Easy Pumpkin Gnocchi
This Easy Pumpkin Gnocchi is a cozy autumn dish featuring tender homemade gnocchi made from pumpkin puree, lightly seasoned, and tossed in a nutty brown butter sauce with sage. Simple, flavorful, and perfect for fall gatherings.
Equipment
- Cutting board
- Baking sheet
- Mixing Bowl
- Pot
- Slotted spoon
- Pan
Ingredients
Pumpkin Gnocchi Dough
- 300 g pumpkin roasted and pureed
- 100 g all-purpose flour adjust as needed
- black pepper to taste
- nutmeg optional
Sauce & Garnish
- 20 g unsalted butter for sauce
- fresh sage leaves for garnish
Instructions
- Preheat oven to 200°C (400°F). Clean and cut the pumpkin into chunks, removing seeds and stringy bits.
- Place pumpkin chunks on a baking sheet and roast for 30–40 minutes until tender.
- Let pumpkin cool, then peel and mash into a smooth puree.
- Mix pumpkin puree with black pepper and nutmeg. Gradually add flour until a sticky but manageable dough forms.
- On a floured surface, roll dough into ropes and cut into 2 cm pieces. Press gently with a fork for gnocchi ridges, if desired.
- Bring salted water to a boil. Drop gnocchi in batches and cook until they float, about 2–3 minutes. Remove with a slotted spoon.
- In a pan, melt butter until golden and nutty. Toss gnocchi in brown butter sauce to coat.
- Serve warm, garnished with fresh sage leaves.
Notes
For extra flavor, try adding Parmesan cheese or garlic to the brown butter sauce. Gnocchi can be frozen before cooking for up to 1 month.