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Learn how to make delicious pumpkin gnocchi from scratch! This easy fall recipe features soft, pillowy gnocchi tossed in a rich, nutty brown butter sage sauce, topped with crispy sage leaves and freshly grated Parmesan. Perfect for a cozy dinner or a special occasion, this homemade gnocchi will become your go-to comfort food this autumn. Get step-by-step instructions for the best pumpkin gnocchi recipe to impress your family and friends!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

For the Pumpkin Gnocchi:

  • 1 cup pumpkin purée fresh or canned
  • 1 cup ricotta cheese drained
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 to 2 cups all-purpose flour adjust as needed

For the Brown Butter Sage Sauce:

  • 6 tbsp unsalted butter
  • 10-12 fresh sage leaves
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Grated Parmesan cheese for garnish

Instructions
 

  • Prepare the Pumpkin Gnocchi: Drain the Pumpkin (if needed): If you're using canned pumpkin, make sure to drain it in a fine mesh sieve to remove excess moisture. You want the purée to be as dry as possible.
  • Make the Gnocchi Dough: In a large mixing bowl, combine the pumpkin purée, ricotta cheese, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth. Gradually add the flour, starting with 1 1/2 cups, and stir until a soft dough forms. The dough should be soft but not too sticky. Add more flour if needed, but avoid over-flouring to keep the gnocchi light and pillowy.
  • Shape the Gnocchi: Transfer the dough to a floured surface. Divide it into 4 sections and roll each section into a long rope, about 3/4 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi. Lightly press each piece with the tines of a fork to create ridges (optional, but traditional).
  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, add the gnocchi to the boiling water. The gnocchi will sink to the bottom at first, but they will float to the top when cooked (about 2-3 minutes). Once they float, allow them to cook for an additional 30 seconds, then remove with a slotted spoon and transfer to a plate. Repeat until all the gnocchi are cooked.
  • Prepare the Brown Butter Sage Sauce: In a large skillet, melt the butter over medium heat. Allow the butter to cook, swirling the pan occasionally. It will start to foam and then turn a light brown color with a nutty aroma (about 4-5 minutes). Be careful not to let it burn.
  • Add the Sage Leaves: Once the butter is browned, add the fresh sage leaves and cook for 1-2 minutes until they crisp up. Remove from heat, season with salt and pepper, and set aside.
  • Combine and Serve: Toss the Gnocchi in the Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat the gnocchi in the sauce.
  • Garnish and Serve: Serve the gnocchi immediately, garnished with extra grated Parmesan cheese and more crispy sage leaves.

Notes

Enjoy your Pumpkin Gnocchi with Brown Butter Sage Sauce! This dish is a comforting, autumnal Italian classic that combines the sweetness of pumpkin with the nutty richness of brown butter and crispy sage.
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