Name: Cozy Fall Pumpkin Sage Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound potato gnocchi; 1 cup pumpkin puree; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 8 fresh sage leaves, chopped; 2 garlic cloves, minced; ½ cup grated Parmesan cheese; ½ cup heavy cream; Salt and freshly ground black pepper to taste; Pinch of nutmeg

Hey y’all! Fall’s in the air and there’s nothing quite like whipping up a batch of Cozy Fall Pumpkin Sage Gnocchi to get into the seasonal spirit. Imagine pillowy-soft gnocchi kissed with pumpkin, swirled in nutty brown butter, and topped with crispy sage—it's as dreamy for weeknight dinners as it is for festive gatherings with friends. Hungry yet? Let's get cooking!

Why You'll Love This Cozy Fall Pumpkin Sage Gnocchi

Ultimate Comfort: Each bite is tender, fluffy, and packed with warm autumn flavors.
Easy to Make: Simple, wholesome ingredients and straightforward steps make this dish totally doable—even for beginners.
Impresses Guests: The stunning presentation and rich aromas shine at dinner parties or holiday meals.
Vegetarian-Friendly: It’s a meatless main that keeps everyone coming back for seconds.
Seasonal & Wholesome: Pumpkin and sage are fall stars, loaded with nutrients and taste.

Cozy Fall Pumpkin Sage Gnocchi Ingredients List

1 cup canned pumpkin puree
1 cup ricotta cheese (drained if watery)
1 large egg
¾ cup grated Parmesan cheese (plus more for serving)
1 teaspoon salt
½ teaspoon ground nutmeg
1 ½ - 2 cups all-purpose flour, plus extra for dusting
6 tablespoons unsalted butter
15-20 fresh sage leaves
Freshly ground black pepper, to taste

Directions: How to Make Cozy Fall Pumpkin Sage Gnocchi

Step 1: Prepare the Gnocchi Dough

In a large mixing bowl, combine pumpkin puree, ricotta, egg, ¾ cup Parmesan, salt, and nutmeg. Mix until smooth.
Sift 1 ½ cups flour into the bowl and gently fold in; add more flour a little at a time until the dough is soft but not sticky. Avoid overmixing.

Step 2: Shape and Cut the Gnocchi

Turn the dough out onto a generously floured surface. Divide into 4 pieces.
Roll each piece into a ½-inch thick rope. Cut into 1-inch pillows. If desired, gently roll each piece over the back of a fork for classic grooves.

Step 3: Cook the Cozy Fall Pumpkin Sage Gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches, 20–25 at a time.
Once they float to the surface (about 2–3 minutes), cook an additional 30 seconds, then use a slotted spoon to transfer to a plate.

Step 4: Make Brown Butter Sage Sauce

In a large skillet, melt 6 tablespoons butter over medium heat until foamy and golden brown (about 3–4 minutes).
Add sage leaves and cook until crisp, about 1 minute. Remove half the leaves for garnish.
Add cooked gnocchi to the skillet, gently tossing until coated and lightly golden (2–3 minutes).

Step 5: Serve and Enjoy!

Plate the gnocchi, sprinkle generously with extra Parmesan and black pepper, and top with crispy sage leaves. Dig in!

Notes: Tips for Perfect Pumpkin Sage Gnocchi

Drain your ricotta well to avoid sticky dough; see this tip on draining ricotta here.
If the dough seems too wet, slowly add more flour, 1 tablespoon at a time, until manageable but still soft.
Brown your butter carefully! Watch closely to prevent burning; for a visual guide, check Bon Appétit's brown butter tutorial.

Cozy Fall Pumpkin Sage Gnocchi Variations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend.
Extra Cheesy: Stir in shredded mozzarella or fontina to the dough for gooey richness.
Vegan: Use a plant-based ricotta and egg substitute; cook gnocchi in olive oil with vegan butter.

Required Equipment for Cozy Fall Pumpkin Sage Gnocchi

Large mixing bowl
Measuring cups & spoons
Pot for boiling gnocchi
Slotted spoon
Large skillet
Cutting board & knife

Storage Instructions & Shelf Life

Store leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of butter. For longer storage, freeze uncooked gnocchi on a tray, then transfer to a freezer bag for up to 2 months. Boil straight from frozen, adding 1–2 extra minutes to cook time.

Suggested Pairings & Serving Recommendations

Serve as a main dish with a crisp arugula salad and a glass of chilled white wine like Pinot Grigio.
Pair alongside roasted chicken or turkey for a cozy fall feast.
Top with toasted walnuts and a drizzle of balsamic glaze for an elegant touch.

Pro Tips for the Best Cozy Fall Pumpkin Sage Gnocchi

Keep the dough on the softer side; too much flour makes gnocchi dense instead of pillow-light.
Chill cut gnocchi for 20 minutes before boiling—they'll hold their shape better.
For detailed info on gnocchi shaping, see this Serious Eats gnocchi guide.

Cozy Fall Pumpkin Sage Gnocchi FAQ

Can I use homemade pumpkin puree?: Absolutely! Just make sure it’s well-drained and not too watery for the dough.
Why are my gnocchi too sticky?: If your dough is sticky, add extra flour a tablespoon at a time until it's workable but don’t add too much, or the gnocchi will be heavy.
Can I prepare the gnocchi ahead?: Yes, form and freeze uncooked gnocchi on a tray, then store in a freezer bag. Boil from frozen when ready to serve.

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Cozy Fall Pumpkin Sage Gnocchi