Pumpkin Sage Gnocchi in Brown Butter Sauce

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple yet tastes like something I’d order at a restaurant. The gnocchi are soft and slightly sweet from the pumpkin, while the brown butter sauce with crispy sage leaves adds a rich, savory depth. I also appreciate how adaptable it is—I can make it vegetarian, vegan, or even add proteins like chicken or sausage if I want. It’s a seasonal dish I always look forward to making.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups pumpkin puree
1 cup ricotta cheese
1 egg
2 cups all-purpose flour
1/2 teaspoon nutmeg
Salt to taste
1/2 cup unsalted butter
1/4 cup fresh sage leaves
Parmesan cheese for serving

Directions

1. I combine the pumpkin puree, ricotta, egg, nutmeg, and salt in a mixing bowl.

2. I gradually add flour until a soft dough forms.

3. I roll the dough into ropes and cut it into small bite-sized pieces to shape the gnocchi.

4. I bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

5. While the gnocchi cook, I melt the butter in a skillet over medium heat, add the sage leaves, and let the butter brown until golden and fragrant.

6. I toss the drained gnocchi in the brown butter sauce and finish with freshly grated Parmesan.

Servings and Timing

This recipe makes 4 servings. It takes about 20 minutes to prep, 15 minutes to cook, and is ready in 35 minutes total.

Variations

I sometimes add a sprinkle of red pepper flakes to the butter for a touch of heat. For a heartier meal, I pair the gnocchi with sautéed mushrooms or crumbled Italian sausage. When I want a vegan version, I swap the ricotta for a plant-based alternative and skip the egg, adjusting the flour as needed. I also like using sweet potato instead of pumpkin for a different flavor.

Storage/Reheating

I store any leftover gnocchi in the fridge for up to 2 days. To reheat, I sauté them gently in a skillet with a little butter until warmed through, which keeps their texture better than microwaving. If I want to freeze them, I freeze the uncooked gnocchi on a tray, then transfer them to a bag or container—they can go straight from freezer to boiling water.

FAQs

Do I need to drain the pumpkin puree?

Yes, I always make sure the puree isn’t watery, or the dough will be too soft.

Can I use canned pumpkin?

Yes, canned pumpkin works great as long as it’s pure pumpkin and not pumpkin pie filling.

How do I know the gnocchi are cooked?

They’re ready when they float to the surface of the boiling water.

Can I make the dough ahead of time?

Yes, I keep the dough wrapped in the fridge for a few hours before shaping.

Can I use dried sage instead of fresh?

I prefer fresh sage for the crispy texture, but dried can be mixed into the dough or butter for flavor.

What cheese works best for topping?

I usually use Parmesan, but pecorino or asiago also taste wonderful.

Can I bake the gnocchi instead of boiling?

No, they need to be boiled first, but I sometimes sauté them afterward for extra crispiness.

How do I make the gnocchi firmer?

I add a little more flour if the dough feels too sticky.

Can I freeze cooked gnocchi?

I prefer freezing them uncooked since they reheat better that way.

What can I serve with pumpkin gnocchi?

I like pairing it with a fresh green salad, roasted vegetables, or garlic bread.

Conclusion

This pumpkin sage gnocchi in brown butter sauce is a dish I always enjoy making when I want something warm, seasonal, and satisfying. I love how the flavors of pumpkin, nutmeg, sage, and brown butter come together in every bite. It’s elegant enough for entertaining but simple enough for a weeknight dinner, making it a recipe I return to again and again.