Pumpkin Gnocchi in Sage Butter Recipe
Pumpkin Gnocchi in Sage Butter Recipe photo by Taste of Home
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Pumpkin Gnocchi in Sage Butter Recipe

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For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. —Donna Mosca Kahler, Jupiter, Florida
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min.
MAKES: 4 servings


  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 6 quarts water
  • 1/2 cup butter, cubed
  • 4 fresh sage leaves, thinly sliced
  • 1 garlic clove, minced

Nutritional Facts

2/3 cup: 394 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 6g protein.


  1. In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes.
  2. Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
  3. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm.
  4. In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat. Yield: 4 servings.
Originally published as Pumpkin Gnocchi in Sage Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p121

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MY REVIEW User ID: 760548 216358
Reviewed Dec. 30, 2014

"Yummy! Pumpkin flavoring was light but present, gnocchi cooked up well - takes a little time, but not too bad. My two-year-old LOVED it, so worth the extra effort."

fnstlug User ID: 3658849 117163
Reviewed Sep. 6, 2014

"Might be partially my fault, but they came out kinda rubbery and weren't very flavorful. Not worth all the extra work to me. I think I'll stick with standard store-bought potato gnocchi."

huekri User ID: 4653481 179092
Reviewed Nov. 27, 2013

"Gnocchi turned out well but I didn't get as much of the pumpkin flavor as I would have liked."

shiny0torchic User ID: 6958458 150198
Reviewed Nov. 25, 2012

"I took this recipe as my side dish for Thanksgiving dinner with my extended family, first time I had made any sort of gnocchi dish. Everybody who tried it LOVED it. We even got a couple of the picky teenagers to try it. I will definitely be making this dish again. Although, next time I won't triple the recipe, because cutting and forking all those gnocchi took two hours, lol. Still, a fantastic recipe that I will make every Thanksgiving from here until the day I die."

Rockamama User ID: 1263362 117148
Reviewed Nov. 20, 2012

"Yuck, they look like dead grub worms!"

MY REVIEW User ID: 1430369 116972
Reviewed Oct. 1, 2012

"Made this w/ frozen sweet potato gnocchi & it's to die for. A great hit as an hors d'oeuvre at my Groundhog Day party."

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