Cozy Fall Pumpkin Sage Gnocchi

Soft pillow-like gnocchi tossed with a creamy pumpkin sage sauce is my ultimate cool weather comfort food All you need is a handful of basic ingredients to create a cozy main dish that is gently sweet rich with herbs and ready in less than an hour Whether you are craving something seasonal or hoping to stretch your grocery budget this dish delivers all the fall vibes in one dreamy bowl

I first discovered pumpkin sage gnocchi on a rainy October night and now it is my number one meal request for Sunday dinner at home Each time I make it I am amazed by how a scoop of pumpkin purée and a few fresh sage leaves can transform homemade gnocchi into something so special

Ingredients

• Russet potatoes: Pick potatoes that feel heavy for their size and have no green spots to guarantee fluffy gnocchi
• Canned pumpkin purée: Use one hundred percent pumpkin not pumpkin pie filling and choose organic if possible for a naturally sweet flavor
• All purpose flour: Opt for a high quality unbleached flour for the best texture and lighter gnocchi
• Large egg: Adds tenderness and binding to the gnocchi dough for structure
• Salt: Brings out flavor in the dough and sauce
• Nutmeg: Optional but adds a hint of warmth to the dough and compliments pumpkin beautifully
• Unsalted butter: Choose a European style or high fat butter for richer sauce
• Olive oil: A fruity extra virgin oil boosts the aroma of the sage
• Fresh sage leaves: Always pick leaves that look perky and deep green they provide the signature autumn aroma
• Whole milk or half and half: Higher fat dairy yields a silkier sauce so go for whole milk or richer for creaminess
• Grated parmesan cheese: Use freshly grated not pre-shredded for intense flavor and smooth melt
• Black pepper: For balanced spice when seasoning the sauce
• Extra grated parmesan and freshly ground black pepper: For a simple garnish just before serving

Instructions

Prepare the potatoes:

Peel and cube the potatoes then simmer them in a large pot of salted boiling water for about 12 to 15 minutes until fork tender Drain and mash until completely smooth Let them cool slightly so they do not cook the egg in the next steps

Make the gnocchi dough:

Combine mashed potatoes pumpkin purée flour egg salt and nutmeg in a large mixing bowl Gently mix with your hands or a spoon until just combined into a soft sticky dough If needed sprinkle in a little more flour to make it workable

Shape the gnocchi:

Turn the dough onto a well floured surface and divide into four equal pieces Roll each piece into a log about three quarters inch thick Use a sharp knife to cut into one inch nuggets For a classic look gently roll each piece over the tines of a fork to make ridges that catch the sauce

Boil the gnocchi:

In a large pot of salted water bring to a rolling boil Drop the gnocchi in batches and do not crowd the pot Watch for them to float to the surface after 2 to 3 minutes which means they are cooked Use a slotted spoon to transfer them to a plate

Cook the sage pumpkin sauce:

In a large skillet melt the butter with olive oil on medium heat Tip in the chopped sage and sauté for 1 to 2 minutes stirring slowly until fragrant but not browned

Simmer the sauce:

Add the pumpkin purée and milk stirring to blend Bring to a gentle simmer and let bubble for a few minutes so it thickens slightly Stir in the parmesan cheese and season with a pinch of salt and black pepper to taste

Finish the dish:

Add the cooked gnocchi gently into the sauce and use a spoon or spatula to toss until all pieces are evenly coated Warm through for about 2 minutes so everything is piping hot

Serve:

Spoon the saucy gnocchi into shallow bowls Top each serving with a generous sprinkle of parmesan and a little extra cracked pepper Serve right away for best texture

I cannot get enough of the aroma fresh sage fills my kitchen with while it sizzles in butter It is my favorite herb all autumn and my kids always sneak a leaf or two to nibble when we make this together

Storage Tips

Let leftover gnocchi cool fully before storing in an airtight container in the refrigerator They will keep well for up to three days When reheating add a splash of milk to loosen up the sauce Warm gently on the stovetop or in the microwave

Ingredient Substitutions

Swap out parmesan for pecorino for a saltier and sharper flavor If you need a dairy free version use a vegan butter and cashew parmesan or nutritional yeast No sage No problem Try fresh thyme or rosemary for a twist Just keep in mind you might want a little less since both herbs are potent

Serving Suggestions

Try serving your pumpkin sage gnocchi with a crisp white wine like Pinot Grigio or with roasted vegetables on the side For added heartiness top with toasted walnuts browned mushrooms or extra parmesan

Cultural Historical Context

Gnocchi has deep roots in Italian home cooking though you will find dozens of regional tricks and sauce pairings across Italy Pumpkin and sage nod to the flavors of Northern Italy especially in autumn when squash is plentiful and herbs are at their peak

Seasonal Adaptations

Use sweet potato or butternut squash purée instead of pumpkin for a warmer earthy flavor Toss in sautéed spinach or kale for extra greens For a winter version add a pinch of cinnamon or clove to the sauce

Success Stories

A friend once told me she made a double batch of this gnocchi for Thanksgiving and it vanished before anything else on the table It is the kind of crowd pleasing comfort food you can always count on to win the night

Freezer Meal Conversion

Shape and cut the uncooked gnocchi Lay them in a single layer on a floured baking sheet and freeze until solid Once frozen transfer to a freezer bag and stash for up to two months When ready to cook simply boil straight from frozen They might need an extra minute or so to float

Let this gnocchi be your new autumn go-to Whether for Sunday dinner or a cozy weeknight it is bound to warm everyone at the table

Common Recipe Questions

→ How do I achieve soft, pillowy gnocchi?

Cook potatoes until just tender and mash smoothly. Mix dough gently to avoid overworking, using just enough flour to form a soft, pliable dough.

→ What can I use instead of Parmesan cheese?

Pecorino adds a sharper flavor, while nutritional yeast offers a nutty, dairy-free option for a vegan variation.

→ Can I make this dish vegan?

Swap dairy for plant-based milk and butter, omit the egg, and use extra flour as needed to bind the gnocchi.

→ How can I add extra texture?

Top the finished dish with toasted walnuts or stir in sautéed mushrooms for a flavorful, satisfying crunch.

→ What wine pairs well with this?

A crisp white wine, such as Pinot Grigio, beautifully complements the richness of the pumpkin-sage sauce.

→ Are there gluten-free adaptations?

Use a gluten-free all-purpose flour blend in place of standard flour for a wheat-free variation. Adjust liquid as needed.