This creamy pumpkin gnocchi is the perfect way to bring fall comfort food to the table. A sage butter sauce elevates the dish, and the pillowy pumpkin gnocchi are topped with freshly grated parmesan. It is a delicious, easy recipe!
There is something so comforting about slowing down and making a delicious seasonal meal. Homemade pumpkin gnocchi is a family favorite when it comes to pasta dishes. It’s a twist on a classic crispy gnocchi that brings elevated flavors to the table.
We love to combine fresh pumpkin and fresh sage leaves from the garden to make a creamy pumpkin sauce during pumpkin season.
We also love to use up pantry staples whenever we want a dish full of pillowy gnocchi once the pumpkins have all been cooked.
Ditch the frozen pumpkin gnocchi and try delicious homemade pumpkin gnocchi the next time you’re craving the flavors of autumn.
Pair it with a roasted beet salad and sourdough garlic knots for a delicious meal everyone will love. Add a pumpkin roll or sourdough pumpkin cobbler for dessert, and you’ve got the perfect seasonal dinner.
Why You’ll Love This Recipe
The best sauce – The creamy sauce makes this dish! Don’t skip the sage butter sauce on this one. It completely elevates the dish.
Homemade flavor – Sweet pumpkin, herbaceous crispy sage, and creamy butter create so much flavor. Homemade gnocchi beats store bought any day.
Seasonal twist – Potato gnocchi is a staple at the farmhouse (we made it with plain tomato sauce just last week!), and we love to mix things up with seasonal flavors like pumpkin and
Ingredients
Pumpkin purée – I like to bake a raw pumpkin and make puree. You can also use store bought pumpkin.
Ricotta cheese – We love to make our own ricotta, but store bought works just as well.
Egg – This recipe uses a whole egg, not just the egg yolk that some other recipes may use.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pumpkin Gnocchi
Step 1: Prep the Pumpkin + Ricotta: Spread a few layers of paper towel on a plate. Spoon the pumpkin puree and ricotta onto the paper towels and let them sit for a few minutes so the excess moisture gets absorbed. This helps keep the gnocchi dough from becoming too sticky.
Step 2: Make the Dough: In a large bowl, whisk together the egg, parmesan, pumpkin, and ricotta.
Step3: Add the flour, salt, pepper, nutmeg, and cinnamon. Stir until a soft dough forms, then let it rest for 5 minutes to allow the flour to hydrate. The dough should feel soft, slightly sticky, and easy to handle once it’s dusted with flour. If it’s sticking heavily to your hands, sprinkle in a little flour (1–2 tablespoons extra flour) until it feels workable. Avoid adding too much flour or the gnocchi will turn dense.
Step 4: Turn out the dough onto a lightly floured surface and cut it into four equal pieces.
Step 5: Working with one piece at a time, roll it into a long rope about ½ inch thick (this makes the right size for easy cooking). Use a knife to cut the long piece of dough into small ½-inch “pillows.”
Step 6 (optional): If you’d like more texture, gently roll each piece over the back of a fork or a gnocchi board to create ridges (totally optional, but it helps the sauce cling).
Make the Brown Butter Sage Sauce:
Step 7: Make the Brown Butter Sage Sauce. Bring a large pot of water to a boil, and add a pinch of salt. While the water is heating, start the sauce. In a large frying pan, melt the butter over medium to medium-high heat. Once it’s fully melted, keep cooking, stirring often, until it turns golden brown and smells nutty. This usually takes 3–5 minutes. Reduce the heat to low and stir in the walnuts, garlic, nutmeg, sage leaves, and a pinch of sea salt. Keep on low heat while the gnocchi cooks.
Step 8: Boil the Gnocchi: Add the gnocchi to the boiling water in a single layer and cook until they float to the top of the pot. This will take about 2–3 minutes. Use a slotted spoon to lift them out and transfer directly to the pan with your sauce.
Step 9: Combine + Serve: Toss the boiled gnocchi in the sauce gently to coat. Drizzle with honey (if using). Warm everything through for 30 seconds, and serve right away.
Tips
- Pumpkin gnocchi dough is naturally softer than potato gnocchi. You’re looking for “soft but workable,” not firm. Add only enough flour only until the dough stops clinging to your hands.
- For ultra-tender gnocchi, don’t overcook. As soon as they float, they’re done.
- Using a gnocchi board or the tines of a fork to texturize the pasta helps the delicious butter sauce cling to the pasta. This is my favorite little trick when making this pumpkin gnocchi recipe!
- If you’re making brown butter for the first time, don’t walk away from it. Brown butter moves fast. Once the butter starts foaming, keep an eye on it because browning can happen in seconds. Pull it off the heat as soon as you see golden specks.
Recipe FAQs
Using too much flour with this recipe is the main mistake. You want a soft but workable dough, but err on the softer side.
Yes, the gnocchi will float to the top of the water when it is cooked.
Leftovers can be stored covered in aluminum foil or in an airtight container in the fridge for 2–3 days. Toss them with a little olive oil or butter to prevent sticking. Reheat gently in a skillet with a splash of water, broth, or sauce to bring them back to life.
Toss the boiled gnocchi in the sauce and cook in the skillet for a few minutes before serving to crisp up and add flavor.
More Recipes from the Farmhouse
- Burger Bowls with Special Sauce
- Creamy Carrot Ginger Soup
- Savory Sweet Potatoes Hash
- Salisbury Steak
- Sweet Potato Shephard’s Pie
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pumpkin Gnocchi with Sage Butter Sauce
Equipment
- Pot
- Skillet
Ingredients
Pumpkin Gnocchi:
- 1 cup pure pumpkin puree
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese, freshly grated
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- Pinch black pepper
- Pinch nutmeg
- Pinch cinnamon
Brown Butter Sage Sauce:
- 1/3 cup salted butter, browned
- 1/3 cup walnuts, chopped
- 1 small garlic clove, minced
- ¼ cup whole sage leaves
- Pinch nutmeg
- 1 teaspoon honey, optional
- Sea salt to taste
Instructions
- Spread a few layers of paper towel on a plate. Spoon the pumpkin puree and ricotta onto the paper towels and let them sit for a few minutes so the excess moisture gets absorbed. This helps keep the gnocchi dough from becoming too sticky.
- In a large mixing bowl, whisk together the egg, parmesan, pumpkin, and ricotta. Add the flour, salt, pepper, nutmeg, and cinnamon. Stir until a soft dough forms, then let it rest for 5 minutes to allow the flour to hydrate. The dough should feel soft, slightly sticky, and easy to handle once it’s dusted with flour. If it’s sticking heavily to your hands, sprinkle in 1–2 extra tablespoons of flour until it feels workable — but avoid adding too much or the gnocchi will turn dense.
- Lightly flour your work surface. Turn out the dough and cut it into four equal pieces. Working with one piece at a time, roll it into a long rope about ½ inch thick. Use a knife to cut the rope into small ½-inch “pillows.” If you’d like more texture, gently roll each piece over the back of a fork or a gnocchi board to create ridges (totally optional, but it helps the sauce cling).
- Bring a large pot of salted water to a boil. While the water is heating, start the sauce. In a large skillet, melt the butter over medium heat. Once it’s fully melted, keep cooking, stirring often, until it turns golden brown and smells nutty — this usually takes 3–5 minutes. Reduce the heat to low and stir in the walnuts, garlic, nutmeg, sage leaves, and a pinch of sea salt. Keep on low heat.
- Add the uncooked gnocchi to the boiling water and cook until they float to the top. This will take about 2–3 minutes. Use a slotted wooden spoon to lift them out and transfer directly to the pan with your sauce.
- Toss gently to coat. Drizzle with honey (if using), warm everything through for 30 seconds, and serve right away.
Notes
- Pumpkin gnocchi dough is naturally softer than potato gnocchi. You’re looking for “soft but workable,” not firm. Add flour only until the dough stops clinging to your hands.
- For ultra-tender gnocchi, don’t overcook. As soon as they float, they’re done.
- Brown butter moves fast. Once the butter starts foaming, keep an eye on it—browning can happen in seconds. Pull it off the heat as soon as you see golden specks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
