This pumpkin gnocchi with sage butter is warm, comforting, and smells like fall in the best way.
It’s soft on the inside, crispy on the outside, and that golden sage butter? Chef’s kiss.
This is one of those cozy recipes I keep coming back to every time pumpkins hit the market.
It’s simple, satisfying, and feels like a little treat at home.
Why I Love This Recipe
I made this dish the first time after a trip to Đà Lạt, where pumpkins were in season and ridiculously sweet. I came home with more than I could carry and had to get creative. This recipe was born from that little mountain of pumpkin.
- It’s a great way to use up leftover pumpkin purée
- It’s super satisfying but not too heavy
- It feels fancy but uses just a few ingredients
- The sage butter adds a nutty, herby finish you’ll crave again
Servings and Cook Time
Servings: 4
Cook Time: 40 minutes (including shaping and cooking gnocchi)
What You’ll Need
- 1 cup pumpkin purée (cooked and mashed bí đỏ)
- 1 cup all-purpose flour (plus more for dusting)
- 1/4 cup vegan parmesan cheese (grated)
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 8–10 fresh sage leaves
- Freshly cracked black pepper, to taste
Ingredients Flat Lay
Tools Needed
- Mixing bowl
- Fork
- Knife or dough scraper
- Large skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Substitutions and Variations
- Use sweet potato instead of pumpkin for a sweeter flavor
- Swap vegan butter for regular if not dairy-free
- Add crushed garlic to the butter for a twist
- Use whole wheat flour for a nuttier taste
Make Ahead Tips
- You can shape the gnocchi ahead and refrigerate them for up to 24 hours before cooking
- Freeze uncooked gnocchi on a tray, then store in a bag — boil straight from frozen when ready
Why This Recipe Works (Quick Science)
Pumpkin has a lot of moisture, so adding just enough flour helps form the dough without making it tough. The gnocchi are pan-seared, not boiled, giving them a golden crisp outside while staying pillowy inside. The sage butter infuses the dish with a toasty, herbal depth that ties it all together.
Common Mistakes
- Adding too much flour — makes the gnocchi dense
- Not draining your pumpkin purée — leads to sticky dough
- Skipping the sear — you’ll miss out on that crispy texture
- Overcrowding the pan — they’ll steam, not brown
What to Serve With
- A crisp arugula salad with lemon vinaigrette
- Roasted Brussels sprouts
- A glass of dry white wine or sparkling water with lemon
FAQ
Can I use canned pumpkin?
Yes, but make sure it’s 100% pumpkin, not pumpkin pie mix.
Is it okay to boil instead of pan-fry?
Yes, but they won’t be crispy on the outside. Boil until they float, then toss in butter.
Can I use fresh sage instead of dried?
Yes! In fact, fresh is best for this recipe. Dried won’t crisp up the same way.
Instructions
1. Make the Dough
In a large bowl, mix 1 cup pumpkin purée, 1/4 cup grated vegan parmesan, 1/2 tsp salt, and 1/4 tsp ground nutmeg. Add 1 cup all-purpose flour, a little at a time, until a soft dough forms. It should be slightly sticky but manageable.
2. Shape the Gnocchi
Dust your counter with flour. Divide dough into 4 portions and roll each into a log about 1/2 inch thick. Cut into bite-sized pieces using a dough scraper or knife. Optional: press with a fork for that classic gnocchi look.
3. Sear the Gnocchi
Heat 1 tbsp olive oil in a large skillet over medium heat. Add gnocchi in batches (don’t overcrowd) and cook for about 2–3 minutes on each side until golden and crispy.
4. Make the Sage Butter
Push gnocchi to the side of the pan or transfer to a plate. Add 2 tbsp vegan butter and 8–10 fresh sage leaves to the pan. Let the butter melt and sage crisp up, about 2 minutes. Toss the gnocchi back in and coat everything well.
5. Plate and Serve
Serve the gnocchi hot, topped with extra sage leaves, freshly cracked black pepper, and more vegan parmesan if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture — microwave makes them soft. Freeze uncooked gnocchi and boil or pan-fry from frozen when needed.
Macros (per serving, approx.)
- Calories: 260
- Protein: 6g
- Carbs: 32g
- Fat: 12g
- Fiber: 3g
- Sugar: 3g
Wrap Up
Give this one a try the next time you’re craving something cozy. It’s comforting, full of flavor, and a little fancy without being fussy. I’d love to hear how it turned out for you — leave a comment if you try it or have questions!