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Pumpkin Gnocchi in Sage Butter

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


  • 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


  • 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.
  • 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.
  • 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.
  • In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.
Nutrition Facts
2/3 cup: 394 calories, 23g fat (14g saturated fat), 60mg cholesterol, 312mg sodium, 41g carbohydrate (3g sugars, 4g fiber), 6g protein.

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  • Zoe
    Nov 21, 2016

    I have made these pumpkin gnocchi every year for Thanksgiving for the last five years! They remain one of my favorite things to make, they're my "breather" dish that I get to relax to amidst the flurry that is cooking a thanksgiving dinner. Even my super picky step-sons will eat them (and ask for seconds). I have far more success making these than I do other gnocchi recipes; these seem a little more difficult to over-kneed, still possible, but with a little more wiggle room for error.

  • cathy.unsbee
    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
    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
    Nov 27, 2013

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

  • shiny0torchic
    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
    Nov 20, 2012

    Yuck, they look like dead grub worms!

  • khoekstra
    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.

  • davisj90
    Oct 1, 2012

    No comment left