Pumpkin Gnocchi with sage butter sauce is a delicious dish that celebrates fall flavors. And, it’s easier to make gnocchi from scratch than you might think!
Dumplings are always a good idea. You can make filled dumplings like these Pork and Shrimp Wontons. Or you can make Italian dumplings known as gnocchi.
And this Pumpkin Gnocchi with a sage brown butter sauce is a delicious celebration of fall flavors.
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🌟 Why this recipe works
Gnocchi is a classic Italian dumpling that is traditionally made with flour, salt, egg, and potatoes. Like many traditional Italian dishes, the simplicity allows the ingredients to shine.
This Pumpkin Gnocchi recipe takes the method and classic shape of gnocchi and gives it a special fall season twist.
- When cooked correctly, the gnocchi is soft and pillowy.
- The sage butter sauce pairs deliciously with the pumpkin flavors, and is a very easy sauce to make. You can also use this sauce on other pasta dishes!
- Once you get the hang of shaping the gnocchi, you can whip this impressive dish together in just 30 minutes.
- The recipe makes enough for 4 portions. If you prefer larger portions, it might serve 3 people.
🛒 Ingredient notes
Just seven ingredients is all you need to make this restaurant-quality pumpkin gnocchi!
Pumpkin puree – Make sure you use pumpkin puree that is labeled as 100% pumpkin or pure pumpkin – not pumpkin pie filling. Canned pumpkin pie filling has additional ingredients and spices, and what we want to make the gnocchi is 100% pumpkin puree.
Butter – Use unsalted butter and cut it into small cubes, which helps the butter melt evenly and create a delicious butter sauce.
✅ Step-by-step instructions
- In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
2. Stir in the pumpkin just until blended.
3. On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough.
4. Let rest for 10 to 15 minutes at room temperature.
5. Divide the dough into four equal portions.
6. On a lightly floured surface, roll each portion into a 1/2 -in.-thick rope, then cut into ¾ -in. pieces.
7. Press and roll each piece with a lightly floured fork.
8. Place onto a lightly floured surface or on a baking sheet covered with parchment paper while you continue to roll out and form the remaining gnocchi pieces.
9. In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
10. In a Dutch oven or large heavy saucepan, melt the butter over medium heat.
11. Add the sage and garlic and sauté for 1 minute.
12. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.
👩🏻🍳 Recipe FAQs
Although gnocchi is often lumped in with pasta dishes on menus, it is technically an Italian dumpling that’s traditionally made with potatoes.
Consider them equals, bringing different nutrients to the plate. According to Livestrong.com, gnocchi is lower in calories and carbohydrates, while pasta has more protein.
Allow the gnocchi to cool to room temperature, then store in an airtight container in the refrigerator for up to four days.
Yes! Shape all of the gnocchi, then place gnocchi in a single layer on a baking sheet lined with parchment paper for 2 hours. After the gnocchi pieces are frozen, transfer to a freezer bag or freezer-safe container.
🍽 Serving ideas
This pumpkin gnocchi is delicious on its own with the sage butter sauce. But I like to add some crunchy bacon on top.
To complete the meal, serve this with Air Fryer Broccoli, Garlic Lemon Asparagus, or Green Beans with Bacon and Shallots.
🍷 🥂 Wine pairings
With rich, bold fall flavors, this pumpkin gnocchi is delicious when paired with a crisp white wine such as a Sauvignon Blanc or a Gewurztraminer.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Rolling pin
- You can use a fork to create the ridges in the gnocchi. Or, you can use a gnocchi board.
- Large stockpot to cook the gnocchi.
- Dutch oven to make the sauce.
More pumpkin recipes
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Pumpkin Gnocchi
Equipment
Ingredients
- 1-½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 18-20 cups water
- ½ cup (1 stick) unsalted butter, cubed
- 4 fresh sage leaves, thinly sliced
- 1 garlic clove, minced
Instructions
- In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
- Stir in the pumpkin just until blended.
- On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough. Let rest for 10 to 15 minutes at room temperature.
- Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a 1/2 -in.-thick rope, then cut into ¾ -in. pieces. Press and roll each piece with a lightly floured fork.
- In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
- In a Dutch oven or large heavy saucepan, melt the butter over medium heat. Add the sage and garlic and sauté for 1 minute. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
