Pumpkin Gnocchi Brown Butter Sage : Autumn Comfort in Every Bite

When autumn arrives and the air turns crisp, there’s nothing quite like a plate of warm, pillowy gnocchi tossed in nutty brown butter and fragrant sage. This Pumpkin Gnocchi Brown Butter Sage recipe combines everything we love about fall cooking: earthy pumpkin, buttery sauce, and a rustic homemade feel. Whether you make your gnocchi from scratch or use store-bought, this dish delivers elegance and comfort in equal measure.

If you’ve ever dreamed of making an autumn pumpkin gnocchi recipe worthy of a special occasion yet easy enough for a cozy night in, this is the one to try. With just a few simple ingredients, you’ll create a meal that’s creamy, flavorful, and utterly satisfying.

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Why You’ll Love Pumpkin Gnocchi Brown Butter Sage

There are so many reasons to fall in love with this dish. First, it showcases seasonal flavors at their best. Pumpkin gives the gnocchi a subtle sweetness and beautiful golden hue, while the brown butter and sage sauce adds richness and depth.

This recipe is also incredibly versatile. Serve it as a vegetarian main course, or, for a heartier twist, try the creamy pumpkin gnocchi with sausage variation included below. You can even swap pumpkin for sweet potato to create a sweet potato gnocchi brown butter sage dish that’s equally delicious.

And the best part? Even though it tastes like something from a fine Italian restaurant, it’s surprisingly simple to make, even if you’ve never tried making gnocchi from scratch before.

Ingredients You’ll Need

For the pumpkin gnocchi

1 cup pumpkin puree (fresh or canned)
1 large egg
½ cup grated parmesan cheese
1 teaspoon salt
¼ teaspoon nutmeg
1 ½ to 2 cups all-purpose flour, plus more for dusting

For the brown butter sage sauce

6 tablespoons unsalted butter
12 fresh sage leaves
Salt and black pepper, to taste
Extra parmesan, for serving

Optional add-ins

½ pound Italian sausage, cooked and crumbled (for creamy pumpkin gnocchi with sausage)
A splash of cream added to the sauce for a richer texture
Toasted walnuts for garnish

For another great fall-inspired dish, check out this comforting Cream Cheese Pumpkin Bread to serve as dessert.

Kitchen Equipment Needed

Large mixing bowl
Wooden spoon or spatula
Large pot for boiling gnocchi
Slotted spoon
Large skillet for the sauce
Measuring cups and spoons
Clean surface or board for shaping gnocchi

If you have a gnocchi board, great — but it’s not required. A fork works just fine for creating those classic ridges.

Step-by-Step Preparation: Pumpkin Gnocchi Brown Butter Sage

Step 1: Make the pumpkin gnocchi dough

In a large bowl, combine the pumpkin puree, egg, parmesan, salt, and nutmeg. Stir until smooth. Gradually add the flour, starting with 1 ½ cups and adding more as needed, until the dough is soft but not sticky. Knead lightly on a floured surface just until it comes together.

Step 2: Shape the gnocchi

Divide the dough into four pieces. Roll each piece into a long rope, about ½ inch thick. Cut into 1-inch pieces. If desired, roll each piece along the tines of a fork to create ridges that help hold the sauce.

Step 3: Boil the gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, add the gnocchi and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside on a plate.

Step 4: Pan-fry the gnocchi

For added texture and flavor, heat a tablespoon of butter in a skillet over medium heat and sauté the cooked gnocchi for 2–3 minutes per side, until lightly golden. Transfer to a plate while you prepare the sauce.

Step 5: Make the brown butter sage sauce

In the same skillet, melt the butter over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter is golden brown and the sage is crisp, about 3–4 minutes.

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Step 6: Combine and serve

Return the gnocchi to the skillet and toss gently in the brown butter sage sauce to coat. Season with salt and pepper, sprinkle with extra parmesan, and serve immediately.

Tips for Perfectly Pan-Fried Gnocchi

✅ Use just enough flour to keep the dough workable but avoid adding too much, or the gnocchi may turn dense.
✅ Don’t overcrowd the skillet when pan-frying; cook in batches if needed.
✅ Let the butter turn just golden brown, not burnt, for the best nutty flavor.

Common Mistakes to Avoid

🚫 Skipping the boil — boiling ensures the gnocchi are fully cooked before pan-frying.
🚫 Over-kneading the dough — this can make the gnocchi tough.
🚫 Using too much flour — adds heaviness instead of the desired lightness.

Serving and Presentation Tips

Serve your pumpkin and sage gnocchi on a warm plate to keep it at the perfect temperature. Garnish with extra parmesan, cracked black pepper, and even a sprinkle of toasted walnuts for a beautiful presentation.

For a complete autumn-inspired menu, you can pair this dish with a crisp green salad and a slice of Pumpkin Spice Bundt Cake for dessert.

Recipe Tips and Variations

If you’d like to add more protein, cook crumbled Italian sausage in the skillet first, then set it aside while making the brown butter sage sauce. Toss it all together at the end for a hearty creamy pumpkin gnocchi with sausage version.

For a fun twist, try substituting sweet potato puree for pumpkin to make sweet potato gnocchi brown butter sage.

You can also experiment with the sauce by adding a splash of cream or even some browned mushrooms for added richness and depth.

How to Store and Reheat Leftovers

Cool any leftover gnocchi completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat with a little butter until heated through. Microwaving is not recommended as it can make the gnocchi gummy.

Why This Recipe Belongs in Your Gnocchi Collection

This pumpkin gnocchi brown butter sage recipe is everything we love about fall on a plate — warm, rustic, and bursting with seasonal flavors. Whether you’re new to making gnocchi or a seasoned cook looking for a creative gnocchi sauce idea, this dish strikes the perfect balance between elegance and comfort.

It’s ideal for dinner parties, date nights, or even a quiet weekend meal when you want to enjoy the process of cooking something special from scratch.

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Frequently Asked Questions

Can I make the gnocchi ahead of time?
Yes. Shape the gnocchi and freeze them on a baking sheet. Once frozen, transfer to a bag and cook from frozen, adding an extra minute or two to the boiling time.

Do I need fresh sage?
Fresh sage gives the best flavor, but if unavailable, you can use a pinch of dried sage in the butter sauce.

Can I use store-bought gnocchi?
Absolutely. If you’re short on time, just cook packaged gnocchi according to the directions, then toss in the brown butter sage sauce.

What’s the best pumpkin to use?
Canned pure pumpkin works perfectly, but you can also roast and puree fresh sugar pumpkin for a deeper flavor.

Make and Share This Pumpkin Gnocchi Brown Butter Sage Recipe Tonight!

With its irresistible combination of soft, golden gnocchi, nutty brown butter, and aromatic sage, this pumpkin gnocchi brown butter sage recipe deserves a place in your fall recipe rotation. It’s a dish that looks and tastes impressive but comes together with just a handful of ingredients and a little love.

If you enjoyed this recipe, don’t forget to share it with friends and subscribe to the blog for more seasonal favorites like Pumpkin Cinnamon Rolls and hearty vegetable-based dishes. Happy cooking!

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