This pumpkin gnocchi is cozy, buttery, and full of fall flavor.
It’s the kind of dish that feels fancy but is actually pretty simple to make.
The gnocchi are soft and pan-fried to crispy golden edges, then tossed in a warm vegan butter sauce with earthy sage leaves.
It’s comforting, smells amazing, and makes your kitchen feel like a little Italian restaurant.
Final Dish Image Prompt
Ultra close-up of a white ceramic bowl filled with golden-brown pumpkin gnocchi, seared edges visible, coated in glistening melted vegan butter, and speckled with fried sage leaves. A sprinkle of black pepper and a light dusting of vegan parmesan on top. White marble table with hints of gold in the background, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Why I Love This Recipe
I love this recipe because it’s simple, satisfying, and smells like fall. I first made it on a rainy afternoon when I had leftover pumpkin puree in the fridge. The gnocchi turned out so pillowy and full of flavor, and the sage butter just took it to the next level.
- Comes together with just a few ingredients
- Uses canned pumpkin, which is easy and convenient
- Crispy outside, soft inside texture is just so satisfying
- The sage butter smells amazing as it sizzles
- Feels like a treat but is actually easy enough for a weeknight
Servings and Time
Makes: 3 servings
Total Time: 40 minutes
What You’ll Need
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 1/4 cups all-purpose flour (plus extra for dusting)
- 3 tbsp vegan butter
- 8–10 fresh sage leaves
- Freshly ground black pepper, to taste
- Vegan parmesan, for serving (optional)
Ingredient Flat Lay Image PromptUltra close-up top-down shot of all ingredients arranged neatly: a small bowl of smooth canned pumpkin puree, a small bowl of flour with a dusting on the side, a pinch bowl of salt, a pinch bowl of garlic powder, a pinch bowl of ground nutmeg, a ramekin of vegan butter, a few fresh sage leaves, a pepper grinder, and a small bowl of grated vegan parmesan. Wooden spoon and a fork beside the ingredients. White marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Pro Tips
- If the dough feels sticky, dust your hands and surface with more flour – don’t add too much or the gnocchi will be tough.
- Use a light hand when mixing the dough. Overmixing makes gnocchi dense.
- Fry the gnocchi in batches for the best crispy edges.
- Fresh sage works best, but if you only have dried, use just a small pinch.
- Taste your vegan butter! Some brands are saltier than others, so adjust seasoning at the end.
Tools Needed
- Mixing bowl
- Fork
- Rubber spatula
- Clean surface or board for shaping
- Knife or bench scraper
- Large skillet
- Slotted spoon or spatula
Substitutions and Variations
- Use sweet potato puree instead of pumpkin
- Swap vegan butter for olive oil for a lighter version
- Add a pinch of chili flakes for some heat
- Try gluten-free all-purpose flour blend to make it GF
Make Ahead Tips
You can shape the gnocchi ahead of time and freeze them raw. Just spread them out on a tray, freeze until solid, then store in a zip-top bag. Cook straight from frozen—just add a minute or two.
Macros (Per Serving, Approximate)
- Calories: 340
- Carbs: 45g
- Protein: 6g
- Fat: 15g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Pumpkin adds natural moisture, so you need less flour than traditional gnocchi. Less flour means a softer, more tender texture. The pan-searing step creates that beautiful contrast—crispy outside, pillowy inside. Sage has oils that infuse into the butter, giving the sauce a deep, earthy aroma.
Common Mistakes
- Too much flour: Makes the gnocchi heavy and chewy. Stick to the measurements and add only a little extra if the dough is too sticky.
- Overmixing the dough: Handle it gently. Mix just until it comes together.
- Skipping the pan-sear: Boiled gnocchi are fine, but pan-frying makes this dish shine.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Roasted Brussels sprouts or green beans
- A glass of dry white wine
- Crusty bread to soak up that buttery sauce
FAQ
Can I use homemade pumpkin puree?
Yes! Just make sure it’s well-drained and not too watery.
Can I boil the gnocchi instead of pan-frying?
You can, but they won’t get that crispy exterior. I recommend boiling then searing if you want both soft and crispy.
Is this recipe vegan?
Yes, it’s fully vegan as long as you use vegan butter and optional vegan parmesan.
Pumpkin Gnocchi with Sage Butter – Step-by-Step
Step 1: Make the Dough
In a large bowl, combine 1 cup canned pumpkin puree, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp ground nutmeg. Mix well with a fork. Add 1 1/4 cups all-purpose flour gradually, stirring until a soft dough forms. It should be slightly sticky but hold together.
AI Image Prompt:
Ultra close-up of a mixing bowl with smooth canned pumpkin puree mixed with salt, garlic powder, and nutmeg, halfway mixed with flour forming a soft orange dough. A fork resting in the bowl. White marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 2: Shape the Gnocchi
Dust a clean surface with flour. Transfer the dough and divide it into 4 portions. Roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces using a knife or bench scraper. Optional: roll each piece over the back of a fork for ridges.
AI Image Prompt:
Ultra close-up of hands rolling orange dough ropes and cutting them into small pillow-like gnocchi pieces. Some with ridges from a fork. Light dusting of flour visible on the counter. White marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 3: Cook the Gnocchi
Bring a pot of salted water to a boil. Drop gnocchi in and cook until they float (about 2–3 minutes). Use a slotted spoon to remove and let drain on a plate or towel.
AI Image Prompt:
Ultra close-up of gnocchi floating in boiling water, golden orange in color. A slotted spoon lifting them out. Steam rising. on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 4: Pan-Fry with Sage Butter
In a large skillet over medium heat, melt 3 tbsp vegan butter. Add the boiled gnocchi in a single layer and let them brown for 2–3 minutes per side. Add 8–10 fresh sage leaves and cook until crisp, about 1 minute more. Toss everything together.
AI Image Prompt:
Ultra close-up of golden-brown gnocchi searing in melted vegan butter, with crisped sage leaves in the skillet. Butter bubbling around the edges. on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Plate and Serve
Transfer to a serving bowl. Sprinkle with freshly ground black pepper and vegan parmesan if using. Serve hot.
AI Image Prompt:
Top-down shot of a white ceramic bowl filled with seared pumpkin gnocchi, coated in sage butter, sprinkled with black pepper and vegan parmesan. A fork resting on the side. White marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a little vegan butter to bring back the crisp. Freezing cooked gnocchi isn’t recommended—they get mushy.
Final Thoughts
This pumpkin gnocchi is warm, rich, and just a little fancy. It’s a perfect dish for when you want something comforting but a bit special. Try it, then come back and tell me how it turned out—or ask if you run into any trouble. I’d love to hear from you!