Easy Pumpkin Gnocchi with Sage Butter Recipe

I absolutely love this Easy Pumpkin Gnocchi with Sage Butter Recipe because it brings such cozy, autumn vibes straight to your dinner plate without being complicated. When I first tried making gnocchi at home, I was intimidated by the notion of potato dough, but using pumpkin alongside potato gives these a natural sweetness and beautiful orange color that makes them feel extra special and seasonal.

This recipe works like a charm for a comforting weeknight meal or when you want to impress your loved ones with something handmade that doesn’t take hours. Plus, the sage butter drizzle is the perfect touch—it adds a crispy, herbal note that elevates every bite. You’ll find this Easy Pumpkin Gnocchi with Sage Butter Recipe surprisingly straightforward but unbelievably tasty once you master it!

this Recipe

Ingredients You’ll Need

The ingredients list might look short, but each plays an important role in building the soft, pillowy texture and rich flavor you’ll love. When shopping, choose a starchy potato like russet for best results, and a sweet pumpkin variety for vibrant color and taste.

• Pumpkin: Fresh and cubed, this adds a subtle sweetness and beautiful orange color to your gnocchi.
• Starchy Potato: Choose one like russet or Idaho for a light, fluffy dough that holds together well.
• Salt: Essential for seasoning the dough and boosting flavor throughout the cooking process.
• Flour: Acts as the binding agent, but add it gradually to keep gnocchi soft and tender.
• Vegan Butter: Melts perfectly with the sage to create a luscious sauce that brings it all together.
• Sage: Fresh leaves crisp up beautifully in the butter, adding an earthy aroma and flavor punch.

Variations

I love how forgiving this Easy Pumpkin Gnocchi with Sage Butter Recipe is, so feel free to get creative and make it your own. I’ve played around with a few tweaks depending on what I have on hand and my mood!

• Gluten-Free Version: Swap out the regular flour for a gluten-free blend, but add it gradually and test the dough for pliability—gluten-free gnocchi can be a bit trickier but still wonderful.
• Add Cheese: For a non-vegan option, fold in some grated Parmesan or Pecorino into the dough or sprinkle on top for salty richness.
• Herb Variations: Instead of sage, try thyme or rosemary in the butter for a different herbal twist I’ve enjoyed.
• Roasted Pumpkin: Roasting the pumpkin beforehand adds a caramelized depth, though it’ll take a little longer but is worth the effort once or twice.

How to Make Easy Pumpkin Gnocchi with Sage Butter Recipe

Step 1: Boil and Mash Your Pumpkin and Potato

Start by peeling and dicing your pumpkin and starchy potato into small cubes—this helps them cook quickly and evenly. Boil them in a saucepan of water for about 10-15 minutes, or until you can easily poke them with a fork. Drain well, then mash thoroughly until smooth with no lumps. This part is key because lumps in your mash can make shaping gnocchi difficult, and the texture won’t be as tender.

Step 2: Form the Dough Gently

Now comes the delicate part—mixing in the salt and flour. You’ll want to fold in just enough flour to bring the dough together into a soft ball. Here’s what I learned: don’t dump in all the flour at once. It really depends on how moist your pumpkin and potato are that day, so start small and add more only as needed. Too much flour will make the gnocchi tough and chewy, and you don’t want that! Once your dough holds its shape but still feels supple, you’re good.

Step 3: Shape Your Gnocchi

Lightly flour a clean work surface and divide your dough into work-friendly quarters. Roll each quarter into a long log about 2 cm (¾ inch) thick. Then slice into little pillows with a knife. I love rolling each piece over the back of a fork or a gnocchi board because those characteristic ridges help sauce cling better later. But if you’re pressed for time, just the pillow shapes work just fine!

Step 4: Cook Until They Float

Bring a large pot of salted water to a rolling boil—don’t skip the salt in the water, trust me, it makes a difference in seasoning the gnocchi and helps them hold together. Drop the gnocchi in batches; don’t crowd the pot or they’ll stick together. When they rise and float to the surface, it usually means they’re done—this takes just a couple of minutes. Use a slotted spoon to scoop them out as they finish cooking and set aside while you cook the rest.

Step 5: Crisp Sage Butter Sauce

In a small pan, melt your vegan butter over medium heat and add the fresh sage leaves. Let the sage crisp and infuse the butter for about 3-5 minutes. Once fragrant and golden, it’s time to drizzle this heavenly sauce over your gnocchi. The butter’s richness combined with the crispy sage gives this dish its unforgettable charm.

How to Serve Easy Pumpkin Gnocchi with Sage Butter Recipe

Garnishes

I usually finish the gnocchi with a sprinkle of nutritional yeast or grated vegan Parmesan for cheesy flavor, and sometimes a few toasted pine nuts for crunch. Fresh sage leaves crisped in the butter also make a gorgeous garnish that adds color and a pop of earthy goodness.

Side Dishes

Pair this pumpkin gnocchi with a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts for a well-rounded meal. For a heartier dinner, I love serving it alongside garlic and rosemary roasted mushrooms. It’s a beautiful balance of flavors and textures.

Creative Ways to Present

When I’ve served this recipe for holiday dinners, I like piping the gnocchi into elegant shapes or stacking them in mini towers topped with crispy sage leaves and shaved vegan cheese. Drizzling a little browned butter infusion artistically across the plate always wows my guests, making the dish feel special and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftover cooked gnocchi, I recommend storing them in an airtight container in the fridge for up to 2 days. I gently toss mine with a tiny drizzle of olive oil before refrigerating to prevent sticking. Just be aware they’re best enjoyed fresh for the fluffiest texture.

Freezing

This recipe can be frozen before cooking! I lay the shaped gnocchi out on a floured baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. When I want a quick meal, I toss them frozen directly into boiling salted water—no need to thaw, which is a real time saver.

Reheating

Reheating leftovers is easiest by sautéing the gnocchi gently in a pan with a bit of vegan butter or oil until warmed through and slightly crisped on the outside. Avoid microwaving if you want to keep that lovely texture—this way, they taste almost as good as fresh.

FAQs

Final Thoughts

This Easy Pumpkin Gnocchi with Sage Butter Recipe holds a special place in my kitchen because it combines the feeling of homemade comfort food with a seasonal twist that’s perfect for fall and winter evenings. I always recommend giving it a go—even if you’re new to gnocchi, the step-by-step process and these tips make it so approachable. I can’t wait for you to experience that pillowy softness and rich sage aroma the first time you bite in. Try it out, and I’m sure this will become a favorite you’ll turn to whenever you want to cozy up to a plate full of warmth and love.

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