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; Optional: 1/8 teaspoon ground nutmeg; 4 tablespoons vegan butter; 20 fresh sage leaves, finely chopped; 4 cloves garlic, finely minced; Black pepper; Vegan Parmesan

Jump to Recipe· 4.7 from 3 reviews

If you’re craving something cozy and homemade but don’t want to fuss with a million ingredients, I’ve got you covered with this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe. It’s ridiculously simple, irresistibly tasty, and honestly one of my favorite fall comfort meals to whip up on a weeknight. Imagine pillowy soft gnocchi infused with pumpkin’s subtle sweetness, tossed lovingly in a nutty, garlicky sage butter sauce—trust me, you’re going to want this in your rotation.

❤️

Why This Recipe Works

Minimal Ingredients, Maximum Flavor: Just four simple ingredients come together for a gnocchi that’s packed with rich pumpkin flavor and buttery garlic sage goodness.
Comfort Food Made Easy: No fancy tools or hard-to-find components—great for home cooks of all skill levels.
Perfect Texture Every Time: Using a potato base with flour and pumpkin gives gnocchi a tender, fluffy bite that melts in your mouth.
Versatile Sauce: The garlic and sage butter sauce is so simple yet elevates the dish into a gourmet experience you’ll want to make again and again.

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

Let’s talk ingredients — simple, wholesome, and each playing a crucial role for texture and flavor. When you shop, grab a good-quality pumpkin puree and baking potato, and you’ll be halfway to gnocchi magic already.

Russet (baking) potato: These are starchy and dry, perfect for making light gnocchi that don’t fall apart. Avoid waxy potatoes like red or new potatoes.
All-purpose flour: The binder that brings the dough together. You want to sprinkle in just enough to keep the gnocchi tender, not tough.
Pumpkin puree: Adds moisture, subtle sweetness, and that beautiful autumn color. Canned pumpkin works wonderfully here—make sure it’s plain pumpkin, not pie filling.
Salt: Essential for seasoning your gnocchi dough to bring out all those mild flavors.
Vegan butter: For that luxurious garlic and sage butter sauce that coats the gnocchi perfectly. You can use regular butter if you prefer.
Fresh sage leaves: Chopped finely so they infuse the butter with earthy, herbal notes that sing with pumpkin.
Garlic: Minced finely to blend smoothly into the sauce without overpowering.

📝

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 best parts about this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe is how easy it is to personalize. I love adding little twists depending on the season or what I have on hand—don’t be shy about making it your own!

Add a pinch of nutmeg or cinnamon: I sometimes sprinkle a tiny amount of ground nutmeg into the dough for a cozy autumn vibe that complements the pumpkin beautifully.
Swap the sauce: If you’re in a marinara mood, this gnocchi is a fantastic canvas—try it with your favorite tomato sauce instead of the butter sage, and you won’t regret it.
Herb swaps: Not a sage fan? Try rosemary or thyme in your butter sauce instead—they bring unique, fresh notes that I find just as lovely.
Go gluten-free: I’ve tested this with a good gluten-free all-purpose flour blend, and it works like a charm if you want to skip the wheat.

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

Step 1: Cook and Prep Your Potatoes Like a Pro

I peel a large russet potato, chunk it up, then simmer it in water until tender—this usually takes about 20 to 30 minutes. The key here is not to overcook; you want them soft enough to mash but not falling apart in the water. After draining (I always save some of the starchy water!), I let them cool to room temp before mashing them smooth with a ricer or masher. This step makes all the difference for perfectly tender gnocchi.

Step 2: Mix and Knead the Dough — The Fun Part

Once your potatoes are mashed, spread them out on a floured surface, then add in the flour, pumpkin puree, and salt. I use my hands to slowly combine everything, adding a little more flour if the dough feels too sticky or a splash of the reserved potato water if it’s dry. The dough should be soft and slightly sticky—don’t overwork it, kneading just until smooth (about 30 seconds). Overworking makes the gnocchi tough, so a light touch is the secret.

Step 3: Shape Your Gnocchi

I shape the dough into a rectangle or loaf about half to an inch tall, then slice it into strips horizontally. Rolling each strip into a rope about half an inch thick, I cut them into tiny pieces—gnocchi size is totally up to you, but I find 1/2 inch works perfectly. You can leave them plain or roll them on the back of a fork or gnocchi board to create those charming ridges that help the sauce cling. Dust each batch lightly with flour to keep them from sticking together.

Step 4: Prepare the Garlic and Sage Butter Sauce

While waiting for water to boil, melt vegan butter gently in a skillet over medium heat. Let it cook until it’s golden and nutty, about 3-4 minutes, then stir in finely minced garlic and chopped fresh sage. Cook for another 2-3 minutes until aromatic—this sauce is where the magic happens, so don’t rush it! Then, take it off the heat and get ready for the gnocchi.

Step 5: Cook Gnocchi and Toss in Sauce

Drop your gnocchi into boiling salted water in batches to avoid overcrowding. When they float to the surface, that’s your cue they’re done! Give them an extra 30 seconds, then scoop them out with a slotted spoon right into the butter sauce pan. Pop the pan back on medium heat and gently toss to coat the gnocchi, letting them crisp up lightly for a few minutes. This step makes them pleasantly crispy on the outside but tender inside—a texture combo I just can’t resist.

💡

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

Perfect Potato Prep: Always let your boiled potatoes cool completely before mashing—warm potatoes make dough too sticky.
Flour Control: Add flour gradually and stick to the feel of the dough to avoid tough gnocchi from too much flour.
Rolling Gnocchi: Using a fork’s back for ridges isn’t just for show—it helps sauce cling, boosting flavor with every bite.
Crisping the Gnocchi: Don’t skip tossing the cooked gnocchi a bit in the butter sauce—the crispy edges take this dish to next-level comfort food status.

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 finish the gnocchi with a generous sprinkle of vegan parmesan and a fresh crack of black pepper. These finishing touches add a savory punch and just a little texture. Sometimes, a few toasted pumpkin seeds on top add a delightful crunch and make it extra festive.

Side Dishes

Pairing this pumpkin gnocchi with a simple green salad dressed in lemon vinaigrette balances the richness wonderfully. Roasted Brussels sprouts or sautéed kale with garlic also complement this dish beautifully if you want to amp up your veggie intake.

Creative Ways to Present

For a special dinner, I like to plate the gnocchi in a shallow bowl, then drizzle the garlic sage sauce artistically around the edges, finishing with whole sage leaves fried until crisp for texture and visual appeal. It’s a rustic yet elegant look that always impresses guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (not likely, but just in case), pop them in an airtight container and refrigerate for up to 2 days. I find the gnocchi firms up when chilled, so be sure to reheat gently to keep that tender texture.

Freezing

One time I made a double batch and froze uncooked gnocchi—lay them out on a floured baking sheet so they don’t stick, freeze until solid, then transfer to a bag. When ready to cook, drop them frozen into boiling water; just add a minute or two to cooking time. It works beautifully and saves so much time.

Reheating

To reheat, I warm the gnocchi gently in a skillet with a splash of butter or olive oil until heated through and re-crisped. Microwaving tends to make them gummy, so stovetop reheating is definitely my go-to.

FAQs

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

Absolutely! Canned pumpkin puree is perfect and convenient for this recipe—just make sure it’s plain pumpkin puree and not pumpkin pie filling, which has added spices and sugars.
How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried this personally using Bob’s Red Mill gluten-free flour, and it works well, though the texture is slightly denser than with regular flour.
Is it necessary to make ridges on the gnocchi?

Not strictly, but shaping ridges with a fork or gnocchi board helps the sauce adhere better and gives the gnocchi that classic look and texture. If you’re short on time or don’t have a tool, plain gnocchi still taste amazing.
Can I make the dough ahead of time?

You can prepare the dough and refrigerate it wrapped tightly for up to 24 hours. Just bring it back to room temperature before shaping and cooking your gnocchi for the best texture.

Final Thoughts

I hope you’ll fall in love with this 4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce Recipe as much as I have. It’s such a satisfying dish that feels fancy but is truly simple and approachable to make at home—even when the days get busy. When I serve this to friends, everyone’s always surprised how something so quick and easy tastes so rich and comforting. Give it a try, and let me know how your kitchen adventure goes—you might just find your new favorite dinner!