Easy Pumpkin Gnocchi with Sage Butter Sauce: A Fall Masterpiece

There’s something undeniably magical about homemade pasta. The process, the texture, the unparalleled flavor—it’s a culinary experience that feels both rustic and luxurious. But for many, the thought of making traditional potato gnocchi is daunting, conjuring images of dense, rubbery dumplings and hours of labor. Enter this game-changing recipe for Easy Pumpkin Gnocchi with Sage Butter Sauce. It’s a foolproof method that uses a secret ingredient—ricotta—to guarantee pillowy-soft, melt-in-your-mouth gnocchi every single time, all bathed in a simple yet spectacular brown butter and sage sauce.

This dish is the epitome of autumn on a plate. The gnocchi boasts a beautiful golden-orange hue, a subtle sweetness from the pumpkin, and a tender interior that contrasts perfectly with its lightly crisped exterior. The sauce, with its nutty brown butter and crispy fried sage leaves, is a classic for a reason: it’s elegant, aromatic, and lets the delicate flavor of the gnocchi truly shine. Whether you’re looking for an impressive date night dinner, a cozy family meal, or a stunning starter for a holiday feast, this recipe delivers restaurant-quality results with surprisingly little effort.

Why You’ll Love This Recipe

This recipe from RecipeTin Eats has become a fan favorite for its revolutionary approach to a classic dish. It eliminates the common pitfalls of gnocchi-making and delivers consistent, incredible results.

• Foolproof and Easy: The ricotta in the dough is the secret weapon. It creates a moist, pliable dough that requires no kneading and is incredibly easy to work with, virtually eliminating the risk of tough, rubbery gnocchi.
• Incredible Texture: These gnocchi are everything they should be: light as a cloud on the inside with a delicate, slightly crisp exterior when pan-fried. They are the antithesis of the heavy, leaden gnocchi of nightmares past.
• The Perfect Fall Flavor: The pumpkin adds a gentle sweetness and a gorgeous color without overpowering the dish. Paired with the savory, nutty sage butter sauce, it’s a harmonious and seasonal flavor combination that feels both comforting and sophisticated.
• Meal Prep and Freezer Friendly: You can make the gnocchi ahead of time and freeze it uncooked. It cooks directly from frozen in just minutes, making it an brilliant option for having an impressive meal ready to go at a moment’s notice.

Ingredients You’ll Need

The ingredient list is short and simple, emphasizing quality for the best possible outcome.

For the Gnocchi Dough:

• 300g / 10oz fresh pumpkin (steamed or boiled then mashed) or 2/3 cup canned pumpkin puree. Using fresh pumpkin that you steam and mash will give the best flavor, but canned puree works perfectly in a pinch.
• 1/2 cup full-fat ricotta. This is the key to the soft texture. Ensure you use a soft, spreadable ricotta from the tubs in the refrigerator section, not a firm, crumbly variety.
• 1 1/4 cup plain flour (all-purpose flour), plus more for dusting.
• 1/3 cup finely grated parmesan cheese. Adds a essential salty, umami depth to the dough.
• 1 egg. Acts as a binder for the dough.
• 1/4 tsp salt and black pepper.

For the Sage Butter Sauce:

• 1 tsp olive oil. Helps prevent the butter from burning.
• 50g / 3.5 tbsp butter. Using a high-quality, slightly salted butter like Lurpak is highly recommended for the best flavor in this simple sauce.
• 20 fresh sage leaves. They will become wonderfully crisp and fragrant in the hot butter.

For Serving:

• Extra grated parmesan and black pepper.

Step-by-Step Instructions

The process is straightforward and far quicker than traditional gnocchi methods.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 as a starter, 2 as a main

1. Prepare the Pumpkin: This is a crucial step for the right dough consistency. Line a colander with paper towels and spread the mashed pumpkin (whether from fresh or canned) over it. Let it sit for 5 minutes to drain excess moisture. After draining, measure out exactly 1/2 cup of the pumpkin puree for the recipe.
2. Make the Dough: In a medium bowl, combine the 1/2 cup of drained pumpkin, ricotta, flour, parmesan, egg, salt, and pepper. Use a wooden spoon to mix until a soft, slightly sticky dough forms. Avoid overmixing.
3. Shape the Gnocchi: Generously dust a clean work surface with flour. Turn the dough out onto it and pat it into a log shape. Divide the dough into 6 equal pieces. Roll each piece into a long rope, about 1.7cm (2/3 inch) in diameter. Use a sharp knife to cut each rope into small, bite-sized squares.
4. Create Ridges (Optional but Recommended): For that classic, professional look, gently press the tines of a fork into each piece of gnocchi. This creates ridges that help the sauce cling and adds texture.
5. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi into the water and cook for about 1 minute, or until they all float to the surface. This means they are cooked through. Drain immediately.
6. Pan-Fry and Make the Sauce: While the gnocchi are boiling, heat 1 teaspoon of the butter and the olive oil in a large skillet over medium-high heat. Add the drained gnocchi and cook, shaking the pan, for about 1.5 minutes until they just start to turn golden.
7. Finish the Sauce: Add the remaining butter to the skillet. Once it melts, add the fresh sage leaves. Cook for another 2.5 minutes, stirring, until the gnocchi are golden brown, the sage leaves are crisp, and the butter has taken on a nutty, light brown color.
8. Serve Immediately: Divide the gnocchi and sauce among plates. Garnish with a generous sprinkle of freshly grated parmesan cheese and a crack of black pepper.

Pro Tips for Success

• Don’t Skip Draining the Pumpkin: This is the most critical step for achieving the correct dough consistency. Skipping it will result in a wet, sticky dough that requires too much flour, leading to tougher gnocchi.
• Handle the Dough Gently: Mix the dough only until it comes together. There is no need to knead it. Overworking the dough will develop the gluten in the flour, making the gnocchi tough.
• Use Plenty of Dusting Flour: When rolling and cutting the dough, keep your surface, hands, and the dough itself well-dusted with flour to prevent sticking.
• Don’t Crowd the Pan: When pan-frying, ensure the gnocchi are in a single layer with a little space between them. This allows them to brown properly instead of steaming.
• Watch the Butter: When making the sauce, keep a close eye on the butter. You want it to turn a light nutty brown, not black. The moment it starts to smell nutty and take on color, it’s done.

Creative Variations to Try

This recipe is a perfect base for experimentation.

• Different Squash: Butternut squash or sweet potato can be used as a direct substitute for the pumpkin.
• Herbaceous Twist: Add a teaspoon of finely chopped fresh rosemary or thyme to the dough for an extra layer of flavor.
• Crispy Pancetta: Add diced pancetta to the skillet before the gnocchi and render until crispy. Remove, then use the pancetta fat to cook the gnocchi. Sprinkle the crispy pancetta over the top before serving.
• Creamy Sauce: For a richer sauce, pour in 1/4 cup of heavy cream or 1/2 cup of pasta water after browning the butter and stir to create a creamy emulsion.

Frequently Asked Questions

Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a good-quality 1:1 gluten-free flour blend. The texture may be slightly different, but it will still be delicious.

My dough is too sticky. What should I do?
This usually means your pumpkin or ricotta had too much moisture. Dust your work surface and hands generously with flour and incorporate it little by little into the dough just until it’s manageable. Be careful not to add too much.

Can I bake or boil these instead of pan-frying?
While boiling is necessary to cook them through, the pan-frying step is essential for creating the beautiful golden-brown, slightly crispy exterior and for building the sauce. It’s not recommended to skip it.

How do I freeze the gnocchi?
Place the uncooked, shaped gnocchi in a single layer on a parchment-lined baking sheet. Freeze until solid (about 1 hour), then transfer to a freezer bag. They can be cooked directly from frozen; just add an extra 30 seconds to the boiling time.

Serving Suggestions and Pairings

This dish is rich and satisfying, so it pairs best with lighter sides.

• A Simple Salad: A crisp arugula or spinach salad with a sharp lemon vinaigrette is the perfect acidic counterpoint to the rich, buttery gnocchi.
• A Glass of Wine: A crisp white wine like a Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. A light-bodied red like Pinot Noir also works well.
• For a Heartier Meal: Serve as a main course with a side of sautéed greens like spinach or kale with garlic.

Embrace the Art of Easy Homemade Pasta

This Pumpkin Gnocchi with Sage Butter Sauce is more than just a meal; it’s a demonstration that gourmet, homemade pasta is within everyone’s reach. It’s a recipe that builds confidence and delivers a spectacular payoff.

So, this fall, embrace the season. Steam that pumpkin, mix that simple dough, and roll out those little pillows of joy. As the scent of brown butter and sage fills your kitchen and you take that first bite of perfectly soft, savory-sweet gnocchi, you’ll understand why this recipe is truly a masterpiece.

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