Creamy Gnocchi with Pumpkin Sauce and Crispy Sage

Creamy pumpkin gnocchi in a rich pumpkin sauce, topped with freshly grated Parmesan and crispy sage, served in a rustic bowl.

Creamy Gnocchi with Pumpkin Sauce and Crispy Sage

This gnocchi with pumpkin sauce has golden, crispy edges, a creamy Parmesan sauce, and buttery sage. Fall comfort food at its finest!

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

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

Use pure pumpkin purée. Make sure it's 100% pumpkin, not pumpkin pie filling. We want savoury, not pumpkin pie!

Fresh sage is worth it. Dried sage won't give you those crispy, buttery leaves that make this dish extra special.

Don't overcrowd the skillet. Give the gnocchi some breathing room so they get golden and crispy instead of steaming. Cook in batches if needed.

Keep the heat low when adding Parmesan. High heat can make the cheese clump instead of melting smoothly into the sauce.

Adjust the sauce as needed. Pumpkin purée varies in thickness, so add a splash of broth if the sauce gets too thick.

Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or cream. The gnocchi will soften, but they'll still taste great!

Nutrition