Pumpkin Gnocchi

This Italian Family
by This Italian Family
4 servings
1 hr 25 min

Say ciao to homemade Pumpkin Gnocchi!


This recipe draws inspiration from traditional Italian flavors and comfort, a nod to the kitchens of nonna's and the warmth of family gatherings. Tender pumpkin gnocchi, lovingly shaped and bathed in a savory symphony of butter and sage, with a big sprinkling of parmesan cheese which is a must have in Italy.


It's a dish that tastes of autumn in every bite. In my family, this recipe is a cherished request, a delightful treat that brings everyone to the table, and looks so much more complicated to make than what it actually is.


Let's create memories one gnocco at a time!

Pumpkin Gnocchi
Recipe details
  • 4  servings
  • Prep time: 60 Minutes Cook time: 25 Minutes Total time: 1 hr 25 min
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Ingredients
  • 2 cups pumpkin flesh (about 500g)
  • 3/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Sage leaves
Instructions
Clean the pumpkin, removing any fibers and skin. Slice it into approximately 1 cm thick pieces and place them on a baking sheet lined with parchment paper. You'll need about 500 grams of cleaned pumpkin.
Cover the pumpkin with another sheet of parchment paper and bake it at 180°C (about 350°F) for about 20 minutes.
Remove the pumpkin from the oven and let it cool. Then mash it into a puree using a potato masher.
To remove excess water, spread the puree on parchment paper in a baking dish and bake again at 110°C (about 230°F) until it dries out, reaching a paste-like consistency.
Flour a work surface well. Create a well with the flour and add the pumpkin puree, then start mixing everything. When the dough becomes manageable, add the egg.
Knead well until the mixture is no longer sticky. If it remains moist, add more flour sparingly. The key to well-made gnocchi is finding the right balance of flour to preserve the pumpkin flavor.
Shape the gnocchi by rolling the dough into ropes and cutting them into small, bite-sized pieces.
As you prepare the gnocchi, dust them with semolina and flour, then cover them with a kitchen towel.
Boil water, add salt, and cook the gnocchi. They will be ready in about 3 minutes, floating to the surface.
In the meantime, melt the butter in a pan with the sage leaves (to taste).
When the gnocchi are ready, drain them using a slotted spoon and place them directly into the pan with butter and sage leaves.
Serve them hot with plenty of parmesan cheese on top.
Tips
  • Clean the pumpkin, removing any fibers and skin. Slice it into approximately 1 cm thick pieces and place them on a baking sheet lined with parchment paper. You'll need about 500 grams of cleaned pumpkin.
  • Cover the pumpkin with another sheet of parchment paper and bake it at 180°C (about 350°F) for about 20 minutes.
  • Remove the pumpkin from the oven and let it cool. Then mash it into a puree using a potato masher.
  • To remove excess water, spread the puree on parchment paper in a baking dish and bake again at 110°C (about 230°F) until it dries out, reaching a paste-like consistency.
  • Flour a work surface well. Create a well with the flour and add the pumpkin puree, then start mixing everything. When the dough becomes manageable, add the egg.
  • Knead well until the mixture is no longer sticky. If it remains moist, add more flour sparingly. The key to well-made gnocchi is finding the right balance of flour to preserve the pumpkin flavor.
  • Shape the gnocchi by rolling the dough into ropes and cutting them into small, bite-sized pieces.
  • As you prepare the gnocchi, dust them with semolina and flour, then cover them with a kitchen towel.
  • Boil water, add salt, and cook the gnocchi. They will be ready in about 3 minutes, floating to the surface.
  • In the meantime, melt the butter in a pan with the sage leaves (to taste).
  • When the gnocchi are ready, drain them using a slotted spoon and place them directly into the pan with butter and sage leaves.
  • Serve them hot with plenty of parmesan cheese on top.
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