If you’ve ever dreamed of a cozy, autumn-inspired meal that’s both surprisingly simple and utterly delightful, this Pumpkin Gnocchi with Sage Butter Recipe is exactly what you need. The pillowy gnocchi, infused with pumpkin’s subtle sweetness, gets lovingly coated in a nutty browned butter sauce kissed by crisp sage leaves. It’s a dish that feels fancy but comes together with ease, perfect for sharing with family or friends when you want to bring some warmth and comfort to the table.
Ingredients You’ll Need
These ingredients are all you need to create a dish bursting with seasonal flavor and wonderful textures. Each one plays a key role: the pumpkin gnocchi provides softness and sweetness, butter brings richness, and sage adds that unforgettable fragrant note. Together, they transform everyday pantry staples into something truly special.
- 1 lb pumpkin gnocchi: Whether store-bought or homemade, this is your flavorful base packed with fall goodness.
- 4 tbsp unsalted butter: Essential for creating a luscious, nutty brown butter sauce that wraps around the gnocchi.
- 8–10 fresh sage leaves: Adds a fragrant crispness and woody aroma that perfectly complements pumpkin.
- Salt and pepper to taste: Simple seasonings to balance and elevate every bite.
- Freshly grated Parmesan (optional): A lovely finishing touch that introduces a salty, creamy contrast.
- 4 mini pumpkins (cleaned and roasted if serving inside): A charming, edible container that ups your presentation game and adds subtle roasted pumpkin flavor.
How to Make Pumpkin Gnocchi with Sage Butter Recipe
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Toss in your pumpkin gnocchi and cook them just until they start to float, which usually takes about 2 to 3 minutes. This floating signals their perfect fluffy texture inside. Gently scoop them out and set aside while you prepare your sage butter.
Step 2: Prepare the Sage Butter Sauce
In a spacious skillet, melt the butter over medium heat. Watch carefully as it begins to bubble and transform from creamy yellow to a light golden brown with that irresistible nutty aroma—this is brown butter magic. Toss in your fresh sage leaves and let them crisp up in the butter. Their fragrant oils will infuse the sauce, creating an unmistakable aroma that makes you smile with anticipation.
Step 3: Toss the Gnocchi in Sage Butter
Add the cooked gnocchi to your skillet, gently stirring and tossing to coat each piece in the fragrant sage butter. Season with a pinch of salt and a grind or two of fresh pepper. This simple seasoning lets the pumpkin and buttery sage shine.
Step 4: Roast the Mini Pumpkins (Optional but Magical)
If you’re serving your gnocchi inside mini pumpkins, slice off the tops and scoop out the seeds and fibrous bits. Pop them into a preheated oven at 375°F (190°C) and roast for about 20 minutes. The pumpkins soften and develop a wonderful sweetness that pairs beautifully with your gnocchi.
Step 5: Assemble and Garnish
Spoon the buttery, golden gnocchi into your warm roasted mini pumpkins. Top each with crisp sage leaves for extra crunch and a sprinkle of freshly grated Parmesan if you desire that salty, creamy kick. Your cozy, restaurant-worthy dish is ready to impress!
How to Serve Pumpkin Gnocchi with Sage Butter Recipe
Garnishes
Fresh garnishes can elevate this dish to another level. Sprinkle extra Parmesan for a cheesy finish or add some toasted pine nuts for crunch and depth. A drizzle of good-quality extra virgin olive oil or a few more crispy sage leaves scattered on top can make the presentation pop and accentuate the flavors.
Side Dishes
To balance the richness of the pumpkin gnocchi and sage butter, consider serving alongside a bright arugula salad tossed with lemon vinaigrette or some roasted autumn vegetables like Brussels sprouts or butternut squash. These sides provide a fresh, crisp contrast that brightens the meal.
Creative Ways to Present
Serving the gnocchi inside mini roasted pumpkins instantly elevates the experience and adds a gorgeous autumnal touch to your table. If mini pumpkins aren’t available, choose rustic bowls with a sprinkle of extra sage on the side or serve family-style in a large serving dish garnished with fresh herbs. Presentation matters, and it’s all about inviting your guests into the warmth and joy this recipe offers.
Make Ahead and Storage
Storing Leftovers
Any leftover pumpkin gnocchi with sage butter can be stored in an airtight container in the refrigerator for up to two days. Because the gnocchi soak in the butter sauce, they’ll remain deliciously moist but make sure to keep them chilled promptly.
Freezing
Freezing cooked gnocchi isn’t recommended as it can affect their texture, making them mushy upon thawing. However, you can freeze uncooked pumpkin gnocchi if you make them from scratch, spacing them out on a tray first, then transferring to a freezer bag once firm.
Reheating
When reheating leftovers, do so gently in a skillet over low heat to warm the gnocchi without drying them out. Adding a small splash of butter or olive oil will bring back some of that freshly cooked richness. Avoid microwaving as it can make the texture less desirable.
FAQs
Can I use regular gnocchi instead of pumpkin gnocchi?
Absolutely! Regular potato gnocchi works fine in this recipe. The pumpkin adds a unique sweetness and color, but the sage butter sauce will complement any gnocchi variety beautifully.
Is it necessary to roast the mini pumpkins?
Roasting the mini pumpkins softens them and enhances their flavor, making them perfect edible vessels. If you prefer, you can serve the gnocchi in bowls or plates instead.
How do I know when the gnocchi are done cooking?
They’re done as soon as they float to the surface of boiling water, which usually takes 2 to 3 minutes. Floating means they are light and tender inside.
Can I make the sage butter sauce ahead of time?
While you could make the sage butter sauce earlier, it’s best served fresh and warm for maximum flavor and aroma. The crispy sage leaves especially lose their appeal if prepped too far in advance.
What can I use if I don’t have fresh sage?
Fresh sage really shines in this recipe, but if you don’t have it, dried sage can work in a pinch—just use less as dried herbs are more potent. Alternatively, fresh thyme can give a deliciously earthy note too.
Final Thoughts
There’s something truly magical about the simplicity and elegance of this Pumpkin Gnocchi with Sage Butter Recipe. Whether you’re cooking for a special occasion or just craving a comforting meal that feels like a warm hug, this dish delivers every time. So grab your ingredients, follow these steps, and treat yourself and your loved ones to the delicious flavors of autumn on a plate!
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Pumpkin Gnocchi with Sage Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Pumpkin Gnocchi with Sage Butter recipe features pillowy gnocchi tossed in nutty browned butter infused with crisp sage leaves, perfectly seasoned and optionally served inside roasted mini pumpkins for an impressive autumnal presentation.
Ingredients
Gnocchi
- 1 lb store-bought or homemade pumpkin gnocchi
Sauce
- 4 tbsp unsalted butter
- 8–10 fresh sage leaves
- Salt and pepper to taste
Optional Garnish
- Freshly grated Parmesan
- 4 mini pumpkins (cleaned and roasted if serving inside)
Instructions
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add the pumpkin gnocchi and cook until they float to the surface, about 2–3 minutes. Drain the gnocchi and set aside.
- Prepare Sage Butter: In a large skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter browns slightly and the sage leaves become crisp, giving the sauce a nutty aroma.
- Toss Gnocchi in Sauce: Add the cooked gnocchi to the skillet with the sage butter. Gently toss to coat the gnocchi evenly. Season with salt and freshly ground black pepper to taste.
- Prepare Mini Pumpkins (Optional): If serving inside mini pumpkins, slice off the tops and scoop out the seeds. Roast the pumpkins at 375°F (190°C) for 20 minutes until tender.
- Serve: Spoon the gnocchi into the warmed mini pumpkins. Garnish with extra crisp sage leaves and freshly grated Parmesan cheese if desired, and serve immediately.
Notes
- Using store-bought gnocchi saves time, but homemade pumpkin gnocchi adds a more authentic flavor.
- Ensure the butter is browned carefully to avoid burning and to develop a rich flavor.
- Sage leaves crisp quickly, so keep an eye on them while cooking in the butter.
- Mini pumpkins not only look beautiful as serving vessels but also add an extra layer of sweetness and texture.
- Parmesan cheese is optional but adds a nice salty contrast to the sweet pumpkin flavors.
