Go Back
As autumn arrives, the air becomes crisp, and the leaves turn golden, it's the perfect time to indulge in comforting, seasonal dishes. Among these, buttery sage pumpkin gnocchi stands out as a delightful, savory option that captures the essence of fall. This dish marries the rich, earthy flavor of pumpkin with the aromatic warmth of sage, creating a unique culinary experience that is both satisfying and heartwarming.

Buttery Sage Pumpkin Gnocchi

Embrace the flavors of fall with homemade buttery sage pumpkin gnocchi! This delightful dish combines the sweetness of pumpkin with aromatic sage, creating a comforting meal perfect for cooler days. Our step-by-step guide walks you through choosing the best ingredients, crafting pillowy gnocchi from scratch, and making a rich sage butter sauce. Ideal for family gatherings or cozy dinners, this recipe is sure to impress and warm hearts at the table!
Print Recipe Pin Recipe

Ingredients
  

2 cups pumpkin puree (preferably roasted for an enhanced flavor)

1 large egg

1 ½ cups all-purpose flour (plus extra for dusting)

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon freshly cracked black pepper

6 tablespoons unsalted butter

10-12 fresh sage leaves

Grated Parmesan cheese, for serving

Optional: crushed red pepper flakes for garnish

Instructions
 

Make the Gnocchi Dough:

    - In a large mixing bowl, whisk together the pumpkin puree, egg, salt, nutmeg, and black pepper until the mixture is smooth and well combined.

      - Gradually incorporate 1 cup of flour into the mixture, using a wooden spoon to stir until a dough begins to form. Continue adding flour in small increments until the dough is soft and pliable but no longer sticky. Be careful not to add too much flour; the amount you need may vary.

        Shape the Gnocchi:

          - Transfer the dough to a lightly floured surface. Divide it into four equal portions. Roll each portion into a long rope, approximately ½ inch in diameter.

            - Using a knife or bench scraper, cut each rope into bite-sized pieces, about 1 inch long.

              - Optional: For added texture, gently press each piece with the tines of a fork to create ridges, which will hold the sauce better.

                Cook the Gnocchi:

                  - Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the boiling water in batches to avoid crowding the pot.

                    - Once the gnocchi float to the surface, allow them to cook for an additional 1-2 minutes. Use a slotted spoon to gently remove the cooked gnocchi and transfer them to a baking sheet to keep them warm.

                      Prepare the Sage Butter:

                        - In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for about 3-4 minutes, stirring frequently, until the butter turns golden brown and the sage leaves become crispy. Keep an eye on the butter to prevent it from burning.

                          Combine Gnocchi and Butter:

                            - Carefully add the cooked gnocchi to the skillet with the sage butter, gently tossing to coat all the pieces evenly. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld together.

                              Serve:

                                - Plate the buttery sage pumpkin gnocchi and generously sprinkle with freshly grated Parmesan cheese. For an extra kick of flavor, feel free to add a pinch of crushed red pepper flakes on top.

                                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings

                                    - Presentation Tips: Serve the gnocchi in shallow bowls, garnished with a few crispy sage leaves and a light drizzle of the sage butter for an elegant touch.