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Creamy gnocchi with pumpkin sauce, golden crispy edges, and buttery sage? Oh, we’re doing fall dinner RIGHT. Because when pumpkin, Parmesan, and crispy sage get together in one skillet, you know something good is happening.
This gnocchi with pumpkin sauce is one of my favourite ways to put pumpkin to good use in a savoury dinner. The potato gnocchi gets lightly crispy in sage-infused butter before being tossed in a creamy pumpkin sauce with Parmesan, garlic, shallots, and a little nutmeg. A few crispy sage leaves on top finish things off nicely.
I took inspiration from my pumpkin pasta sauce for this recipe, but switched things up with buttery, pan-crisped gnocchi. The sauce is rich and creamy without being overly heavy, and the Parmesan balances out the pumpkin’s natural sweetness. Honestly, I’m all for pumpkin desserts, but savoury pumpkin deserves some love, too.
This creamy pumpkin gnocchi is also recipe #4 in my Fall Recipe Series, where I’m sharing all sorts of cozy, seasonal recipes to keep your fall dinner rotation interesting!
✳︎ Why You’ll Love This Pumpkin Gnocchi
- Crispy on the outside, pillowy on the inside. Pan-crisping the gnocchi in sage-infused butter gives those little potato pillows golden edges while keeping the centres soft and tender.
- Pumpkin gets a savoury makeover. Parmesan, garlic, shallots, and fresh sage balance out the pumpkin’s natural sweetness. No pumpkin pie vibes here!
- That creamy sauce! Made with canned pumpkin, heavy cream, and freshly grated Parmesan, it’s silky, rich, and coats the gnocchi without drowning it.
- A little fancy, without all the fuss. Store-bought gnocchi and canned pumpkin make this cozy fall dinner totally doable on a weeknight, but it still feels a little special.
Ingredients You’ll Need
Nothing too complicated here! A handful of fresh ingredients, a few pantry staples, and some good old-fashioned butter are all you need to bring this creamy pumpkin gnocchi together. Here’s what you should know about the key players.
Pumpkin Purée
Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. The canned stuff works great here and saves you the extra prep, but homemade pumpkin purée works too. Just make sure it’s nice and smooth so your sauce turns out silky rather than chunky.
Gnocchi
We’re using potato gnocchi for this recipe, not gnocchi made with pumpkin in the dough. Both shelf-stable and refrigerated varieties work well. The trick is to boil them first, then give them a quick pan-fry in butter and olive oil for those golden, lightly crispy edges. Soft little potato pillows with a bit of crunch? Yes, please.
Fresh Sage
Fresh sage and pumpkin are a pretty darn good match. Its earthy flavour helps balance the pumpkin’s natural sweetness, and frying the leaves in butter gives you two good things: flavourful sage-infused butter for the gnocchi and crispy leaves for topping. Fresh is definitely the way to go here, since dried sage won’t give you that same crispy finish.
Find the full ingredient list and exact measurements in the recipe card below.
Andrea’s Tips for the Best Pumpkin Gnocchi
- Drain that gnocchi well! Excess water is the enemy of crispy edges. Give the gnocchi a good drain before adding it to the skillet so it can actually brown instead of steam.
- Give those little potato pillows some space. Spread the gnocchi out in a single layer and resist the urge to constantly stir. Letting them sit against the hot skillet for a bit is how you get those gorgeous golden edges while keeping the insides soft and pillowy.
- Keep the sauce silky, not pasty. The creamy pumpkin sauce should coat the gnocchi without feeling thick or gluey. If it starts looking a little too thick, a splash of broth will loosen things right up.
- Don’t let the gnocchi hang out in the sauce too long. Once it’s golden and crispy, toss it with the pumpkin sauce just long enough to coat everything and heat it through. Otherwise, those lovely crispy edges will start to soften.
- Serve it while it’s hot. Pumpkin cream sauce naturally thickens as it sits, so this one is best enjoyed straight from the skillet. And don’t worry about the red pepper flakes! They’re there to balance the richness, not set your mouth on fire.
What to Serve With Gnocchi in Pumpkin Sauce
This creamy pumpkin gnocchi is pretty satisfying all on its own, but a little something fresh or crunchy on the side never hurts! Since the sauce is rich and savoury, I like pairing it with sides that balance things out without competing with all that pumpkin and Parmesan goodness.
A simple arugula salad adds a nice peppery bite, while air fryer Brussels sprouts bring a little nuttiness and crispy edges to the plate. For something warm and comforting, roasted broccoli is always a good call.
And can we talk about garlic bread for a second? Because leaving that creamy pumpkin sauce behind on the plate would be a shame. A few slices of warm, homemade garlic bread are just what you need to scoop up every last bit.
Want to add some protein? Rosemary chicken would fit right in with those cozy fall flavours. Or, for a little salty crunch, try topping the gnocchi with crispy prosciutto, bacon, or pancetta. All three pair beautifully with the pumpkin and sage, and honestly, a little extra crispiness never hurt anybody.
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Fall Recipe Series
Check out my new series featuring easy and delicious fall recipes! You’ll find everything from cozy comfort food to seasonal favourites made for soaking up every last bit of fall.
Storage and Reheating
- To Store: Let leftover pumpkin gnocchi cool, then transfer it to an airtight container and refrigerate for up to 3 days. Just know that those crispy edges will soften once the gnocchi sits in the sauce. Still tasty, just a little less crispy!
- To Reheat: Warm leftovers gently in a skillet over medium low heat, adding a splash of broth or cream to loosen the sauce as needed. The pumpkin sauce thickens quite a bit in the fridge, so a little extra liquid helps bring back that silky consistency. Stir occasionally until heated through.
- To Freeze: I wouldn’t recommend freezing the finished dish. Cream based sauces can separate when thawed, and the gnocchi can turn mushy. This one’s definitely better enjoyed fresh or refrigerated for a few days.
Frequently Asked Questions
more cozy recipes from my fall recipe series
This pumpkin gnocchi is recipe #4 in my Fall Recipe Series, and there’s plenty more cozy goodness where that came from! If you’re loving all these seasonal flavours as much as I am, here are the other recipes in the series to add to your fall cooking lineup.
- Butternut Squash and Mushroom Risotto. Creamy, comforting, and full of earthy flavours.
- Sweet Potato and Pumpkin Soup. A cozy bowl of fall goodness.
- Pumpkin Turkey Meatballs. A savoury pumpkin twist on a classic.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Creamy Gnocchi with Pumpkin Sauce and Crispy Sage
Video
Equipment
Ingredients
- 1 lb (454 g) potato gnocchi (shelf-stable or refrigerated)
- 1 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (divided)
- 10 fresh sage leaves
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1 cup pure pumpkin purée
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- ¼ tsp ground nutmeg
- ½ tsp salt (plus more to taste)
- ¼ tsp freshly ground black pepper (plus more for serving)
- ⅓ cup freshly grated Parmesan cheese (plus more for serving)
- ¼ tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, until they float to the surface. Drain well and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sage leaves in a single layer and fry for 30–60 seconds per side, until crisp. Transfer to a paper towel-lined plate, leaving the sage-infused butter in the skillet.
- Add the olive oil to the skillet, followed by the drained gnocchi. Spread them into a single layer and cook for 5–7 minutes, turning occasionally, until lightly golden and crispy on the outside. Transfer to a plate and set aside.
- Add the remaining tablespoon of butter to the same skillet. Cook the shallot for 2–3 minutes, until softened. Stir in the garlic and red pepper flakes and cook for another 30 seconds, until fragrant.
- Add the pumpkin purée, broth, heavy cream, nutmeg, salt, and black pepper. Whisk until smooth, then bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce is warmed through and slightly thickened.
- Reduce the heat to low and stir in the grated Parmesan until melted and the sauce is smooth and creamy. If the sauce seems too thick, add another splash of broth until it reaches your desired consistency.
- Return the crispy gnocchi to the skillet and gently toss to coat in the pumpkin sauce. Cook for another 1–2 minutes, just until heated through.
- Divide the gnocchi between bowls and top with the crispy sage leaves, extra Parmesan, and freshly cracked black pepper. Serve immediately while everything is warm and creamy!
Notes
Nutrition
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