Pumpkin Gnocchi
Light gnocchi made from roasted pumpkin, ricotta and flour, boiled for 2 minutes and tossed in sage butter.
The Method for Pumpkin Gnocchi
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Heat the oven to 200°C / 390°F. Roast the pumpkin with the oil for 25 minutes until soft and browned. Mash and cool, then squeeze in a clean cloth.
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Mix the pumpkin, ricotta, parmesan, egg, nutmeg and salt. Fold in the flour until just combined.
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Roll into ropes on a floured surface, cut into 2 cm pieces and boil in batches for 2 minutes until they float.
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Brown the butter with the sage and toss the gnocchi gently in it.
Keep an Eye on These
- Squeeze the pumpkin dry.
- Handle the dough as little as possible.
- Lift the gnocchi as soon as they float.
- Brown the butter gently.
About This Recipe
Homemade gnocchi has a reputation for being difficult, and a pumpkin version is more forgiving than potato. The trick is to keep the dough dry and to handle it as little as possible.
Roast the pumpkin until the edges brown, then mash and leave it to cool. Squeeze the mash in a clean cloth to remove water, since the more water there is, the more flour the dough takes, and the heavier the gnocchi will be.
Mix the pumpkin with ricotta, parmesan, egg, nutmeg and salt, then fold in the flour until just combined. The dough will be soft and slightly sticky, and that is right. Dust the surface, roll into ropes and cut into 2 cm pieces.
Boil in batches in salted water for 2 minutes, until they float. If your hob runs hot, lift them out the moment they rise. Brown the butter with sage leaves and toss the gnocchi gently in it.
What to Serve It With
Green salad · Parmesan shavings · Toasted hazelnuts · White wine
Keeping Pumpkin Gnocchi
Best eaten at once. Uncooked gnocchi freeze well on a tray.
Questions People Ask
How long does Pumpkin Gnocchi take to make?
About 40 minutes in total — 30 minutes of preparation and 10 minutes of cooking. The recipe serves 4.
What are the key tips for making Pumpkin Gnocchi?
Squeeze the pumpkin dry. Handle the dough as little as possible. Lift the gnocchi as soon as they float. Brown the butter gently.
What should I serve with Pumpkin Gnocchi?
Green salad; Parmesan shavings; Toasted hazelnuts; White wine.
Can Pumpkin Gnocchi be made ahead or frozen?
Best eaten at once. Uncooked gnocchi freeze well on a tray.
Is Pumpkin Gnocchi suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Pumpkin Gnocchi?
About 505 kcal per serving, with 16 g protein, 54 g carbohydrate and 25 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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