Pumpkin Gnocchi Recipe

Pumpkin Gnocchi with Sage Butter is a seasonal Italian-inspired dish featuring soft, pillowy dumplings made with roasted pumpkin, flour, and egg. Each bite has a delicate texture with a subtle sweetness from the pumpkin, balanced by the nutty richness of browned butter and fragrant sage.

This homemade gnocchi recipe is perfect for fall dinners, special occasions, or when you want to enjoy a comforting meal made from scratch. The simple sage butter sauce highlights the pumpkin flavor while creating a warm and aromatic finish.

Why You’ll Love This Pumpkin Gnocchi

• Soft and Tender Texture: Homemade gnocchi creates delicate, melt-in-your-mouth bites.
• Perfect Fall Recipe: Pumpkin and sage create a classic seasonal flavor combination.
• Simple Sauce: Sage butter lets the pumpkin flavor shine.
• Made From Scratch: A rewarding recipe for homemade pasta lovers.
• Great for Entertaining: Looks impressive while using simple ingredients.
• Comforting Meal: A warm and satisfying dish for cooler evenings.

Ingredients That Make This Gnocchi Special

1. Roasted Pumpkin: Provides natural sweetness, color, and a smooth texture for the dough.
2. Fresh Sage: Adds an earthy aroma and pairs beautifully with pumpkin.
3. Brown Butter: Creates a nutty, rich sauce that coats every gnocchi piece.
4. Nutmeg: Adds subtle warmth that enhances the pumpkin flavor.
5. Egg and Flour: Help create a soft dough that holds together while cooking.

Chef’s Tip: Avoid adding too much flour. A lighter dough creates softer, more delicate gnocchi.

Pumpkin Gnocchi with Sage Butter

Pumpkin gnocchi are soft, pillowy dumplings made from roasted pumpkin, flour, and egg, resulting in a delicate, melt-in-your-mouth texture. These comforting bites are boiled until they float and are topped with fragrant sage butter for a warm, seasonal dish that combines sweetness and savory aroma.

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Course: Main Course

Cuisine: Fall

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Calories: 250kcal

Author: Austin Carter

Servings: 4

Equipment

• ▢
  Baking sheet
• ▢
  Pot
• ▢
  Fork or Gnocchi Board
• ▢
  Slotted Spoon
• ▢
  Pan

Ingredients

• ▢ 1 small pound sugar pumpkin for roasting
• ▢ 1 egg beaten
• ▢ 1 cup all-purpose flour plus more for surface
• ▢ 1/4 teaspoon nutmeg freshly grated
• ▢ pinch salt to taste
• ▢ 3 tablespoons unsalted butter for sage butter
• ▢ 8 sage leaves fresh sage for browning in butter

Instructions

• Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast until tender and soft, about 40 minutes, until the flesh is easily pierced with a fork.
  
• Once roasted, let the pumpkin cool slightly, then scoop out the flesh and mash it until smooth. Set aside to cool for a few minutes; the mash should be warm but not hot.
  
• In a mixing bowl, combine the warm pumpkin with the beaten egg, nutmeg, and a pinch of salt. Stir until well blended and the mixture is smooth.
  
• Add the all-purpose flour to the pumpkin mixture, gradually folding it in until a soft dough forms. Be careful not to overmix; just combine until incorporated.
  
• Lightly flour a clean surface and turn out the dough. Gently knead it a few times just to bring it together, then divide it into four equal portions. Roll each portion into a long rope about 2 cm (3/4 inch) thick. Use your hands or a floured rolling pin to shape it evenly.
  
• Cut each rope into 2 cm (3/4 inch) pieces. Lightly press each piece with a fork or gnocchi board to create ridges, which help hold the sauce and add texture.
  
• Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if necessary.. Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out gently and set aside.
  
• Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and slightly crispy, about 2 minutes, watching carefully so it doesn’t burn.
  
• Gently toss the cooked gnocchi in the sage butter until evenly coated. Serve immediately with a sprinkle of fresh sage if desired.
  

Nutrition

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Nutrition Information

Tips for the Best Pumpkin Gnocchi

• Use Dry Pumpkin: Excess moisture makes gnocchi dough heavy and sticky.
• Do Not Overwork the Dough: Gentle mixing keeps the dumplings soft.
• Keep the Dough Light: Add only enough flour to bring everything together.
• Test One Gnocchi First: Cook one piece before boiling the entire batch.
• Brown the Butter Carefully: Watch closely to prevent burning.
• Serve Immediately: Fresh gnocchi has the best texture right after cooking.

Flavor Variations to Try

• Creamy Pumpkin Gnocchi: Add cream and Parmesan to the sauce.
• Mushroom Pumpkin Gnocchi: Add sautéed mushrooms for an earthy flavor.
• Spinach Pumpkin Gnocchi: Toss with fresh spinach before serving.
• Spicy Pumpkin Gnocchi: Add chili flakes to the sage butter.
• Cheesy Pumpkin Gnocchi: Add mozzarella or Parmesan.
• Roasted Garlic Pumpkin Gnocchi: Mix roasted garlic into the dough.
• Herb Pumpkin Gnocchi: Add thyme or rosemary with sage.

More Fall Dinner Recipes You’ll Love

1. Creamy Pumpkin Curry
2. Pumpkin Lasagna
3. Roasted Pumpkin Quinoa Salad
4. Fall Turkey Chili with Sweet Potatoes
5. Autumn Vegetable Soup

Storage and Reheating Instructions

• Make Ahead: Prepare uncooked gnocchi and refrigerate for up to 24 hours.
• Refrigerator Storage: Store cooked gnocchi in an airtight container for up to 3 days.
• Freezer Storage: Freeze uncooked gnocchi on a tray, then transfer to freezer bags for up to 3 months.
• Reheating: Warm gently in a skillet with butter or sauce.
• Freshness Tip: Avoid microwaving too long as it can make gnocchi chewy.

Frequently Asked Questions

1. Can I use canned pumpkin for gnocchi?
   Yes, but remove excess moisture before using to prevent sticky dough.
2. Why is my pumpkin gnocchi dough sticky?
   Too much moisture from the pumpkin can make the dough sticky. Add flour gradually if needed.
3. Can I freeze homemade pumpkin gnocchi?
   Yes. Freeze uncooked gnocchi on a tray before storing them in freezer bags.
4. How do I know when gnocchi is cooked?
   Gnocchi floats to the surface when it is ready.
5. Can I make pumpkin gnocchi without eggs?
   Yes. Egg-free versions can be made with additional flour or ricotta.
6. What sauce goes best with pumpkin gnocchi?
   Sage butter, brown butter, cream sauces, and Parmesan sauces all pair well.
7. Can I use butternut squash instead of pumpkin?
   Yes. Butternut squash works very well because of its creamy texture.
8. How do I keep gnocchi from becoming dense?
   Avoid overmixing the dough and use as little flour as possible.

Austin Carter

Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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