Pumpkin Gnocchi

Total Time Prep: 30 min. Cook: 5 min.
Yield 4 servings
Test Kitchen Approved
Pumpkin gnocchi with butter sage sauce aren’t just shaped like pumpkins—they taste like them, too!

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 6 quarts water
  • 1/2 cup butter, cubed
  • 4 fresh sage leaves, thinly sliced
  • 1 garlic clove, minced
  • 3 fresh rosemary sprigs

Directions

  1. In a small bowl, combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes.
  2. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 1-1/2-in. pieces. Roll into a ball. Press each piece lightly with a toothpick to create lines on the side to resemble a pumpkin.
  3. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm.
  4. In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat. Spoon into serving dishes; place a piece of rosemary in the center of each gnocchi for a pumpkin "stem."

Nutrition Facts

2/3 cup: 397 calories, 24g fat (15g saturated fat), 61mg cholesterol, 334mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 6g protein.

These gnocchi are shaped like pumpkins—and taste like them too! A sage butter sauce complements them beautifully, as does fresh rosemary, which creates the "stems" of each pumpkin. —Donna Mosca Kahler, Jupiter, Florida
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC