There’s something magical about the first pumpkin recipe of the season, and this Pumpkin Gnocchi might just become your new obsession. Pillowy soft, kissed with warm spices, and coated in a buttery sage sauce, this dish feels fancy but comes together with surprisingly simple ingredients. If you’re a fan of cozy comfort food that also looks stunning on a dinner table, save this one to your Fall Recipes board right now.
Why You’ll Fall in Love With This Recipe
- Made with real pumpkin puree for natural sweetness and color
- Soft, pillowy texture that melts in your mouth
- Ready in under 45 minutes, no fancy equipment needed
- Perfect for cozy dinners, holiday gatherings, or meal prep
- A vegetarian-friendly dish everyone at the table will love
What You’ll Need (Ingredients)
- 2 cups pumpkin puree (canned or homemade)
- 1 egg yolk
- 2 to 2.5 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 8 to 10 fresh sage leaves
- Extra Parmesan for topping
Let’s Make the Dough
- Pat the pumpkin puree dry with a paper towel to remove excess moisture
- In a large bowl, combine pumpkin puree, egg yolk, Parmesan, nutmeg, salt, and pepper
- Slowly add flour, half a cup at a time, mixing until a soft dough forms
- Turn the dough onto a floured surface and knead gently for 2 minutes
- Avoid overworking the dough, this keeps your gnocchi light and fluffy
Shaping the Gnocchi
- Divide the dough into 4 equal portions
- Roll each portion into a long rope, about 3/4 inch thick
- Cut the rope into small 1-inch pieces
- Roll each piece gently over a fork for those classic ridges (optional but pretty)
- Place shaped gnocchi on a floured baking sheet so they don’t stick together
Cooking Time
- Bring a large pot of salted water to a gentle boil
- Drop the gnocchi in small batches, don’t overcrowd the pot
- They’re done the moment they float to the top, usually 2 to 3 minutes
- Use a slotted spoon to remove and set aside
The Buttery Sage Sauce
- In a skillet, melt butter over medium heat until it turns golden and smells nutty
- Add fresh sage leaves and cook for 1 to 2 minutes until crispy
- Toss the cooked gnocchi directly into the sauce
- Gently coat every piece in that rich, fragrant butter
Serving Suggestions
- Top with extra Parmesan and a crack of black pepper
- Add toasted walnuts or pecans for crunch
- Pair with a crisp white wine or warm apple cider
- Serve alongside a simple arugula salad for balance
Storage Tips
- Store uncooked gnocchi in the freezer for up to 2 months
- Freeze on a tray first, then transfer to a bag to prevent sticking
- Leftover cooked gnocchi keeps in the fridge for 2 days
- Reheat gently in a buttered pan, not the microwave, for best texture
Pin this recipe now so you never lose it when pumpkin season rolls around again. This Pumpkin Gnocchi is proof that homemade pasta doesn’t have to be intimidating, it just has to be delicious.
