Pumpkin Ricotta Gnocchi With Creamy Brown Butter Sage Sauce

If you’ve ever taken one bite of gnocchi and thought, “I could live off these little pillows forever,” then buckle up — because pumpkin ricotta gnocchi with creamy brown butter sage sauce might just be your new seasonal obsession. It’s tender, subtly sweet, and dressed in all the cozy autumn vibes. And the best part? No potatoes required.

Yep, we’re skipping the boiling, peeling, and mashing and heading straight to the good stuff — fluffy gnocchi dough made with creamy ricotta and smooth pumpkin puree. Weeknight dinner just became a whole lot cuter.

Why Ricotta Gnocchi Are the Move

Traditional gnocchi are made with potatoes, and while they’re delicious, they’re also more labor-intensive. Ricotta gnocchi, on the other hand, are:

• Faster — no boiling or cooling potatoes
• Lighter and pillowy
• Easier to mix
• More tender than dense

Adding pumpkin puree introduces that unmistakable autumn flavor and a gorgeous sunset-orange color. It’s basically fall, shaped into pasta and sprinkled with cheese.

Ingredients You’ll Need

You only need a handful of simple pantry staples:

• 2/3 cup pumpkin puree (NOT pumpkin pie filling!)
• 1/2 cup ricotta cheese, well-drained
• 1 egg yolk
• 1/3 cup parmesan cheese, finely grated
• 1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp pumpkin pie spice

That’s it — your ticket to cozy comfort.

How to Make Pumpkin Ricotta Gnocchi

• Drain the ricotta — Seriously. Excess moisture = sticky dough.
• Mix pumpkin, ricotta, egg, parmesan, and seasoning in a bowl.
• Add flour gradually until a soft dough forms. Dough will be slightly sticky.
• Roll into 1/2-in diameter ropes on a lightly floured surface and cut into bite-sized little pillows.
• Optional: Use a fork to press down lightly on the cut side of the gnocchi.
• Boil gently until they float — like tiny orange life preservers.

Creamy Brown Butter Sage Sauce (The Dreamiest Pairing Ever)

If pumpkin ricotta gnocchi had a soulmate, it would be brown butter cream sage sauce. It’s velvety, nutty, herb-kissed, and tastes like it walked straight out of an upscale fall restaurant menu. The pumpkin adds a gentle sweetness, while the sauce brings depth and warmth that’ll make everyone at your table go quiet for a couple of seconds… the universal sign of culinary greatness.

Ingredients For Creamy Brown Butter Sage Sauce

• 1 stick unsalted butter
• 6–8 fresh sage leaves
• 1/2 cup heavy cream
• ¼ cup grated Parmesan
• Salt & pepper to taste
• Pinch of nutmeg (optional but autumn-approved)

How to Make Creamy Brown Butter Sage Sauce

• Brown the butter in a skillet over medium heat until it foams and turns golden with little brown speckles. (This is where the magic flavor happens!)
• Toss in the sage leaves and let them sizzle until crisp. Remove and allow to drain on paper towels.
• Add the cooked gnocchi and allow them to crisp slightly. Remove gnocchi from butter and place into serving bowls.
• Reduce heat to low, pour in the heavy cream and whisk until smooth.
• Stir in salt, pepper, and nutmeg.
• Simmer gently for 3–4 minutes until sauce is thickened and glossy.
• Top gnocchi with sauce and crispy sage leaves. Sprinkle with Parmesan cheese.

Other Sauce Pairing Ideas

Pumpkin gnocchi play well with all kinds of sauces. Try:

• Creamy Parmesan with Crispy Pancetta
  • Salty, savory, soul-hugging.
• Gorgonzola Cream Sauce
  • Bold and indulgent.
• Hazelnut Pesto

Tips for Perfect Gnocchi

• Don’t over-flour — too much will make them dense.
• Gently handle the dough — we’re going for pillowy clouds.
• Work in small batches — crowded pots lead to mushy pasta.

Oh, and taste-test a sample. (Chef perks.)

Can You Freeze Pumpkin Gnocchi?

Absolutely! Place uncooked gnocchi on a tray, freeze, then transfer to a freezer bag. Cook straight from frozen — just add an extra minute or two.

Meal prep for the win.

How to Serve Pumpkin Ricotta Gnocchi With Creamy Brown Butter Sage Sauce

Try topping with:

• Candied pecans
• Roasted pumpkin seeds
• Crispy sage
• Parmesan curls
• A drizzle of truffle oil
• Red pepper flakes for heat

What to Serve With It

• Brussels sprouts with bacon
• A crisp kale-apple-pecan salad
• Roasted squash
• Garlic roasted broccoli
• Grilled chicken or sausage

Why You’ll Love This Recipe

• It’s ready in under an hour.
• It’s lighter than traditional potato gnocchi.
• It uses pantry ingredients.
• It tastes like fall comfort food perfection.

Bonus: everyone will think you spent hours making it. Shh, our secret.

Pumpkin ricotta gnocchi with creamy brown butter sage sauce proves that fall flavors belong in pasta form. It’s cozy, elegant, and shockingly simple to make. Whether you’re hosting a harvest dinner or just craving something warm and comforting, this recipe delivers on every level.

Have you tried this recipe? Leave you comment below and I strive for a 5-star rating!