Pumpkin Gnocchi with Sage Butter Sauce

A skillet full of pumpkin gnocchi tossed in a sage butter sauce and topped with fresh sage.

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Pumpkin Gnocchi with Sage Butter Sauce

Pillowy pumpkin gnocchi is topped with a sage butter sauce and freshly grated parmesan to create a easy and comforting dish.

Prep Time30

Cook Time15

Course: Appetizer, Dinner, Main Course

Cuisine: Italian, Mediterranean

Keyword: homemade, homemade pasta, vegetarian

Servings:

Author: Lisa Bass

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