Pumpkin gnocchi are my go-to comfort food when fall really settles in. There’s something about shaping these little pillows that makes me feel grounded, connected to the season. Plus, roasting pumpkin brings out a deep, sweet aroma that fills the kitchen in the best way.
Why I Keep Coming Back to Pumpkin Gnocchi
Their comforting warmth just screams fall, yet they’re quick enough for weeknights. The process of shaping gnocchi feels grounding, almost meditative. Plus, the delicate sweetness of pumpkin combined with savory sage is rare harmony in a bowl. It’s a dish I keep returning to when I need a cozy, familiar moment.
Breaking Down the Ingredients
- Pumpkin flesh: Rich and sweet, it forms the base flavor. Use sugar pumpkin for the best taste, or butternut squash as a mild alternative.
- All-purpose flour: Just enough to give the gnocchi structure. Swap with gluten-free blend if needed, but expect slight texture changes.
- Egg: Acts as a binder, keeping everything together. Skip if vegan—try a flaxseed egg instead.
- Nutmeg and salt: Add warmth and balance. Freshly grated nutmeg makes a difference—don’t skip it.
- Sage leaves and butter: For the crispy, aromatic topping. Use fresh sage for that earthy, slightly peppery punch.
Tools & Equipment for Pumpkin Gnocchi
- Baking sheet: To roast the pumpkin evenly.
- Pot: To boil the gnocchi.
- Fork or gnocchi board: To shape and create ridges on the gnocchi.
- Slotted spoon: To lift cooked gnocchi from boiling water.
- Pan: To prepare the sage butter.
Step-by-step Guide to Perfect Pumpkin Gnocchi
Step 1: Peel and roast a small sugar pumpkin at 200°C (400°F) until tender, about 40 minutes.
Step 2: Scoop out the soft pumpkin flesh and mash it until smooth; let cool slightly.
Step 3: Mix the pumpkin with 1 cup of all-purpose flour, 1 beaten egg, a pinch of nutmeg, and a pinch of salt.
Step 4: Turn the dough onto a floured surface and gently knead until combined, about 2 minutes.
Step 5: Divide the dough into 4 parts, roll each into a long rope about 2 cm thick.
Step 6: Cut each rope into 2 cm pieces and lightly press with a fork or a gnocchi board to create ridges.
Step 7: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float, about 2-3 minutes.
Step 8: Remove with a slotted spoon and set aside.
Cooking Checkpoints and Tips for Pumpkin Gnocchi
- Ensure pumpkin is fully cooked and soft for easy mashing.
- Don’t overwork the dough; it can turn dense and chewy.
- Gnocchi are done when they float to the surface of boiling water.
- Browned sage butter should be fragrant, not burnt, with a nutty aroma.
Common Mistakes and How to Fix Them
- Pumpkin is still firm and difficult to mash.? Undercooked pumpkin → Roast longer or until very soft.
- Gnocchi stick to hands or work surface.? Dough is sticky → Add a little more flour, just enough to handle.
- Dough is dense and crumbly.? Gnocchi fall apart → Don’t overmix the dough.
- Water boils too hard, breaking apart gnocchi.? Gnocchi are mushy → Boil gently, avoid vigorous boiling.
Pumpkin Gnocchi with Sage Butter
Equipment
- Pot
- Fork or Gnocchi Board
- Pan
Ingredients
- 1 small pound sugar pumpkin for roasting
- 1 egg beaten
- 1 cup all-purpose flour plus more for surface
- 1/4 teaspoon nutmeg freshly grated
- pinch salt to taste
- 3 tablespoons unsalted butter for sage butter
- 8 sage leaves fresh sage for browning in butter
Instructions
- Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast until tender and soft, about 40 minutes, until the flesh is easily pierced with a fork.
- Once roasted, let the pumpkin cool slightly, then scoop out the flesh and mash it until smooth. Set aside to cool for a few minutes; the mash should be warm but not hot.
- In a mixing bowl, combine the warm pumpkin with the beaten egg, nutmeg, and a pinch of salt. Stir until well blended and the mixture is smooth.
- Add the all-purpose flour to the pumpkin mixture, gradually folding it in until a soft dough forms. Be careful not to overmix; just combine until incorporated.
- Lightly flour a clean surface and turn out the dough. Gently knead it a few times just to bring it together, then divide it into four equal portions.
- Roll each portion into a long rope about 2 cm (3/4 inch) thick. Use your hands or a floured rolling pin to shape it evenly.
- Cut each rope into 2 cm (3/4 inch) pieces. Lightly press each piece with a fork or gnocchi board to create ridges, which help hold the sauce and add texture.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if necessary.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to lift them out gently and set aside.
- Meanwhile, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant and slightly crispy, about 2 minutes, watching carefully so it doesn’t burn.
- Gently toss the cooked gnocchi in the sage butter until evenly coated. Serve immediately with a sprinkle of fresh sage if desired.
