When the air turns crisp and pumpkins make their grand return, there’s nothing more comforting than a plate of Pumpkin Sage Gnocchi.
This dish is all about simple elegance — tender potato gnocchi bathed in a silky pumpkin sauce, infused with nutty brown butter, fresh sage, and a hint of garlic. Each bite melts in your mouth with buttery warmth, savory depth, and a touch of sweetness from the pumpkin.
It’s the perfect fall comfort food: cozy, rich, and surprisingly easy to make in under 30 minutes. Whether you’re cooking for a quiet dinner at home or entertaining guests, this dish feels gourmet but requires minimal effort.
Why You’ll Love This Pumpkin Sage Gnocchi
-
Quick & easy — ready in less than 30 minutes.
-
Rich, creamy, and cozy — perfect for fall or holiday dinners.
-
Restaurant-quality flavor with simple ingredients.
-
Versatile — great as a main or elegant side dish.
-
Vegetarian-friendly and totally comforting!
Why You Should Try This Recipe
Pumpkin and sage are a match made in heaven — earthy, aromatic, and perfectly balanced by buttery richness. This recipe elevates basic gnocchi into something truly special.
The sauce uses pumpkin purée for creaminess and subtle sweetness, while brown butter and sage infuse nutty, savory notes. The result? A dish that captures all the flavors of fall in one pan.
Ingredients You’ll Need
For the Gnocchi:
-
1 lb potato gnocchi (store-bought or homemade)
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
For the Pumpkin Sage Sauce:
-
3 tablespoons unsalted butter
-
6–8 fresh sage leaves
-
2 cloves garlic, minced
-
¾ cup pumpkin purée (not pie filling)
-
½ cup heavy cream (or half-and-half)
-
¼ cup grated Parmesan cheese
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
Pinch of nutmeg (optional, but recommended)
To Serve:
-
Extra Parmesan cheese
-
Crispy sage leaves
-
Freshly cracked black pepper
How to Make Pumpkin Sage Gnocchi (Step by Step)
Step 1: Cook the gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until they float to the surface (2–3 minutes). Drain and set aside.
Step 2: Brown the butter and crisp the sage
In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy, about 2 minutes. Remove and set aside. Continue to cook the butter until golden and fragrant (it will smell nutty and have brown specks).
Step 3: Build the sauce
Add minced garlic to the browned butter and sauté for 30 seconds. Stir in pumpkin purée, heavy cream, Parmesan, salt, pepper, and nutmeg. Whisk until smooth and creamy. Simmer gently for 3–5 minutes.
Step 4: Add the gnocchi
Add cooked gnocchi to the skillet and toss gently to coat in the pumpkin sauce. Cook for another 2 minutes, allowing the sauce to thicken slightly and cling to the gnocchi.
Step 5: Serve and garnish
Plate the gnocchi, top with crispy sage leaves, extra Parmesan, and a sprinkle of black pepper. Serve immediately and enjoy your cozy fall meal!
Tips for the Best Pumpkin Sage Gnocchi
-
Brown butter carefully – Watch closely; it goes from golden to burnt quickly.
-
Use real pumpkin purée – Avoid pumpkin pie filling; it’s sweetened.
-
Fresh sage = best flavor – Dried sage won’t give the same aroma.
-
Don’t overcook gnocchi – Remove them as soon as they float.
-
Add nutmeg – It enhances the pumpkin’s warmth and depth.
-
Balance creaminess – Adjust with milk or broth if too thick.
-
Toast the gnocchi – Sauté in butter for a crisp edge before adding sauce.
-
Add texture – Top with toasted walnuts or pecans for crunch.
-
Reheat gently – Low heat keeps the sauce creamy.
-
Serve fresh – It’s best right after cooking, while hot and silky.
Variations & Substitutions
-
Brown Butter Sage Pasta: Use fettuccine or ravioli instead of gnocchi.
-
Add Protein: Top with grilled chicken, shrimp, or Italian sausage.
-
Vegan Version: Use vegan butter, coconut milk, and nutritional yeast instead of dairy.
-
Extra Creamy: Stir in a spoonful of cream cheese or mascarpone.
-
Add Spinach: Stir in baby spinach for color and nutrients.
-
Spicy Kick: Add a pinch of crushed red pepper flakes.
-
Gluten-Free: Use gluten-free gnocchi or pasta.
-
Cheese Lover’s Version: Add fontina or asiago for more depth.
-
Roasted Garlic Twist: Roast garlic before adding to sauce for sweetness.
-
Pumpkin Alfredo Fusion: Add a splash of white wine and double the Parmesan for a luxurious touch.
What to Serve With Pumpkin Sage Gnocchi
-
Garlic bread or focaccia
-
Arugula salad with lemon vinaigrette
-
Roasted Brussels sprouts or asparagus
-
Crispy prosciutto or pancetta topping
-
Glass of white wine (Pinot Grigio or Chardonnay)
Storage & Reheating Tips
To Store:
Keep leftovers in an airtight container for up to 3 days.
To Reheat:
Warm gently on the stove with a splash of cream or broth to loosen the sauce.
To Freeze:
Not recommended once the sauce is added — the cream may separate.
Recipe FAQs
Can I use homemade gnocchi?
Yes! Homemade gnocchi makes this dish even more special — just boil until they float.
Can I use canned pumpkin?
Absolutely — just make sure it’s 100% pure pumpkin, not pumpkin pie filling.
Can I make it dairy-free?
Yes, use coconut cream or almond milk and vegan butter.
Can I make it ahead?
The sauce can be made ahead, but toss with gnocchi just before serving.
Can I add meat?
Yes, sausage or pancetta pairs beautifully with the pumpkin sauce.
What if my sauce is too thick?
Add a splash of broth, milk, or cream to thin it to your liking.
Can I make it spicy?
Add crushed red pepper flakes or a dash of cayenne.
Can I use butternut squash instead of pumpkin?
Yes, it’s delicious and slightly sweeter.
Can I add cheese on top?
Definitely — Parmesan or Pecorino Romano work perfectly.
Can I double the recipe?
Yes! It scales beautifully for family dinners or parties.
Final Thoughts
This Pumpkin Sage Gnocchi is the ultimate fall comfort dish — creamy, savory, and rich with buttery sage flavor. It’s quick enough for weeknights but elegant enough to serve guests, proving that comfort food can be both simple and sophisticated.
Every bite tastes like autumn — warm, golden, and deeply satisfying. Pair it with crusty bread and a glass of wine, and you’ve got the perfect cozy evening meal.