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  • Allison

Pumpkin Gnocchi With Sage Cream Sauce

That time of the year is upon us when I go full-out pumpkin everything. This recipe is at the top of my list of autumny things to cook because it is really simple to make, and so dang tasty! Most recipes pair their pumpkin gnocchis with a sage butter sauce, but I find that I prefer this heavier cream sauce instead, so that is what we will be using.


Nutrition Facts:

Servings: 2

Per Serving:

Cal: 921 Total Fat: 61g Total Carbs: 71g Fiber: 5.2g Sugar: 4.4g Protein: 13g

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


For the pumpkin gnocchi:

3/4 cup of pumpkin puree

1 1/4 cup of all purpose flour

1/2 tsp of salt

1/4 tsp of ground black pepper

Optional: 1/8 tsp of ground nutmeg

1 egg

For the cream sauce:

3 tbsp of butter

3 tbsp of flour

3 cloves of garlick, minced

1/4 cup of wine or broth

1 cup of heavy cream

Optional: 1/4 cup of pasta water

1 1/2 tbsp of dried sage (you can also use fresh instead)

1/4 tsp of ground nutmeg

Salt & pepper to taste


  1. Lay 4 sheets of paper towels over a colander. Scoop the 3/4 cup of pumpkin puree onto the paper towel and let sit for 5 minutes. See below for pictures.

  2. Add the 1 1/4 cup of flour, 1/2 tsp of salt, 1/4 tsp of pepper, and 1/8 tsp of nutmeg (if using) to a bowl and mix until combined.

  3. Squeeze out as much liquid out of the pumpkin puree as you can, and add the pumpkin and egg to the flour mixture.

  4. Mix until thoroughly combined. It should resemble a soft dough.

  5. Sprinkle flour over your work surface, dump the dough onto it, and pat into a log shape.

  6. Cut dough into 6 pieces and roll each piece into about an 1" thick rope. The dough may be sticky, so feel free to flour your hands as needed.

  7. Cut each rope into 1" squares. It does not need to be perfect.

  8. This step is optional, but you may want to shape your gnocchis. You can press a fork down lightly on the cut side of each gnocchi to create that traditional gnocchi shape or you can take the extra step and shape each one into mini pumpkins. The instructions for that are below. If you want to leave your gnocchis as is, then continue to the next step.

How to Shape Into Pumpkins:

  1. Roll each gnocchi into a round ball.

  2. Take a string/thread and lightly push it down into the middle of the gnocchi ball. Lift it up and push the string down

How to Cook the Gnocchi:

  1. Bring a pot of water to a boil. Add the gnocchis to the pot of boiling water and cook until the gnocchis rise to the top.

  2. Scoop the gnocchis onto a plate, and heat 3 tbsp of butter in a large skillet over medium-high heat.

  3. Add the gnocchis to the skillet and cook for 2-3 minutes, or until the bottoms are golden-brown. Scoop the gnocchis onto the plate and set aside.

  4. Add the 3 tbsp of flour to the skillet, mix with the butter, and cook for about 1 minute.

  5. Add the 4 cloves of garlick to the skillet and 1/4 cup of wine or broth, and cook for about 1 minute.

  6. Add 1 cup of heavy cream, 1 1/2 tbsp of dried sage, 1/4 tsp of nutmeg, salt, and pepper to the skilllet and mix until combined.

  7. Lower heat to low and let lightly simmer for about 4-5 minutes, or until sauce is thickened to your liking. If sauce is not thick enough for you, add up to 1/4 cup of pasta water.

  8. Add the gnocchi and cook for another minute or so. Enjoy!


I hope you enjoy this fall recipe as much as I do, and if you did, please leave a rating and comment below!


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