Pumpkin Gnocchi
Pumpkin gnocchi are such a great idea for dinner during fall. They don’t take long to make and the family will request them once having them for the first time!
Pumpkin gnocchi with sage butter sauce are going to be your favorite dish this autumn, that is my prediction!
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All you need is a handful of ingredients to make the gnocchi, and two ingredients for the sauce!
These gnocchi are so full of flavor, and slightly chewy; the butter sage sauce pairs perfectly with them, too. Don’t expect light and fluffy potato gnocchi texture, as the pumpkin gives it a different end result, but I love them and hope you will, too.
You may have tried my pumpkin potato gnocchi, and those are a cross between these, and potato gnocchi, so choose your favorite! When served with savory sage and brown butter sauce, it’s sublime!
What are Pumpkin Gnocchi?
Pumpkin gnocchi are Italian style dumplings made using pumpkin. Plain gnocchi are often just made with flour and water, or using potato, for potato gnocchi or even ricotta for ricotta gnocchi. Gnocchi go back to Roman times, and there are many different versions and types depending on the region of Italy. They are also served with different sauces. You can read more on the history of gnocchi.
Why This Recipe Works
My mother was born in Italy and she’s been making gnocchi since she was very young. This isn’t a recipe that’s been copied from another site (this happens all the time, sadly.) You can trust that this recipe is solid, and as you can see from the honest to goodness, real life photos, the gnocchi turn out beautifully!
Pumpkin Gnocchi
Recipe by Lidia Conte Serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- salt
- nutmeg
- pumpkin purée, drained
- egg
- butter
- sage leaves
Directions
The first thing to do is drain your pumpkin purèe well, preferably overnight in cheesecloth. The photo above shows a small amount that I was draining for pumpkin tiramisu.
Make the Pumpkin Gnocchi Dough
Place the flour, salt and nutmeg in a bowl and whisk together.
Next add the pumpkin purée and then the beaten egg. Mix the dry and wet ingredients together with a spatula or large spoon.
After it’s starting to come together, use your hands to form a dough, then put it onto a well floured workspace.
Mix the dough gently so that it becomes uniform, but don’t overwork it (it will make the gnocchi tough.) Keep the dough on the floured counter and place the bowl over the top to keep it from drying out while you work with some of the dough.
Cut and Shape the Gnocchi
Cut a slice of dough, then roll it into a long rope that is evenly sized from end to end. Begin slicing the long rope into pieces and roll them against a gnocchi board or fork. For a clear video of shaping them, you can look at my Zia Iolanda’s potato gnocchi recipe. Set the gnocchi aside on a floured tray (or a little semolina works, too.)
Make the Sage Brown Butter Sauce
You can click on the link in the title above for detailed instructions on making the sage brown butter sauce. Keep it ready while you…
Cook the Pumpkin Gnocchi
Bring a large pot of well salted water to a boil then add the gnocchi as quickly as possible. We sometimes cook half a batch at a time because they cook so quickly that you don’t want the first half to be cooked while you’re still adding raw pumpkin gnocchi. You’ll know the gnocchi are cooked when they float to the top.
Gently add the cooked gnocchi to the sage brown butter sauce in the pan.
Toss gently to coat well.
Serve immediately while hot and arrange a few sage leaves on each plate.
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Next, try this savory pumpkin tart recipe from my amazing pal, Jill, from Mad About Macarons!
Pumpkin Gnocchi
Special Equipment
- 1 gnocchi board (optional, as you can use a fork)
Ingredients
- 1 lb white flour all purpose or 00 Italian flour
- 1 tsp Kosher salt (or sea salt)
- ⅛ tsp grated nutmeg (or a couple of dashes)
- 16 oz pumpkin purée (or cooked pumpkin, drained, put in a sieve over a bowl overnight)
- 1 egg slightly beaten
Brown Butter Sage Sauce:
- 4 oz butter (good quality, as needed for the amount of gnocchi)
- 15 fresh sage leaves (or more, or dried sage, as needed)
Instructions
- The first thing to do is drain your pumpkin purèe well, preferably overnight in cheesecloth.
- Place the flour, salt and nutmeg in a bowl and whisk together.Next add the pumpkin purée and then the beaten egg. Mix the dry and wet ingredients together with a spatula or large spoon.
- After it’s starting to come together, use your hands to form a dough, then put it onto a well floured workspace.
- Mix the dough gently so that it becomes uniform, but don’t overwork it (it will make the gnocchi tough.) Keep the dough on the floured counter and place the bowl over the top to keep it from drying out while you work with some of the dough.
- Cut a slice of dough, then roll it into a long rope that is evenly sized from end to end. Begin slicing the long rope into pieces and roll them against a gnocchi board or fork. For a clear video of shaping them, you can look at my Zia Iolanda’s potato gnocchi recipe. Set the gnocchi aside on a floured tray (or a little semolina works, too.)
- Click here for the sage brown butter sauce recipe with detailed instructions on making the sage brown butter sauce. Keep it ready while you cook the gnocchi.
- Bring a large pot of well salted water to a boil then add the gnocchi as quickly as possible. We sometimes cook half a batch at a time because they cook so quickly that you don’t want the first half to be cooked while you’re still adding raw pumpkin gnocchi. You’ll know the gnocchi are cooked when they float to the top.
- Using a strainer, gently add the cooked gnocchi to the sage brown butter sauce in the pan. Toss gently to coat well.
- Serve immediately while hot and arrange a few sage leaves on each plate.
Notes
- Sage brown butter sage sauce recipe.
- Serve with another sauce if you prefer.
Nutrition
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