Pumpkin Gnocchi With Sage Butter

Gnocchi can be a scary… but really it is one of the simplest pastas out there. The only complicated part is baking the potatoes needed for traditional gnocchi. However if you use canned pumpkin puree you can make delicious, colorful gnocchi in no time at all.

After boiling the gnocchi you can toss them with a number of different sauces. Cream, butter or oil based sauce probably work best because they coat the gnocchi. There are tons of different varieties: Brown butter with sage, creamy gorgonzola, and of course pesto!


From:Italian Food Forever


  • 1 (15 oz.) Can Pumpkin Puree (drain excess water)
  • Salt & Pepper
  • Dash Of Nutmeg
  • 2 3/4 Cups All-Purpose Flour
  • 1/3 Cup Melted Butter
  • 6-7 Finely Chopped Sage Leaves
  • 1 Large Clove Garlic, Minced
  • Freshly Grated Parmesan Cheese


  1. Mix together the flour, pumpkin and seasonings to make a soft dough.
  2. Add additional flour if the dough is sticky or does not hold together.
  3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
  4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
  5. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
  6. Bring a large pot of lightly salted water to a slow boil.
  7. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.


  1. Place the butter in a small saucepan and heat.
  2. Add the garlic and sage.
  3. Remove gnocchi from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.


Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree

31 thoughts on “Pumpkin Gnocchi With Sage Butter

  1. I tried this recipe…..I served over fresh spinich and a side of grilled baby asparagus…..yum…hubby loved it….The Gnocchi freezes well too so make extra!!

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  5. For the person who said they weren’t ‘pumpkiny’. They never are, that’s not the point. Just like spinach pasta isn’t ‘spinachy’. It’s the nature of the beast.

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  7. I tried this tonight, it was delicious and easy to make. I seem to have made too much though. Do you know if the gnocchi freezes well or should I just keep the extras in the fridge? Thanks.

  8. Really nice recipe! I add lots of nutmeg (probably on the order of 1 tablespoon so you can really taste it) and add a second clove of garlic to the sauce. The extra nutmeg really helps bring out the pumpkin taste. It’s now a staple on our dinner list.

  9. Thanks for the recipe! It was a big hit! My only concern was that it didn’t taste enough like pumpkin. Did I use too much flour? Any suggestions for the future?
    Thanks again!

  10. I must have been spacing when I wrote this. That should say Pumpkin Puree instead of potatoes. I will go fix that.

    Dried herbs are a little more potent. I would go for about 1 tsp or so.

  11. I knew there’s a reason I have a can of pumpkin sitting in my pantry!
    I can’t wait to try this. Always wanted to make Gnocchi. What a way to try it. Thanks!

  12. Hi Luke and Carolyn,
    Best card I ever received and now I am very hungry. Of course I find myself being lazy and instead of wanting to cook I think I would rather go to Argentina and eat.
    Actually I am going to try some of these receipes and definetly look for some of the wine. Thanks for letting us travel to places through your eyes.

  13. Hi Ginny, That is actually one of the reasons we gave this recipe a try. We had half a can of pumpkin puree leftover. Sounds like you came up with a pretty good sauce too! I am happy it worked out.

  14. I had some leftover pumpkin from a cake I made this weekend so I made this for dinner last night. It was really easy and a great use of leftovers. I did not have any sage but rather threw together a garlic and thyme balsamic reduction. It strangly worked well. Thank you for the idea!

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