Introduction

Pumpkin Gnocchi with Sage Cream Sauce is a luxurious, fall-inspired dish that brings together the warm, earthy sweetness of pumpkin with the rich, aromatic elegance of sage-infused cream. Each delicate pillow of gnocchi is light yet comforting, coated in a silky sauce that clings to every bite. This dish perfectly captures the essence of autumn—cozy, flavorful, and elegant enough to impress at dinner parties or special family meals. Whether you’re a seasoned cook or a home chef looking for a weekend project, this recipe is a beautiful way to celebrate pumpkin season in style.

Why I Love This Recipe

I love this recipe because it blends comfort food with gourmet finesse. Making gnocchi from scratch feels therapeutic—the gentle rolling and shaping are almost meditative. The pumpkin adds a subtle sweetness and beautiful golden hue, while the sage cream sauce elevates the dish with its fragrant, buttery aroma. It’s a recipe that not only delights the palate but also fills the kitchen with the warm, cozy scent of fall. Plus, it pairs beautifully with a glass of white wine or a crisp apple cider.

Why It’s a Must-Try Dish

• Seasonal Flavor: Showcases pumpkin in a savory, sophisticated way.
• Homemade Comfort: Fresh gnocchi tastes far superior to store-bought versions.
• Impressive but Doable: Looks gourmet, yet can be made at home with simple ingredients.
• Balanced Flavors: Sweet pumpkin meets nutty Parmesan, earthy sage, and creamy sauce for a harmonious bite.

Time & Serving Information

• Preparation Time: 35 minutes
• Cooking Time: 20 minutes
• Total Time: 55 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 460 kcal
• Course: Main Course
• Cuisine: Italian (with a seasonal twist)

Ingredients

For the Pumpkin Gnocchi:

• 1 cup pumpkin purée (not pie filling)
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 ½ – 2 cups all-purpose flour (as needed, for dough)

For the Sage Cream Sauce:

• 2 tablespoons unsalted butter
• 8–10 fresh sage leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of red pepper flakes for mild heat

Cooking Directions (Overview)

1. Make the Gnocchi Dough – Combine pumpkin, egg, Parmesan, and seasonings. Gradually add flour to form a soft, pliable dough.
2. Shape the Gnocchi – Roll dough into ropes, cut into small pieces, and shape with a fork if desired.
3. Boil the Gnocchi – Cook in salted water until they float.
4. Prepare Sage Cream Sauce – Sauté sage in butter, then stir in cream and Parmesan until thickened.
5. Toss & Serve – Coat cooked gnocchi in sauce and serve warm with extra Parmesan.

Step-by-Step Preparation Method

Step 1: Prepare the Pumpkin Gnocchi Dough

1. In a large mixing bowl, combine pumpkin purée, beaten egg, Parmesan, salt, and nutmeg.
2. Gradually add flour, starting with 1 ½ cups, mixing until a soft dough forms.
3. The dough should be slightly tacky but not sticky. Add more flour if needed.

Step 2: Shape the Gnocchi

1. Lightly flour your work surface.
2. Divide the dough into 4 portions. Roll each portion into a rope about ¾ inch thick.
3. Cut each rope into ¾-inch pieces.
4. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges.

Step 3: Boil the Gnocchi

1. Bring a large pot of salted water to a boil.
2. Add gnocchi in batches; do not overcrowd.
3. When they float to the surface (about 2–3 minutes), remove with a slotted spoon and transfer to a plate.

Step 4: Prepare the Sage Cream Sauce

1. In a large skillet, melt butter over medium heat.
2. Add sage leaves and sauté until fragrant and slightly crispy (about 2 minutes).
3. Pour in heavy cream and bring to a gentle simmer.
4. Stir in Parmesan, seasoning with salt, pepper, and optional red pepper flakes. Simmer until sauce thickens (about 3–5 minutes).

Step 5: Combine & Serve

1. Add boiled gnocchi to the sauce and gently toss to coat.
2. Cook together for 1–2 minutes to let flavors meld.
3. Serve immediately with extra Parmesan and a sprinkle of black pepper.

How to Serve This Recipe

Serve the pumpkin gnocchi hot, ideally in shallow pasta bowls. Garnish with freshly grated Parmesan, cracked black pepper, and a few crispy sage leaves for a restaurant-style finish. It pairs beautifully with a simple green salad, roasted vegetables, or crusty bread to soak up the sauce.

Recipe Tips

• Use pumpkin purée that’s thick and not watery; if it’s too wet, strain it through cheesecloth first.
• Don’t over-flour the dough—too much flour can make gnocchi dense.
• Cook gnocchi in small batches to prevent sticking.
• Crisping the sage leaves in butter before adding cream enhances the flavor dramatically.

Variations

• Brown Butter & Sage Gnocchi: Skip the cream and simply toss boiled gnocchi in browned butter with crispy sage for a lighter version.
• Spiced Pumpkin Gnocchi: Add a pinch of cinnamon or allspice to the dough for a subtle warm spice note.
• Bacon Lover’s Twist: Add crisped pancetta or bacon bits to the sauce for extra savoriness.
• Vegan Option: Use plant-based butter, oat cream, and vegan Parmesan for a dairy-free version. Skip the egg and use a flax egg or extra flour to bind.

Freezing and Storage

• To Freeze (Uncooked): Place shaped gnocchi on a floured baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months.
• To Store (Cooked): Refrigerate leftover gnocchi with sauce in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of cream or water.
• To Reheat Frozen Gnocchi: Cook directly from frozen in boiling water—no need to thaw.

Special Equipment Needed

• Mixing bowls
• Fork or gnocchi board (optional for shaping)
• Large pot for boiling
• Slotted spoon
• Large skillet for sauce
• Rolling surface and knife

FAQ

Q: Can I use sweet potato instead of pumpkin?
A: Yes! Mashed sweet potato works beautifully and gives a similar texture with a slightly sweeter flavor.

Q: My dough is too sticky. What should I do?
A: Add flour gradually, a few tablespoons at a time, until the dough is soft but workable. Avoid over-flouring.

Q: Can I make the sauce ahead of time?
A: You can prepare the sauce up to a day in advance and reheat gently. Add a splash of cream if it thickens too much.

Q: How do I know the gnocchi are cooked?
A: Once they float to the surface and cook for an additional 30 seconds, they’re ready to be scooped out.

Conclusion

Pumpkin Gnocchi with Sage Cream Sauce is more than just a meal—it’s a seasonal culinary experience. From the soft, pillowy texture of the gnocchi to the silky, aromatic sauce, every element works in harmony. Whether served for a festive fall dinner or a romantic evening, this dish is a true showstopper. With its make-ahead options, versatile variations, and elegant presentation, it’s a must-try recipe for anyone who loves autumn flavors and Italian comfort.