Pumpkin Gnocchi
Fall has arrived, changing the landscape from bright green to orange, red to amber. Even the vegetable garden is a riot of vibrant colors, like the orange of the pumpkin. This delicious fall vegetable, which is particularly popular around Halloween, is especially known for its versatility in the kitchen, with recipes ranging from sweet treats like pumpkin pie to savory dishes such as baked pumpkin. Pumpkin gnocchi is in fact, one of many possible variations on the traditional potato gnocchi, and these delicious little balls make a great fall first course with a delicate flavor. The dough is made from a few simple ingredients such as flour and pumpkin, and if you fancy a change from the classic butter and sage combination, you could always try serving your pumpkin gnocchi with a brown butter, sage and walnuts dressing. What are you waiting for? Make the most of the season to enjoy the unmistakable taste of this wonderful vegetable and the soft, delicate yummy pearls.
Ingredients (serves 3/4)
1 cup (250 g) cooked pumpkin purée (well-drained — roasted pumpkin is best)
1 egg (lightly beaten)
¾ to 1 cup (100–130 g) all-purpose flour (plus extra for dusting)
½ cup (50 g) grated Parmesan cheese
½ tsp salt
A pinch of nutmeg (optional but I don’t like it…)
For the sauce, butter and sage
4 tbsp (60 g) unsalted butter
6–8 fresh sage leaves
Salt to taste
Freshly ground black pepper (optional)
Grated Parmesan cheese for serving
For the sauce brown butter, sage and walnuts
5 tbsp (75 g) unsalted butter
6–8 fresh sage leaves
⅓ cup (35 g) chopped walnuts (lightly toasted if possible)
Salt to taste
Freshly ground black pepper
Grated Parmesan cheese (for serving)
Preparation:
Prepare the pumpkin
If using fresh pumpkin: roast it in the oven (375°F / 190°C) for about 30 minutes until soft, then mash or blend until smooth.
Let it cool and drain any excess water (you can squeeze it gently in a clean towel — important to keep dough firm).
Make the dough
In a bowl, mix pumpkin purée, egg, Parmesan, salt, and nutmeg.
Gradually add flour, stirring with a spoon, until the dough is soft but not sticky.
Be careful not to overwork it — just enough to come together.
Shape the gnocchi
Lightly flour a surface.
Divide the dough into 3–4 portions.
Roll each into a rope about ¾ inch (2 cm) thick.
Cut into small pieces (¾ inch each).
If you like, press lightly with a fork to create ridges.
Cook the gnocchi
Bring a large pot of salted water to a boil.
Drop gnocchi in batches; when they float to the surface, cook for 1 more minute and remove with a slotted spoon.
Serve
Toss gently in melted butter with sage, or mix with a light cream sauce and sprinkle with Parmesan.
Serve immediately.
Butter and sage sauce
Melt the butter
In a large skillet, melt the butter over medium heat.
Add the sage
Once the butter starts to foam slightly, add the sage leaves.
Let them sizzle gently for 2–3 minutes until crispy and the butter turns golden (but not brown — lower the heat if needed).
Add the gnocchi
Add your cooked pumpkin gnocchi directly to the pan.
Toss gently for 1–2 minutes to coat with the sauce.
Serve
Plate immediately, drizzle with any remaining butter from the pan.
Sprinkle with Parmesan and a touch of black pepper if you like.
Brown Butter, Sage & Walnut Sauce
Toast the walnuts (optional but worth it!)
In a dry skillet over medium heat, toast the chopped walnuts for 2–3 minutes, stirring often, until fragrant.
Remove and set aside.
Make the brown butter
In the same skillet, melt the butter over medium heat.
When it begins to foam, add the sage leaves.
Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 3–4 minutes).
Watch closely — it can burn fast!
Combine
Add the toasted walnuts and a pinch of salt and pepper.
Toss in the cooked pumpkin gnocchi and stir gently for 1–2 minutes.
Serve
Plate immediately and top with grated Parmesan (or even shaved Pecorino).
Add an extra sage leaf or walnut piece for garnish.
Wine
Here are perfect pairings for both white and red wine lovers:
If you prefer White Wine
Go for:
Pinot Grigio (Italy) – light, crisp, and refreshing; balances the sweetness of the pumpkin.
Chardonnay (unoaked or lightly oaked) – creamy texture that complements the buttery sauce.
Vermentino or Soave – aromatic and slightly herbal, pairing beautifully with sage.
If you prefer Red Wine
Go for:
Pinot Noir – soft, fruity, and elegant; doesn’t overpower the delicate pumpkin flavor.
Chianti Classico – a bit more structure, great if you’ve added Parmesan generously.
Dolcetto d’Alba – light Italian red with a touch of spice that pairs wonderfully with nutmeg and sage.
Enjoy!
Mic
Pumpkin gnocchi
