Pumpkin gnocchi with butter sage sauce is comfort food to the max. The gnocchi are not difficult to make, and will be a family favorite in no time.
Gnocchi are one of my favorite things to eat. Good butter is a godsend, and sage is an herb I really love.
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Put them all together, and the end result is gastronomic heaven. These pumpkin gnocchi are served with an incredibly simple butter sage sauce. Although I’m not a pumpkin fiend, I do like and use it. However, what makes me crazy is the three month “pumpkin overload” here in the US. It suddenly disappears from the face of the planet along with the last bite of pumpkin pie on Christmas Day, just as quickly as it appeared.
Why not use pumpkin a little less avidly during these autumn months, and moreso during January and February? Heck, with organic canned (or even frozen pumpkin), there’s nothing wrong with using it in July! Don’t you agree?
My darling goddaughter (she’s 19 months old now) came to visit last week and my mother cooked up some frozen pumpkin gnocchi for her, but added a plain tomato sauce.
This is a photo of the first time she had gnocchi last August–it was love at first bite! (Does she look like a little Gerber baby, or what?!)
Back to last week–if you’d seen just how much gnocchi she ate that day, you simply would not believe a baby could eat that much! To top this, about 20 minutes later, she spotted more gnocchi in a bowl on the counter and reached for them. I was holding her and wanted to see what she’d do if she could reach them, so I let her get close enough. Would you believe she started eating them again (the first photo below)!
If this is any indication of how good they are, then don’t you think you should make them?
With my parents back for the winter, I’ve got tons of help in the kitchen from my mother, and my full-time gardener and barista is back (my dad)! Here’s the recipe you’ll want to make over and over again.
Browned butter mashed sweet potatoes with sage is another lovely recipe for this time of year.
You may also enjoy this authentic Gnocchi alla Sorrentina!
NB: as with a few other recipes, weighing the ingredients for pumpkin gnocchi is crucial to the end result turning out as it should. I have not listed the ingredients in cups, too, but use them knowing the risk. I highly recommend using a scale in all baking, and in recipes like this one.
If you like a slightly chewy and harder gnocchi, try my aunt’s recipe using only flour and boiling water.
Pumpkin Gnocchi with Butter Sage Sauce
adapted from a Giallo Zafferano recipe
Note: using a scale is highly recommended for this recipe
Ingredients
- 15 oz can pumpkin or cooked pumpkin, drained (put in a sieve over a bowl)
- 1 lb (about 3 medium potatoes, Russet or any floury potato) cooked in their skin in salted water, peeled then mashed (used hot)
- 1 egg
- 1 teaspoon Kosher or sea salt
- dash of grated nutmeg
- 6 oz (1 1/4 c) white flour (best choice is 00 Italian flour)
- 2 oz (1/2 c) potato starch
- 1.5 oz (about 1/2 c) grated Pecorino (or Parmigiano) cheese
Sauce recipe below (feel free to use a tomato sauce instead, if you prefer).
Make the Pumpkin Gnocchi
Place the mashed potatoes (while still hot/warm) into a large bowl and spread them out to release the steam. Next, add the pumpkin, egg, salt and nutmeg and mix well.
Add the flour, potato starch and grated cheese and continue to mix.
When it comes together, place on a flour dusted board or countertop and knead gently to form a smooth dough.
Put the dough onto a well-floured countertop or work area and knead gently until the dough has a uniform texture. Cut off a piece of dough and leave the rest on the counter with the bowl covering it (upside-down).
Roll and Shape the Pumpkin Gnocchi
Roll the piece of dough into a rope and cut off pieces (about 1/2″ to 3/4″ long) with a small, sharp knife.
Shape the pieces into gnocchi on a fork or a gnocchi board using gentle pressure, and easing up as you roll downwards. Use enough flour so that they don’t stick, then place on a semolina covered tray or countertop.
CLICK HERE TO SEE A QUICK VIDEO CLIP OF HOW TO ROLL GNOCCHI
(Make the butter-sage sauce if cooking immediately.)
If not cooking the potato pumpkin gnocchi immediately, you can freeze them on the tray, then place into a freezer bag when frozen, and store in the freezer for up to 2 weeks.
Make the Butter Sage Sauce
- good quality butter
- fresh or dried sage
Melt the butter (as much as you need for the amount of gnocchi you are cooking) with the sage in a sauté pan.
Cook and Serve the Pumpkin Gnocchi
Drop into the salted, boiling water and remove with a slotted spoon as soon as they float to the top or within 30 seconds, or so. Gently place the potato pumpkin gnocchi into a the pan with the butter sage sauce, and toss gently.
Serve immediately.
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Pumpkin Gnocchi with Butter Sage Sauce
A pumpkin based gnocchi which tastes fabulous with many sauces, but goes especially well with butter and sage.
Ingredients
- 15 oz can pumpkin or cooked pumpkin, drained (put in a sieve over a bowl)
- 1 lb (about 3 medium potatoes, Russet or any floury potato) cooked in their skin in salted water, peeled then mashed (used hot)
- 1 egg
- 1 teaspoon Kosher or sea salt
- dash of grated nutmeg
- 6 oz (1 1/4 c) white flour (best choice is 00 Italian flour)
- 2 oz (1/2 c) potato starch
- 1.5 oz (about 1/2 c) grated Pecorino (or Parmigiano) cheese
Butter Sage Sauce
- good quality butter
- fresh or dried sage
Instructions
- Place the mashed potatoes (while still hot/warm) into a large bowl and spread them out to release the steam. Next, add the pumpkin, egg, salt and nutmeg and mix well.
- Add the flour, potato starch and grated cheese and continue to mix.
- When it comes together, place on a flour dusted board or countertop and knead gently to form a smooth dough.
- Put the dough onto a well-floured countertop or work area and knead gently until the dough has a uniform texture. Cut off a piece of dough and leave the rest on the counter with the bowl covering it (upside-down).
- Roll the piece of dough into a rope and cut off pieces (about 1/2" to 3/4" long) with a small, sharp knife.
- Shape the pieces into gnocchi on a fork or a gnocchi board using gentle pressure, and easing up as you roll downwards. Use enough flour so that they don't stick, then place on a semolina covered tray or countertop.
(Make the butter-sage sauce if cooking immediately.)
If not cooking the potato pumpkin gnocchi immediately, you can freeze them on the tray, then place into a freezer bag when frozen, and store in the freezer for up to 2 weeks.
Butter Sage Sauce
Melt the butter (as much as you need for the amount of gnocchi you are cooking) with the sage in a sauté pan.
To cook the gnocchi: drop into the salted, boiling water and remove with a slotted spoon as soon as they float to the top or within 30 seconds, or so. Gently place the potato pumpkin gnocchi into a the pan with the butter sage sauce, and toss gently.
Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving:Calories: 359Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 650mgCarbohydrates: 53gFiber: 4gSugar: 4gProtein: 8g
Nutrition information is only estimated.
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I made these today and they were absolutely delicious. A nice change from the traditional potato ones.
I roasted some pumpkin as tinned pumpkin is not available at the supermarket here in Sydney. Despite straining the excess liquid my gnocchi were very sticky to begin with. Luckily healthy additions of flour eventually allowed me to roll the dough and proceed to make the gnocchi. Next time I’ll ensure my pumpkin strains over a few hours.
Hi Lucy, so glad you enjoyed these. I’m surprised there was so much liquid in the roasted pumpkin; yes, it’s important that it’s as dry as possible. My friend outside Sydney also told me that canned/boxed pumpkin does not exist there! Thanks for your note! :)
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Just made this and it was superb! I didn’t have potato starch and it was fine, melt-in-your-mouth delicious!! And easier than past gnocchi I’ve made. Gnocchi is a favorite of mine so thank you!
That’s wonderful, Dana! So glad you loved them. Gnocchi is definitely one of my favorites, too, so I understand having a great recipe is fab. Enjoy!
Oooh, yummy! I’ve never made gnocchi before & a gnocchi board is one kitchen gadget i don’t have. Must get one!
They’re fun to have, Luanne, but not a necessity. You can always use a fork. :)
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This is totally my kind of dish! I can almost taste it!
I have to make them for you, Cynthia!
Homemade gnocchi is the best thing in the world!! This looks like pure comfort on a plate and needs to happen in my kitchen ASAP!
I agree! Heavenly!
This looks so good! I love the additional flavors of pumpkin and sage! (And I totally agree that we should spread out the pumpkin-eating a little bit! ;) )
So glad you agree! :)
I love Gnocchi! It’s one of my all time favorites! Love the sauce on this too!
It seems to be a favorite of many!!
I have never made gnocchi. You make it look so easy!
It’s really not that difficult!
Why have I never attempted to make gnocchi at home??? I am going for it this weekend.
You’ll love them, Dorothy!! Enjoy!
These look absolutely perfect!
What an adorable goddaughter you have.
She is so blessed to be introduced to your homemade gnocchi.
You rolled it to perfection. Potato, butter, pumpkin & sage… just a few of my favorite things.
Thank you, Cathy! I can’t take credit for the perfect rolling of the gnocchi, though-that was my mother’s handiwork! :)
I’ve never made gnocchi but you’ve made it look so easy! I appreciate the step by step directions. The dish looks amazing too!!
Give it a try, Debra! It’s not so difficult! :)
This looks like a delicious, comfort meal! I must try this!
You’d love them, Luci!
I love your rep for this beautiful dish. Sounds so comforting in this harsh cold winter!
Thanks so much! Not too cold here in So Cal, but it’s still fabulous to have! ;)
Gnocchi is my favorite! Yours came out beautifully!
Gnocchi is my favorite too! Thank you!
I never tried making gnocchi from scratch, but now I’m inspired and I will need to try this! Wonderful recipe.
your gnocchi look spectacular
Thanks so much, but I have to admit, my mother made these! ;)
My very first attempt at making gnocchi was a recipe for pumpkin gnocchi in brown butter-sage sauce. Having never made them before, I had no idea how light the door had to be. So, I kept adding flour until it felt like a good firm dough. I ended up serving my friends little pumpkin doorstops with brown butter and sage sauce. They were so kind – they kept saying, “but the flavor is so good!” Since then, I’ve learned to have a light touch with the flour and pay attention to the feel of the dough. Your recipe looks great – I will give it a try, and promise not to turn them into doorstops!
And, by “door,” you know I meant “dough,” right? Darned autocorrect!
Ha! I didn’t see it, I actually read it as “dough” the first time! My brain overrides autocorrect, apparently!! :)
That’s too funny, David! I think my favorite are the water/flour version of gnocchi, but they are definitely more firm than these. Glad you’ve gotten past the doorstop gnocchi! :)
These look simply amazing Christina. Somehow making gnocchi has eluded me. I like the guitar-board. What is the potato starch? Is this something you’ve purchased? Where?
The potato starch is easily purchased at most grocery stores, like Ralph’s, Sprouts or Whole Foods, Patricia. I think it’s in the baking aisle, but don’t quote me on that. If you want to try another easier version, I also have the boiling water version of gnocchi on my site, too. You really need to try making gnocchi, they’re so good (especially homemade)!
Had this recipe before, absolutely delicious, so light and tasty
Fantastic!! :)
Christina this is a fantastic recipe, Gnocchi is one of my favorite things to eat, love the pumpkin in these little gems and that baby is just adorable.
Thank you, Suzanne! You’re sweet!
She is a cutie. Great spokesperson for a yummy dish. The concentration on her sweet little face says it all.
I know, she’s so intent on eating when she’s gobbling them up! :) Thanks, Susan!