Soft, pillowy pumpkin gnocchi tossed in a velvety, herb-infused sauce—this dish is pure comfort in every bite. The subtle sweetness of the pumpkin pairs beautifully with the earthy, buttery sage sauce, making this a cozy yet elegant meal that feels like a warm hug. Whether you’re making it for a special occasion or just treating yourself to something delicious, trust me—this one’s a game-changer!
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Why You’ll Love Pumpkin Gnocchi in a Creamy Sage Sauce
This recipe isn’t just about the ingredients—it’s about the experience. Whether you’re cooking for a romantic dinner, a cozy family meal, or just indulging in some well-deserved comfort food, this dish is a winner.
Perfectly Soft and Fluffy:
Homemade gnocchi has a light, delicate texture that melts in your mouth.
Rich and Creamy Sauce:
The sage-infused butter and cream sauce adds deep, savory flavors that coat each bite beautifully.
Easy Yet Impressive:
It looks gourmet but is surprisingly simple to make.
Great for Fall and Beyond:
Pumpkin adds a seasonal touch, but this dish is delicious any time of the year.
Customizable:
You can tweak the sauce or add protein like crispy pancetta, grilled chicken, or toasted nuts.
Ingredients in Pumpkin Gnocchi in a Creamy Sage Sauce
Here’s what makes this dish so irresistible:
Pumpkin Purée:
Adds a natural sweetness and gives the gnocchi their gorgeous golden color. Canned or homemade both work!
Flour:
The base of the gnocchi. Just enough to hold them together while keeping them light.
Ricotta Cheese:
Makes the gnocchi extra soft and creamy.
Egg:
Helps bind the dough for the perfect texture.
Parmesan Cheese:
Adds a rich, nutty flavor to the gnocchi.
Salt and Nutmeg:
Enhance the pumpkin’s natural sweetness and bring out the best flavors.
Butter:
Forms the base of the sauce and gives it a rich, velvety finish.
Fresh Sage Leaves:
Infuses the sauce with a warm, earthy aroma.
Heavy Cream:
Creates a smooth, luscious sauce that clings perfectly to the gnocchi.
Garlic:
Brings a subtle depth of flavor to the sauce.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this cozy, restaurant-worthy dish step by step:
Make the Gnocchi Dough:
In a large bowl, mix the pumpkin purée, ricotta, egg, Parmesan, salt, and nutmeg. Gradually add the flour, stirring until a soft dough forms. Be careful not to overwork it—light and airy is the goal!
Shape the Gnocchi:
Lightly flour a surface and roll the dough into long ropes. Cut into bite-sized pieces and press lightly with a fork for that classic gnocchi texture.
Cook the Gnocchi:
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in and cook until they float to the surface—this means they’re done! Remove with a slotted spoon and set aside.
Prepare the Creamy Sage Sauce:
Melt butter in a pan over medium heat. Add the sage leaves and garlic, letting them sizzle for a minute to release their flavor. Pour in the heavy cream and stir in Parmesan cheese, letting everything come together into a silky, rich sauce.
Combine and Serve:
Gently toss the cooked gnocchi in the sauce, making sure each piece is coated. Serve warm, garnished with extra Parmesan and crispy sage leaves if desired.
How to Serve Pumpkin Gnocchi in a Creamy Sage Sauce
This dish is rich and satisfying on its own, but here are a few ways to make it even better:
With a Side Salad:
A crisp arugula or mixed greens salad with a lemony vinaigrette balances out the richness.
Crusty Bread:
Perfect for soaking up every last bit of that creamy sage sauce.
With Protein:
Pair with grilled chicken, crispy pancetta, or even seared scallops for a heartier meal.
Topped with Toasted Nuts:
Crunchy walnuts or pecans add a delicious texture contrast.
Additional Tips
Don’t Overwork the Dough:
The key to light and fluffy gnocchi is handling the dough gently. Overmixing can make them dense.
Cook Gnocchi in Small Batches:
Overcrowding the pot can make them stick together. Work in batches for the best results.
Crisp Up Leftovers:
If you have leftover gnocchi, pan-fry them in a little butter for a crispy, golden crust.
Make Ahead:
You can make the gnocchi dough ahead of time and refrigerate it until you’re ready to cook.
Freeze for Later:
Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Boil straight from frozen when ready to eat.
FAQ
Q1: Can I use fresh pumpkin instead of canned?
A1: Yes! Roast and mash fresh pumpkin, then strain excess liquid for the best texture.
Q2: Can I make the gnocchi ahead of time?
A2: Absolutely! Shape them and refrigerate for up to a day before cooking.
Q3: How do I store leftovers?
A3: Store cooked gnocchi in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze gnocchi?
A4: Yes! Freeze them on a tray, then store in a freezer bag for up to 2 months. Cook straight from frozen.
Q5: What can I use instead of heavy cream?
A5: Half-and-half, whole milk, or even a plant-based alternative like coconut cream works well.
Q6: Can I make this dish gluten-free?
A6: Yes! Swap all-purpose flour for a gluten-free flour blend.
Q7: How do I keep the gnocchi from being too dense?
A7: Use just enough flour to hold them together and avoid overworking the dough.
Q8: Can I use dried sage instead of fresh?
A8: Fresh sage is best, but you can use dried in a pinch—just use a smaller amount since it’s more concentrated.
Q9: What if my gnocchi dough is too sticky?
A9: Add flour a little at a time until it’s soft but not too sticky to handle.
Q10: Can I make this dairy-free?
A10: Yes! Use dairy-free cheese, plant-based milk, and vegan butter for a creamy but dairy-free version.
Final Thoughts
There you have it—Pumpkin Gnocchi in a Creamy Sage Sauce, the ultimate cozy, comforting dish. Whether you’re making it for a special dinner or just treating yourself, this recipe is sure to impress. Give it a try, and let me know how you love it!
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Pumpkin Gnocchi in a Creamy Sage Sauce
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Pumpkin Gnocchi in a Creamy Sage Sauce is the perfect fall comfort dish. Soft and pillowy gnocchi made with pumpkin and ricotta are coated in a luscious buttery garlic and sage-infused cream sauce. A cozy, elegant meal for any occasion!
Ingredients
Pumpkin Gnocchi:
- 1 medium potato, riced
- 1/2 cup pumpkin purée
- 1–2.5 cups flour (as needed)
- 1/4 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
Creamy Sage Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white cooking wine
- 1 cup heavy cream
- Splash of milk
- 2 tbsp fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 tsp mustard powder
- Salt & pepper, to taste
Instructions
- Peel and chop the potato into small pieces. Boil in salted water until fork-tender, then let cool slightly.
- Rice the potato onto a clean surface. Spread the pumpkin purée and 1 cup of flour over the riced potatoes.
- Make a well in the center and add the egg, ricotta, and Parmesan. Whisk with a fork, then mix everything together by hand.
- Gradually add more flour (1/4 cup at a time) until the dough is soft, slightly springy, and no longer sticky. You should use about 2-2.5 cups total.
- Divide the dough into 8 pieces and roll each into a long rope, about the thickness of your thumb. Cut into bite-sized squares. Lightly flour the gnocchi to prevent sticking.
- (Optional) Roll each piece over the back of a fork to create ridges.
- For the sauce, melt butter in a pan over low heat. Add garlic and cook for 2 minutes until fragrant.
- Pour in the white wine and let it cook for a few minutes until the alcohol evaporates. Stir in the heavy cream and fresh sage.
- Add the gnocchi directly into the sauce and cook for 4-5 minutes, or boil separately in salted water until they float to the surface.
- Once the sauce thickens and the gnocchi are cooked, remove from heat. Stir in Parmesan, mustard powder, salt, and pepper. Serve warm and enjoy!
Notes
- For extra flavor, toast the gnocchi in butter before adding to the sauce.
- Adjust the sauce thickness by adding more milk or cream as needed.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg