Healthy Meal Prep
Pumpkin Gnocchi in Sage Sauce Recipe

Pumpkin Gnocchi in Sage Sauce


Homemade pumpkin gnocchi coated in a buttery, sage-flavored cream sauce are truly delicious and a perfect choice for fall dinners when pumpkin dishes are in demand.


  • 1 large russet potato
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour, or as needed
  • 1 egg, whisked
  • 2 teaspoons salt, divided
  • 1 tablespoon oil, or as needed
  • 4 tablespoons salted butter
  • 2 tablespoons salted butter
  • 1 clove minced garlic
  • 5 leaves fresh sage, chopped
  • 1 tablespoon heavy cream
  • 1 tablespoon all-purpose flour, or more as needed


  1. Prick holes in potato with a fork and place in a microwave-safe dish. Microwave on high for 6 minutes.
  2. Remove potato from microwave and set aside until cool enough to handle. Peel off and discard skin. Grate potato with a cheese grater. Measure grated potato (you should have approximately 2 cups) and place into a large bowl. Mix in pumpkin puree. Add flour (an amount equal to the grated potato), whisked egg, and 1 teaspoon salt; mix until dough just comes together in a smooth, but not too sticky, ball.
  3. Roll dough on a lightly floured work surface into a rope. Flatten the rope slightly and cut into squares that are just under 1 inch. Dip a fork into oil, press lightly onto a square of dough, and roll the fork to create a gnocchi shape. Repeat to shape remaining gnocchi.
  4. Bring a large pot of water to a boil. Add remaining 1 teaspoon salt. Working in batches, drop gnocchi into boiling water in a single layer, and cook until they float to the top, 2 to 4 minutes. Remove with a slotted spoon to a plate and repeat with remaining gnocchi. Reserve 1/2 cup of the cooking water.
  5. Melt 4 tablespoons butter in a large skillet over medium heat. Working in batches, add gnocchi in single layers to the skillet and fry undisturbed until crispy on one side, 3 to 5 minutes. Remove to a plate and repeat with remaining gnocchi.
  6. Melt 2 tablespoons butter for the sauce in the same skillet over low heat. Add garlic and sage; cook until fragrant, 2 to 3 minutes. Whisk in heavy cream and flour; stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes. Gradually whisk 2 tablespoons of the reserved cooking water into the flour mixture. Continue to whisk in cooking water, 2 tablespoons at a time, until sauce is desired consistency. Add gnocchi to the skillet and toss to coat with sauce. Transfer to a serving bowl or serve straight out of the skillet.

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Nutritional Information

Pumpkin Gnocchi in Sage Sauce

Servings Per Recipe: 4
Calories: 541.6
% Daily Value *
protein: 22 %
carbohydrates: 23 %
exchange other carbs:
dietary fiber: 19 %
fat: 37 %
saturated fat: 64 %
cholesterol: 31 %
vitamin a iu: 204 %
niacin equivalents: 55 %
vitamin b6: 26 %
vitamin c: 14 %
folate: 36 %
calcium: 6 %
iron: 27 %
magnesium: 19 %
potassium: 17 %
sodium: 58 %
thiamin: 53 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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