When autumn arrives and the air turns crisp, there’s something comforting about bringing warm, hearty meals to your table. If you love cozy fall flavors, you’ll also enjoy this Curried Butternut Squash Soup, a creamy and spiced dish that pairs beautifully with your gnocchi. The scent of browned butter, sage, and roasted pumpkin instantly creates that sense of calm that only fall can bring. One dish that perfectly captures that cozy feeling is pumpkin sage gnocchi — soft, pillowy dumplings tossed in a nutty sage-infused butter sauce that feels like a hug in every bite.
If you’ve ever wanted to recreate a restaurant-worthy fall pasta dish at home, this is the perfect place to start. You’ll discover how easy it is to make homemade gnocchi from scratch, using simple ingredients and a touch of seasonal flavor.
Why You’ll Love Pumpkin Sage Gnocchi
There’s something magical about combining pumpkin with pasta. The earthy sweetness of pumpkin pairs beautifully with the warm aroma of sage and the richness of brown butter. Together, they create a dish that’s elegant enough for entertaining but simple enough for a weeknight dinner.
Here’s why you’ll fall in love with this recipe:
- Pillowy-soft texture: The gnocchi is light and tender, not dense or chewy.
- Fall flavors: The pumpkin puree adds warmth, color, and a hint of sweetness that balances the butter and herbs.
- Restaurant-quality at home: You’ll impress anyone you serve it to — and it only takes about 30 minutes to make once you get the hang of it.
- Versatile: It’s hearty enough to stand alone, but also works beautifully as a side dish for chicken, pork, or steak.
Whether you’re cooking for a cozy date night, a fall family dinner, or your holiday table, pumpkin sage gnocchi always feels special.
Ingredients You’ll Need
To make this dish, you’ll only need a handful of pantry staples and a few seasonal ingredients.
For the Gnocchi
- 1 cup pumpkin puree (unsweetened)
- 1 cup ricotta cheese, drained
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 egg, lightly beaten
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp nutmeg (optional, but adds warmth)
For the Sage Butter Sauce
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: a splash of lemon juice or a drizzle of cream for richness
Optional Toppings
- Shaved Parmesan
- Toasted walnuts or pine nuts
- Cracked black pepper
Pro Tip: Use 100% pure pumpkin puree — not pumpkin pie filling — to avoid added sugar or spices.
How to Make Pumpkin Sage Gnocchi
Making gnocchi might sound intimidating, but once you’ve done it once, you’ll see just how simple it is.
Mix the Dough
In a large mixing bowl, combine pumpkin puree, ricotta, egg, Parmesan, salt, and nutmeg. Gradually add flour, stirring gently until the dough comes together. It should be soft and slightly sticky but not wet. Add more flour as needed, one tablespoon at a time.
Shape the Gnocchi
Lightly flour your work surface. Divide the dough into smaller portions and roll each into a rope about ½ inch thick. Cut into bite-sized pieces and use a fork to gently press ridges onto each — these help the sauce cling beautifully.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in small batches. They’re done when they float to the top — this takes about 2–3 minutes. With a slotted spoon, remove them and place on a plate.
Make the Sage Brown Butter Sauce
In a large skillet, melt butter over medium heat until it begins to foam and turns golden brown. Add sage leaves and garlic, stirring until fragrant and crisp. Season lightly with salt and pepper.
Combine and Serve
Add your cooked gnocchi directly to the pan and toss gently to coat each piece in the buttery sage sauce. Finish with a sprinkle of Parmesan and toasted nuts for crunch.
That’s it — your homemade pumpkin sage gnocchi is ready to serve!
Tips for Perfect Gnocchi Every Time
Getting that soft, melt-in-your-mouth texture depends on a few small details:
- Don’t overwork the dough. Mix just until the ingredients come together; overmixing makes it tough.
- Drain your ricotta. Too much moisture makes the dough sticky. Let it sit in a fine mesh strainer for 10–15 minutes before using.
- Cook in batches. If you overcrowd the pot, the temperature drops, and gnocchi can turn gummy.
- Brown the butter, not burn it. Watch carefully — it should smell nutty and look golden, not dark brown.
- Serve fresh. Gnocchi tastes best straight from the pan while still warm and lightly crisped from the butter.
Serving Ideas
This gnocchi is versatile and pairs beautifully with other fall flavors. Here are a few serving ideas:
- Serve your gnocchi alongside a crisp salad or warm Garlic Bread Rolls — perfect for soaking up that buttery sage sauce.
- Add a sprinkle of crisp pancetta or prosciutto for a savory twist.
- Pair with roasted vegetables like Brussels sprouts, mushrooms, or butternut squash.
- For a touch of elegance, drizzle with truffle oil or top with a poached egg.
- Looking for a heartier pairing? Try these Cowboy Butter Steak Bites — they add a rich, savory contrast to the light sweetness of the pumpkin gnocchi.
If you’re serving it as a main course, pair it with a glass of Chardonnay or Pinot Noir to complement the buttery sage sauce.
Storage and Reheating
If you have leftovers (though that’s rare!), here’s how to store them properly:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked gnocchi on a tray, then transfer to a bag — they’ll keep for 2 months.
- Reheat: Sauté gently in butter or sauce; avoid microwaving, as it changes the texture.
FAQs
Can I use canned pumpkin puree?
Yes! Just make sure it’s pure pumpkin, not pumpkin pie filling.
Can I make this vegan?
Yes. Use vegan ricotta, an egg substitute (like flaxseed egg), and plant-based butter.
Why is my gnocchi dough sticky?
It may contain too much moisture. Add flour slowly until it’s workable.
Can I bake instead of boiling?
For a crisp texture, you can bake boiled gnocchi in butter for 10 minutes at 375°F.
A Taste of Autumn in Every Bite
Pumpkin sage gnocchi isn’t just a meal — it’s a seasonal experience. Every forkful brings together the sweetness of pumpkin, the nuttiness of brown butter, and the fragrance of sage in perfect harmony. Whether you’re cooking for family, friends, or yourself, this dish captures the heart of fall in a way few recipes can. For a full fall-inspired menu, start with a bowl of Country French Garlic Soup before serving your pumpkin sage gnocchi — together, they create the ultimate comforting dinner.
So go ahead — grab a can of pumpkin, roll up your sleeves, and make this comforting dish tonight. Once you take that first bite, you’ll understand why pumpkin sage gnocchi deserves a spot in your fall recipe collection.
Pumpkin Sage Gnocchi
Ingredients
Pumpkin Gnocchi
- 1 cup pumpkin puree unsweetened
- 1 cup ricotta cheese drained
- 1 ½ cups all-purpose flour plus extra for dusting
- 1 egg lightly beaten
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp nutmeg optional, adds warmth
Sage Brown Butter Sauce
- 4 tbsp unsalted butter
- 6 fresh sage leaves 6-8 leaves
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1 tsp lemon juice or 1 tbsp cream for added richness Optional
Optional Toppings:
- Shaved Parmesan for garnish
- Toasted walnuts or pine nuts for crunch
- Cracked black pepper to taste
Instructions
Prepare the Gnocchi Dough:
- In a large bowl, combine pumpkin puree, drained ricotta, egg, Parmesan, salt, and nutmeg. Gradually add flour, stirring gently until the dough forms. It should be soft but not sticky. Add more flour as needed.
Shape the Gnocchi:
- Lightly flour your surface and divide the dough into smaller sections. Roll each into a rope about ½ inch thick. Cut into bite-sized pieces and gently press each with a fork to create ridges.
Cook the Gnocchi:
- Fill a large pot with salted water and bring it to a boil. Drop gnocchi in small batches and cook until they float to the top (about 2–3 minutes). Remove with a slotted spoon and set aside.
Make the Sage Brown Butter Sauce:
- In a skillet, melt butter over medium heat. Allow it to foam and turn golden brown. Add sage leaves and garlic, cooking until fragrant. Season with salt and pepper, and optionally add lemon juice or cream.
Combine and Serve:
- Add cooked gnocchi to the skillet and toss gently to coat in the butter sauce. Garnish with Parmesan, toasted nuts, and cracked pepper. Serve warm and enjoy!
