Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

There’s just something magical about homemade gnocchi, isn’t there? I absolutely love how comforting and soft pumpkin gnocchi can be, especially when smothered in a fragrant sage butter sauce. If you’ve been curious about making gnocchi from scratch but felt intimidated, this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe is exactly what you need. It’s approachable, forgiving, and the flavors come together like a warm autumn hug.

When I first tried this recipe, I was blown away not just by how delicious it was, but by how simple it is to whip up. Plus, it’s perfect for cozy dinners at home or impressing guests without slaving away all day. Trust me—you’ll find that this recipe becomes a go-to whenever you want something both special and straightforward.

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Ingredients You’ll Need

This recipe balances the natural sweetness of pumpkin with creamy ricotta and sharp parmesan, while the sage butter sauce brings in a warm, savory note. When shopping, fresh sage leaves and good-quality butter make all the difference.

• Fresh pumpkin or canned pumpkin puree: Fresh pumpkin adds a lovely texture, but canned works beautifully if you’re short on time.
• Ricotta: Full-fat ricotta is best for richness and helps keep the gnocchi tender.
• Plain (all-purpose) flour: Start with the amount listed and add just enough to form soft dough without being tough.
• Parmesan cheese: Adds that irresistible nutty flavor inside the gnocchi and on top.
• Egg: Holds everything together and gives the dough structure.
• Salt and black pepper: Essential for seasoning the dough and sauce.
• Olive oil: Used to prevent the gnocchi from sticking in the pan and adds subtle fruitiness.
• Butter: The star of the sauce, ideally unsalted so you control the salt level.
• Fresh sage leaves: Crisped in butter, this herb infuses the sauce with its classic earthy aroma.

Variations

I love making this pumpkin gnocchi my own by swapping up flavors or adapting it based on what I have in the kitchen. Feel free to experiment—you might find a new favorite twist!

• Gluten-Free Version: I once tried using a gluten-free flour blend and it turned out pretty well with a little extra care on dough consistency.
• Herb Swaps: If you don’t have sage, thyme or rosemary can create a lovely alternative herb butter sauce.
• Cheese Options: Sometimes I sprinkle crispy pancetta or add a touch of goat cheese for tangy richness.
• Vegan Friendly: Using plant-based ricotta and vegan butter can work, though texture is slightly different—I recommend trying once if you’re curious.

How to Make Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

Step 1: Prepare the Pumpkin Puree

If you’re using fresh pumpkin, steam or boil chunks until tender, then mash until smooth. I discovered this trick of spreading the puree onto paper towels to absorb excess moisture—it makes your gnocchi dough much easier to work with. Leave it on the towels for about 5 minutes, then measure out 1/2 cup for the recipe. This step helps keep the dough from being too wet, which can make rolling and shaping tricky.

Step 2: Mix the Dough

In a mixing bowl, combine your pumpkin puree with ricotta, grated parmesan, egg, salt, and black pepper. Then gradually add the flour. I like using a wooden spoon to bring it all together until you have a soft, slightly sticky dough. Don’t overwork it—that’s key to keeping the gnocchi tender and light.

Step 3: Shape the Gnocchi

Dust your work surface with a bit of flour and gently pat the dough into a log shape. Cut the log into six pieces, then roll each into ropes about 1.7cm (or two-thirds of an inch) thick before slicing into small bite-sized squares. If you want that classic look, press lightly with a fork on the cut side—this also helps the sauce cling better later on.

Step 4: Cook the Gnocchi

Boil a large pot of salted water and cook the gnocchi in batches. You’ll know they’re done when they float to the surface—this usually takes about a minute. Drain them carefully, then toss them into a warm skillet with a teaspoon of butter and olive oil. Let them cook for around 1.5 minutes until they start browning—it gives a lovely texture contrast.

Step 5: Make the Sage Butter Sauce

Add the remaining butter to the skillet along with fresh sage leaves. Cook for another 2-3 minutes, stirring gently until the gnocchi turns golden, the sage crisps up, and the butter browns slightly. This step fills your kitchen with that amazing aroma and makes the gnocchi irresistible. If you used unsalted butter, this is the time to add a pinch of salt to balance flavors.

Step 6: Serve Immediately

Pile your gnocchi onto plates, sprinkle generously with parmesan and freshly cracked black pepper, and dive right in. Trust me, the combination of tender pumpkin with nutty parmesan and buttery sage sauce is a total winner every time.

How to Serve Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

Garnishes

I usually like to top this gnocchi with more freshly grated parmesan and a few twists of black pepper—simple but effective. Sometimes, a little drizzle of good quality olive oil or a sprinkle of toasted pine nuts gives it an extra special touch that I love.

Side Dishes

This recipe pairs beautifully with a fresh green salad, like arugula with lemon vinaigrette, or some roasted seasonal vegetables for a well-rounded meal. I also enjoy serving it alongside a warm slice of crusty bread to soak up any leftover sage butter sauce.

Creative Ways to Present

For holiday dinners, I like to plate the gnocchi in rustic bowls and garnish with crispy sage leaves and edible flowers. It turns a humble dish into something elegant and inviting—making it perfect for guests or celebration dinners.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the gnocchi and the sauce separately in airtight containers in the fridge for up to 2 days. This keeps the gnocchi from becoming soggy and lets you reheat the sauce fresh.

Freezing

I’ve frozen leftover uncooked gnocchi with great results. After shaping, I lay them out on a parchment-lined tray and freeze until firm, then transfer to a freezer bag. You can cook them straight from frozen—just add a minute or two to the boiling time.

Reheating

For reheating cooked gnocchi, I gently pan-fry them in a little butter to crisp them up again rather than microwaving. This refreshes the texture and flavor way better. Then, warm the sage butter sauce on the side and toss everything together before serving.

FAQs

Final Thoughts

Making this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe reminded me why I love cooking from scratch—the simple ingredients morph into something truly special that fills the home with warmth and good vibes. I encourage you to give it a try, whether you’re new to gnocchi or just looking to add a seasonal favorite to your dinner rotation. Once you taste these pillowy bites coated in golden sage butter, I bet you’ll be hooked just like me!

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