Boiled Pumpkin Gnocchi Recipe with Easy Homemade Dough and Savory Sauce

Introduction

Cooking has always held a special place in my heart, shaped by the warm, humble kitchens of my childhood where meals were more than just food on a plate—they were stories simmering in pots, memories bubbling up with every stir. Growing up, I was lucky enough to watch my grandmother move through her kitchen like it was a stage where love was the main ingredient. She didn’t measure much, and her secret sauces weren’t found on fancy shelves but in the richness of tradition she poured into each recipe. Those moments stuck with me—how sometimes a pinch of this or a dash of that could completely transform a dish, or how laughter and chatter filled the air, making the food taste even better. Recreating those legacy recipes today feels like a quiet way of keeping her spirit alive. Some days, I fumble with the dough or splash a bit too much salt, and honestly, that’s part of the charm. Cooking isn’t about being perfect; it’s more like an ongoing conversation with the past, a mix of memories and a bit of my own twists. It’s kind of like each dish is a little time machine, carrying stories from the table she set, to my kitchen, right into the hearts of everyone who gathers around mine now. Boiled pumpkin gnocchi is one of those recipes that brings me right back to that cozy feeling. Soft, tender gnocchi made from a simple homemade dough that feels comforting in your hands, paired with a savory sauce that’s full of depth and warmth. It’s the kind of meal that makes you slow down, savor the moment, and remember that food is more than just nourishment. It’s community, tradition, and a way to bring people closer—even if the kitchen ends up a bit messy in the process.

why you should love this recipe :

There’s just something about pumpkin gnocchi that feels like a warm hug on a chilly evening, isn’t there? The way those soft little pillows melt in your mouth, paired with that fragrant, crispy sage butter… honestly, it’s comfort food elevated to a whole new level. Sometimes I find myself making this recipe when I need a pick-me-up, or when I want to impress friends without spending hours in the kitchen. Plus, it’s vegan, which makes it feel a little lighter but still deeply satisfying. I’ve had a few attempts where my dough was too sticky or the gnocchi fell apart in the water, but figuring that out just made the success all the sweeter. You really get to know the feel of the dough with this one – it’s a tactile little dance that anyone can master with a bit of patience.

Ingredients and measurement :

pumpkin – 2 ⅔ cups (300 g / 11 oz), cubed starchy potato – ⅔ cups (100 g / 4 oz), cubed salt – ½ tsp flour – ¾ cup (95 g) vegan butter – 2 tbsp (25 g) fresh sage – 2 tsp, tightly packed

Preparing time

15 minutes (including peeling and chopping)

Cooking time

About 20 minutes total

Instructions :

Boil the vegetables

Peel and dice the pumpkin and potato into roughly equal cubes. Drop them into a saucepan filled with water, and bring to a boil. Let them cook until they’re tender all the way through—usually 10 to 15 minutes. Drain them well. Sometimes I’ve had lingering water in the mash, and it just kills the texture, so don’t rush this part.

Mash and mix the dough

Mash the pumpkin and potato until completely smooth—lumps are the enemy here. Stir in the salt, then add flour little by little. The moisture in your pumpkin and potato can vary wildly depending on the day or the type of pumpkin, so be gentle. Stop adding flour once the dough holds together softly but isn’t dry or crumbly. If you’re unsure, pinch off a few pieces, boil them, and see how they hold up. This testing step saved me from disaster more than once!

Shape the gnocchi

Lightly flour your work surface. Divide the dough into four portions and roll each one into a log about 2 cm (¾ inch) thick. Slice into pillow shapes. If you want to get fancy (or just add texture), roll each piece lightly over the back of a fork or a gnocchi board to create ridges.

Cook the gnocchi

Bring a large pot of salted water to a boil. Add gnocchi in batches, giving them a gentle stir so they don’t stick to the bottom. When they float to the surface, scoop them out with a slotted spoon and set them aside on a warm plate.

Make the sage butter

Melt the vegan butter over medium heat in a small saucepan. Toss in the fresh sage leaves and let them sizzle gently until the butter is infused and the sage becomes crispy, about 3-5 minutes. Watch carefully so the sage doesn’t burn—it goes from magical to bitter pretty fast!

Serve

Plate the gnocchi, drizzle generously with the sage butter, and scatter the crispy sage leaves on top.

Notes :

Handling dough moisture

Pumpkins and potatoes can vary in water content, especially if you’re using fresh or canned pumpkin. Don’t be tempted to add too much flour right away. Test cooking a few gnocchi first to avoid making them too dense.

Fork or gnocchi board

Creating ridges is optional but really helps hold onto the delicious sage butter. If you skip this step, just be careful when cooking so gnocchi don’t stick together.

Sage butter timing

Make the sage butter right before serving. It doesn’t keep well and tastes best fresh and fragrant.

Imperfect attempts are part of the fun

I’ve had gnocchi break apart, be too sticky, or a little floury in taste. Each small mistake taught me a little more, so don’t fret the first try. Cooking is about learning and loving the process, mess included!

Cooking tips : Preparing the dough

Handle with care

When mixing the pumpkin and potato with flour, be gentle. Too much kneading can make the dough tough, and trust me, nobody wants gnocchi that feel like little rocks. Stop adding flour once the dough just holds together but is still soft – it should feel a bit like playdough, not a brick.

Test-cook early and often

This is your secret weapon. After shaping a few gnocchi, boil them quickly to check if they hold their shape and taste good. If they fall apart or are gummy, adjust flour or add a touch more potato mash next time. This saved me from serving a sad, mushy plate more than once.

Cooking tips : Shaping and cooking gnocchi

Flour the surface lightly

If you dump a mound of flour on your counter, you’ll end up with sticky fingers and a gnocchi dough nightmare. Use just enough to keep things from sticking, but not so much that your gnocchi turn chewy. Trust me, it’s a slippery slope!

Boil in small batches

Throwing all your gnocchi in at once feels tempting (gotta save time, right?), but they will stick together and ruin the texture. Boil in small batches so they float up quickly and evenly cooked. Use a slotted spoon to scoop them gently—no breakage, please!

Cooking tips : Sage butter sauce

Keep watch on the butter

Butter can go from perfectly golden to burnt real fast. Medium heat and patience are key here—let the sage slowly infuse so the flavor is mellow but the butter doesn’t scorch. Crispy sage leaves are a happy bonus but don’t let them blacken!

Use vegan butter for smoothness

Vegan butter melts beautifully and adds that luscious richness to the sauce without overpowering the pumpkin gnocchi. If you’re like me trying to keep things plant-based or lighter, this trick is a little game changer.

FAQ

Can I substitute potato with something else?

You want starchy potato for structure, but sweet potato or even cauliflower could work if you adjust flour amounts. Just beware of moisture differences causing dough that’s too wet or dry. Experimenting is fun but expect some trial and error.

Why do my gnocchi fall apart in the water?

Most likely too little flour or overcooked veggies making mushy mash. Make sure to drain well and don’t rush flour addition. Also, gentle shaping and not overcrowding the pot helps keep them intact.

Can I make the dough ahead of time?

You can, but store wrapped tightly in the fridge for up to a day. When ready, let it come to room temp for easier rolling. Dough might stiffen a bit, so handle gently to avoid cracking.

How do I store leftover cooked gnocchi?

Keep them in a sealed container in the fridge and eat within 2 days. To reheat, gently toss in simmering water until warm or pan-fry lightly in sage butter for delicious crisp edges.

Can I freeze the gnocchi?

Absolutely! Freeze on a baking sheet in a single layer until solid, then transfer to a bag. No need to thaw—just boil them straight from the freezer until they float. Perfect for busy nights! Print

Conclusion

Making pumpkin and potato gnocchi with sage butter is a comforting little kitchen celebration. The softness of the gnocchi paired with the nutty aroma of crispy sage leaves gently fried in vegan butter feels like a warm hug on a chilly day. It’s simple, but there’s something so satisfying about rolling out that tender dough, watching the gnocchi float to the surface, and then drizzling them with fragrant butter. Not every piece turns out perfectly—sometimes the dough’s a bit sticky or that one gnocchi falls apart—but hey, that’s part of the charm. This recipe brings out the cozy side of cooking, reminding you that homemade doesn’t have to be flawless to be loved. Whether for a quiet night in or a casual dinner with friends, these gnocchi hold space for both comfort and creativity.

More recipes suggestions and combination

Butternut Squash Gnocchi with Crispy Sage and Toasted Pine Nuts

Swap pumpkin for butternut squash for a slightly sweeter twist. Toss the finished gnocchi with toasted pine nuts for some crunchy contrast and a sprinkle of nutritional yeast for that gentle umami touch.

Sweet Potato and Spinach Gnocchi with Garlic-Infused Olive Oil

Replace the starchy potato with sweet potato and add finely chopped fresh spinach into the dough. Serve with garlic-infused olive oil and a scatter of toasted walnuts to balance the sweetness and add texture.

Cauliflower and Potato Gnocchi with Lemon-Sage Butter

For something a little lighter, mix steamed cauliflower with potato before forming the dough. Finish the dish with sage butter brightened by a squeeze of fresh lemon juice and a handful of toasted breadcrumbs on top.

Carrot and Ginger Gnocchi with Crispy Shallots

Try blending carrot puree with the potato and a touch of fresh grated ginger for warmth. Serve with the same sage butter but add a handful of crunchy crispy shallots for a punch of flavor and texture.

Classic Potato Gnocchi with Sage Butter and Toasted Hazelnuts

For a classic approach, simply use all starchy potato and stick to the sage butter drizzle, but sprinkle toasted, roughly chopped hazelnuts over everything. The nuts add a cozy crunch that pairs beautifully with the herbaceous butter.