheating

To reheat, gently warm the gnocchi in a skillet over low heat with a little extra butter or a splash of water to restore their pillowy texture. Avoid microwaving, as it can make them a bit rubbery; the stovetop is your friend for luscious leftovers.

FAQs

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree is not only convenient but also perfectly smooth, which works beautifully in Pumpkin Gnocchi with Sage Butter Sauce. Just make sure you’re using 100% pure pumpkin and not pumpkin pie filling, which has added sugar and spices.

Why is my gnocchi dough so sticky?

Pumpkin and ricotta can both be a little watery, so if your dough feels extra sticky, don’t worry. Add flour a tablespoon at a time until it’s just workable, or pop the dough in the fridge for 20 minutes as suggested—that helps firm things up, making shaping the gnocchi much easier!

Can I make Pumpkin Gnocchi with Sage Butter Sauce gluten-free?

Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend. Some gluten-free flours can make the dough a bit drier, so adjust with a splash more pumpkin or ricotta if needed, and be gentle when mixing and shaping.

What if I don’t have fresh sage?

Fresh sage is definitely traditional and packs amazing fragrance, but if you’re in a pinch, you can use about 1/2 teaspoon of dried sage in the butter sauce. Add it a bit earlier so the flavors have time to bloom. The crispy texture won’t be quite the same, but you’ll still get that wonderful savory aroma.

Can I shape the gnocchi ahead of time?

Definitely! Shaped (uncooked) gnocchi can be stored on a floured baking sheet in the fridge, loosely covered, for a few hours or overnight. They’re also perfect for freezing at this stage, so you can whip up Pumpkin Gnocchi with Sage Butter Sauce any night you crave it.

Final Thoughts

If you’re searching for a new cozy favorite, look no further than Pumpkin Gnocchi with Sage Butter Sauce. It’s a delicious project that transforms humble ingredients into something restaurant-level special, full of warmth, color, and autumn comfort. Give it a try—your kitchen will smell incredible, and your table will be filled with happy, satisfied smiles!

Pumpkin Gnocchi with Sage Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious Pumpkin Gnocchi with Sage Butter Sauce at home. This comforting dish features homemade pumpkin gnocchi tossed in a savory sage butter sauce that’s perfect for fall.

Ingredients

Scale

Gnocchi:

1 cup pumpkin puree
1 cup ricotta cheese, drained
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 to 2 cups all-purpose flour, plus more for dusting

Sage Butter Sauce:

1/2 cup unsalted butter
12 fresh sage leaves
Salt and pepper, to taste
Additional grated Parmesan for serving

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Instructions

Gnocchi: In a large bowl, combine pumpkin puree, drained ricotta, egg, Parmesan, salt, and nutmeg. Gradually add flour until a soft dough forms. Divide, shape, and cook gnocchi in boiling water.
Sage Butter Sauce: Melt butter in a skillet, add sage leaves and cook until golden. Toss cooked gnocchi in the sauce, season, and serve with Parmesan.