Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

If you’re anything like me, you’ll love this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe because it’s a perfect cozy dish that feels fancy without all the fuss. The gnocchi is pillowy-soft with just a hint of pumpkin sweetness, and when you toss it in that nutty sage butter, it’s downright irresistible. It’s exactly what I reach for when I want something comforting and seasonal but not overwhelming—especially in fall when pumpkin cravings hit hard.

One of the best things about this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe is how straightforward it is. You don’t need to be a gnocchi expert to nail it, and the ingredients are simple enough that you can usually find them in your pantry or fridge. Whether you’re whipping this up for a weeknight dinner or a small gathering, it’s sure to impress without stressing you out.

Ingredients You’ll Need

I’ve found that using fresh pumpkin really brings out the best flavor in this recipe, but canned pumpkin puree works just as well for convenience. The combination of ricotta and parmesan adds creaminess and umami, while the egg and flour help bind it into a perfect dough.

• Fresh pumpkin or canned pumpkin puree: Fresh offers a sweeter, fresher taste, but canned is great when short on time.
• Ricotta cheese: Full-fat is key here for richness and soft gnocchi texture.
• Plain flour (all-purpose): Dusting and binding—make sure to add a bit more if dough feels too sticky.
• Parmesan cheese: Adds salty depth and a lovely nutty touch.
• Egg: Helps everything stick together without making the dough tough.
• Salt and black pepper: Essential for seasoning the dough and finishing the dish.
• Butter and olive oil: For that golden, nutty sage butter sauce—using both prevents the butter from browning too fast.
• Fresh sage leaves: Crispy and fragrant, they’re the hero of the sauce here.

Variations

I love making this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe my own by switching up a few ingredients or trying different add-ins. Don’t be afraid to experiment—it’s hard to go wrong with such a forgiving dough!

• Use Butternut Squash: I’ve swapped pumpkin for roasted butternut squash when I had some on hand—it’s just as creamy and sweet.
• Vegan Version: Replace ricotta with a plant-based soft cheese and use olive oil instead of butter for the sauce.
• Add Fresh Herbs: Mixing chopped rosemary or thyme into the dough can add an extra herbal dimension.
• Spicy Kick: Sprinkle a pinch of red chili flakes into your sage butter for a warming heat I adore during chilly evenings.

How to Make Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

Step 1: Prepare and Drain the Pumpkin

The secret I discovered is making sure the pumpkin puree isn’t too watery, which can make the dough sticky. After steaming or boiling your fresh pumpkin (or opening canned puree), spread it onto layers of paper towels and let it drain for about 5 minutes. This removes excess moisture so the dough holds together beautifully.

Step 2: Mix the Gnocchi Dough

Once you have your pumpkin ready, add it to a bowl along with ricotta, parmesan, egg, salt, and pepper. Stir everything together with a wooden spoon, then gradually add the flour. The dough should be soft but not overly sticky. If it feels too wet, sprinkle in a little more flour—but be gentle so the gnocchi stay tender.

Step 3: Shape the Gnocchi

Dust your work surface and hands with flour, then turn out the dough. Pat it gently into a log about 2 inches thick, then cut into 6 pieces. Roll each piece into ropes about 2/3 inch thick, then cut those into small squares. If you like, press each gnocchi lightly with a fork to create those classic ridges that catch the sauce perfectly.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, and watch closely—when they float to the surface (usually about 1 minute), they’re cooked. Scoop them out carefully with a slotted spoon and set aside on parchment paper to drain.

Step 5: Make the Sage Butter Sauce

In a skillet, melt 1 teaspoon of butter with the olive oil over medium-high heat. Add the gnocchi and cook for about 1½ minutes, gently shaking the pan so they brown a bit. Then add the rest of the butter and toss in the sage leaves. Cook for another 2½ minutes until golden and crisp. The browned butter should smell nutty and the sage crispy—that’s when you know it’s perfect.

Step 6: Serve and Enjoy

Plate your gnocchi immediately, sprinkle generously with parmesan and freshly cracked black pepper, and dig in. I usually skip extra salt since the parmesan and browned butter give plenty of seasoning, but feel free to adjust to your taste.

How to Serve Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe

Garnishes

I always finish with freshly grated parmesan and freshly cracked black pepper—these simple touches elevate the dish. Sometimes I add a sprinkle of toasted pine nuts or a little lemon zest for brightness. Crispy sage leaves not only flavor the butter but also make a beautiful edible garnish.

Side Dishes

This gnocchi pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some roasted autumn vegetables like Brussels sprouts or beets. For a heartier meal, try serving alongside garlic sautéed kale or a warm mushroom ragu.

Creative Ways to Present

For a festive dinner, I like to serve the gnocchi in wide-rimmed bowls sprinkled generously with parmesan and scattered sage leaves. You can also drizzle a little extra browned butter over the top tableside to impress guests. Cooking individual portions in mini cast iron skillets makes for a charming presentation too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge and eat within 2 days. I find reheated gnocchi can get a bit soft, so I like to reheat gently in a skillet with a little butter to crisp them back up.

Freezing

I’ve frozen uncooked gnocchi successfully by placing them on a parchment-lined tray, freezing until firm, and then transferring to a freezer-safe bag. When ready, you can cook them straight from frozen, adding a minute or two to the cooking time.

Reheating

To reheat, I recommend pan-frying leftover gnocchi in a little butter or oil—it brings back their crispy edges and warms them through beautifully. Microwaving tends to leave them mushy, so I avoid that method.

FAQs

Final Thoughts

I absolutely love how this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe feels like a hug on a plate—comforting, delicious, and just a little bit special. Every time I make it, my family goes crazy, and I bet you’ll enjoy that same “wow” moment without hours in the kitchen. Give it a go soon—you might just find this becoming your new fall favorite.

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