I’m so excited to share this Thanksgiving Sage Butter Gnocchi Wraps Recipe with you—it’s one of those dishes that feels fancy but comes together surprisingly easily. Imagine tender potato gnocchi tossed in fragrant sage butter, paired with a hearty Thanksgiving-inspired filling. It’s perfect when you’re craving those warm, cozy fall flavors but want something a little different than the usual sides you serve during the holidays.

This recipe shines for casual gatherings or an elevated weeknight dinner. Plus, it’s a great way to use up leftover veggies like butternut squash and green beans. I love how the sage butter wraps everything in warmth, while the dried cranberries add that hint of tart sweetness that brings the dish alive. You’ll want to try this Thanksgiving Sage Butter Gnocchi Wraps Recipe if you’re looking for a crowd-pleaser that feels indulgent without being complicated.

Ingredients You’ll Need

Choosing fresh, high-quality ingredients is key here—the flavors are simple but bold. The balance between the sage butter sauce and the Thanksgiving filling really makes this recipe special. Here’s what you’ll want to have on hand before you start creating these comforting wraps.

Potato gnocchi: Look for fresh or refrigerated gnocchi for the best texture; frozen works too, just adjust cooking time slightly.
Unsalted butter: Using unsalted lets you control the salt level in the sauce perfectly.
Fresh sage leaves: Fresh is a must here—dried doesn’t have the same vibrant flavor or aroma.
Garlic clove: Minced finely so it melts subtly into the butter without overpowering the dish.
Salt and black pepper: To taste, of course. These seasonings bring everything together.
Cooked butternut squash: Adds sweetness and a lovely soft texture to the filling; roasting it beforehand enhances flavor.
Cooked green beans: Chopped into bite-sized pieces, they add a fresh, green note and a little crunch.
Dried cranberries: Roughly chopped for bursts of chewy, fruity tartness.
Cooked chestnuts or walnuts: Toasted walnuts add richness and crunch; chestnuts offer a mellow, earthy bite.
Grated Parmesan cheese: Brings a sharp umami hit that works beautifully with the other flavors.
Fresh thyme leaves: Adds an intrigued herbal undertone, elevating the filling.
Large fresh lasagna sheets or large flour tortillas: Use either for wrapping; both hold the ingredients well and add their own texture.
Optional garnish: Extra sage leaves fried in butter and more Parmesan for that finishing touch.

Variations

I love personalizing this Thanksgiving Sage Butter Gnocchi Wraps Recipe depending on what’s in my fridge or the season. Feel free to swap in your favorite nuts or veggies—this wrap is adaptable! Let your tastes guide you, and have fun experimenting with flavors.

Vegetarian Variation: Skip the cheese or use a plant-based Parmesan alternative if you want to make it vegan-friendly; nutritional yeast works well too.
Protein Boost: Add some shredded roast turkey or chicken if you want a more substantial wrap for post-Thanksgiving leftovers.
Different Herbs: Swap thyme for rosemary or sage for tarragon for a different herbal twist; these bring unique layers of flavor.
Spicier Kick: Add a pinch of chili flakes to the sage butter if you like a little heat; it complements the sweetness surprisingly well.
Wrap Substitute: Try using collard greens or large kale leaves for a lighter, low-carb option.

How to Make Thanksgiving Sage Butter Gnocchi Wraps Recipe

Step 1: Cook the gnocchi to pillowy perfection

Bring a large pot of salted water to a boil. Drop in your potato gnocchi and cook them just until they float to the surface, which usually takes 2-3 minutes. This quick cooking method means that the gnocchi stay soft and don’t get mushy. Drain and set aside—don’t rinse, so you keep that starchiness that will help the sauce stick beautifully.

Step 2: Make the fragrant sage butter sauce

Melt the unsalted butter in a large skillet over medium heat. Once it starts bubbling gently, add the finely sliced sage leaves and minced garlic. Stir frequently so the garlic doesn’t burn—about 2-3 minutes until the butter browns slightly and the sage crisps up a bit. You’ll know it’s ready when the kitchen is filled with that irresistible, nutty aroma. Season with salt and pepper to taste.

Step 3: Toss gnocchi in sage butter

Drop the cooked gnocchi into the skillet with your sage butter. Toss gently so each piece gets coated in all that savory goodness. This step is where the magic happens—those golden little gnocchi soak up all the flavor and create a mouthwatering base for your filling.

Step 4: Prepare the Thanksgiving filling

In a bowl, combine diced cooked butternut squash, chopped green beans, dried cranberries, and chopped chestnuts or walnuts. Sprinkle in grated Parmesan cheese and fresh thyme leaves, then toss everything lightly to combine. This mix offers a perfect balance of sweet, savory, and nutty flavors that scream festive comfort food.

Step 5: Assemble your wraps

Lay out one fresh lasagna sheet or tortilla at a time. Spoon a generous amount of the sage butter gnocchi down the center, followed by a good scoop of your Thanksgiving filling. Carefully fold the sides or roll the tortilla to wrap everything up snugly. If you’re using lasagna sheets, you can fold them like a burrito or make a neat envelope—whatever feels easier for you!

Step 6: Optional crisp finishing touch

If you want a crispier wrap, heat a little more butter in a pan and gently toast each wrap for 1-2 minutes per side until golden brown. This step adds texture and a buttery crunch that’s hard to resist.

How to Serve Thanksgiving Sage Butter Gnocchi Wraps Recipe

Two rolled tortillas cut in half and stacked on a white plate sitting on a white marbled surface. Each tortilla is golden brown with a slightly crispy texture. Inside, there are three main layers: a soft white melted cheese layer, bright orange cube-shaped pieces of roasted squash, and fresh green beans. On top, there are dried red cranberries, small bits of toasted brown nuts and seeds, and a light sprinkling of shredded white cheese. The overall look is warm, colorful, and fresh. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my wraps with extra sage leaves fried in a little butter—they get crispy and add a beautiful pop of color and flavor. A generous sprinkle of freshly grated Parmesan never hurts either, giving the wraps a salty finish that brings all the elements together.

Side Dishes

These wraps pair wonderfully with a simple mixed green salad dressed with lemon vinaigrette to keep things fresh. You can also serve them alongside roasted Brussels sprouts or a hearty cranberry sauce to lean into the Thanksgiving vibe fully.

Creative Ways to Present

For special occasions, I like to slice the wraps into bite-sized pinwheels and arrange them on a platter for easy sharing. Drizzling a little sage butter sauce over the top just before serving not only looks stunning but adds extra indulgence that guests appreciate.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the wraps separately from any sauce to keep the textures nicer when reheating.

Freezing

These Thanksgiving Sage Butter Gnocchi Wraps freeze beautifully. Wrap each one tightly in plastic wrap, then pop them into a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I find gently warming the wraps in a skillet over low-medium heat gives the best texture versus a microwave. Just add a little butter if needed to refresh that sage butter flavor. You’ll get that lovely crisp again if you toast them a bit on each side.

FAQs

Can I use store-bought gnocchi for this Thanksgiving Sage Butter Gnocchi Wraps Recipe?

Absolutely! Store-bought gnocchi works great here, especially fresh or refrigerated varieties. Just be mindful to cook them according to package instructions so they don’t become too soft or mushy.
What can I substitute if I don’t have fresh sage?

If fresh sage isn’t available, dried sage can be used, but use it sparingly because it’s more potent and less aromatic. You could also experiment with fresh thyme or rosemary for a slightly different but still delicious flavor profile.
How do I keep the wraps from getting soggy?

To avoid soggy wraps, make sure the filling isn’t too wet. Using roasted, well-drained vegetables and tossing gnocchi without excess liquid helps. Also, toasting the wraps lightly in butter just before serving adds a nice crisp barrier.
Can I prepare these wraps ahead of time?

Yes! You can assemble the wraps in advance and store them covered in the fridge for a few hours. If you want to make them further ahead, freeze un-toasted wraps and toast them fresh when ready to serve.

Final Thoughts

This Thanksgiving Sage Butter Gnocchi Wraps Recipe has become a little tradition of mine during the holidays when I want something comforting but a bit unexpected. It’s like a warm hug on a plate, filled with the best flavors of fall. I really encourage you to give it a try—you might find it becomes your new favorite way to celebrate those seasonal ingredients and flavors. Trust me, once you’ve had these wraps, you’ll want to make them again and again!