Pumpkin Gnocchi in a Brown Butter Sage Sauce

Ok I admit it. This is technically a Pumpkin Gnudi. What is gnudi you ask?

It’s a lighter, fluffier, cheesier Gnocchi. Where gnocchi is made with potatoes, gundi is made with ricotta cheese! These delicate little pieces of pasta are pillowy bites of heaven in a bowl.  Think of the best lightest fluffliest gnocchi you have had at a restaurant. Chances are they actually served you a gnudi!  To put a fall twist on this glorious pasta dish I flavored the gnudi with pumpkin and served it  with toasted walnuts and an infused brown butter sage sauce. Seriously. Heaven.


The key to keeping these little guys pillowy and delicious is not over working the dough, and only using as much flour as necessary.  Gradually add flour, and mix only until just combined.  You will know you have enough flour when mixture is still moist and tacky, but can hold its shape and be handled.


I paired these pumpkin gnocchi with toasted walnuts and a simple brown butter sage sauce. Sage gives this recipe a traditional fall herbaceous flavor, and the combined nuttiness of the brown butter and the toasted walnuts pairs beautifully with the pumpkin gnocchi.  If you are new to brown butter, check out my tutorial on how to make perfect brown butter.


To make this recipe cannabis infused simply add in your desired amount of cannabutter with the sage leaves, and allow it to melt in with the browning butter. As always when making edibles stir well to ensure even distribution.



Pumpkin Gnocchi

Course Main Course
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4


Pumpkin Gnocchi

  • 8 oz Ricotta cheese drained
  • 1 cup Pumpkin puree
  • 1/4 cup Grated parmesean cheese plus extra for serving
  • 1 Egg
  • 1 cup Flour plus extra for dusting
  • 1 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg

Brown Butter Sage Sauce

  • 1/2 cup Walnuts toasted
  • 8 tbs Unsalted butter
  • 2 tbs Sage chopped


  1. Bring a large pot of salted water to a boil

  2. Mix together ricotta cheese, Parmesan cheese, pumpkin puree, egg, salt, cinnamon and nutmeg. Gradually add flour until mixture is still very moist, but holds its shape and can just be handled. You want the minimum flour necessary to allow the dough to hold its shape when cooked. 

  3. Generously flour your work surface. Cut the dough into 4 quarters, and roll each quarter into a rope about 1 inch in diameter.  Use a sharp knife to cut one inch pieces.

  4. Working in batches, gently slide the gnocchi into the water. At first they will sink, but when they are done cooking they will begin to float. They will cook quickly and should be done in 2-4 minutes. Use a slotted spoon to remove cooked gnocchi from the water and set aside on a plate or baking sheet.

  5. In a frying pan over medium heat toast walnuts until they are fragrant and just beginning to brown. Remove from heat and set aside.

  6. Add butter to the frying pan over medium heat.  When the butter begins to foam add the chopped sage.  Stir until fragrant.  Remove from heat.

  7. Divide up the gnocchi into serving bowls and spoon brown butter sage sauce over the bowls. Top with toasted walnuts and grated Parmesan cheese.

Recipe Notes

To make this recipe cannabis infused, add cannabutter to the pan with the sage. Stir well to ensure that the cannabutter is evenly distributed throughout.

To determine how much cannabutter you should use, check out this article on dose and potency.  In general, I recommend starting out with 1/2 tsp per person. Divide sauce evenly. If serving 4, this will come out to about 1/8 cup per person.