Pumpkin and Sage Gnocchi is a comforting, seasonal dish that combines the rich, earthy flavors of pumpkin with the warmth of fresh sage. This Italian-inspired meal is the perfect way to embrace fall, featuring tender homemade gnocchi tossed in a delicious brown butter and sage sauce. With its balance of savory and slightly sweet flavors, this dish is a crowd-pleaser that’s both satisfying and full of seasonal charm.
The base of this dish starts with soft, pillowy gnocchi made from a mixture of pumpkin puree, flour, and egg. The pumpkin adds a subtle sweetness and a vibrant orange color to the gnocchi, making them not only delicious but visually stunning. When cooked, the gnocchi become light and airy, providing the perfect texture to absorb the rich sauce that coats them.
To make the sauce, butter is melted and browned in a pan, creating a nutty, deep flavor that pairs beautifully with the pumpkin. Fresh sage leaves are added to the butter, sizzling and crisping up, releasing their fragrant aroma and giving the sauce a fragrant, herbaceous note. The crispy sage leaves add a lovely contrast to the softness of the gnocchi, while the brown butter brings a rich, luxurious finish to the dish.
Pumpkin and Sage Gnocchi is the ideal dish for a cozy fall dinner or special occasion. The combination of the soft, pumpkin-flavored gnocchi with the savory brown butter and crispy sage is simple yet elegant. You can garnish the dish with a sprinkle of Parmesan cheese for added richness and a touch of freshness with a little lemon zest if desired.
This dish works perfectly as a main course or a side dish to accompany roasted meats or salads. It’s a wonderful way to celebrate the flavors of fall, offering a comforting, filling meal that’s full of warmth and seasonal ingredients. Whether you’re serving it for a special occasion or simply enjoying a cozy night in, Pumpkin and Sage Gnocchi is a dish that will quickly become a fall favorite.
Ingredients
- 2 cups pumpkin puree canned or homemade
- 2 cups all-purpose flour plus extra for dusting
- 1 egg large, lightly beaten
- 1/2 teaspoon salt
- 1/4 cup fresh sage leaves finely chopped
- 1/2 cup unsalted butter for the sauce
- 1/2 cup parmesan cheese for serving, grated
Instructions
- In a large bowl, combine the pumpkin puree, flour, egg, salt, and chopped sage. Mix until a dough forms.
- Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into four portions.
- Roll each portion into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
- In a large pot of boiling salted water, cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté until lightly browned, about 2-3 minutes.
- Serve the gnocchi with grated Parmesan cheese on top.
Nutrition
I don’t know what went wrong, but mine fell apart in the water. 🤔
Yummy! But can you use sweet potato instead? Asking for a friend.
I don’t know if my pumpkin was watery or I messed up the kneading, but my dough was super sticky. I ended up adding more flour and they turned out… kinda gnocchi-ish? Flavor was good though.
So easy and cozy. I made it as written and my family ate it all. One of those recipes that makes you feel like a chef lol.
Easy recipe! Took me longer than expected tho, but well worth it. Can’t believe I made gnocchi!
This was a hit at our dinner party! Everyone loved the flavors. Will definitely make again!
I followed the recipe but mine were a bit heavy, like bread dumplings. I think I added too much flour when rolling. Still tasty though!
Ahh that makes sense—too much flour can absolutely make gnocchi heavy like dumplings. Next time, try adding flour only as needed (or use a lighter hand when dusting). Still love that you said it was tasty!
Wait—are you sure you measured the flour right? I always go by weight. If you scooped, it’s easy to overdo. Also, knead “gently” is key; if you work it too much it gets dense.
Instructions clear but took me forever! I guess I’m no pro. Still tasted good.
I found the dough really sticky, even with the flour. Are you sure the measurements are right? I might not try it again.
I didn’t have that problem! Maybe you used too much pumpkin? Just add more flour next time. It gets better!
This is my first time making gnocchi, and it was surprisingly easy! Will definitely make again.
Congrats! Gnocchi can be tricky but sounds like you nailed it! Pumpkin and sage are the perfect combo.
I’m not sure it’s that easy for everyone. I once messed up gnocchi so bad it turned into mush! Be careful!
Way too much sage! I mean, who even puts that much sage in gnocchi? Less is more, people.
Yummy! I added some garlic to the butter sauce and it was 10/10. Will share with my friends!
I thought gnocchi was made from potatoes? Why pumpkin? It sounds weird. But my friend said this is a thing. Maybe I’ll try it once.
I’ve had pumpkin gnocchi before, and it was actually really good! The sweetness from the pumpkin adds a nice flavor. Give it a shot!
Yum! I added some garlic to the butter and it really kicked the flavor up a notch! Will make again for sure. 5 stars!
Garlic sounds like a great idea! I might try that next time. Thanks for the tip!
YUM! I love this! 🍂 Made it with my kids and they gobbled it right up! So fun to make too!
That sounds amazing! I can’t wait to try it with my little ones too! 🤗
These were surprisingly good—pillowy gnocchi with that nice sage flavor. I dusted enough flour and they didn’t turn gummy. Will make again for sure!
Made these last night—so pillowy! The sage butter really shines and the flavor feels super cozy. I did add a touch more flour since my pumpkin was wetter, but otherwise followed the steps.
Yes!! I love when the sage butter actually comes through. Mine always tastes restaurant-y too 😄
Wasn’t sure about the pumpkin and sage combo, but it surprisingly worked well. The family enjoyed it. Just a bit too much butter for my taste.
Gnocchi is actually Italian not sure if this fits the bill. But it tasted fine, I guess. Just saying!
Honestly, I didn’t expect this to be good. Pumpkin in pasta? Nah. But surprisingly, it was decent! Just not my favorite. 3 stars.
Glad you found it decent! I was skeptical too but the pumpkin adds a nice creaminess. Definitely a unique combo!
Yum! My family ate it all in one sitting, even the picky eaters! 😍
First time making gnocchi and it actually worked! The instructions are clear and the cooking time was spot on for me. Love the sage in it.
I love gnocchi but I’m always skeptical with pumpkin + flour ratios. This one worked though—dough was workable and they floated like the recipe said. Next time I’ll keep the pieces consistent so they cook evenly.
Not bad at all! I used homemade pumpkin purée and added a tiny splash of water because my dough felt a bit dry. Still tasted great with the parmesan.
This tastes like restaurant food. The browned butter step gave it that nutty vibe. I used homemade pumpkin purée and it was worth the effort.
This gnocchi was a huge hit at dinner! So easy and delicious.
Super easy and quick to make! Perfect fall meal, though I used dried sage instead of fresh… Hope that was okay!
Too much work for a dish that didn’t taste that great. Not impressed.
I gotta disagree! I found it to be super tasty! The sage really makes a difference. Maybe you overcooked it?
Yeah, but pumpkin is kinda hit or miss. I don’t think I’ll make it again either… too much effort for just ok flavor.
This is a fantastic recipe! The gnocchi turned out so fluffy and flavorful. I added some nutmeg for an extra kick. Will make again!
Fluffy? I dunno, my gnocchi always come out rubbery… Maybe I need to add more flour or something?
I’m so glad to hear that! Nutmeg is a great addition, it really enhances the flavor. Can’t wait to try this with your tip!
Not gonna lie, I forgot the sage at first 😅 then I added it during kneading and it was still good. Might be even better with more sage.
Wow this is so good! My kids loved it! Thumbs up from our family! 👍
That’s awesome to hear! Gnocchi is such a fun dish for kids. Do you think they would enjoy it with a different sauce too?
I dunno, I tried making gnocchi once and it was a disaster. How did you make it so good? Maybe I need your secret!
Gnocchi?!? I thought it was a type of pasta!
Pumpkin? Nuh uh. What about sweet potatoes? Way better, right?
I dunno, the texture was kinda off. Not sure if I did something wrong or what.
I tried this recipe but my dough was way too sticky. What did I do wrong?
Yum! Love the pumpkin flavor. Will make again for sure.
This was an absolute delight! The pumpkin gave it a warm, cozy flavor. Will definitely make again!
I totally agree! The pumpkin really does add a unique twist. I made it last week and my family loved it too!
Sounds good, but I’ve never liked pumpkin. Does it really taste that great? Just not sure.
No offense, but this didn’t taste right to me. I mean, why would you mix pumpkin with pasta? Didn’t work out.
This was such a delicious recipe! The pumpkin and sage combo is just heavenly. My family loved it! Definitely a 5-star dish!
Absolutely delicious! The sage really brings out the flavor of the pumpkin.
Not very good, honestly. My dough was way too sticky and I couldn’t get it to form proper gnocchi. 🙁
Just okay. I was expecting more flavor. I LOVE pumpkin but this just wasn’t doing it for me.
Love the pumpkin + sage combo. Mine took a little longer to get smooth when kneading, but the final texture was great. Parmesan on top is a must.
Totally agree about the sage—such a cozy combo with pumpkin. I also had to knead a bit longer to get it smooth, but once it came together the gnocchi were tender. Parmesan on top is absolutely the move.
This recipe looks like a lot of work but the end result is so satisfying!
Gnocchi takes patience, but making this dish was fun! I didn’t have parmesan, so I used cheddar. Still tasted great! 😋
I tried this recipe but it turned out mushy. I think I added too much pumpkin. Not a fan.
Sorry to hear it didn’t turn out! Too much pumpkin can definitely make it mushy. Maybe try less next time? I love this recipe otherwise!
Sage? What’s that? I used basil instead and it was good too! Different flavor tho.
Basil is fine, but sage gives a special taste! You should try it next time.
Made these last night—so cozy. The sage really shines, and browning them in butter gave that nice little crisp. I dusted extra flour and it was perfect.
Sage is a little strong for my taste, could I use something else? I’m thinking basil maybe?
I’m skeptical about gnocchi with that much flour. Also 2 cups flour with 2 cups pumpkin puree feels like a lot—how wet is your purée?
Mine was pretty thick (like canned pumpkin, not watery homemade). I did 2 cups flour and it worked, though I had to dust the counter extra. Maybe yours is runnier?
Totally fair to be skeptical—pumpkin puree can vary a LOT. I find the dough should be soft but not sticky; if it’s too wet I add flour 1-2 tbsp at a time until it holds together.
I tried this and it was a disaster. The dough was too sticky and I ended up adding way too much flour. Not sure what went wrong!
I’m sorry to hear that! Sometimes that can happen if the pumpkin puree is too wet. Maybe try using less next time? Hope it goes better!
I feel like 2 cups flour to 2 cups pumpkin is off. Mine came out too dense and the texture was more like dumplings than gnocchi. Will try again with less flour next time.
Totally get that—pumpkin puree can vary a LOT in moisture. If yours was dense, I’d start by reducing flour (or even adding it gradually) until the dough is soft but workable. Great idea to try less next time!
Recipe is nice but I don’t get why you knead “gently until smooth.” Like… how smooth is smooth? Mine kinda cracked anyway. Tasty, but annoying.
I tried shaping and they kinda fell apart in the water—maybe I cut them too small? The flavor was still okay, just not the cute gnocchi look.
Could use a bit more sauce—my butter evaporated too fast in the pan. I added a splash of pasta water and it fixed it.
Wow, this sounds super cozy. Pumpkin + sage is such a winning combo, and boiling then sautéing for that browning is exactly how I like gnocchi.
Can someone explain why my gnocchi fell apart in the boiling water? Maybe my pumpkin puree was too watery. Flavor is awesome but technique needs tuning.
That sounds super watery-dough related, yeah. Pumpkin puree can be *way* wetter than expected—if your mix was sticky or loose, you probably needed a bit more flour (or to strain the puree). Also make sure you’re not over-kneading—too much working can make them weird.
When mine fell apart it was because I didn’t wait for the water to be properly boiling. Also, I used store gnocchi instructions in my head and cooked them too long. If they cook past floating, the outside breaks down.
Not gonna lie, mine turned out a little gummy. I think I over-kneaded? Also my sage was more than I expected… still tasted good, but the texture wasn’t right.
I’m an experienced cook and I have to say: 1 egg for 2 cups flour seems low… unless the pumpkin puree is super thick. Mine were delicate and almost too fragile.
Sage is my favorite herb but I didn’t have fresh, so I used dried. It was… fine? Kinda muted. I think fresh really makes the difference here.
Totally agree—dried sage can go a bit “flat.” Fresh really wakes up the whole flavor in these. Next time try a little extra fresh and you’ll taste the difference.
I used dried once and it tasted like… nothing 😅 I mean it was still gnocchi but the sage was barely there. I think you’re right.