Pumpkin Gnocchi with Sage Browned Butter

Pumpkin Gnocchi

Pumpkin Gnocchi

This is one of my favorite gnocchi recipes. I love the flavor the pumpkin gives them. When you top them with the sage brown butter sauce OMG they are so good! If you’ve never made them before I  think you’ll be surprised at how fast this side dish can come together.

I start by baking my potato. Some people use leftover mashed potatoes but I find it easier to judge the water content by just having pure potatoes as the base for these. Boiled potatoes will contain water so I don’t use them either. Baked is the best for me. You want to just add enough flour to make a soft dough. Wetter potatoes will mean more flour and I think they aren’t as tender then.


I was the lucky recipient last week to get a box of all pumpkin products from Sprouts Farmers Market. It was so fun going thru the box and I sure am enjoying all of the great products. I used their delicious organic pumpkin to make these gnocchi. Those Toasted Pumpkin Loops are the best cereal I’ve had in a long time. I love eating them right from the box for a crispy snack. I’ll have another recipe using the Pumpkin Snaps soon. I have loved all I’ve tried so far.

Pumpkin Gnocchi

Pumpkin Gnocchi
Recipe type: Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Pumpkin Gnocchi tender pillows of goodness made with potatoes and pumpkin. Served in brown butter with crispy sage and parmesan cheese.
  • 1 8 oz. baking potato
  • 1 cup Sprouts Family Market Organic Pumpkin Puree
  • 1 egg
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon. salt
  • 1/2 teaspoon. ground black pepper
  • 1 to 2 tablespoons water, as needed
  • Sauce
  • 6 tablespoons butter
  • Parmesan cheese
  • 16 sage leaves
  1. Put a large pan of salted water on to boil.
  2. Put the baked potato thru a ricer if you have one or grate minus the skin on a box grater.
  3. Add the egg and pumpkin to the potato. Stir.
  4. Add the flour, salt, pepper and nutmeg. Stir until the mixture forms a ball. If needed add a little water if you need to.
  5. Place a little flour on a cutting board. Put the pumpkin mixture on the board. Knead for 30 seconds until it all comes together. Divide the dough into 8 pieces.
  6. Roll each piece into a into a log that is about 3/4-inch thick. Cut into one (1) inch pieces.
  7. Drop into the boiling water in several batches. When they float, about 3 minutes, cook one more minute. Remove with a slotted spoon to a strainer. Repeat until all of the gnocchi are cooked.
  8. Add the butter to a large saute pan. Chop the sage into ribbons. When the butter is browned add the gnocchi. Toss to coat with the butter and serve with a few sprinkles of parmesan cheese.

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Pumpkin Gnocchi

Disclosure: I was sent the products shown above to try from Sprout’s Farmers Market. The opinions are my own.


  1. Donna says

    I live in Australia and have never seen pumpkin purée in a can. Can I replace that ingredient with a cup of mashed pumpkin I cook myself?

  2. Anna says

    Your instructions do not state when to add the sage, you only mention chopping the sage into ribbons. When do you add the sage to the butter?

  3. Kat says

    Have you ever made the gnocchi in advance and then cook them in the butter a few days later? I’m trying to serve a 6 course meal for Christmas and want to prepare as much as possible in advance.

    • says

      Hi Kat, I haven’t done them several days in advance but I have the morning of. I can tell you they reheat well so you should be okay at least the day before.

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