Roasted Pumpkin Pasta 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.
Chef’s Tip: Avoid adding too much flour. A lighter dough creates softer, more delicate gnocchi.
Roasted Pumpkin Pasta with Sage and Parmesan
This dish features roasted pumpkin transformed into a rich, slightly smoky sauce, combined with garlic, sage, and pasta for a comforting fall meal. The roasting process develops deep caramelized flavors, while the garlic and sage infuse aromatic oils that coat the pasta, resulting in a silky, flavorful dish with a warm, inviting appearance.
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Calories: 450kcal
Servings: 4
Equipment
- Skillet or frying pan
- Ladle or pasta scoop
- Knife and Cutting Board
Ingredients
- 2 pounds pumpkin peeled, seeded, and cut into chunks
- 3 tablespoons olive oil divided, for roasting and infusing
- 4 cloves garlic minced
- 8 sage leaves fresh sage whole
- 12 ounces pasta spaghetti or pappardelle
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup Parmesan grated, plus extra for serving
- 1/4 teaspoon smoked paprika optional, for extra smoky flavor
- Salt to taste salt
- Black pepper to taste black pepper
Instructions
- Preheat your oven to 200°C (390°F). Spread the pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and smoked paprika if using. Roast until deeply caramelized and tender, about 35 minutes, flipping halfway through.
- While the pumpkin roasts, bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain, reserving a cup of pasta water for later.
- In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and whole sage leaves, cooking until fragrant and just beginning to sizzle, about 2 minutes. Be careful not to burn the garlic.
- Add the roasted pumpkin to the skillet, breaking it apart with a spatula and stirring to coat it with the fragrant oil. Cook for another 2-3 minutes, allowing flavors to meld and pumpkin to slightly mash.
- Toss the cooked pasta into the skillet with the pumpkin mixture. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.
- Squeeze in the lemon juice, and sprinkle grated Parmesan over the pasta. Toss everything gently until evenly coated and creamy-looking. Adjust seasoning with salt and pepper as needed.
- Serve the pumpkin pasta hot, garnished with extra Parmesan and a few fresh sage leaves if desired. Enjoy the rich, smoky sweetness with every bite!
Nutrition
Calories: 450kcal | Carbohydrates: 70g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 800mg | Sugar: 12g | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45g |
| Protein | 6g |
| Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 35mg |
| Sodium | 150mg |
| Potassium | 400mg |
| Fiber | 3g |
| Sugar | 8g |
| Vitamin C | 10mg |
| Calcium | 20mg |
| Iron | 1mg |
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
- Creamy Pumpkin Curry
- Pumpkin Lasagna
- Pumpkin Quinoa Salad
- Fall Turkey Chili with Sweet Potatoes
- 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
- Can I use canned pumpkin for gnocchi?
Yes, but remove excess moisture before using to prevent sticky dough. - Why is my pumpkin gnocchi dough sticky?
Too much moisture from the pumpkin can make the dough sticky. Add flour gradually if needed. - Can I freeze homemade pumpkin gnocchi?
Yes. Freeze uncooked gnocchi on a tray before storing them in freezer bags. - How do I know when gnocchi is cooked?
Gnocchi floats to the surface when it is ready. - Can I make pumpkin gnocchi without eggs?
Yes. Egg-free versions can be made with additional flour or ricotta. - What sauce goes best with pumpkin gnocchi?
Sage butter, brown butter, cream sauces, and Parmesan sauces all pair well. - Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works very well because of its creamy texture. - How do I keep gnocchi from becoming dense?
Avoid overmixing the dough and use as little flour as possible.
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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