There is something truly magical about the combination of tender pumpkin gnocchi dressed in a silky sage butter sauce, and that is exactly what you get with this Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe. It’s a celebration of autumn flavors packed into pillowy soft gnocchi that melt on your tongue, with the sage butter adding a fragrant, nutty finish. Whether you’re craving comfort food or want to impress guests with seasonal flair, this recipe offers a fantastic way to bring cozy elegance to your dinner table.
Ingredients You’ll Need
Gathering the ingredients for this dish is wonderfully straightforward, and each one plays a crucial role in creating those delicate textures and rich flavors. From the natural sweetness of pumpkin to the nutty sharpness of parmesan, these components blend perfectly.
- Pumpkin (300 g / 10 oz): Whether you steam or boil fresh pumpkin or opt for canned puree, it brings moistness and subtle sweetness to the gnocchi.
- Ricotta (1/2 cup, full fat): Adds creaminess and tenderness ensuring your gnocchi aren’t heavy but wonderfully delicate.
- Plain flour (1 1/4 cup plus extra for dusting): Essential for holding everything together and giving the gnocchi their soft, pillow-like texture.
- Parmesan cheese (1/3 cup, finely grated): Infuses the dough with a savory, umami punch that complements the pumpkin’s sweetness.
- Egg (1): Acts as a binder to keep your dough firm but tender.
- Salt (1/4 tsp) and black pepper: Enhances all the flavors throughout the dough and sauce.
- Olive oil (1 tsp): Adds a touch of fruitiness and helps with sautéing the sage.
- Butter (50g / 3.5 tbsp): Creates the luscious base of the sauce and gives that rich, comforting finish.
- Fresh sage leaves (20): Provide aromatic earthiness that brightens the butter sauce beautifully.
How to Make Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe
Step 1: Prepare the Pumpkin Puree
Start by lining a colander with several paper towels to absorb any excess moisture from your mashed pumpkin or canned puree. Spread the pumpkin thinly on the towels and leave it for about 5 minutes. This step is key to preventing your gnocchi dough from becoming too sticky or dense.
Step 2: Measure and Combine Ingredients
Carefully measure out 1/2 cup of pumpkin puree. In a mixing bowl, add the pumpkin along with ricotta, flour, parmesan, egg, salt, and pepper. Stir everything gently with a wooden spoon until you have a soft, cohesive dough that’s ready to be shaped.
Step 3: Shape the Gnocchi
Dust your work surface with flour, then tip the dough out and sprinkle more flour over the top. Pat it gently into a rough log shape. This initial form makes the rolling process so much easier.
Step 4: Roll and Cut
Cut the log into six portions for manageability. Roll each piece into about 1.7 cm (2/3 inch) thick ropes. Once rolled, chop the ropes into bite-sized squares—this is your classic gnocchi shape in the making!
Step 5: Add Texture with a Fork (Optional)
For that charming gnocchi texture, lightly press each piece with the tines of a fork. This is optional but highly recommended since the ridges help the sage butter cling in every bite.
Step 6: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Drop your gnocchi into the water in batches, being careful not to overcrowd the pot. When the gnocchi float to the surface, give them an extra 30 seconds to cook through before lifting them out with a slotted spoon.
Step 7: Make the Sage Butter Sauce
In a frying pan, heat the olive oil and butter over medium heat until the butter foams. Add fresh sage leaves and sauté until crispy but not burnt—this releases their full fragrance and infuses the butter with herbal richness. Season with black pepper and salt as needed.
Step 8: Combine and Serve
Toss the cooked gnocchi gently in the sage butter sauce, letting each piece soak up all the aromatic goodness before plating.
How to Serve Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe
Garnishes
A sprinkle of freshly grated parmesan and a few extra crispy sage leaves on top make a beautiful and tasty garnish. For a pop of color and crunch, add toasted pine nuts or a drizzle of high-quality olive oil right before serving.
Side Dishes
This dish pairs spectacularly with simple green salads dressed in lemon vinaigrette, roasted root vegetables, or a light beet and goat cheese salad. The brightness of these sides balances the gnocchi’s creamy richness perfectly.
Creative Ways to Present
Serve your gnocchi in rustic shallow bowls to capture every bit of the sage butter sauce. For a festive touch, garnish with microgreens or sprinkle a dash of smoked paprika to add a hint of warmth and fascinating color contrast.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi are best stored in an airtight container in the refrigerator for up to 2 days. Keep the gnocchi separate from the sauce to preserve texture — the butter sauce can be reheated separately when ready to serve.
Freezing
You can freeze uncooked gnocchi by placing them on a baking sheet lined with parchment paper, freezing until firm, and then transferring them to a freezer bag for up to 1 month. Cook them straight from frozen by adding a minute or two to the boiling time.
Reheating
Reheat gnocchi gently in a pan with a little butter or sauce, or microwave briefly. Avoid overheating as gnocchi can become mushy—gentle warming keeps their tender texture intact.
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree works beautifully in this recipe and saves time. Just be sure to measure out the right amount and drain any excess liquid if it seems too wet.
What if my dough is too sticky?
Dust your hands and surface with a little extra flour and mix gently without overworking. Over-flouring can make gnocchi tough, so add flour incrementally until you reach a soft but manageable consistency.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend for the dough, keeping in mind that texture might vary slightly. Make sure the blend includes a binding agent like xanthan gum for best results.
How do I know when gnocchi are cooked?
When dropped into boiling water, gnocchi will sink initially and then float to the top within 2 to 3 minutes. Once they float, cook them for an extra 30 seconds to ensure they are cooked through.
Can I substitute sage with another herb?
While sage is classic here, you can experiment with fresh thyme or rosemary for a different aroma, though sage’s unique, earthy flavor is truly unbeatable with pumpkin.
Final Thoughts
This Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe is such a delightful way to bring seasonal warmth and sophistication into your kitchen without fuss. Once you try it, your cozy fall dinner rotation will never be the same. I can’t wait for you to experience the simple joy of these soft, flavorful gnocchi wrapped in that dreamy sage butter sauce — it’s pure comfort on a plate!
