Wholesome and delicious gnocchi paired with a flavorful pumpkin sage sauce. This dish comes together in 30 minutes using a time-saving ingredient: Instant mashed potatoes!

Recipe Science
- Hydrate instant mashed potatoes with boiling water to reconstitute the starches, creating a smooth, fluffy base for gnocchi.
- Fry sage leaves in hot olive oil to release their aromatic compounds, infusing the oil and pumpkin sauce with more flavor.
- Pumpkin puree’s starch and fiber thickens the sauce. Parmesan adds fat creating a smooth, creamy texture.
Jump To a Section
Featured Comment 11
“Fast, easy, and delicious! I saved a little time by buying ready-made gnocchi, but the sauce is the bomb! Definitely making this recipe again, and maybe this time I will try making the gnocchi from scratch.”—Kayoko
Why It Works
The ultimate fall comfort food, ready in just 30 minutes—you heard me right! I’ve crafted a quick and easy gnocchi with a creamy pumpkin sage sauce that your family will devour. Using whole wheat gnocchi adds a nutritious twist to each serving, giving you all the cozy vibes with a healthier touch.
Instant mashed potatoes make the gnocchi dough come together quickly, and canned pumpkin puree saves even more time. If you want to impress your guests with minimal effort, this pumpkin sage pasta is the go-to meal for any autumn gathering!
Ingredients You’ll Need

- Potato: My time-saving tip is using Idaho Spuds instant mashed potatoes! They’re ready in under 5 minutes, compared to over an hour for traditional mashed potatoes. I chose the roasted garlic flavor with chives to complement the pumpkin sage sauce; however, you can use unflavored. You’ll need a 3.8 to 4-ounce bag.
- Water: Boiling water hydrates the dried potato flakes and creates a thicker consistency before making the dough.
- Flour: For whole-grain gnocchi, use white whole wheat flour for a softer texture, or whole wheat flour.
- Egg: Eggs add richness and help to bind the flour and potato together.
- Cheese: Parmesan cheese adds a savory element to the gnocchi and binds the dough.
- Herbs: Sliced chives add a delicate allium flavor to the pasta.
- Pumpkin Sauce: A savory combination of fresh sage, sauteed garlic, shallots, milk, pumpkin puree, chicken stock, salt, pepper, and parmesan cheese.
- Garnish: Crunchy pumpkin seeds and fresh parsley complement the pasta dish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This gnocchi recipe is easy to customize! Try these delicious options:
- Flour Swap: All-purpose flour can create a more tender gnocchi texture. Use gluten-free flour for dietary restrictions.
- Using Mashed Potatoes: You will need 2 cups of homemade mashed potatoes to make the gnocchi. Adjust the consistency using more flour as needed. Omit the two cups of water in the recipe.
- Gnocchi Options: For a quick pasta swap, you can use store-bought gnocchi. Follow the manufacturer’s directions for cooking.
- Pumpkin Substitutes: Instead of canned pumpkin, you can make homemade pumpkin puree, sweet potatoes, or butternut squash.
- Milk Swap: For a richer pumpkin sauce, use heavy whipping cream. You can also use plant-based milks like cashew, coconut, and soy.
- Herb Substitutes: Fresh thyme or marjoram is a good swap for sage. Add tarragon or basil to the creamy pumpkin sauce before serving.
How to Make Gnocchi with Pumpkin Sage Sauce
Step 1: Hydrate the Potatoes
Combine the instant mashed potatoes with boiling water. Stir until the mixture thickens. This process hydrates the potato flakes, allowing them to absorb the water quickly, creating a smooth and fluffy base for your gnocchi. It’s a simple trick that saves time without sacrificing texture so that you can enjoy homemade gnocchi in a fraction of the time!

Step 2: Make the Dough
Create a well in the center of the mashed potatoes, then add the flour, egg, and a pinch of salt. Mix everything with a spoon, then knead the dough in the bowl or on a floured surface. Keep dusting with more flour as needed until it forms a smooth dough, about 2 minutes.
Tips for Perfect Execution: The key here is to achieve a soft but not sticky dough—smooth to the touch but not too dry or elastic. This balance gives you tender gnocchi that holds their shape when cooked.

Step 3: Portion and Shape
Divide the dough into 8 equal pieces. Roll each piece into a long rope about ½-inch thick on a lightly floured surface. Cut the rope into ½-inch pieces, dust them with flour, and arrange them in a single layer on a floured, rimmed baking sheet.

Experimentation Encouraged: For added texture, you can use a gnocchi board or gently press and roll the pieces with the tines of a fork to create ridges. These ridges help the sauce cling to the gnocchi, making each bite even more flavorful.
Step 4: Cook the Aromatics
In a large sauté pan, heat the olive oil over medium heat. Once the oil is hot, add the sage leaves and fry until fragrant and lightly golden. Then, add the garlic and shallots, stirring frequently until tender but not browned. This step infuses the oil with rich, aromatic flavors, creating the perfect base for your pumpkin sage sauce.

Step 5: Simmer the Sauce
Add the milk, pumpkin puree, chicken stock, salt, and pepper to the pan, whisking to combine. Stir and let the mixture simmer for 5 to 7 minutes until it thickens slightly. Whisk in the parmesan cheese for added creaminess. Keep the sauce warm over low heat while you cook the gnocchi to ensure everything is ready to serve together.

Step 6: Cook the Gnocchi
Bring a medium pot of salted water to a boil. Working in batches, cook the gnocchi for 1 to 2 minutes or until they float to the surface—this indicates they’re done. Stir once after 30 seconds to prevent sticking.
Use a slotted spoon to transfer the cooked gnocchi from the pasta water into the pumpkin sage sauce, ensuring they are evenly coated for maximum flavor.

Step 7: To Serve
Toss the cooked gnocchi into the pumpkin sauce, gently stirring to coat each piece. Garnish with freshly cracked pepper, a sprinkle of parmesan cheese, crunchy pumpkin seeds, and chopped parsley for a pop of color and added texture.
Frequently Asked Questions
Yes, you can use homemade mashed potatoes instead of instant. You’ll need about 2 cups of smooth, lump-free mashed potatoes. Since homemade potatoes contain more moisture, you might need to adjust the flour slightly. Gradually add it until the dough is soft but not sticky, and you’ll still achieve great texture for your gnocchi!
If you’re looking for an easy meal prep solution, try freezing or refrigerating your gnocchi. For freezing, shape the gnocchi and place them on a lightly floured sheet pan. Freeze for 2 hours, then transfer to a resealable bag or airtight container. You can cook the gnocchi straight from the freezer—no thawing needed! Frozen gnocchi lasts up to two months. For refrigeration, pre-cook the gnocchi, cool in ice water, drain, and toss with olive oil to prevent sticking. Store in an airtight container for up to two days, and add it to your favorite sauce when ready. Simple and convenient!
Thyme or rosemary work well because they complement the earthy flavors of pumpkin. However, rosemary has a stronger, more piney flavor, so use it sparingly. Fresh herbs like tarragon or basil can add a different, lighter note to the sauce.
More Pumpkin Recipes
If you tried this Gnocchi with Pumpkin Sage Sauce, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Gnocchi with Pumpkin Sage Sauce

Ingredients
Gnocchi
- 3.8 ounces instant mashed potatoes, 1 package
- 2 cups boiling water
- 2 cups white whole wheat flour, or whole wheat flour
- 1 large egg
- ½ teaspoon kosher salt, omit if using flavored potatoes
- ¼ cups grated parmesan cheese
- 1 tablespoon sliced chives
Pumpkin Sage Sauce
- 1 tablespoons olive oil
- 2 tablespoons sage, thinly sliced
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 1 cup whole milk
- 1 cup pumpkin puree
- ½ cups unsalted chicken stock, or broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup grated parmesan cheese
- 2 tablespoons pumpkin seeds, or pepitas
- 1 tablespoon chopped parsley
Instructions
- Hydrate the Potatoes – In a medium bowl, add the instant mashed potatoes and boiling water. Stir until thickened.
- Make the Dough – Make a well in the center of the potatoes. Add the flour, egg, and salt (if using unflavored instant potatoes). Mix with a spoon, then gently knead in the bowl or on a floured surface, dusting with more flour as needed, about 2 minutes. The dough should be smooth but not elastic, and dry to the touch.
- Portion and Shape – Divide dough into 8 pieces. On a lightly floured surface roll into a long rope about ½-inch thick. Cut into ½-inch pieces, dust with flour and arrange in a single layer on a floured rimmed baking sheet.If desired, use a gnocchi board to add ridges on the sides, or lightly press and roll them with the tines of a fork to add texture.
- Cook the Aromatics – In a large saute pan heat the olive oil over medium heat. Once hot, add sage leaves and cook until fragrant and lightly golden. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes until tender but not browned.
- Simmer the Sauce – Add the milk, pumpkin puree, chicken stock, salt, and pepper to the pan, whisking to combine. Stir and simmer for 5 to 7 minutes, until the mixture thickens slightly. Whisk in the parmesan cheese.If the sauce is too thick, gradually add more chicken stock or milk, one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Keep the sauce warm over low heat while you cook the gnocchi.
- Cook the Gnocchi – Bring a medium pot of salted water to a boil. Work in batches and cook for 1 to 2 minutes, or until the gnocchi float to the surface. Stir once after 30 seconds to ensure none are stuck to the bottom. Use a slotted spoon to transfer into the sauce.
- To Serve – Toss cooked gnocchi into the pumpkin sauce. Garnish with pepper, parmesan cheese, pumpkin seeds, and chopped parsley.
Notes
- Flour Substitutes: White whole wheat flour can be substituted with whole wheat, all-purpose or gluten-free flour. Start by adding 1 ½ cup flour, then gradually add in more, kneading in between for a few seconds, until dough is dry to the touch.
- Adjusting the Gnocchi Dough: If gnocchi dough feels moist, continue adding flour 1 tablespoon at a time until proper texture is achieved.
- Subsituting the Milk: Use heavy whipping cream for a richer sauce. For a dairy-free alternative use almond, casher, soy, rice, or full-fat coconut milk.
- Make-Ahead: Freeze gnocchi on a floured sheet pan for 2 hours, then transfer to an airtight container for up to 2 months. Cook straight from the freezer. Refrigerate pre-cooked gnocchi by boiling, cooling in ice water, and tossing with olive oil. Store in an airtight container for up to 2 days.
- Storing: Store gnocchi and sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Christin says
This looks so good. Sage just screams fall and Thanksgiving to me.
Jessica Gavin says
It’s such a great recipe for the fall and winter!
Kayoko says
Fast, easy and delicious! I saved a little time by buying ready made gnocchi, but the sauce is the bomb! Definitely making this recipe again, and maybe this time I will try making the gnocchi from scratch.
Jessica Gavin says
I love that you made the sauce from scratch and gnocchi from the store to make it quick! I can’t wait to hear how it goes when you make the gnocchi from scratch next time.
Jose Heredia says
My fiancée and I tried making this for her family, but for double the amount of servings. We used all purpose white flour since it was all we had, but it got messed up. The dough became very lumpy and never dry enough. We had to basically toss it, as we thought it was beyond saving at that point :(. I was heartbroken. I’d made this recipe before using store-bought gnocchi, and it came out delicious, but I wanted to give this a try. Maybe I’ll attempt to do this again at some point.
Jessica Gavin says
Perhaps try adding in more flour until the right consistency is reached where you can work with the dough? I hope you try making the gnocchi again!
Duckie says
Wow, I’ve never tried gnocchi but this looks delicious AND easy to make. I’m a busy mom too so I only have about half an hour to put together something for dinner by the time I get home, so this is PERFECT.
Jessica Gavin says
Nice to meet you Duckie! Yes, any shortcuts to help mama out is a winner! Can’t wait to hear what you think 🙂
Tori says
This looks absolutely delicious. I must figure out to make this in my kitchen!
Jessica Gavin says
Thank you Tori! It’s so simple and quick to make with the instant potatoes, you definitely have to try 🙂
brittany says
oh my gosh STOP IT. this looks incredible <3 <3 I tried making gnocchi years ago and did something soo wrong because it was a large lump by the end of the process LOL
^^ that up there totally looks doable though! love it! mixing the instant potatoes with whole wheat flour is genius!