Ingredients
Gnocchi and sage butter
- 300 g plain canned pumpkin purée thick, not pumpkin pie filling
- 250 g all-purpose flour plus up to 50 g extra only as needed
- 1 large egg
- 30 g Parmesan finely grated
- 1/2 teaspoon fine salt
- 1 pinch ground nutmeg
- 60 g unsalted butter
- 10 fresh sage leaves about 2 g
- 1/8 teaspoon ground black pepper
- 2–4 tablespoons water for loosening the sauce
Equipment
- 1 Large pot
- 1 wide skillet
- 1 Mixing bowl
- 1 Kitchen scale
- 1 Knife or bench scraper
- 1 Slotted spoon
- 1 Tray
- 1 Fork (optional)
Instructions
Make and cook the gnocchi
- Bring a large pot of water to a gentle boil. Lightly flour a tray and your work surface. Stir the pumpkin purée; it should be thick, not watery.
- In a bowl, gently combine the pumpkin, egg, Parmesan, salt and nutmeg. Fold in 250 g flour just until a soft dough forms. Do not knead like bread dough.
- Cook a small sample in gently boiling water. Once it floats, give it another 30–60 seconds, then cut it open to check that the center is cooked rather than floury. If it falls apart, gently fold a small amount of the reserved flour into the dough and test again. Use only what is necessary, up to 50 g extra; avoid making the dough stiff.
- Divide the dough into manageable portions. With lightly floured hands, roll each into a rope about ¾ inch thick. Cut into small pillows. Leave plain or roll gently over fork tines; place on the prepared tray.
- Melt the butter in a wide skillet over medium-low heat. Add the sage and cook gently until fragrant and the butter turns light golden brown. Remove from the heat before it burns.
- Cook the gnocchi in small batches in gently boiling water, using the successful sample’s timing as a guide. Lift with a slotted spoon and transfer to the butter pan.
- Add the black pepper and 2–4 tablespoons water a little at a time. Toss gently over low heat just until the butter coats the gnocchi. Serve promptly.
Nutrition
Serving: 1quarter of recipeCalories: 413kcalCarbohydrates: 54.2gProtein: 11.6gFat: 16.5gSaturated Fat: 9.5gCholesterol: 92mgSodium: 433mgFiber: 3.5gSugar: 3.4g
Video
Notes
Use thick plain pumpkin purée, not sweetened pie filling. Extra flour is a reserve, not an automatic addition. A test dumpling is the best guide to the dough. Contains wheat, egg and milk. For vegetarian ingredients, use vegetarian-rennet cheese.
Nutrition is an ingredient-based estimate for one-quarter batch including all sage butter, excluding optional sides and the reserve flour. Using all 50 g extra flour adds approximately 46 calories per serving. Values vary by brands and actual flour needed.
Estimated cost is prorated U.S. retail ingredients checked October 24, 2026, about USD 3.00 per batch. It excludes tax, delivery, energy and sides. Refrigerate within two hours, use within three days and reheat to 165°F (74°C).
Technique demonstration by Vincenzo’s Plate. His version uses roasted pumpkin and Pecorino; this recipe uses canned pumpkin and Parmesan. Follow this card’s quantities.
