Pumpkin Gnocchi Pasta (with Sage Butter Sauce)
Soft, pillowy pumpkin gnocchi tossed in a classic sage-brown-butter sauce—cozy fall comfort food made from scratch with simple pantry ingredients.
Equipment
- Large pot for boiling water
- Medium pot for cooking the pumpkin
- Potato ricer or masher (makes the dough nice and smooth)
- Fork (for those classic gnocchi ridges)
- Gnocchi board (not required, but pretty handy)
- Big mixing bowl
- Wooden spoon or spatula
- sharp knife
- cutting board
- Slotted spoon or spider strainer
- Large skillet or sauté pan
- Measuring cups and spoons
- Clean kitchen towel
Ingredients
- 1 cup pumpkin puree canned or fresh
- 2 cups all-purpose flour plus extra for dusting
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
- 8-10 leaves fresh sage
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- Parmesan cheese for serving
- 4 ounces pancetta diced; optional
- sage leaves extra, optional; for crispy topping
- 1/2 cup heavy cream optional; for a richer sauce
Instructions
- Make the dough: In a large bowl, combine the pumpkin puree, flour, egg, salt, and nutmeg. Mix just until a soft dough forms. If it feels very wet, add flour 1 tablespoon at a time until it’s manageable but still tender.
- Rest the dough (recommended): Cover and let the dough rest for 10 minutes to hydrate the flour and make shaping easier.
- Shape the gnocchi: Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch (2 cm) thick, then cut into 1-inch (2.5 cm) pieces.
- Add ridges: Gently press each piece with the back of a fork (or roll on a gnocchi board) to create ridges. Arrange on a floured baking sheet so they don’t stick together.
- Cook the gnocchi: Bring a large pot of well-salted water to a boil. Cook gnocchi in batches. Once they float, cook 30–60 seconds more (about 2–3 minutes total), then lift out with a slotted spoon.
- Make the sage butter sauce: While the gnocchi cook, melt butter in a large skillet over medium heat. Add sage leaves and cook until fragrant and the butter is lightly browned. Stir in minced garlic for 30 seconds, then season with salt and pepper.
- Toss and serve: Add cooked gnocchi to the skillet and gently toss to coat. Serve hot with Parmesan. Optional: for a crisp finish, pan-fry the boiled gnocchi in butter over medium-high heat until golden on both sides (2–3 minutes per side).
Notes
Make-ahead & freezing: Freeze uncooked gnocchi on a parchment-lined tray until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1–2 minutes.
Sauce options: For a creamier sauce, stir in up to 1/2 cup heavy cream and an extra spoonful of pumpkin puree.
Storage: Cooked gnocchi keeps refrigerated up to 3 days. Reheat in a skillet with a little butter or oil for the best texture.
Nutrition
Calories: 390kcal | Protein: 10g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 600mg