Pillowy soft homemade Pumpkin Gnocchi, golden brown on the outside and bathed with a simple, stunning Sage Butter Sauce…. an EASY homemade gnocchi recipe, this is the stuff food dreams are made of!
Homemade Pumpkin Gnocchi
The first gnocchi I ever made turned out black. Wait – not even black. If it was black, you might get away with claiming that it’s exotic, or coloured with squid ink. Mine were grey.
I had slaved over them for hours. Made the classic way using mashed potato, I painstakingly followed every step in the lengthy recipe. I could envisage how impressed my family would be when I serenely placed the gnocchi in front of them, how they would praise me and exclaim how perfectly pillowy they were.
My vision did not come true. They were grey and they were hard. I am sure I remember my brother trying to bounce one off the table like a rubber ball.
Oh – just for clarity, this was back when I was in school. Did you think it was last week? 😉
Classic gnocchi made with potato is a recipe for more capable cooks. And while I have actually made it successfully since my first dismal effort, I’m still not always happy with the way they turn out.
Enter: the EASY way to make gnocchi. The secret? Ricotta!
Yes it really is this easy to make Pumpkin Gnocchi: just use a wooden spoon to mix mashed pumpkin, flour, parmesan, ricotta and egg, turn it out, no kneading, roll into ropes then cut.
And if you want to make your gnocchi look like what you get at restaurants, all you have to do is use a fork to press lines onto the cut side of the gnocchi. Worth the effort? I think so. It creates ridges which = more crispy golden surface + the butter sauce clings to it better.
Plus, it just looks pro, doesn’t it? 🙂
I shared a plain Ricotta Gnocchi recipe a couple of years ago. I really wanted to take the basic gnocchi up a notch so I decided to make this a pumpkin gnocchi.
I wasn’t 100% sure I could make it work, and truth be told it took quite a few batches to get it exactly right. I even dragged my mother in for recipe testing.
I am so glad we persevered though, because in all honesty, the pumpkin totally makes this gnocchi. Besides making it a beautiful bright orange colour that looks so spectacular when tinged with golden brown, it adds sweetness and moisture into the gnocchi. You can’t actually taste the pumpkin – much like you can’t actually taste potato in classic potato gnocchi – but you know it’s there. You can’t miss it!
The little trick I found that really makes a difference is to extract some moisture out of the pumpkin simply by putting in on paper towels in a colander for a few minutes. Doing this reduces the amount of flour required by almost 1/3 cup which = softer gnocchi.
As for the sauce….well, I could have gotten more creative but the fact is, Sage Butter Sauce is always my first choice for gnocchi. It’s simple but luxurious, and let’s the Pumpkin Gnocchi shine through.
And if we’re going to make homemade gnocchi, let’s make sure we do it justice by making the sauce using a great quality butter. Hands down, my favourite butter has always been Lurpak. It is without a doubt the best butter that is sold at supermarkets here in Australia. In my humble opinion. ❤️
I almost fell off my chair when I was asked if I would create a recipe for them. I started babbling with excitement, exclaiming how Lurpak has always been my butter of choice. The ideas just rolled off my tongue, I just kept saying I couldn’t believe this was happening, it was meant to be!!
I worked really hard on this recipe, and I truly hope I’ve done Lurpak proud. I’m certainly proud to have been selected to work with them, and I’m really proud of this recipe.
Oh! And just one more thing I want to mention – you don’t need an insane amount of butter to make the sauce for this Pumpkin Gnocchi. In fact, I think you’ll be surprised how little is required. Just enough to coat the gnocchi and have some drizzled on the plate. You don’t want the gnocchi swimming in butter – it’s just too rich.
One more thing I remembered – THIS FREEZES GREAT. The gnocchi cooks from frozen in about 1 1/2 minutes and takes about 5 minutes to pan fry and make the sauce.
Just think – the next time you’re cooking to impress, can you imagine the reaction you’ll get if you serve them homemade gnocchi? That don’t look like grey rubber balls??? – Nagi xx
Gnocchi Lovers!
-
Easiest homemade gnocchi ever – Ricotta Gnocchi
-
Pan Fried Gnocchi with Pumpkin & Spinach – quick and easy, made with store bought gnocchi
-
Malfatti – Cousin of the gnocchi, made with spinach and ricotta
WATCH HOW TO MAKE IT
Ready to see how easy it is to make Pumpkin Gnocchi? 🙂
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Easy Pumpkin Gnocchi with Sage Butter Sauce
Ingredients
Gnocchi Dough
- 300 g /10oz fresh pumpkin , steamed or boiled then mashed or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta , full fat (Note 2)
- 1 1/4 cup plain flour (all purpose flour), plus more for dusting
- 1/3 cup parmesan cheese , finely grated
- 1 egg
- 1/4 tsp salt
- Black pepper
Sage Butter Sauce:
- 1 tsp olive oil
- 50g / 3.5 tbsp butter (Note 3)
- 20 fresh sage leaves
To serve:
- Black pepper (and salt if needed)
- Parmesan
Instructions
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Cooking
- Bring a large pot of water to the boil.
- Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
- Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
- Serve immediately, garnished with parmesan and pepper.
Recipe Notes:
Nutrition Information:
This fabulous Pumpkin Gnocchi with Sage Butter Sauce is brought into this world with many thanks to Lurpak which has been my butter of choice for as long as I can remember. If you make your own homemade gnocchi, it deserves the very best butter!!! N xx ❤️
LIFE OF DOZER
Post Pumpkin Gnocchi snack nap.
Hi Nagi,
I was wondering if you recommend a particular variety of Pumpkin? Given the texture and moisture in them varies so much I thought you might have a preference.
Thanks!
Hi Ceirwen! I don’t have a preference, I made it with Jap, Kent, Butternut and all were great! Once cooked I found the texture pretty much the same, and I definitely did not notice a difference in flavour in the gnocchi (though perhaps my palette is not refined enough! 😉 ) N xx
Yes! I always make gnocchi with ricotta – so much easier than faffing about with potato. Well, I say ‘always’ but I really mean the 3 or 4 times I’ve ever made it… hahahaha!
Your ‘grey gnocchi’ story reminds me of the first ever meal I ever made for Mr. Scrummy – in Australia actually. I decided to make sweet potato gnocchi without a recipe (you know, ‘How hard can it be?’). The result was rubbery, floury ‘things’.
I made quite the impression… lol!
Anyway, absolutely love your tips, as always. What a beautifully simple and delicious recipe!
BA HA HA!!! I LOVE THAT! Speaking of Australia….are you here yet are you here yet??? 😉 N xx
Yes! We’re here! Arrived Friday.
Very jet lagged, staying at the mother-in-law’s, and wondering where to begin with setting up this ‘new’ life of ours, but very happy to be here.
Sadly the blog has had to take a back seat over the last few weeks (months?), but very eager to get back in the fast lane.
A big wave to you over there in beautiful Sydney!
Email me! We need to chat!!!
Will do! It’s been mad so far. The boy has mega jet lag. How do you get a baby into a different time zone???!!!
Could you give a close amount for per serving size? I have gestational diabetes and would love to make this and share.
Hi Lucy! There is a nutrition table in the recipe per serving, is that what you are after? 🙂 N xx
Made them, loved them, grand duaghter helped pressing fork imprint into gnocchi so we had some interesting shapes but the flavour was terrific! Planning to make a big batch to freeze, thank you for your hard work and generosity sharing your amazing recipes!
You’re the first to report in – Woo HOO!!!! So pleased to hear that! Stuff the shape of ’em – flavour is what matters! 😂 N xx
Hi Nagi. This looks great but my wife is gluten intolerant. Can you recommend another substitute for the flour.
Thanks
PS my wife agrees the Lurpok is her choice of butter but I prefer Australian made.
Cheers
Hi Tim and Nagi,
Nagi- I hope you don’t mind me jumping in here with some GF advice. Also- I made this last night with GF flour- perfect!
I am gluten intolerant also, and I regularly make either sweet potato or pumpkin gnocchi with gluten free flour because it’s so darn tasty and easy. It works perfectly with GF flour and its delicious- the only suggestion I have that might be something that you should look out for is the consistency of the dough. Gluten free flour works a little differently than normal flour, which means that depending on the moisture content of the rest of the ingredients etc, the texture can be harder to work with than with normal flour. I make my gnocchi dough a bit more like a batter (i.e., softer) and actually pipe it directly into the boiling water cutting it into little pillow shapes with wet scissors because it is much easier to work with that way (the method Nagi uses here with making little sausage shapes to cut works too though, I just find it more messy and wet with GF flour, so piping it works better for me personally).
I use the ‘FreeFrom’ brand of GF flour, and it’s the best I’ve tried so far in several years of GF cooking, if you aren’t sure of what kind of flour works.
Good luck 🙂
Sarahanne
OMG!!! YOU MADE THIS with GF flour already! Thank you so much for taking the time to come back and share all that wonderful information and I LOVE your tip about cutting it straight into the pot, I’ve done that too! N xx
PS Your wife has excellent taste 😜
I respect that Tim! 🙂 I am pretty sure that GF flour will work with this because it’s not a major ingredient in this. If you try it I would love to know how it goes! N xx
Hi Nagi. I see you mentioned butternut. Did you mean butternut squash instead of pumpkin? Then I also see that someone made a comment mentioning your plain gnocchi with ricotta. Do you think you could post that one also? I would love to try and make both.
Hi Cherie! Here’s the plain one https://www.recipetineats.com/30-minute-homemade-ricotta-gnocchi-from-scratch/ And YES to butternut squash!
Oh, I’m keeping this in mind for the fall, AKA pumpkin mania here in the US. I love this recipe, Nagi!
Ha! I knew I was early for you guys but had to post it for US!!! 😂
Yes, yes, yes – all the ‘naturals’ together! Yumptious!!! . . . . OK: I do not easily give promotional views but ‘Lurpak’ butter is very much on my monthly order list also . . . wish it was a wee cheaper in a wee larger a tub but surely buy it every month!! If people appreciate . . . they put down their dollars and cents!!! Dozer: hmm – hope this is a ‘happy’ snooze . . . . don’t quite remember which pawpaw had the ‘boo-boo’!!
I can’t tell you how happy it makes me to hear you say that Eha!! THANK YOU x 1 million! N xx
Did you roast, boil or steam your pumpkin Nagi?
I’ve boiled and steamed, roasting works but you get caramelised bits in the gnocchi 🙂
Thanks Nagi, I re-read everything you wrote about this recipe and found it had been boiled. I might try it roasted then blitz it in my Thermomix for even spreading of the caramelised bits.
I just want to make everything you publish!! Thank you for bringing cooking inspiration back into my life – and I love Dozer!!!!
Awww Beccy you flatter me! 🙂 N xx
This looks wonderful. I make your plain ricotta gnocchi all the time and the family LOVE it. I even make an extra batch for my son and his girlfriend when they come to visit so they can take it home frozen! I think it the girlfriend’s favorite thing that I cook. So thank you for that. Do you think I could sub sweet potato for the pumpkin? My youngest does not eat pumpkin. I know you said you can’t taste it but kids and all that! I suppose I could just make it with the pumpkin and tell him it was sweet potato. Only problem is that they are all n the kitchen watching, waiting and demanding to know when they can eat it whenever I make your gnocchi lol.
You are GOOD to your son! Yes you can sub sweet potato but cut back on flour a touch 🙂 N xx
Thanks Nagi.
Are you able to get canned pumpkin in Sydney? doesn’t seem available at the supermarket and honesty sounds gross anyway
Nope! I brought a few cans back from the states and I made it with that just to try it, but I make this with fresh. It’s actually fine, it’s like apple puree which we have here for pie fillings, it’s not like canned soups or anything like that. 🙂 N xx
Thanks for your reply. Fresh it is then can’t wait…
BRAVO!! Yumiiii, yumiiii! Perfect timing, cold outside and good food to warm our tummy. Love it.whats up with sleepy Dozer? He is No help to you. Am of to Italian food and wine festival. Have good w/end, keep warm, Vera.
Sleepy Dozer? This is how he spends 70% of his day. I want his life! 😂
OMG!! Just looking at them is exciting me to the point of . . . oops, I’d better not say that — I may shock someone. I’ve made sage butter sauce, which I simply love. I’ve never made the pumpkin gnocchi but that will be on the roster. After eating on those bits of heaven I’d be right with Dozer — sleeping. I’ve already pinned!!! Have a great weekend. Hugs!!
Collapse. I am sure that’s all you were going to say! 😉
Genius idea using the ricotta! My husband tried making gnocchi once and it was bland and rubbery and we have never wanted gnocchi since. I can’t wait to show him this recipe. I think we will definitely try this one. Thanks Nagi! Love this sweet picture of Dozer!
Sounds like MY first attempt! 😂
Hi
This isnt a very common food, where Im from. How exactly does one eat this, and with what?
I want to try it as I love pumpkin. Just wanted to clarify..Thanks!
Hi Fuz! Gnocchi is considered a type of pasta, so if you went to an Italian restaurant you would see it under the pasta section 🙂 It is served in small portions as a starter or larger portions as a main. This recipe makes enough for 2 as a main and with a side salad, that is a really stunning meal! And super impressive too, being able to say you made your own gnocchi!!!! N xx
Hi! Looks great, but you forgot the egg in the ingredients’ list!
YIKES! 🙈 Thank you Marie. Have a great weekend! N xx
Hi Nagi. I love pumpkin and that silky butter sauce looks fabulous. I like to use browned butter sauce with fish and some vegetables. Dozer looks blissful napping on the couch.
His whole LIFE is blissful….
Nice one for the weekend, thanks Nagi. And what a beautiful video. I am a very visual person so I find the videos very helpful! Can you recommend a ricotta? Also I noticed a typo in the recipe step 9 – I assume you mean “drain” instead of “rain” 🙂 Have a great weekend! Anne (WA)
Oh you know….it’s raining gnocchi….I’m SURE that’s what I meant to type! THANK YOU for picking that up!!! I made this quite a few times and I used Perfect Italianio which comes in tubs in the cheese section and also over the deli counter ricotta which is firmer and also the large baskets of ricotta that come vac packed (1 kg). All worked out fine, just requiring slight flour adjustments to make it so it’s rollable 🙂 I think that Perfect Italiano is probably my favourite because it’s soft but not too soft. N xx
This looks delicious, I’ve never tried making gnocchi, now I can’t wait to try! Dozer looks very content, like he has a belly full of gnocchi….
He DID have a belly full of gnocchi….😂