Cozy Pumpkin Gnocchi Recipe with Perfect Butter Sage Sauce

Posted on November 14, 2025

Introduction

The first time I made pumpkin gnocchi, it felt like magic. Imagine the pillowy softness of homemade gnocchi paired with the warm, earthy flavor of pumpkin, all coated in a rich, nutty butter sage sauce. It’s the kind of comfort food that feels like a hug after a long day. Honestly, this recipe became a family favorite overnight—especially during the chilly months when all you want is something cozy and satisfying.

I discovered this recipe while experimenting with fall flavors that felt festive but were simple enough to whip up on weeknights. Pumpkin gnocchi is a delightful twist on the classic potato version, and the butter sage sauce takes it to an entirely new level of comfort and elegance. Whether you’re hosting a dinner party or just craving some autumnal vibes, this dish is bound to impress—and it’s shockingly easy to make!

Trust me, once you taste the combination of the lightly sweet pumpkin gnocchi with the browned butter and crispy sage leaves, you’ll wonder why you didn’t try this sooner. Plus, it’s a fun way to incorporate pumpkin into something savory instead of the usual pies or lattes. Let’s dive into this cozy pumpkin gnocchi with butter sage sauce recipe—you’re going to love it!

Why You’ll Love This Recipe

Quick & Easy: This recipe comes together in about an hour, making it perfect for busy weeknights or impromptu gatherings.
Simple Ingredients: You don’t need anything fancy—just pantry staples and a few fresh items.
Perfect for Fall: The pumpkin and sage combo screams autumn comfort food and is ideal for cozy dinners or seasonal celebrations.
Crowd-Pleaser: Kids and adults alike rave about the soft texture and rich, buttery flavor. It’s a hit every time!
Unbelievably Delicious: The creamy pumpkin flavor with the nuttiness of the browned butter and aromatic sage is a match made in heaven.

Unlike store-bought gnocchi, this homemade version has such a delicate texture—it practically melts in your mouth. Plus, the pumpkin adds a gorgeous golden hue and subtle sweetness. And the butter sage sauce? It’s buttery and fragrant, with crispy sage leaves adding an irresistible crunch. This isn’t just another gnocchi recipe; it’s the one you’ll want to make over and over again.

Whether you’re looking to impress guests or simply treat yourself to something special, this dish is the perfect combination of comfort and sophistication. It’s the kind of recipe that makes you feel accomplished as a home cook, yet it’s surprisingly stress-free!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create an unforgettable dish. Most of these items are pantry staples, with a few fresh additions for that extra pop of flavor.

For the gnocchi:

1 cup pumpkin puree (not pumpkin pie mix, canned or homemade works great)
1 cup ricotta cheese (use whole milk ricotta for creaminess)
2 large egg yolks
1 cup grated Parmesan cheese
1 ½ cups all-purpose flour (plus extra for dusting)
1 tsp salt
½ tsp nutmeg (adds warmth and depth)

For the butter sage sauce:

6 tbsp unsalted butter
10-12 fresh sage leaves
Pinch of salt
Optional: Cracked black pepper and additional Parmesan for garnish

If you’re missing an ingredient, don’t worry! You can make substitutions. For example, swap ricotta for cottage cheese (blended for smoothness) or use gluten-free flour if needed. Just make sure your pumpkin puree is thick and not watery to ensure your gnocchi hold their shape.

Equipment Needed

A large mixing bowl for the dough
A fork or whisk for combining ingredients
A pastry scraper or knife for cutting gnocchi
A large pot for boiling water
A slotted spoon for removing cooked gnocchi
A nonstick skillet for the butter sage sauce
A rolling pin or your hands for shaping the dough

If you don’t have a pastry scraper, a sharp knife works just as well. And for the skillet, I love using a stainless steel or cast-iron pan to get that perfectly browned butter.

Preparation Method

Making gnocchi at home might sound intimidating, but it’s truly simple when broken down step by step. Let’s get started:

Prepare the gnocchi dough: In a large mixing bowl, combine pumpkin puree, ricotta cheese, egg yolks, and Parmesan. Mix until smooth. Gradually add the flour, salt, and nutmeg, stirring until a soft dough forms. It should be slightly sticky but hold together. Avoid overmixing, as it can make the gnocchi dense.
Shape the gnocchi: Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into a rope about ½ inch thick. Cut the rope into 1-inch pieces to form your gnocchi. For an authentic look, use a fork to press ridges onto each piece—this helps the sauce cling!
Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches, stirring occasionally. When they float to the surface (about 2-3 minutes), they’re done. Use a slotted spoon to transfer them to a plate lined with a paper towel.
Prepare the butter sage sauce: In a large skillet, melt butter over medium heat. Once it starts to foam, add the sage leaves. Cook until the butter turns golden brown and the sage leaves are crispy (about 3-4 minutes). Season with a pinch of salt.
Toss and serve: Add the cooked gnocchi to the skillet and toss gently to coat each piece in the buttery sage sauce. Cook for 1-2 minutes, allowing the flavors to meld.
Plate and garnish: Serve immediately, garnished with cracked black pepper and additional Parmesan. Enjoy!

Pro tip: If your gnocchi dough feels too wet, add a little extra flour. But don’t go overboard—you want the finished gnocchi to be light and tender, not dense.

Cooking Tips & Techniques

Keep the dough soft: Over-flouring will make the gnocchi heavy. Aim for a dough that’s just firm enough to hold its shape.
Test first: Cook a few gnocchi as a test before boiling a full batch. If they fall apart, add a touch more flour to the dough.
Use fresh sage: Fresh sage leaves become delightfully crispy in the butter, adding texture and aroma. Dried sage won’t deliver the same result.
Don’t rush the butter: Browning butter takes patience—keep the heat on medium and watch for that golden hue and nutty aroma.
Multitask: While waiting for the water to boil, start prepping your butter sage sauce to save time.

Having a relaxed approach is key here. Gnocchi is forgiving, and with a little practice, you’ll master it in no time.

Variations & Adaptations

Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour for the gnocchi.
Cheese-Free Alternative: Swap Parmesan for nutritional yeast if you’re avoiding dairy.
Spiced Pumpkin Twist: Add a pinch of cinnamon and cloves to the gnocchi dough for a warmer flavor profile.
Seasonal Adaptation: Replace pumpkin puree with butternut squash puree for a slightly sweeter taste.
Personal Favorite: I sometimes add a splash of white wine to the butter sage sauce for extra depth—it’s incredible!

This recipe is wonderfully versatile, so don’t be afraid to experiment with your own twists and tweaks.

Serving & Storage Suggestions

Serve your pumpkin gnocchi warm, straight out of the skillet, for the best texture and flavor. For presentation, sprinkle extra Parmesan and cracked black pepper on top, and pair it with a crisp green salad or roasted vegetables.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter to revive the flavors and texture. Avoid microwaving, as it can make the gnocchi rubbery.

Freezing tip: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Cook straight from frozen—just add an extra minute to the boiling time.

Nutritional Information & Benefits

Per serving (approx. 1 cup):

Calories: 320
Protein: 10g
Carbs: 35g
Fat: 15g

The pumpkin puree adds a dose of vitamin A and fiber, while ricotta and Parmesan provide protein and calcium. This dish is vegetarian-friendly and can be adapted for different dietary needs.

Conclusion

If you’re looking for the ultimate fall comfort food, this cozy pumpkin gnocchi with butter sage sauce is it. It’s easy to make, endlessly customizable, and ridiculously delicious. Whether you’re hosting a dinner party or curling up for a quiet night in, this recipe will be your go-to for seasonal indulgence.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share your variations—I’m always excited to see how others make it their own.

Happy cooking, and enjoy every bite!

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, you can, but the texture and flavor won’t be the same as homemade pumpkin gnocchi. If you’re short on time, store-bought gnocchi works as a quick alternative.

Can I make the gnocchi ahead of time?

Absolutely! You can prepare the dough and shape the gnocchi a day ahead. Store them uncooked on a floured tray in the refrigerator until ready to cook.

What type of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling (which contains added sugar and spices). You can use canned or homemade puree.

How do I prevent my gnocchi from sticking?

Make sure to dust your work surface and gnocchi lightly with flour. Also, avoid overcrowding the pot when boiling them.

Can I add other herbs to the butter sauce?

Yes! While sage is classic, thyme or rosemary can work well too. Just be sure to adjust the quantity so you don’t overpower the dish.