Go Back
+ servings
Pumpkin gnocchi with butter and sage

Pumpkin Gnocchi with Butter and Sage

Home-made pumpkin gnocchi served with a butter and sage sauce and Parmigiano Reggiano.
Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Manuela Zangara


  • 1 batch of pumpkin gnocchi
  • 80 to 100 gms – 2.8 to 3.5 oz. butter
  • 6 sage leaves
  • 1 pinch salt
  • Pepper
  • 4 tbsp Parmigiano Reggiano thinly grated plus more to serve


  1. Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.
  2. Cook the potato gnocchi as per the instructions that you find here. When the pumpkin gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, add the 4 tbsp of Parmigiano Reggiano and some pepper and mix.
  3. Pumpkin gnocchi with butter and sage with some more Parmigiano Reggiano on the top!