Pumpkin Gnocchi with Sage Butter and Maple Drizzle

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OK, so if you really read my blog and don’t just pass by briefly, you know I love fall and pumpkin everything, not necessarily in that order.  I have been making gnocchi every which way to Sunday, forever.  For one, it was super easy for me not to goof up back in my early days of cooking, by trial and error.  Secondly, and most important they are quick and can be the canvas for so many things.  I love to mix up my gnocchi with the addition of ingredients based on the seasons.  What I love about the pumpkin is that the flavor is so rich and creamy, that you don’t have to overpower it with a heavy cream sauce.  I love to garnish this with fried crispy sage leaves that look so elegant, and even chopped pepitas (pumpkin seeds, without the shell if of course) are perfect with this to add some crunch and reinforce the pumpkin in the dish.

If you have never made gnocchi or feel intimidated by it, I will say it is one of the most forgiving pasta dough’s you will ever work with.  The trick is to add some cooked “riced” potato, which I think helps to bind, lend texture and just makes the dough so easy to roll out.

You can spend money on a fancy gnocchi roller, but a fork is my preferred method.  Food doesn’t have to be complicated to taste good.  You just have to have a passion for wanting to make food with a loving heart and the rest will follow, I promise.  Some celebrity chefs like to make the craft look like it is a feat that only a few select can achieve, and not to take away from the time they have put in to learn their craft, but what it takes to be good at your craft is learning all you can and honing those skills with practice, patience, and a true love of food.  Trust me, I have learned far more by trial and error, than I have in a few culinary classes.

So with that I will say this, cook for the love of food, for the joy it brings you, for the way it feeds your soul, and most importantly, share your passion with the ones who matter most.

This Pumpkin Gnocchi with Sage Butter and Maple Drizzle, was made lovingly last night for my daughter who loves food as much as her mother and just appreciated the fact that I was able to make her a dish that felt that she were special enough for me to prepare it lovingly.  It really is that simple and that impactful!


Susan xoxo

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Two russet potatoes are really all you need.  If you don’t have a potato ricer you can use a potato masher, but the ricer makes the potatoes super light and pillowy.  Season with kosher salt.

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To the same bowl add in the egg, pumpkin, and spices.  Add in a little bit of cracked black pepper.  Mix well to incorporate.  Add more flour gradually as needed but do not add more than necessary and don’t over work the dough. When the dough begins to come together, place it on a floured board to begin kneading.

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The orange color of this dough is sexy!  This is fall to me right here!  When you have just enough flour so it isn’t sticky and looks like this, you are ready to roll out your long ropes and begin cutting your gnocchi.

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When you have your gnocchi cut, you can begin to take one at a time and indent slightly, then roll it in the flour with the back of fork using the tines to roll and indent the gnocchi.

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You want to keep the gnocchi dusted with flour as you roll it on the board, as it makes it a breeze to boil and NOT stick to your pot, as well as keeping the gnocchi tight.  You can boil it at this point or cover with plastic warp for later.  Up to 24 hours.  I made these in the morning and didn’t cook them until about 6:30 in the evening, after my NY Giants and NY Rangers disappointed me yet again!

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*** Reminder for all of my “girlies” out there as October is BREAST CANCER AWARENESS MONTH…..MAMMOGRAMS SAVE LIVES. Women ages 40 to 44 should  start annual breast cancer screening. Women age 45 to 54 should get mammograms every year. Women 55 and older should switch to mammograms every 2 years, or can continue yearly screening. 

This is the sage I used for frying.  To do, just heat a saute pan with EVOO over medium high heat, and fry up for about two minutes.  Remove from the hot oil, and drain on paper towel lined plate to crisp up and cool.

While the pasta water is boiling and gnocchi is in the pot of salted boiling water.  Get your skillet ready with the butter, over medium heat.  I added some of the sage infused oil to keep the butter from browning too much.  Brown butter is good, burnt butter is bad!

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The color of this with the butter and the tiny kiss of maple syrup is insane.  It smells so good and tastes even better!  This is what life is all about.  Simple pleasures spent with the ones you love.  Gnocchi is ready for the pan when they begin to float.  This goes quickly so have all of your ingredients ready to go and just plop and drop.  Just be sure to drain your gnocchi good when you are transferring it to the hot butter.  Cook this for just about three or four minutes, making sure to spoon the butter and sage to cover each gnocchi.  You will want to warm the maple syrup with this step as well.

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To serve plate and top with freshly grated Pecorino Romano cheese and crispy sage leaves.  Mangiá!


Pumpkin Gnocchi with Sage Butter and Maple Drizzle

  • Difficulty: easy
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Pillowy soft bites bursting with pumpkin flavor, that are so light, so perfectly balanced, with just a hint of sweetness from pure maple syrup!

*  The spices in here are essential as the pumpkin puree on its own is bland, while it has a deep flavor from the pumpkin it needs help to shine! Adjust to your preference just be sure to add some flavor!!

Credit: CrazySexySavor.com


  • 1 1/2 cups of all-purpose flour
  • 1 cup of pumpkin puree not pumpkin pie filling the puree
  • 2 cooked russet potatoes riced in a ricer or mashed
  • 6 tbsp. of unsalted butter
  • 3/4 cup of sage leaves (reserve some for frying)
  • 1 tsp. of allspice
  • 1 1/2 tsp. of cinnamon
  • 1 1/2 tsp. of grated nutmeg
  • 1 egg
  • Kosher salt and cracked black pepper to taste
  • 2 tbsp. of pure maple syrup
  • EVOO for frying the sage leaves


  1.  In a large mixing bowl, add cooled riced potatoes, add in flour, salt, pepper, and spices.  Mix well.  Add in pumpkin puree, and beaten egg.  Mix well to combine if it is too wet, add in more flour a little bit at a time.  Mix well.  When dough begins to come together, place on a large floured cutting board.  Add flour as needed but don’t over do it.  You want a soft dough that is NOT sticky.
  2. Knead dough until smooth.  With a bench scraper or knife, cut into four equal parts.  Then cut again in half and begin to roll into a long thin rope, not too thin about a half-inch.  Take your bench scraper or knife and cut into one inch pillows.  When your rope is cut, take each gnocchi one by one and indent then with the back of the fork roll into the flour on the board and making sure the tines of the fork are following the gnocchi all the way around.  Place on a baking sheet lined with parchment and proceed with all of the gnocchi dough in the same fashion.
  3. When all of your gnocchi is done, you can cook it right away in boiling salted water or cover with plastic and keep in the refrigerator for later or overnight to make the next day.
  4. To prepare the crispy sage leaves for garnish, in a small frying pan add in some EVOO and heat over medium high heat.  When oil is screaming hot, add in fresh sage leaves making certain the leaves are not wet, if you rinse them before hand, dry them on a paper towel so that your oil will not spatter and burn you, and to ensure your sage leaves crisp up.  Crisp about two minutes then remove to paper towel lined plate to await their garnish destiny.
  5. Bring a large pot of salted water to a boil.  Fresh pasta cooks quickly so have your pan ready with your butter and sage, so that you can plop, then drop.  In a large skillet heat butter, on medium heat making certain not to burn it, browned butter is cool, burnt is not!  Gnocchi is done when it begins to float to the top.  Using a spider drain the gnocchi and add it to the butter in the skillet.  When all of the gnocchi is added to the skillet, add in the chopped sage and spoon the butter and sage over the gnocchi to coat, about two to three minutes, then drizzle the pure maple syrup over the gnocchi and mix well.  You do not want to make this supper sweet.  The maple syrup is there only to bring out the flavors of the pumpkin and cut the richness of the butter.
  6. To serve spoon into a serving bowl, top with grated Pecorino Romano cheese, and garnish with the crispy fried sage leaves.  Mangiá

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