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Vegetarian, Meal soups and plant based

Pan fried pumpkin gnocchi with mushrooms and sage

Pan fried pumpkin gnocchi with mushrooms and sage is homemade gnocchi made from pumpkin and potato, pan fried in butter with mushrooms and sage. This recipe serves 4, takes 1 hour, rates medium difficulty, and costs €2.30 per person. The key to success is roasting the pumpkin instead of boiling it, which keeps the dough soft without needing too much flour.

We roll up our sleeves for homemade pumpkin gnocchi, pan fried in butter with mushrooms and sage.

Pan fried pumpkin gnocchi with mushrooms and sage
Total time
1 h
Difficulty
Medium
Cost per person
€2.30
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Fall
The kids
They generally like it

Pumpkin gives the dough a warm orange color and a natural sweetness that sets these gnocchi apart from the classic potato version. Once pan fried in butter, the edges turn golden and slightly crisp while the inside stays soft and pillowy. White mushrooms add some bite, and fresh sage brings an earthy aroma without overpowering the dish. A finish of parmesan adds just the right amount of salt.

This is a great dish for a slow autumn Sunday when you have time to shape the gnocchi together as a family, kids love rolling out the dough logs. Mon Chou suggests roasting the pumpkin rather than boiling it, since this avoids a dough that is too wet. Plan for about an hour between prep and cooking, though part of it can be done ahead of time.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin 600 g
  • Potatoes 300 g
  • White mushrooms 300 g
  • Sage 8 sprigs

Pantry

  • Flouroften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Parmesan 50 g
  • Butter 50 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Roast the pumpkin and potato in chunks at 200°C, then mash them into a puree. 35 min

    Let the puree cool and drain in a sieve.

  2. Mix the puree with the egg, salt, and flour until you get a soft dough.

    Add the flour little by little, too much flour makes the gnocchi tough.

  3. Shape the dough into logs, cut them into pieces, and mark them with a fork.

    Flour your work surface to keep them from sticking.

  4. Drop the gnocchi into boiling salted water and remove them as soon as they float. 4 min

    Cook them in small batches so they don't touch each other.

  5. Brown the mushrooms and sage in the butter, then add the gnocchi and parmesan. 8 min

    Let them get some color, they turn wonderfully crisp.

Our tips to get it right

  • Drain the pumpkin puree well in a sieve before mixing it with the flour, excess water is the main enemy of soft gnocchi.
  • Test one gnocchi in boiling water before dropping in the whole batch, this lets you adjust the flour if the dough is still too sticky.
  • Don't crowd the pan when browning the gnocchi, they need room to crisp up rather than steam.

The variations

  • Swap the white mushrooms for seasonal wild mushrooms like chanterelles or porcini for more depth of flavor.
  • For an egg free version, add a bit more potato starch to help bind the dough.
  • For a quicker version, shape the gnocchi bigger and less precisely, kids will still spot them easily on the plate.

What to serve it with

  • A well dressed green salad
  • A glass of sparkling apple juice
  • Toasted hazelnuts on top

Storage

Raw gnocchi keep for 24 hours in the fridge on a floured tray, spaced apart so they don't stick. Once cooked and pan fried, they keep for 2 days in the fridge in a sealed container. Reheat them in a pan with a bit of butter to bring back the crisp texture, the microwave will make them soft.

Questions about this dish

Can I use gluten free flour instead of wheat flour?

Yes, a gluten free all purpose flour works, but the dough will be more fragile to shape. Add it gradually and handle the gnocchi gently before cooking.

How do I keep the gnocchi from getting waterlogged during cooking?

The trick is to drain the pumpkin puree well before mixing it into the dough. Roasting the pumpkin instead of boiling it also limits excess moisture from the start.

Can I make the gnocchi ahead of time?

Yes, shape the raw gnocchi and keep them in the fridge on a floured tray until the next day. You can also boil them ahead of time and only pan fry them right before serving.

Does pumpkin gnocchi freeze well?

Yes, lay the raw gnocchi on a floured tray, freeze them flat, then transfer them to a bag once firm. Drop them straight into boiling water from frozen without thawing.

How long does it take to make pan fried pumpkin gnocchi with mushrooms and sage?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pan fried pumpkin gnocchi with mushrooms and sage?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan fried pumpkin gnocchi with mushrooms and sage cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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