you can never eat too much

Pumpkin Gnocchi

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m



  • 2/3 cup canned pumpkin puree
  • 1/2 cup ricotta
  • 1 1/4 cups all purpose flour
  • 1/3 cup finely grated parmesan cheese
  • 1 egg
  • 1/4 teaspoon salt
  • black pepper, to taste

Sage Butter Sauce

  • 4 tablespoons butter
  • 1 teaspoon olive oil
  • 10 fresh sage leaves



  1. Line a colander with paper towel sheets. Spread the fresh canned puree onto the paper towel then leave for 5 minutes to drain excess water. Repeat if necessary to make sure the pumpkin is not too wet
  2. Bring a large pot of water to the boil.


  1. Scrape 1/2 cup of pumpkin off the paper towel
  2. Place pumpkin and remaining gnocchi ingredients in a large bowl. Mix well until soft dough forms
  3. Dust a work surface with flour, dump out dough, sprinkle dough with flour then pat into log
  4. Cut into 6 pieces. Taking one piece at a time, roll into thin rope, then slice into squares. Repeat on remaining dough
  5. Use the tines of a fork to press down lightly on the soft gnocchi to make indentions
  6. Transfer gnocchi onto parchment paper, then tip into boiling water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain. Keep warm.

Sage Butter Sauce

  1. Melt 1 TSP of butter plus olive oil in a large skillet over medium heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes)
  2. Add remaining butter, let it melt, then add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned
  3. Serve immediately, garnished with parmesan, salt, and pepper to taste

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