Pumpkin Gnocchi with sage butter sauce is a tasty dish that celebrates fall flavors. And, it's easier to make gnocchi from scratch than you might think!
Dumplings are always a good idea. You can make filled dumplings like these Pork and Shrimp Wontons. Or you can make Italian dumplings known as gnocchi.
And this Pumpkin Gnocchi with a sage brown butter sauce is a tasty celebration of fall flavors.
[feast_advanced_jump_to]🌟 Why this recipe works
Gnocchi is a classic Italian dumpling that is traditionally made with flour, salt, egg, and potatoes. Like many traditional Italian dishes, the simplicity allows the ingredients to shine.
This Pumpkin Gnocchi recipe takes the method and classic shape of gnocchi and gives it a special fall season twist.
- When cooked correctly, the gnocchi is soft and pillowy.
- The sage butter sauce pairs deliciously with the pumpkin flavors, and is a quite simple sauce to make. You can also use this sauce on other pasta dishes!
- Once you get the hang of shaping the gnocchi, you can whip this impressive dish together in simply 30 minutes.
- The recipe makes enough for 4 portions. If you prefer larger portions, it might serve 3 people.
🛒 Ingredient notes
Simply seven ingredients is all you need to make this restaurant-quality pumpkin gnocchi!
Pumpkin puree – Make sure you use pumpkin puree that is labeled as 100% pumpkin or pure pumpkin – not pumpkin pie filling. Canned pumpkin pie filling has additional ingredients and spices, and what we want to make the gnocchi is 100% pumpkin puree.
Butter – Use unsalted butter and cut it into small cubes, which helps the butter melt evenly and create a tasty butter sauce.
✅ Step-by-step instructions
- In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
2. Stir in the pumpkin simply until blended.
3. On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough.
4. Let rest for 10 to 15 minutes at room temperature.
5. Divide the dough into four equal portions.
6. On a lightly floured surface, roll each portion into a 1/2 -in.-thick rope, then cut into ¾ -in. pieces.
7. Press and roll each piece with a lightly floured fork.
8. Place onto a lightly floured surface or on a baking sheet covered with parchment paper while you continue to roll out and form the remaining gnocchi pieces.
9. In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
10. In a Dutch oven or large heavy saucepan, melt the butter over medium heat.
11. Add the sage and garlic and sauté for 1 minute.
12. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.
👩🏻🍳 Recipe FAQs
Although gnocchi is often lumped in with pasta dishes on menus, it is technically an Italian dumpling that's traditionally made with potatoes.
Is gnocchi healthier than pasta?Consider them equals, bringing different nutrients to the plate. According to Livestrong.com, gnocchi is lower in calories and carbohydrates, while pasta has more protein.
What's the best way to store leftover gnocchi?Allow the gnocchi to cool to room temperature, then store in an airtight container in the refrigerator for up to four days.
Can We freeze uncooked gnocchi?Yes! Shape all of the gnocchi, then place gnocchi in a single layer on a baking sheet lined with parchment paper for 2 hours. After the gnocchi pieces are frozen, transfer to a freezer bag or freezer-safe container.
🍽 Serving ideas
This pumpkin gnocchi is tasty on its own with the sage butter sauce. But We like to add some crunchy bacon on top.
To complete the meal, serve this with Air Fryer Broccoli, Garlic Lemon Asparagus, or Green Beans with Bacon and Shallots.
🍷 🥂 Wine pairings
With rich, bold fall flavors, this pumpkin gnocchi is tasty when paired with a crisp white wine such as a Sauvignon Blanc or a Gewurztraminer.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Rolling pin
- You can use a fork to create the ridges in the gnocchi. Or, you can use a gnocchi board.
- Large stockpot to cook the gnocchi.
- Dutch oven to make the sauce.
More pumpkin recipes
- Pumpkin Soup Without Cream
- Pumpkin Cream Cheese Muffins
- Pumpkin Cheesecake Bars with Gingersnap Crust
- Pumpkin Cream Cheese Roll
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pumpkin Gnocchi
By Marlynn Schotland Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 servings This homemade gnocchi is easier to make from scratch than you might think! Full of tasty fall flavors, and served with a brown butter sage sauce.Equipment
- 1 Dutch Oven
Ingredients
- 1-½ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 18-20 cups water
- ½ cup (1 stick) unsalted butter, cubed
- 4 fresh sage leaves, thinly sliced
- 1 garlic clove, minced
Instructions
- In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
- Stir in the pumpkin simply until blended.
- On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough. Let rest for 10 to 15 minutes at room temperature.
- Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a 1/2 -in.-thick rope, then cut into ¾ -in. pieces. Press and roll each piece with a lightly floured fork.
- In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
- In a Dutch oven or large heavy saucepan, melt the butter over medium heat. Add the sage and garlic and sauté for 1 minute. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.
Notes
Makes 3 to 4 servings Dough: Don't overwork the dough. You'll overwork the gluten and your gnocchi could come out tougher. Pumpkin: If after initially forming the dough you find that it could use a little more pumpkin puree, feel free to add a little more gradually by the teaspoonful, simply until your dough is pumpkin colored throughout and there are no big chunks of flour. Again, be sure not to overwork the dough! Forming gnocchi: You could use a gnocchi board to shape the gnocchi. Or, use your thumb to roll each gnocchi piece over the top of a fork to create the ridges on one side. Remember: each gnocchi doesn't have to look exactly alike! That's part of the charm of this rustic Italian dish.Nutrition
Calories: 397 kcal, Carbohydrates: 41 g, Protein: 6 g, Fat: 24 g, Saturated Fat: 15 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 61 mg, Sodium: 206 mg, Potassium: 188 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 10242 IU, Vitamin C: 3 mg, Calcium: 64 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
