Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe
This Easy Pumpkin Gnocchi with Sage Butter Sauce combines soft, pillowy gnocchi made from fresh pumpkin with a rich, nutty sage-infused brown butter sauce. Perfect for a cozy autumn meal, this recipe offers a delightful balance of creamy ricotta, savory parmesan, and aromatic sage leaves, finished with a crisp brown butter coating for an irresistible texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Gnocchi
- 300 g (10 oz) fresh pumpkin, steamed or boiled then mashed, or 2/3 cup canned pumpkin puree
- 1/2 cup full-fat ricotta
- 1 1/4 cup plain flour (all-purpose flour), plus more for dusting
- 1/3 cup finely grated parmesan cheese
- 1 egg
- 1/4 tsp salt
- Black pepper, to taste
Sage Butter Sauce
- 1 tsp olive oil
- 50 g (3.5 tbsp) butter
- 20 fresh sage leaves
- Black pepper, to taste
- Salt, if needed (depending on butter saltiness)
- Parmesan, for garnish
Instructions
- Drain the pumpkin puree: Line a colander with 4 sheets of paper towel. Spread the mashed fresh pumpkin or canned puree onto the paper towels and leave for 5 minutes to drain excess moisture, which helps achieve the right dough consistency.
- Measure the pumpkin: After draining, measure out 1/2 cup of pumpkin puree. Adjust quantities accordingly if scaling the recipe.
- Make the gnocchi dough: In a bowl, combine the pumpkin puree with ricotta, flour, parmesan, egg, salt, and black pepper. Mix well with a wooden spoon until a soft dough forms. It should be pliable but not sticky.
- Shape the dough: Dust your work surface with flour, turn out the dough, and sprinkle it with a bit more flour. Pat it gently into a log shape.
- Cut the dough: Slice the log into 6 pieces. Roll each piece into ropes about 1.7 cm (2/3 inch) thick, then cut the ropes into small squares to form the gnocchi pieces.
- Optional fork press: Lightly press each gnocchi piece with a fork to create signature ridges that help sauce adhere better.
- Cook the gnocchi: Bring a large pot of water to a boil. Transfer the gnocchi gently onto parchment paper, then tip them into the boiling water. Cook for about 1 minute or until the gnocchi float to the surface, indicating they are done. Drain well.
- Prepare sage butter sauce and brown gnocchi: In a large skillet over medium-high heat, melt 1 teaspoon of butter with olive oil. Add the drained gnocchi and cook, shaking the pan occasionally, until they start to brown (about 1.5 minutes).
- Finish with sage and butter: Add the remaining butter to the skillet. Once melted, add the fresh sage leaves and cook for 2.5 minutes or until the gnocchi are golden, the sage is crisp, and the butter has browned lightly. Season with salt if using unsalted butter, and add black pepper to taste.
- Serve: Plate the gnocchi immediately, garnishing with additional parmesan cheese and freshly ground black pepper for extra flavor.
Notes
- Using paper towels to drain the pumpkin puree removes excess moisture, preventing soggy dough.
- Full-fat ricotta adds richness, but you can substitute with part-skim if preferred.
- Brown butter, also called beurre noisette, adds a nutty depth to the sauce.
- Rolling gnocchi ropes and cutting into small pieces ensures even cooking and a fluffy texture.
- If you don’t have fresh sage, dried can be used, but fresh is recommended for best flavor and texture.
