If you’re looking to cozy up with a dish that feels like a warm hug on a plate, this Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is a total winner. It combines fluffy, tender gnocchi infused with the subtle sweetness and vibrant color of pumpkin, all wrapped in a luscious, buttery cream sauce dotted with nutty Parmesan and fragrant sage. Each bite is an irresistible balance of flavors and textures that makes you want to savor every forkful — this dish is perfect for autumn nights or any time you crave a comforting homemade meal with a gourmet twist.
Ingredients You’ll Need
What’s amazing about this recipe is how it comes together with just a handful of simple, wholesome ingredients. Each one plays an essential role, from the creamy ricotta giving the gnocchi a soft texture, to the pumpkin puree adding both moisture and a gorgeous fall hue. The fragrant sage and salty Parmesan bring the whole dish to life with savory depth.
- 1 cup canned pumpkin puree: Adds moisture, natural sweetness, and that beautiful autumn color.
- 1 cup ricotta cheese: Provides creaminess and tender texture to the gnocchi dough.
- 1 large egg: Acts as a binder to hold the dough together.
- 1 teaspoon salt: Enhances all the flavors in the dish.
- 1/2 teaspoon ground nutmeg: Gives a warm, subtle spice that complements the pumpkin perfectly.
- 1/4 teaspoon ground pepper: Adds a touch of heat to balance the sweetness.
- 2 cups all-purpose flour, plus extra for dusting: The backbone of the gnocchi structure, use a little extra when rolling to keep dough from sticking.
- 4 tablespoons unsalted butter: Creates a silky sauce and helps brown the gnocchi to golden perfection.
- 1/4 cup heavy cream: Enriches the butter sauce for that creamy coating that makes every bite decadent.
- 1/2 cup grated Parmesan cheese: Adds sharp, savory notes that make this dish taste truly special.
- Fresh sage leaves for garnish: A fragrant, herbal touch that perfectly complements the richness.
How to Make Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Step 1: Mix the Pumpkin and Ricotta Base
In a large bowl, start by combining the pumpkin puree, creamy ricotta cheese, egg, salt, nutmeg, and pepper. Stir everything together until you have a smooth, well-integrated mixture. This step lays the flavorful foundation that makes the gnocchi rich and tender.
Step 2: Form the Dough
Gradually add the all-purpose flour to the pumpkin mixture, stirring gently as you go. The goal here is to create a soft, workable dough that isn’t too sticky. If it feels too wet, sprinkle in a little more flour — but be careful not to add too much, or the gnocchi could turn dense.
Step 3: Knead and Prepare for Rolling
Turn the dough onto a generously floured surface and knead it gently a few times until it becomes smooth and elastic. This brief kneading helps the ingredients meld together nicely without overworking the dough.
Step 4: Roll and Cut the Gnocchi
Divide the dough into four equal parts to make rolling more manageable. Roll each piece into a long rope roughly an inch wide. Then, slice the ropes into 1-inch pieces — each one will become a mini pillow of tender gnocchi. Lightly dust the shaped pieces with flour to keep them from sticking as you work.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Gently drop the gnocchi in batches so they don’t crowd the pot. When the gnocchi float to the surface, usually within 3 to 4 minutes, they’re done — scoop them out carefully using a slotted spoon and set aside.
Step 6: Brown the Gnocchi and Make the Sauce
In a large skillet over medium heat, melt the butter until it bubbles enticingly. Add the cooked gnocchi and let them crisp up lightly on each side for a little texture contrast. Then turn the heat to low, pour in the heavy cream, and sprinkle with the Parmesan cheese. Stir gently until the sauce becomes luxuriously creamy and evenly coats every piece of gnocchi.
Step 7: Garnish and Serve
Finish off by topping the gnocchi with fresh sage leaves. Their herbaceous aroma is the perfect complement to the creamy, cheesy sauce and the sweet, earthy pumpkin gnocchi.
How to Serve Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Garnishes
Fresh sage leaves are a classic choice here, quickly sautéed in butter until crisp for an added crunch and aromatic burst. You might also consider a light sprinkle of extra Parmesan or a few toasted pine nuts to add texture and richness.
Side Dishes
This dish pairs beautifully with simple roasted vegetables to keep the meal balanced and let the gnocchi shine. A crisp green salad with a bright vinaigrette or sautéed kale with garlic also make wonderful companions by cutting through the richness.
Creative Ways to Present
For a special occasion, serve the gnocchi in shallow bowls with a drizzle of browned butter sauce and a few whole sage leaves scattered on top. You can even add a small dollop of ricotta or mascarpone on the side for extra indulgence and visual appeal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe in an airtight container in the refrigerator for up to 3 days. They taste best reheated gently in a skillet or microwave to preserve the delicate texture.
Freezing
If you want to save some for later, freeze the uncooked gnocchi in a single layer on a baking sheet until solid, then transfer them to a freezer bag. This way, you can boil them straight from frozen whenever a cozy meal calls your name.
Reheating
To reheat, gently warm the gnocchi in a skillet with a little butter and cream, stirring frequently to revive that creamy sauce and crisp up the edges. Avoid microwaving on high, which can make the gnocchi rubbery or dry.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast and puree fresh pumpkin until smooth. Keep in mind fresh pumpkin has more moisture, so you may need to adjust the flour quantity slightly to get the right dough consistency.
Is ricotta cheese essential for the dough?
Ricotta adds a wonderful lightness and creaminess to the gnocchi, but if you don’t have it, you can try substituting with a similar soft cheese like cream cheese or mascarpone, though the texture might vary.
What if the dough is too sticky?
If your dough feels sticky and hard to handle, simply add a bit more flour, a tablespoon at a time. Be careful not to add too much, or the gnocchi might turn dense and chewy instead of light and tender.
Can I make this recipe vegan?
This recipe relies on dairy and egg for texture and flavor, but you can experiment with non-dairy alternatives for ricotta and cream, and a flax or chia egg substitute. Just know it may slightly change the texture and taste.
Can I store cooked gnocchi in the sauce?
Yes, you can toss the cooked gnocchi in the cream sauce and store them together in an airtight container for a day or two. Reheat gently to avoid breaking down the sauce or overcooking the gnocchi.
Final Thoughts
The Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is such a delightful way to celebrate the comforting flavors of the season, or just to treat yourself to an elevated, home-cooked meal. Its creamy texture, fragrant herbs, and subtle hints of spice make it a dish worth trying again and again. I can’t wait for you to make this and share it with your loved ones — it’s truly a recipe that makes any day feel special and cozy.
Print
Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy pumpkin gnocchi recipe combines smooth pumpkin puree and ricotta cheese to create a soft, tender dough. The gnocchi are boiled until they float and then lightly pan-fried in butter and finished with a luscious Parmesan cream sauce. Garnished with fresh sage, this dish offers comforting fall flavors and a rich, savory finish perfect for a cozy meal.
Ingredients
Gnocchi Dough
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce and Garnish
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Prepare Dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined to create the gnocchi base.
- Add Flour: Gradually add flour to the mixture, stirring gently until a soft dough forms. If the dough is sticky, incorporate a little more flour to get the right consistency.
- Knead Dough: Transfer the dough onto a floured surface and knead gently a few times until smooth and cohesive.
- Shape Ropes: Divide the dough into four equal portions and roll each into a long rope about 1 inch in diameter.
- Cut Gnocchi: Slice each rope into 1-inch pieces, dusting lightly with flour to prevent sticking.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 3-4 minutes.
- Drain Gnocchi: Remove gnocchi with a slotted spoon and place them on a plate to drain.
- Melt Butter: In a large skillet over medium heat, melt the butter until it starts to bubble, preparing for pan-frying.
- Pan-fry Gnocchi: Add the cooked gnocchi to the skillet and cook until lightly golden on each side, enhancing flavor and texture.
- Add Cream Sauce: Reduce heat to low and add heavy cream and Parmesan cheese. Stir continuously until the sauce thickens and coats the gnocchi evenly for a creamy finish.
- Garnish and Serve: Remove from heat, garnish with fresh sage leaves, and serve warm for a comforting meal.
Notes
- Use canned pumpkin puree for consistent texture and flavor.
- If dough is too sticky, add flour gradually but avoid overworking to keep gnocchi tender.
- Cooking gnocchi in batches prevents overcrowding and ensures even cooking.
- Fresh sage enhances the aroma, but you can substitute with dried sage or fresh thyme.
- Gnocchi can be frozen uncooked or after boiling; thaw before pan-frying for best results.
