Autumn’s bounty always pushes me to embrace pumpkin in new ways. This gnocchi feels like a warm hug on a chilly day, with enough rustic charm to make the table feel special. It’s not fussy, just honest ingredients coming together in a way that feels rooted in tradition but with a little twist. Plus, roasting the pumpkin adds a smoky depth that’s hard to resist.
Why I keep coming back to this dish
It’s a humble reminder that simple ingredients, when treated with care, create comfort. The process is grounding, and the flavors never fail to evoke cozy autumn afternoons. Plus, it’s endlessly adaptable—add a splash of cream or a handful of toasted walnuts, and it feels new every time.
Inside the pumpkin gnocchi bowl
- Sugar pumpkin: Sweet, dense flesh that provides the base flavor; opt for sugar or pie pumpkin for best sweetness.
- Flour: Adjust as needed; I prefer a bit more for sturdiness but too much makes dense gnocchi.
- Egg: Helps bind everything together; skip if you want a vegan version—add a splash of water or more pumpkin.
- Nutmeg: A pinch adds warmth; skip if you prefer a cleaner pumpkin flavor.
- Butter: To crisp and add richness; use unsalted for better control of saltiness.
- Sage: Fresh sage leaves fry up crispy and aromatic, a perfect pairing.
- Salt: Enhances everything; season carefully.
Tools of the trade for pumpkin gnocchi
- Oven: To roast the pumpkin evenly and develop a smoky sweetness.
- Peeler: To peel the pumpkin easily without taking too much flesh.
- Mixing bowl: To combine ingredients without fuss.
- Pot for boiling: To cook the gnocchi quickly and evenly.
- Frying pan: To crisp up the gnocchi with butter and sage.
Step-by-step guide to cozy pumpkin gnocchi
Step 1: Start by peeling and roasting 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, then let it cool slightly.
Step 3: Mix the cooled pumpkin with flour, egg, a pinch of salt, and a dash of nutmeg to form a sticky dough.
Step 4: Divide the dough into four and roll each into a long snake about 2 cm (0.8 inches) thick.
Step 5: Cut each snake into 2 cm (0.8-inch) pieces and gently press with a fork to create ridges.
Step 6: Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float, about 2-3 minutes.
Step 7: Meanwhile, heat butter in a skillet over medium heat until it turns golden and smells nutty.
Step 8: Sauté the cooked gnocchi in the butter until they get a light crispy edge, about 2 minutes.
Step 9: Serve with a sprinkle of sage and a drizzle of browned butter.
Cooking checkpoints to keep in mind
- Gnocchi float when fully cooked. Don’t drain too early or they’ll be mushy.
- Butter should be golden and fragrant before adding gnocchi—this is key for flavor.
- Watch the edges of gnocchi in the pan—they should be crisp and golden, not burnt.
- Taste a piece for seasoning before serving; adjust salt and herbs as needed.
Common mistakes and how to fix them
- Over-mixed dough, resulting in tough gnocchi.? Use a light hand when mixing; overworking makes dense gnocchi.
- Adding too many to water at once, leading to uneven cooking.? Cook gnocchi in batches; overcrowding causes sticking.
- Undercooked pumpkin, making dough too wet.? Don’t rush the roasting; underdone pumpkin leaves excess moisture.
- Burned butter, which ruins the flavor.? Keep a close eye on butter; don’t burn it.
Roasted Pumpkin Gnocchi with Sage and Brown Butter
Equipment
- Oven
- Peeler
- Mixing bowl
- Pot for boiling
- Frying pan
Ingredients
- 1 small sugar pumpkin preferably sugar or pie pumpkin
- 1 1/2 cups all-purpose flour plus more if needed
- 1 large egg for binding
- 1/4 teaspoon nutmeg ground, for warmth
- 2 tablespoons unsalted butter for frying and sauce
- 8 fresh sage leaves sage for frying and garnish
- to taste salt for seasoning water and dough
Instructions
- Peel the sugar pumpkin with a peeler, then cut it in half and remove the seeds. Roast the pumpkin halves on a baking sheet at 200°C (400°F) until tender and caramelized around the edges, about 40 minutes. The pumpkin should be soft and fragrant.
- Scoop out the warm, soft pumpkin flesh and mash it until completely smooth. Let it cool slightly so it’s comfortable to handle, which helps the dough come together better.
- In a mixing bowl, combine the cooled pumpkin, egg, nutmeg, and a pinch of salt. Mix gently until well combined, creating a smooth, cohesive mixture.
- Gradually add flour to the pumpkin mixture, folding in gently. Continue until the dough is soft but manageable; add more flour if it’s too sticky, but avoid overworking to keep the gnocchi tender.
- Divide the dough into four equal portions. Roll each portion into a long snake about 2 cm (0.8 inches) in diameter on a floured surface. This shape makes cutting easier and uniform.
- Slice each snake into 2 cm (0.8-inch) pieces and gently press each piece with a fork to create ridges—these help hold the sauce and add texture.
- Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Heat the unsalted butter in a frying pan over medium heat until it turns golden and fragrant, about 2-3 minutes. Add the sage leaves and cook until crispy, releasing a lovely aroma.
- Add the cooked gnocchi to the pan and sauté, turning occasionally, until they develop a light crispy edge and are heated through, about 2 minutes. You’ll hear a gentle sizzle and see the edges turn a beautiful golden brown.
- Remove from heat, plate the gnocchi, and spoon over the browned butter with crispy sage. Serve immediately, enjoying the tender, crispy textures and smoky flavor.
