This pumpkin gnocchi with sage butter turns canned or fresh pumpkin, ricotta, and flour into soft little dumplings, then tosses them in a nutty brown butter flavored with crisp sage leaves.
The dough takes about 25 minutes to shape and the gnocchi cook in just a few minutes, so it is an easy way to make fresh pasta without special tools. Finish with Parmesan and black pepper for a comforting fall dinner.
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Why This Pumpkin Gnocchi with Sage Butter Recipe Works
Draining the pumpkin on paper towels is the secret. Removing the excess moisture means you need less flour, so the gnocchi stay light and tender instead of dense and gummy.
Ricotta and Parmesan add richness and structure, and the single egg binds the dough. The result is a soft dough that is easy to roll and cut without any potato ricer or special tools.
Sage butter is the classic partner for pumpkin. The butter foams and browns lightly while the sage turns crisp, creating a simple sauce with an earthy, nutty aroma.
Ingredients for Pumpkin Gnocchi with Sage Butter
- 1/2 cup drained pumpkin puree, from 2/3 cup canned puree or freshly steamed and mashed pumpkin (for the gnocchi)
- 1/2 cup whole milk ricotta (for the gnocchi)
- 1 1/4 cups all purpose flour, plus more for dusting (for the gnocchi)
- 1/3 cup finely grated Parmesan, plus more for serving (for the gnocchi)
- 1 large egg (for the gnocchi)
- 1/4 tsp kosher salt (for the gnocchi)
- 1/4 tsp black pepper (for the gnocchi)
- 1 tsp olive oil (for tossing the cooked gnocchi)
- 3 1/2 tbsp unsalted butter (for the sage butter)
- 20 fresh sage leaves (for the sage butter)
- 1 pinch black pepper (for the sage butter)
- 2 tbsp finely grated Parmesan, for serving
Pumpkin puree. Canned puree works well, and freshly steamed pumpkin gives a slightly richer flavor. Either way, drain it on paper towels so the dough does not turn sticky.
Ricotta. Whole milk ricotta adds creaminess and tenderness. Skip low fat ricotta, which is watery and can make the dough loose.
Flour. Add flour gradually. The dough should feel soft and slightly tacky, and extra flour toughens the gnocchi.
Parmesan. Finely grated Parmesan blends into the dough and adds savory depth. Grate it fresh for the ideal melt.
Fresh sage. Whole sage leaves crisp in the browned butter and turn into little savory chips. Dry them well first so they do not spatter.
How to Make Pumpkin Gnocchi with Sage Butter
1. Drain the pumpkin Line a colander with 4 sheets of paper towel, spread the pumpkin on top, and let it drain for 5 minutes. Measure out 1/2 cup of the drained puree.
2. Mix the dough Stir the pumpkin, ricotta, flour, Parmesan, egg, salt, and pepper with a wooden spoon until a soft dough forms.
3. Shape the log Dust your work surface with flour, turn out the dough, sprinkle flour on top, and pat it into a log. Cut the log into 6 equal pieces.
4. Roll and cut Roll each piece into a rope about 2/3 inch thick, then cut the ropes into small squares. Press the cut side of each piece lightly with a fork if you want ridges.
5. Boil the gnocchi Cook the gnocchi in a pot of gently boiling salted water until they float to the surface, usually 2 to 3 minutes. Drain well and toss with the olive oil.
6. Brown the sage butter Melt the butter in a large skillet over medium heat, add the sage leaves, and cook until the butter turns light golden and the leaves are crisp.
7. Toss and serve Add the gnocchi to the skillet and turn gently to coat. Top with extra Parmesan and a sprinkle of black pepper.
How to Serve Pumpkin Gnocchi with Sage Butter
These gnocchi are rich enough to be the main course, with something fresh on the side. A bowl of Italian house salad adds crisp, tangy contrast, and air fryer asparagus is an easy green side. Soak up the extra browned butter with air fryer garlic bread slices or fluffy homemade dinner rolls, and finish each plate with more Parmesan and a crack of black pepper.
How to Store and Reheat Pumpkin Gnocchi with Sage Butter
Store cooked gnocchi in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet with a little butter. To freeze, place uncooked gnocchi in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen in boiling water and add a minute or two to the cooking time.
Tips and Variations for Pumpkin Gnocchi with Sage Butter
Drain the pumpkin well. Moisture is the enemy of light gnocchi, so do not skip the paper towels.
Go easy on the flour. Add only enough to make a soft dough that is not sticky.
Handle gently. Overworking the dough makes the gnocchi chewy, so mix just until combined.
Test one first. Drop a single piece into boiling water to check the texture, and add a little flour to the dough if it falls apart.
Use a gentle boil. A rolling boil can break delicate dumplings, so keep the water at a steady simmer.
Dry the sage. Pat the leaves dry so they crisp instead of splatter.
Add variations. A pinch of nutmeg or cinnamon in the dough, or sauteed mushrooms or spinach tossed in with the butter, adds a seasonal twist.
Handle ingredients safely. The dough contains raw egg, so do not taste it before it is cooked. The University of Wisconsin leftovers guide has simple tips for storing cooked pasta.
Frequently Asked Questions About Pumpkin Gnocchi with Sage Butter
How do I keep pumpkin gnocchi with sage butter from getting gummy?
Drain the pumpkin on paper towels, add flour gradually, and avoid overmixing. A soft, slightly tacky dough produces the lightest dumplings.
How do I know pumpkin gnocchi with sage butter is cooked?
The gnocchi float to the surface after 2 to 3 minutes. Drain them right away and toss them in the browned butter.
Can I make pumpkin gnocchi with sage butter ahead of time?
Yes. Shape the gnocchi and freeze them uncooked on a baking sheet, then bag them for up to 3 months. Cook straight from the freezer.
Can I use fresh pumpkin instead of canned?
Yes. Steam or boil the pumpkin, mash it well, and drain it on paper towels so it is as dry as canned puree.
What cheese goes well on top?
Parmesan is the classic choice, and pecorino is a sharper alternative.
Pumpkin Gnocchi with Sage Butter Sauce
Equipment
- Large pot
- Large skillet
- Colander
- Fork
- Wooden spoon
Ingredients
- ½ cup pumpkin puree, drained from 2/3 cup canned or fresh steamed and mashed, for the gnocchi
- ½ cup whole milk ricotta for the gnocchi
- 1 ¼ cups all purpose flour plus more for dusting, for the gnocchi
- ⅓ cup Parmesan, finely grated plus more for serving, for the gnocchi
- 1 large egg for the gnocchi
- ¼ tsp kosher salt for the gnocchi
- ¼ tsp black pepper for the gnocchi
- 1 tsp olive oil for tossing the cooked gnocchi
- 3 ½ tbsp unsalted butter for the sage butter
- 20 fresh sage leaves for the sage butter
- 1 pinch black pepper for the sage butter
- 2 tbsp Parmesan, finely grated for serving
Instructions
- Drain. Spread the pumpkin over paper towels in a colander for 5 minutes, then measure 1/2 cup.
- Make the dough. Stir 1/2 cup pumpkin, 1/2 cup ricotta, 1 1/4 cups flour, 1/3 cup Parmesan, 1 egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper into a soft dough.
- Shape. Pat the dough into a floured log, cut it into 6 pieces, roll each into a rope about 2/3 inch thick, and cut into small squares.
- Boil. Simmer the gnocchi in salted water 2 to 3 minutes, until they float. Drain and toss with 1 teaspoon olive oil.
- Crisp the sage. Melt 3 1/2 tablespoons butter in a skillet over medium heat and cook 20 sage leaves until crisp and the butter is lightly golden.
- Finish. Toss the gnocchi in the sage butter and top with 2 tablespoons Parmesan and a pinch of pepper.
