BrokeAss Gourmet

BrokeAss Gourmet

Pumpkin Gnocchi with Onions and Sage

  • Prep Time 0:15
  • Cook Time 0:15
  • Estimated Cost $9.50

This quintessentially autumnal dish is much easier to make than it looks. Once you get your timing right with the boiling water and the browning onions and sage, it can be thrown together in about a half-hour. Serve as a side dish alongside roast chicken or on its own.

If you were so inclined, a bit of lightly pan-fried pancetta would be a good addition, but it doesn’t need it.


  • 1/2 cup canned pumpkin $1.50 for a 15-oz. can
  • 1/2 cup ricotta cheese (I prefer the whole milk kind) $4 for 14 oz.
  • 1 cup flour, plus more for rolling Pantry
  • 1 egg $1.50 for 6
  • dash of nutmeg optional
  • 1/2 tsp salt Pantry
  • freshly ground black pepper Pantry
  • 6 tbsp butter $1 for a stick
  • 1 medium onion, sliced $0.50 
  • 6-7 fresh sage leaves $1 for a bunch

Recipe Serves 4


  1. Set a large pot of salted water on a stove and turn heat on high boil.
  2. In a mixing bowl, combine pumpkin, ricotta, flour, egg, nutmeg (if using) salt and a few grinds of fresh black pepper. Stir gently to form a very soft dough.
  3. Dust a clean plate with flour and set it next to your work area. Turn the dough out on a lightly-floured surface and divide into 6 balls. 
  4. Roll each ball into a long, cylindrical "snake," about 3/4” thick. Using a very sharp knife, cut into 1” “pillows.” Set aside on a lightly-floured plate.
  5. Melt butter in a large frying pan over medium-high heat. 
  6. Add the onions and sage. 
  7. Let cook for 6-7 minutes until onions brown and sage becomes somewhat crispy.
  8. While the onions and sage cook, lower the temperature on the boiling water slightly so you have a light boil. 
  9. Working in batches cook the gnocchi for 2-3 minutes, or until they float to the surface of the pot. Remove with a slotted spoon.
  10. Transfer the boiled, drained gnocchi to the butter-onion-sage mixture and toss well to coat all the gnocchi with butter. 
  11. Let gnocchi cook for 2-2 1/2 minutes on each side to ensure they brown nicely.
  12. To serve, divide among 2-4 plates and top with more freshly-ground black pepper if desired. Serve hot.

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What They're Saying

bethany, on Oct 24, 01:37 PM, wrote:

wow, this looks not old expensive but very delicious!
can’t wait to try it, broke or not!

Kristen Hess, on Oct 24, 07:46 PM, wrote:

Gabi, this looks delicious! Love gnocchi, and the pumpkin makes it perfect for Fall. YUM, thanks for sharing!

Suzanne, on Oct 26, 09:26 PM, wrote:

Sweet fancy moses. I made these last night, and they turned out delicious. As in, furtively-sneak-into-the-kitchen-at-11-for-more delicious. They were a wee bit misshapen because of my hurried prep, but that became less important to me once they were covered in sweet, sweet butter.

Kate M, on Oct 31, 08:34 PM, wrote:

We made these tonight for our Halloween dinner and they were just perfect. Easy to make, delicious with the soft onions and butter, and very season-appropriate :) Thanks so much, we’ll definitely be making these again!

Emily, on Nov 1, 08:58 AM, wrote:

This was amazing! I was a little nervous, since I had never made gnocchi before, but it couldn’t have been easier.

Jessica C., on Nov 3, 07:59 PM, wrote:

Gabi help!! I just made this tonight and had a lot of trouble with the dough. It did not become a soft dough, but became a super sticky dough, coating my hands, my floured surface and knife with a nagging layer of dough. I added another half cup of flour, which made it more manageable, but still not soft. I still went through with the recipe and made sort of sea-sponge-shaped gnocchi. They were still wonderfully delicious, but I’d like to know what I could do differently so I can serve prettier gnocchi to guests. Maybe I over-stirred??

celiamcmartin, on Nov 13, 04:36 PM, wrote:

this was even better the next day. Really fast, easy, and delicious!

digimaster 3, on Oct 31, 10:08 AM, wrote:

No new models are being planned for 2010, but Aminar noted that ‘enhancements to its existing models’ will be introduced as the year progresses.