Pumpkin Gnocchi with Ricotta and Sage, Brown Butter Sauce

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Fall! Fall! Fall! Pumpkin! Sage! Pumpkin! I’m all about seasonal flavors. I also have a ridiculous amount of sage growing in the herb garden. This recipe’s brown butter sage and hazelnut sauce is going to make you want to double the sauce recipe! Trust me, this was a doubled sauce recipe because it was so good.

So when my two good girl friends said they were coming over to dinner and wanting something including our very favorite UAV Cheeese , I knew this recipe had to be it. I love the fluffy pillows.

Many people call this sort of recipe gnocchi (and yes, I am completely cheating cause I don’t think it is at all.) This is really considered gnudi, which means it does not have potato, but is just ricotta and flour. (I have an oldie but a goodie recipe here: Whole-wheat-Gnudi-in-an-Arrabbiata-sauce/.


  • 1 cup of canned pumpkin
  • 1 1/2 cup ricotta, divided
  • 2 large eggs
  • 2 teaspoons kosher salt
  • 1/4 cup Parmesan cheese
  • 3-4 cups Italian 00 flour, or all-purpose flour
  • 1/2 cup salted butter (1 stick) (or season later)
  • 12 fresh sage leaves, divided ( 2-3 teaspoons minced fresh sage)
  • 1/4 cup chopped hazelnuts (I picked the out of a trail mix)
  • Salt and Pepper


Mix the pumpkin puree, ricotta, Parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, basically impossible to work.

Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but can shape into a large log. (If needed, keep adding a little flour at a time until you can get a soft dough that will be rollable.)

Bring a large pot of water to a boil, then add salt. Let this simmer while you make the gnocchi.

To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces.

Gnocchi will float when cooked!

Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. (note: I would roll mine thinner and cut them smaller next time… and it was SO soft, I couldn’t really get the fork marks, but it’s a good idea.)

Using a slotted spoon, gently pick up a few gnocchi at a time and drop them into the water.

Boil these gnocchi until they float, then remove them with a slotted spoon.

Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don’t stick together.

To make the brown butter sauce: Heat the butter, sage, and hazelnuts, if using, in a large skillet over medium heat and cook butter until it begins to brown, about 3-4 minutes. (There will be bubbles, but when done, there will be no more butter.) Warm gnocchi and gently tossing to combine.

Spread the ricotta cheese on the bottom of the bowl. Spoon the gnocchi and sauce over the ricotta. Top with sage brown butter sauce.

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