Pumpkin gnocchi feels like a warm hug from fall itself, a dish that’s both humble and elegant. I’ve always loved how roasting brings out the sweet, caramelized notes in pumpkin, making it perfect for gnocchi dough that’s tender and flavorful. It’s a dish I turn to when I want comfort with a little twist—something seasonal, something memorable.
Why this pumpkin gnocchi keeps calling me back
The cozy aroma of roasting pumpkin, the satisfying bite of tender gnocchi, and the simple joy of sautéing sage in butter—this dish connects me to seasons past and makes ordinary evenings feel special. It’s forgiving, quick, and always a reminder of how humble ingredients can shine with a little care. Plus, it’s one of those meals that feels like a little celebration of autumn, no matter the day.
Breaking down the pumpkin and pantry staples
- Pumpkin: Sweet, earthy, and rich, it’s the star—roasting intensifies its flavor and sweetness.
- Flour: All-purpose is fine; it gives gnocchi structure without heaviness—start with 1 cup, adjust as needed.
- Egg: Acts as a binder, helping the dough come together smoothly—use a large beaten egg for stability.
- Butter: Rich and nutty, browned butter adds a caramel note that elevates the dish—don’t rush browning.
- Sage leaves: Aromatic and crispy, they add a warm, herbal crunch—use fresh for best flavor.
- Parmesan: Grated cheese for a salty, umami finish—shred just before serving for maximum flavor.
- Salt and pepper: Basic seasonings to enhance the natural sweetness of the pumpkin—adjust to taste.
Tools of the trade for perfect pumpkin gnocchi
- Baking sheet: For roasting the pumpkin evenly and efficiently.
- Potato masher or fork: To mash the roasted pumpkin into a smooth, lump-free puree.
- Mixing bowl: To combine ingredients without fuss and clean up easily.
- Sharp knife: To cut the dough into neat, uniform pieces.
- Slotted spoon or spider: To lift the gnocchi from boiling water gently.
- Skillet: For sautéing the gnocchi in browned butter with sage.
Step-by-step to fluffy, tender pumpkin gnocchi
Step 1: Peel and roast a small sugar pumpkin at 180°C (350°F) for about 45 minutes until soft and fragrant.
Step 2: Scoop out the roasted pumpkin, mash it well until smooth, and let it cool slightly.
Step 3: Mix the pumpkin with a pinch of salt, a beaten egg, and enough flour (about 1 cup) to form a soft dough.
Step 4: Divide the dough into four parts, roll each into a long rope, and cut into bite-sized pieces.
Step 5: Boil a large pot of salted water. Drop the gnocchi in, and cook until they float to the surface, about 2-3 minutes.
Step 6: In a skillet, melt butter over medium heat, add sage leaves, and cook until crispy and fragrant.
Step 7: Sauté the cooked gnocchi in the sage butter for 1-2 minutes until golden and slightly crisp around the edges.
Step 8: Serve hot with a sprinkle of grated Parmesan and a drizzle of browned butter.
Cooking checkpoints to keep you on track
- The gnocchi should float within a few minutes; don’t overcook or they’ll turn mushy.
- The dough should be soft but not sticky—add flour gradually to reach the right consistency.
- Butter should be bubbling but not burning when you sauté the gnocchi; keep a close eye.
- Crispy sage leaves are your sign that the butter is browned enough—listen for the gentle crackle.
Common pitfalls and how to dodge them
- Dough sticking to your hands and being impossible to shape.? Add a little more flour if the dough is too sticky, but don’t overdo it or gnocchi will be dense.
- Burnt butter smell and bitter taste.? Reduce heat slightly if butter starts to burn; use clarified butter for a cleaner brown.
- Gnocchi falling apart in boiling water.? Cook gnocchi just until they float; overcooking makes them mushy.
- Soggy gnocchi with limp texture.? Be gentle when sautéing; don’t overcrowd the pan to avoid steaming instead of crisping.
Pumpkin Gnocchi with Sage Browned Butter
Equipment
- Baking sheet
- Potato masher or fork
- Mixing bowl
- Sharp knife
- Slotted spoon or spider
- Skillet
Ingredients
- 1 small sugar pumpkin for roasting
- 1 cup all-purpose flour adjust as needed
- 1 large egg beaten
- 2 tablespoons unsalted butter for browning
- 8 fresh sage leaves sage for frying in butter
- 1/4 cup Parmesan grated, for serving
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 180°C (350°F). Place the small pumpkin on a baking sheet and roast for about 45 minutes until soft and fragrant. Let it cool slightly before handling.
- Scoop out the roasted pumpkin flesh and mash it thoroughly using a potato masher or fork until smooth and free of lumps. Allow it to cool a bit—it helps the dough come together better.
- In a mixing bowl, combine the cooled pumpkin mash with a pinch of salt, the beaten egg, and gradually add the flour, mixing gently until a soft, slightly sticky dough forms. Add more flour if needed, but aim for a tender consistency.
- Divide the dough into four equal parts. Roll each part into a long rope about ¾ inch thick on a lightly floured surface. Use a sharp knife to cut each rope into bite-sized pieces, about 1 inch long.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water, working in batches if necessary. Cook until they float to the surface, about 2-3 minutes, then use a slotted spoon to lift them out.
- While the gnocchi cook, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage turns crispy, filling your kitchen with a warm, herbal aroma.
- Gently add the cooked gnocchi to the browned butter and sauté for 1-2 minutes, shaking the pan occasionally, until the gnocchi are golden and slightly crispy around the edges.
- Serve the warm gnocchi topped with grated Parmesan and a drizzle of the browned butter and crispy sage. Enjoy the tender, flavorful bites that capture the essence of fall.
