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Pumpkin Gnocchi

Sue Lau
Prep Time 15 mins
Cook Time 10 mins
Course Side Dish
Cuisine Italian


Gnocchi Dough:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 egg yolk
  • 1/2 cup canned pumpkin
  • 1/4 teaspoon salt

Sage Brown Butter Sauce:

  • 1/4 cup butter
  • 2 teaspoons minced fresh sage
  • additional whole leaves for garnish


  • Mix together the gnocchi dough ingredients and knead until all the flour is taken up.
  • Bring a soup pot of salted water to a boil.
  • Divide dough into four parts and roll each part out into a 12-inch rope on a lightly floured surface.
  • Cut dough into lengths about 3/4-inch.
  • Press dough pieces against a gnocchi board, smooshing it lightly with your thumb and dragging it across the ridges. It will flatten and curl naturally.
  • Alternatively, you can press them with fork tines or roll into balls, but we both know you are going to love how easy and delicious these are, so just cough up the few bucks and buy the board from a gourmet shop, k? It's FUN.
  • You don't need to flour excessively, and if they try to stick to the board, just dip your fingers in flour when you handle them and that should be quite enough. It's not a biggie.
  • Drop them into boiling water (with a little space, not on top of each other) and cook until they rise to the surface and stay (they will bob a few times before that).
  • Drain and set aside.
  • Brown the butter in a skillet with the minced sage and toss with gnocchi.
  • If you like, fry the whole leaves for a minute or two until they get crisp, and drain. These are tasty. Do LOTS.
  • This is why you have that huge sage plant in the garden right? No? Get two packs of sage leaves at the market then. ;)
  • Besides brown butter, these are also good with other sauces like alfredo, or also in soup. I garnished mine with fried sage leaves and a sprinkle of Parm cheese and black pepper.


From the kitchen of palatablepastime.com
Keyword gnocchi, pumpkin