Pumpkin Gnocchi with Sage Butter

Pumpkin Gnocchi with Sage Butter: that’s the dish I always wish I had ready in my freezer on chilly fall evenings. You know the ones—rainy, maybe your feet are cold, and you just want something cozy but still feel like you sort of did something special? Honestly, I used to find homemade gnocchi a little intimidating… until I realized most of the fussiness is optional. If you love soft, pillowy pasta, you’ll be shocked at how simple this is, and your house will actually smell like a five-star restaurant. Oh, and hey—if autumn flavors make you swoon, peek at this nectarine fruit butter with warm autumn spices for dessert ideas later.

Homemade Pumpkin Gnocchi

Making gnocchi from scratch sort of sounds like a project, right? But pumpkin makes it easier. The thing about this homemade pumpkin gnocchi is that you only need a handful of simple ingredients, and you don’t need to be a pro to get it right. Real talk: the dough might get a little sticky, but that’s nothing a dusting of flour can’t fix.

Here’s something I noticed—it’s way better if you use canned pumpkin instead of homemade puree. The texture is consistent, the flavor is mellow, and you won’t get watery dough. Don’t overthink it. Some folks say you need a ricer or special tools, but I mash mine with a fork and my hands (get your hands dirty, why not). It’s weirdly satisfying.

Your gnocchi should have a little chew but mostly be soft and tender. Don’t stress about making them Instagram-perfect. I’ve rolled lumpy ones, and they still taste like heaven when the sage butter hits. And there’s really no comparing fresh to store-bought — fresh is king.

How to Make Pumpkin Gnocchi

Okay, let’s break this down. The steps are way easier than you’d think. First, dump your canned pumpkin in a bowl (about a cup), stir in an egg yolk for richness, and a hearty pinch of salt. Then start adding flour. I go slow here, maybe a third of a cup at a time, until the dough is soft but not sticky. Resist drowning it in flour. Sticky is normal. You want to just barely be able to work with it.

Once you’ve got a soft dough, divide it into manageable hunks and roll into ropes. Don’t go for ruler-straight perfection. Then cut into pieces—mine are about the size of buttons. If you wanna get fancy, roll them over the back of a fork for little ridges. Honestly, I usually skip that step and no one’s ever complained.

Boil a big pot of salted water, then drop in the gnocchi. They cook super fast—just a couple minutes until they float. Try not to wander off, or you’ll end up with mush.

I’ve found it’s a good idea to move fast to the next step—the sauce—so they don’t all gum together.

Sage Butter Sauce

This part is almost too simple. Grab real butter. Unsalted is best, so you can control the saltiness, but use what you have. Melt a generous chunk in a pan and toss in a handful of fresh sage leaves. They’ll sizzle and crisp up in a minute or two. The kitchen starts smelling like you’ve been making magic all day (it’s so good).

Once the butter is golden and the sage is crispy but not burnt, use a slotted spoon or spider to scoop the gnocchi straight in. Don’t worry if a little cooking water comes with them—that actually helps make everything a little creamy. Toss it all around so the gnocchi get glossy and every piece grabs some of that nutty, herby butter. Top everything with a blizzard of fresh grated parmesan if you’re feeling wild. Honestly, if you make too much sauce, there are worse problems in life.

I’ve made this pumpkin gnocchi with sage butter a bunch of times for family and friends, and everyone, even my picky aunt, raves about how luxurious and special it tastes.

Recipe Notes

Some random tips I wish someone told me way earlier—use a light touch with the flour, always. Adding too much makes the dumplings heavy, and nobody likes dense gnocchi. Trust your gut on the dough. If it’s sticky but you can pick it up, it’s ready. Oh, and let your cooked gnocchi dry on a kitchen towel for a second if you want crispier edges in the pan.

Don’t use dried sage. I tried that once, and, not gonna lie, it was a letdown. Fresh sage is key. The flavor pops. If you’re out of it, just use butter, salt, and pepper—still tasty, but you lose that wow factor. Also, these freeze like a dream. I make a big batch, freeze on a tray, and then just toss gnocchi into boiling water straight from the freezer.

Every family has their own little secrets; this is just how I do it, but you’ll find your own rhythm.

What Can You Serve with the Pumpkin Gnocchi

Want to take things up a notch? Try these easy, cozy pairing ideas:

• Roast chicken or pan-fried sausage goes crazy well with pumpkin gnocchi with sage butter.
• A big green salad with lemony vinaigrette balances out the richness.
• An earthy, nutty cheese like fontina or a little gorgonzola on top is, wow, so indulgent.
• For an epic fall dinner, serve with a glass of crisp white wine and maybe the best summer squash casserole with Ritz crackers on the side.

Your meal will taste like you went out to a rustic farmhouse and paid way too much.

Common Questions

Can I use sweet potato instead of pumpkin in the gnocchi?
Yes! It swaps in perfectly. Just mash and let it cool before using.

How do I make pumpkin gnocchi gluten-free?
Try a one-to-one gluten-free flour blend. I find they hold up pretty well—just don’t overwork the dough.

Do I have to use egg in the dough?
Not really, but it makes the gnocchi a bit richer and keeps them tender. If you’re vegan, skip it and add a pinch more flour.

Can I freeze leftover pumpkin gnocchi with sage butter?
For sure. Lay gnocchi out on a tray to freeze, then pop in a bag. Warm in a skillet with extra sage butter.

What’s a quick side if I’m in a hurry?
A simple salad or even just roasted veggies like zucchini and tomatoes. If you want another one-pot dinner for later in the week, try my chicken sausages zucchini tomatoes pasta one pot recipe too.

Go, Get That Cozy Italian Fix Tonight

See? Making pumpkin gnocchi with sage butter is a lot more doable than it sounds. Soft, savory, and totally stress-busting, this recipe really brings those autumn vibes home. If I’d known sooner how easy it was, I’d have stopped buying the boxed stuff ages ago. For another set of tips on this meal, you can check the trusty Easy Pumpkin Gnocchi with Sage Butter Sauce – RecipeTin Eats. And if you want extra autumn flavor fun, definitely dive into this baked nectarines with cinnamon honey sauce recipe for dessert. Trust me, your kitchen’s about to smell unreal. Enjoy and let me know how yours turn out!

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