Pumpkin Gnocchi

Why make gnocchi from potatoes, when there's lots of wonderful and delicious pumpkins around to enjoy?! This dish is incredibly smooth, and the pumpkin gives a wonderful colour and taste. If you're a bit worried about the consistency, you can top it with pan-seared veggies for a bit of crunch, or even fry the gnocchi in a pan, caramelizing the surface of them.


Pumpkin gnocchi with basil leaves served in a bowl


  • 300 g pumpkin flesh (from a pumpkin of about 800 g)

  • 500 g all-purpose flour

  • 1 small egg

  • salt

  • few leaves of sage

  • 100 g good quality butter

  • grated Parmigiano cheese, to season

How to make it

  1. Start by preparing the pumpkin. With a very sharp knife slice the pumpkin in half. Scoop out the seeds, then slice into wedges.

  2. Toss the wedges with olive oil and salt, roast them in the oven at 180 °C until tender (about 30-40 minutes). Remove from the oven and let cool. You can roast the pumpkin one day in advance, if you don’t have enough time.
    Peel the pumpkin and mash it through a potato masher.

  3. In a bowl mix the mashed pumpkin with the egg and the flour, adding it a little at a time. Check the consistence of the dough, it should be soft but not sticky.  Knead until obtaining a smooth dough.

  4. Cut the dough in small portions and roll each into long “snakes” of 1 cm diameter. On a floured surface, cut the roll into 1,5-2 cm pieces, namely the gnocchi! If they are too tacky, dust them with flour.

  5. To shape the gnocchi use the special tool if you have it, or use a fork, as seen in the picture below. Place one gnocco against the tines of the fork and gently press it in and down the length of the fork, curling slightly the gnocco. Set the gnocchi aside.

  6. Bring a large pot of slightly salt water to a boil. Put a drop of oil in a water (in this way the gnocchi  don’t stick), drop in the gnocchi and cook until they come to the surface.

  7. While the gnocchi are cooking, prepare the sauce. In a pan, melt the butter with a few fresh sage leaves. Add a tablespoon of cooking water to the butter and stir to make a sauce.

  8. As soon as the gnocchi comes to the surface, place them into the pan with the butter sage sauce, and toss gently.

  9. Serve immediately with a generous amount of grated Parmigiano cheese. 

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Recipe by Mad & Delicacy