If you’re looking for a cozy, comforting dish that brings all the warm, aromatic flavors of fall together, this Thanksgiving Sage Butter Gnocchi Wraps Recipe is an absolute winner. It’s one of those dishes I turn to when I want something a little special but still straightforward enough not to add stress, especially around the holiday season. The soft, pillowy gnocchi paired with fragrant sage butter and a colorful Thanksgiving-inspired filling makes it a delicious conversation starter at any table.

Whether you’re whipping this up for a festive lunch, a casual dinner with friends, or even a make-ahead dish to impress family, you’ll love how versatile and satisfying these wraps are. They blend traditional holiday ingredients in a fun, handheld format, making it both comforting and just a bit unexpected. Trust me, once you try this Thanksgiving Sage Butter Gnocchi Wraps Recipe, it’ll find a recurring spot in your seasonal cooking lineup.

Ingredients You’ll Need

All these ingredients come together beautifully to balance texture, flavor, and that unmistakable holiday aroma. I always like to choose fresh sage and quality gnocchi because they really amplify the flavors, and don’t worry—most of the other ingredients can be prepped ahead or found easily in the grocery store right around Thanksgiving.

Potato gnocchi: Soft, pillowy little dumplings that soak up the sage butter perfectly.
Unsalted butter: You’ll want this for making that dreamy sage butter sauce—salted butter can throw off your seasoning.
Fresh sage leaves: The star herb here; finely sliced, they infuse the butter with that classic fall flavor.
Garlic clove: Minced to add a gentle kick and deepen the sauce’s aroma without overpowering.
Salt and black pepper: Essential for seasoning the butter sauce just right.
Cooked butternut squash: Adds sweetness and body to the filling; roast it beforehand for best flavor.
Cooked green beans: Provides a fresh, slightly crisp contrast in the filling.
Dried cranberries: Chopped roughly, they offer bursts of tartness and color.
Cooked chestnuts or walnuts: Brings in a wonderful crunch and a nutty undertone. Chestnuts are traditional, but walnuts work beautifully too.
Grated Parmesan cheese: Adds savory depth and helps bind the filling slightly.
Fresh thyme leaves: Another subtle herb note, fresh thyme brightens the filling.
Large fresh lasagna sheets or flour tortillas: These wraps encase the filling and gnocchi; I find fresh lasagna sheets offer a luxurious feel, but tortillas keep it accessible.
Optional garnishes: Fried sage leaves for crunch and extra Parmesan for that salty finish.

Variations

One of the things I love about the Thanksgiving Sage Butter Gnocchi Wraps Recipe is how easily you can tweak it to fit your pantry or dietary preferences. I often switch up the nuts or swap fresh herbs depending on what I have around. Feel free to get creative here—you might surprise yourself!

Vegetarian version: I sometimes leave out the Parmesan or use a plant-based alternative to keep it fully vegetarian-friendly.
Gluten-free option: Use gluten-free tortillas or gluten-free lasagna sheets, which you can find in specialty stores or online.
Different greens: Swap green beans for sautéed kale or spinach if that’s what you have on hand; it adds a lovely, earthy flavor.
Spice it up: Adding a pinch of red pepper flakes to the sage butter adds a gentle heat I personally enjoy for a little extra warmth.

How to Make Thanksgiving Sage Butter Gnocchi Wraps Recipe

Step 1: Cook the Gnocchi to Perfection

Start by bringing a large pot of salted water to a boil. Add your potato gnocchi and cook until they float to the surface—usually about 2 to 3 minutes. This little trick tells you they’re perfectly cooked, tender, and ready long before they fall apart. Remove them gently with a slotted spoon and set aside on a warm plate to keep their shape intact while you prepare the other ingredients.

Step 2: Create the Sage Butter Sauce

In a large skillet, melt the unsalted butter over medium heat. Once melted, add the finely sliced fresh sage leaves and minced garlic, cooking gently until the butter is fragrant and the sage becomes crisp but not burnt—this usually takes about 3 to 4 minutes. Season lightly with salt and freshly ground black pepper. The aroma at this stage is incredible and will infuse your gnocchi with that signature warm, herbal flavor.

Step 3: Toss the Gnocchi in the Sage Butter

Add your cooked gnocchi to the skillet and toss gently in the sage butter sauce, coating each piece evenly. Let them cook for an extra minute or so to caramelize slightly—this adds that golden edge and texture that’s purely delightful. Be gentle while tossing to keep the gnocchi intact, and taste to adjust seasoning as you go.

Step 4: Assemble the Thanksgiving Filling

In a bowl, combine diced butternut squash, chopped green beans, dried cranberries, chopped chestnuts or walnuts, grated Parmesan, and fresh thyme leaves. Toss lightly to mix everything together. If you want, you can add a touch of salt and pepper here, but keep it balanced since the gnocchi and butter sauce are already seasoned.

Step 5: Prepare the Wraps

If you’re using fresh lasagna sheets, gently boil them until just tender (about 2 minutes), then drain and pat dry—this helps make them pliable and easy to roll. For flour tortillas, just warm them briefly in a pan or microwave to soften. Lay each sheet or tortilla flat and get ready to assemble.

Step 6: Fill and Roll the Wraps

Spoon a generous amount of the Thanksgiving filling down the center of each wrap, then pile a handful of the sage butter gnocchi on top. Fold in the sides and carefully roll up like a burrito, ensuring the filling stays tucked inside. I find it easiest to fold one side, then the bottom, and roll tightly—this way, nothing escapes during cooking.

Step 7: Final Sear and Serve

Heat a clean skillet over medium heat and add a touch of butter. Place the wraps seam-side down and cook until golden and crisp, about 2-3 minutes per side. This finishing touch adds texture and warmth that makes these wraps feel extra cozy.

How to Serve Thanksgiving Sage Butter Gnocchi Wraps Recipe

Two wrapped tortillas are placed on a white plate on a white marbled surface. Each tortilla is lightly browned with some darker spots, offering a soft and slightly crispy look. The cut side of the top wrap faces forward, revealing three layers inside: a creamy white cheese layer at the base with a smooth texture, bright green string beans and small orange cubes, likely roasted squash or sweet potato, sitting in the center. On top, there are dark red dried cranberries and some golden, crispy bits scattered inside and on the surface of the wrap. The overall look is fresh, colorful, and textured, with the ingredients visible in the open ends showing contrast between the smooth, soft, and crunchy elements. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these wraps with extra sage leaves fried in butter for a crispy, fragrant crunch. A dusting of freshly grated Parmesan adds a salty touch that brings everything together. These little garnishes elevate the dish visually and flavor-wise without complicating the prep.

Side Dishes

Since the wraps are hearty and full of flavor, I like pairing them with something light and fresh on the side. A crisp autumn salad with apples, walnuts, and a simple vinaigrette or roasted Brussels sprouts with a splash of balsamic glaze complement the dish perfectly. For a heartier meal, creamy mashed potatoes or a warm butternut squash soup also work beautifully.

Creative Ways to Present

For special occasions, I’ve rolled smaller versions of these wraps and served them as appetizer bites at gatherings, which was a real hit. Arranged on a rustic wooden board with a side of sage butter dipping sauce, they look as inviting as they taste. You can also slice them in half diagonally for a more elegant presentation at the dinner table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Thanksgiving Sage Butter Gnocchi Wraps wrapped tightly in foil or an airtight container in the fridge. They keep well for up to 2 days, which is perfect if you want to enjoy them again without extra cooking.

Freezing

If I’m prepping in advance, I freeze the assembled but unseared wraps individually wrapped in plastic wrap and then foil to maintain freshness. When you want to enjoy them, just thaw overnight in the fridge and then cook them as usual. This method keeps the gnocchi from becoming too soggy, and the flavors stay intact.

Reheating

I find the best way to reheat these wraps is in a skillet over medium heat with a little butter. This restores the crispiness of the wraps and warms the filling evenly without drying things out—microwaves tend to make them a bit soggy, so I skip that whenever possible.

FAQs

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

Absolutely! Store-bought potato gnocchi works perfectly and saves time. Just be sure to cook them according to package instructions until they float, signaling they’re ready.
What if I don’t have fresh sage?

While fresh sage is ideal for its vibrant flavor and texture, dried sage can be used in a pinch. Use about one-third the amount and add it earlier during cooking to release its aroma.
Can I prepare the filling ahead of time?

Yes, prepping the butternut squash, green beans, dried cranberries, nuts, and herbs the day before makes assembly a breeze on the day you’re serving.
Are these wraps suitable for freezing?

Definitely! Freeze the wraps before the final skillet sear for best texture. Thaw overnight before cooking them fresh to crispy perfection.

Final Thoughts

This Thanksgiving Sage Butter Gnocchi Wraps Recipe is one of those dishes that feels like a warm hug on a plate—a little indulgent, a little nostalgic, and totally satisfying. I love how it brings together familiar holiday flavors in a playful and approachable way. If you’re looking to add something new to your Thanksgiving or autumn menu, give this recipe a try. I’m confident it’ll become a new favorite for you and everyone you share it with.