Most Delicious Pumpkin Gnocchi With Butter & Crispy Sage (2024)

This post on the pumpkin gnocchi recipe was first published on the 11th of October.

When you say fall, I say pumpkin everything! To the point that I will use pumpkin for literally anything: from pie (my favourite) to coffee (#pslgirl right here), from a main dish to pasta. So much love for pumpkins that we have a Pinterest board for it! And savoury! You know I have it all covered. And as for savoury in particular, this recipe for pumpkin gnocchi with butter & crispy sage needs a bit of explanation.

The statement I am starting today’s post with is very bold. Extremely bold. But I hate gnocchi. Just hate them, cannot stand their texture. So why am I sharing this pumpkin gnocchi recipe with you today? Because it seems like I do not hate gnocchi after all. Or at the very least not as much.

Let’s move back ever so slightly and find out why. My grandma in Rome is what you could name the queen of homemade gnocchi. She has been making them herself forever and we always end up helping her when we are around because she makes so much. We’re not a huge family, but we like to eat a lot!

So I grew up with gnocchi around me. Whether that was because I was making them or simply admiring the rest of the family eating them, I had them around. But I tried them years and years ago and decided that I hated them. Same as my mum. How can one hate the most traditional potato gnocchi? I like potatoes. I like pasta. Why did I hate gnocchi so much?

I am assuming it’s texture. But then again, some pasta can have a very similar texture to gnocchi. So I decided very recently I was going to try and make pumpkin gnocchi and give it a go. And a whole plate of pumpkin gnocchi later, I am here to tell the tale.

Mark my words, I am not 100% sold. And I will most probably not order gnocchi when we are out. But I will give my grandma’s gnocchi some redemption by trying them next time we’re there. And I will definitely make this pumpkin gnocchi recipe again because it was more than edible, it was delicious.

From start to finish, the pumpkin gnocchi doesn’t take too long – prepped them in the morning ready to be served for lunch. If this is not lush, I don’t know what is. A quick-to-whip-together recipe is always great in my books. I did have some help from my auntie and Fred. Especially when it came to the texture of the dough. But you get it.

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Gnocchi Board with Paddle, £12.99 / Red & Black Tea Towel Set of 2, £4.00 / Ceramic Round Plate (similar), £28.30

What is gnocchi? What does the word gnocchi mean?

Up until I was writing this post, coming from an Italian family, I never stopped thinking about what it meant. This traditional Italian dish since Roman times was introduced by the Roman legions during the expansion of the empire.

The word is said to be derived from the word nocca (knuckle) or nocchio, which is a knot in the wood. They are a kind of pasta dumplings made traditionally with potato, flour and eggs. Now there is very much a debate if you can call them pasta or not because pasta is made with water and flour, but I will go for what I have called them since we were young.

Gnocchi is a popular dish in Abruzzo, Veneto, Friuli Venezia Giulia and Lazio in Italy and in many other countries around Europe and South America. Different places call for different ingredients and names, among the many:

• ‘malfatti’ from Lombard and Tuscany, made out of spinach, ricotta and flour;
• ‘gnudi’ from Tuscany, similar to malfatti but with less flour;
• Apulian cavatelli;
• Sardinian malloreddus;
• strangolapreti from Campania;
• Kartoffelklösse from Austria;
• njoki from Croatia;
• ñoqui from Argentina, Paraguay and Uruguay.(Wikipedia)

What are the ingredients for this pumpkin gnocchi recipe? Can I substitute anything?

In terms of ingredients, we are talking about very basic stuff: pumpkin, flour and salt. Oh yes, the pumpkin gnocchi here is vegan, if you exclude the sage butter sauce. But this can also be easily made vegan using vegan butter. And on top just find an alternative to grated cheese and the plate is done!

Substitutions are quite difficult in a recipe with few ingredients. You can play around with the type of pumpkin to use, for example you could make butternut squash gnocchi or also have some sweet potato gnocchi. You could also change the kind of flour to add a twist to your pumpkin gnocchi. Although you can mostly play with your sauce or toppings to add to this recipe.

What are pumpkins? Are they good for you?

I know, the million-dollar question everyone asks themselves from September to November. In short, yes, pumpkin is indeed good for you. As usual with any type of food, moderation is the key!

But first and foremost, let’s talk about pumpkins. These winter squashes come from the family of Cucurbitaceae and are part of the gourd family. This family has more than 975 species.

And, in botanical terms, pumpkins are not only fruits but also berries. Botanically, berries are defined as fleshy fruit with a lot of seeds and derived from a single ovary of a single flower. The berry where they come from is known as pepo. (Reader’s Digest)

Pumpkins are packed with:

• beta carotene;
• vitamin A;
• vitamin C;
• potassium & manganese;
• help sharpen your sight – thanks to vitamin A, your eyes will be healthy;
• may reduce the risk of cancer;
• can boost your immunity system;
• help with hypertension;
• can soothe your skin;
• can help you sleep better;
• can help your heart health. (Web MD)

Can I use dried sage leaves? Is sage good for you?

Talking about sage, can you use dried one you ask? I honestly would recommend fresh sage leaves for a flavour reason. Sage is rich in it and you have to believe me, the smell while you are crisping it is unbelievable! But if you don’t have it around, beggars can’t be choosers, right? And if you are really craving this pumpkin gnocchi recipe you’ll use whatever you have!

Sage is an amazing herb both for flavour and nutrients:

• high in nutrients;
• rich in vitamin K;
• rich in antioxidants;
• may support oral health;
• may support memory and brain health;
• may lower bad cholesterol;
• may ease menopause symptoms;
• may reduce blood sugar levels;
• may support bone health. (Healthline)

Is this pumpkin gnocchi recipe easy to make?

The short answer is yes, absolutely! You will start by roasting the pumpkin. Directions for this vary from the oven you are using and how much pumpkin you are roasting, of course. But for this recipe, you will need 300g of roasted pumpkin flesh. It takes around 40 minutes or until it’s soft as a general rule.

Can I boil the pumpkin instead of roasting it?

Why not boil the pumpkin instead you might ask? Well, first of all, the roasted pumpkin will come through stronger in flavour. And secondly, but somehow most importantly, roasting will dry it out enough for you not to use more flour than actually required. How do I know all this, you ask?

But of course, my first batch of gnocchi was made with boiled pumpkin. Me and always trying to cut corners! They were still nice but required a whole load of flour to balance the water content of the pumpkin. Which can in turn make the pumpkin gnocchi very tough to eat. And you don’t want that, trust me.

How do I make pumpkin gnocchi?

You will start by roasting your pumpkin (seedless) with a drizzle of olive oil at 180C for around 40 minutes or until soft. Once it has cooled down, remove the skin of the pumpkin and you will get around 1 1/4 cup of pumpkin puree and move the pulp in a mixing bowl with flour and salt.

You might need extra flour so that the dough is not sticky. Mix everything well with a fork until it all comes together. On a floured work surface, work it quickly as smoothly as possible. Cut the dough into 4 and roll each one of them into 1.5 cm long logs. Cut them into 2 cm pieces and roll them on the back of a fork or cheese grater or gnocchi paddle.

Let them rest on a floured cloth for an hour. Bring to a boil a salted water pot and cook the gnocchi until they rise to the top and float- it won’t take long as the pasta is fresh, so keep an eye on them.

In a saucepan, melt the butter over low heat, add then the sage leaves and let them crisp uop for a few minutes, making sure not to burn the butter.

Drain the gnocchi, add them to the saucepan with the sauce and saute them quickly. Serve hot and with a sprinkle of parmesan if you like, enjoy!

Can I freeze pumpkin gnocchi?

The short answer is yes! Once you have shaped them, let them dry on a cloth sprinkled with flour for at least an hour before you either cook them or freeze them. If you plan on freezing them, make sure you do so on a tray first, then once frozen move to a ziplock bag or freezer-safe container.

This is to avoid the pumpkin gnocchi sticking together in a giant mess. I know, I know – you can thank me later. And how do you cook frozen gnocchi? Do not thaw them or they will change texture, just add them to a pot of boiling water with salt. It will take a tiny bit longer, but it goes the same as for fresh ones. When they float they are ready to serve.

What is the best sauce for pumpkin gnocchi?

We went simple with butter & sage because we did not want to cover the pumpkin flavour. But I mean, the world is your oyster here! My grandma in Rome serves her potato gnocchi with a pork & beef ragout, you could use plain tomato sauce. Or heavy cream, with maybe cheese. A four-cheese gnocchi dish sounds dreamy – bake it for an extra luxurious taste. Or so I am told.

You could also go for a butternut sauce, some crispy bacon on top or a quick creamy black pepper sauce of choice. Sage butter sauce sounded the best and easiest and it did not let us down! Also, it’s the easiest sauce you can make to have vegan pumpkin gnocchi. Just exchange the regular butter for vegan butter and avoid the sprinkle of parmesan, or better use vegan parmesan cheese and all done!

The sauce is so easy to make and takes a little time. On a pan over medium heat melt the butter slowly, then add the sage leaves and let them crisp up for a few minutes, making sure the butter won’t burn.

And if you are still not up for these sauces, there are plenty of Pinterest gnocchi boards to choose from and take inspiration from.

What do I do with the rest of the pumpkin?

Fear, not that pumpkins are overall edible except for the stalk. Now, it depends on the kind of pumpkin you are using, but the skin is edible. And pumpkin seeds are renowned for their nutrition percentage and health benefits. You will find plenty of Pinterest pumpkin Boards where to find the perfect recipe to roast them. They make an excellent snack!

Before we keep going on and on about how pumpkins made the world better because they are delicious. Let’s check out the VIP guest of the day, this pumpkin gnocchi recipe with butter and crispy sage!

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Gnocchi Board with Paddle, £12.99 / Red & Black Tea Towel Set of 2, £4.00 / Ceramic Round Plate (similar), £28.30

Is pumpkin gnocchi gluten free?

This pumpkin gnocchi recipe is not gluten free as it uses regular flour. But you can swap it for gluten-free pasta flour of any brand you like and make this dish gluten-free.

The pumpkin gnocchi recipe will honestly be one of your favourites in no time.

First of all, you will be able to honestly whip them up in 30 minutes, from pot to dish. Secondly, they are technically vegan. And I am sure you can replace normal flour with gluten-free flour and satisfy the cravings of a gluten-free friend too. It’s the perfect fall recipe and earthy meal to accompany you through the colder weather!

Alas, this is the end of my pumpkin gnocchi recipe post. I hope you get to try them and enjoy them as much as we did. If you fancy something similar, why not check out this creamy sausage pasta with pumpkin, sage & mascarpone from our friend Kacie? Remember to check out our latest post on the pie-making guide here and our sausage chorizo casserole recipe. For more pumpkin recipes, try these pumpkin pie pancakes.

Do you like pumpkins? Have you got any favourite pumpkin recipes? Would you try this pumpkin gnocchi recipe? Let us know in the comments!

PIN THIS EASY PUMPKIN GNOCCHI RECIPE FOR LATER!

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