Name: 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1 large russet potato, peeled and cut into large chunks; 1 cup pumpkin puree; 1 teaspoon salt; 1/8 teaspoon ground nutmeg (optional); 4 tablespoons vegan butter; 20 fresh sage leaves, finely chopped; 4 cloves garlic, finely minced; Black pepper, to taste; Vegan Parmesan, to taste

Jump to Recipe· 4.6 from 10 reviews

If you’ve ever dreamed of making fresh gnocchi at home but got intimidated by long ingredient lists and complicated steps, I totally get you. That’s why I absolutely adore this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe. It feels seasonal and indulgent, yet stays insanely simple – pumpkin puree, potatoes, flour, and salt for the gnocchi, then just butter, sage, and garlic to elevate it. I promise you, it’s a game-changer that’ll have you smiling each time you twirl that pillowy bite onto your fork.

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Why This Recipe Works

Simplicity meets flavor: Using just 4 ingredients keeps gnocchi making approachable without sacrificing cozy fall vibes.
Balanced texture: The mix of potatoes and pumpkin purees creates soft, pillowy gnocchi that aren’t too dense.
Flavored sauce: Garlic and sage in butter bring an aromatic warmth that complements the subtle sweetness beautifully.
Versatility: Easily vegan-friendly and perfect for swapping sides or sauces, making it great year-round.

A white plate holds a single layer of small, orange gnocchi pieces coated with herbs and small bits of seasoning, each piece showing a soft, slightly ridged texture. A woman's left hand gently supports the edge of the plate while her right hand holds a fork with a piece ready to eat. The plate rests on a light beige cloth napkin, set on a white marbled surface scattered with a few fresh sage leaves. In the background, a white bowl filled with more gnocchi and herbs, a pepper grinder, a small white bowl of grated seasoning, a glass of white wine, and some sage leaves add to the scene. The lighting is bright and natural, highlighting the vibrant colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe plays an essential role. Fresh potatoes give gnocchi its traditional structure, while pumpkin puree adds both moisture and that subtle pumpkin flavor you crave in fall. The all-purpose flour holds everything together without getting too heavy, and salt brings out the flavors. For the sauce, simple vegan butter, fresh sage, and garlic make a sauce so fragrant you’ll want to pour it on everything!

Russet potatoes: High starch content means fluffy gnocchi – avoid waxy potatoes for best results.
Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, to control sweetness and spice levels.
All-purpose flour: Helps bind without weighing down; I’ve also tested gluten-free flour with success if needed.
Salt: Enhances all the flavors and balances sweetness from the pumpkin.
Vegan butter: Adds richness to the sauce and helps crisp the gnocchi beautifully.
Fresh sage: The herb’s earthiness pairs perfectly with pumpkin; avoid dried here for best flavor.
Garlic: Freshly minced garlic infuses the butter sauce with a warm, inviting aroma.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about the 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe is how easy it is to personalize. I often play around with the sauce – sometimes adding chili flakes for a little heat or tossing in toasted walnuts for texture. Feel free to swap sage with rosemary or thyme if that’s what you have on hand, too. The gnocchi dough itself is forgiving, so you can experiment with how much pumpkin versus potato you add depending on your mood.

Variation: I once added a pinch of nutmeg to the dough for an extra autumnal twist – it’s subtle but delicious!
Dietary swaps: Using gluten-free flour works, but keep an eye on texture and add liquid or flour in small increments.
For a vegan option: The recipe is naturally vegan if you use vegan butter and skip parmesan or use a vegan alternative.
Flavor boosts: Fresh herbs or a squeeze of lemon juice at the end brighten things up wonderfully.

Step-by-Step: How I Make 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe

Step 1: Boil and Mash Your Potatoes

Start by peeling and chunking your russet potato. You want them cut into large pieces to cook evenly and quickly. Boil them in salted water until fork-tender – about 20-30 minutes. Don’t skip reserving some of the starchy cooking water! Once cooled, mash your potatoes super smooth using a ricer if you have one. Texture is key here – no lumps allowed if you want gnocchi that’s melt-in-your-mouth soft.

Step 2: Combine Flour, Pumpkin, and Potatoes to Form Dough

On a floured surface, pile your mashed potato, sift the flour over it, then gently add pumpkin puree and salt. Knead it carefully with floured hands. The dough should be soft but not sticky—too wet and it’ll be tricky to work with; too dry and gnocchi will be dense. If you need, use a bit of that reserved potato water or more flour, adjusting until you get the perfect consistency. Be gentle and avoid over-kneading—it turns out lighter that way.

Step 3: Shape and Cut Your Gnocchi

Roll the dough into a rectangle about 1-inch thick, then slice it into smaller portions. Roll each piece into a long rope about half an inch thick. Cut into ½-inch pieces that will be your gnocchi. This is the fun, hands-on part! You can leave them smooth or shape each one with a fork or gnocchi board for those classic ridges that catch sauce beautifully. Don’t forget to lightly flour your workspace to prevent sticking.

Step 4: Cook Your Gnocchi and Prepare the Garlic Sage Butter Sauce

Bring a large pot of salted water to a boil. As you add the gnocchi in batches, stir gently so they don’t stick. When they float to the top, let them cook for about 30 seconds more, then scoop them out carefully. For the sauce, melt vegan butter in a skillet over medium heat until it starts to foam and brown slightly, then add minced garlic and chopped sage. Cook just a couple minutes until fragrant but be careful not to burn the garlic. Toss the gnocchi in that buttery, herby sauce and let them sizzle for a few minutes to get a slight crisp. Heavenly.

Step 5: Serve with Finishing Touches

Once your gnocchi are crisped and coated in the sauce, serve immediately with a sprinkle of vegan parmesan (or your favorite cheese) and freshly cracked black pepper. This simple garnish makes all the difference. Grab a fork and get ready for that perfect bite of silky soft gnocchi flavored with cozy fall spices and garlic-sage butter goodness.

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Pro Tips for Making 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe

Don’t overwork the dough: Knead just enough to bring it together—too much makes gnocchi tough.
Use a potato ricer if possible: It gives you the silkiest mashed potatoes —if not, an extra-fine grater works too.
Save starch water: It’s magic for tweaking dough consistency or loosening sauce if needed.
Test water temperature: Boil gnocchi gently; if your water’s rolling, gnocchi might break apart.

How to Serve 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe

A white plate with a light brown rim sits on a soft beige cloth on a white marbled surface. On the plate, there are about three dozen pieces of orange-colored gnocchi, each piece showing soft ridges and a slightly shiny texture from a light sauce with small bits of dark green herbs scattered throughout. A silver fork rests diagonally on the plate next to the gnocchi. Around the plate, there are fresh sage leaves, a small black dish with yellow grated topping, and part of a matching larger white plate filled with more gnocchi is visible in the upper left corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go for freshly cracked black pepper and a dusting of vegan parmesan when serving. The pepper’s heat cuts through the richness, while parmesan adds a savory note that’s irresistible. Sometimes, I add toasted pumpkin seeds or a few crispy sage leaves on top – they give a nice crunch and elevate presentation.

Side Dishes

This gnocchi pairs beautifully with lightly dressed arugula salad or roasted Brussels sprouts for a balanced meal. For a heartier option, I like serving it alongside garlic sautéed kale or a simple green bean almondine —both bring freshness that complements the buttery sauce.

Creative Ways to Present

For special dinners, I’ve served this gnocchi nestled in caramelized shallots with a swirl of browned butter sage sauce on top, garnished with edible flowers and microgreens for wow-factor. It’s surprisingly easy to elevate this simple recipe into something fancy just with presentation and a few thoughtful touches.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover gnocchi, store them in an airtight container in the fridge for up to 2 days. I recommend tossing them lightly in a bit of olive oil before refrigerating to keep them from sticking together. When you’re ready, you can reheat gently in a skillet with some butter or sauce to bring them back to life.

Freezing

Freezing gnocchi works wonderfully for this recipe! After shaping but before cooking, place them on a parchment-lined tray so they don’t touch and freeze until solid. Transfer to a freezer bag and store for up to 2 months. When you want to eat, cook them straight from frozen by adding a minute or two to the boiling time.

Reheating

To reheat, the skillet is your best friend. Warm a pan with some vegan butter and gently crisp up your leftover gnocchi in the garlic sage butter sauce again. It brings back their golden edges and that melt-in-your-mouth texture better than microwaving could.

FAQs

Can I use canned pumpkin puree in this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe?

Absolutely! Just make sure to use plain 100% pure pumpkin puree — not pumpkin pie filling since that has added sugars and spices which will affect the gnocchi’s flavor and texture.
What if my dough feels too sticky or too dry?

If the dough is sticky, sprinkle in a tablespoon of flour at a time until manageable. If it’s dry and crumbly, add a bit of the reserved potato cooking water, one tablespoon at a time, to loosen it up. The dough should feel soft and slightly tacky but not sticky enough to stick to your hands.
Can I make the gnocchi ahead of time?

You can shape them up to a day in advance and store them lightly floured in the fridge on a sheet pan covered with plastic wrap. Just bring them back to room temperature before cooking to avoid excessive sticking.
Is there an easy way to check when gnocchi are done cooking?

Yep! Gnocchi float to the surface of boiling water when they’re cooked through. Give them an extra 30 seconds after they float before scooping them out for perfect texture.

Final Thoughts

This 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe is one of those cozy, comforting dishes that feels fancy but comes together with ease. I love making it when I want a little self-care meal that’s impressive but won’t keep me in the kitchen all day. It’s perfect for sharing with friends or savoring solo — either way, I bet once you try it, you’ll keep coming back to this recipe come fall and beyond. So grab those pumpkins and potatoes, and let’s make some fluffy, buttery magic happen!