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Vegetarian, Italy

Pumpkin gnocchi with sage butter

Pumpkin gnocchi with sage butter is homemade gnocchi made from pumpkin and potatoes, browned in nutty brown butter with sage. This recipe serves 4, takes about 1 hour, has a medium difficulty level, and costs €2.50 per person. The key to success is handling the dough as little as possible and drying out the pumpkin well before mixing it in.

Homemade pumpkin gnocchi browned in nutty sage butter, a fall dish that smells like an Italian kitchen.

Pumpkin gnocchi with sage butter
Total time
1 h
Difficulty
Medium
Cost per person
€2.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall

Pumpkin gives the dough a warm orange color and a softness that sets it apart from classic all potato gnocchi. Once boiled and then browned in a pan, they develop a light golden crust outside while staying tender inside. Brown butter and sage add a warm, slightly woodsy flavor that feels right at home on an autumn table.

This is a dish for a Sunday or an evening when you have a bit of time, since shaping the gnocchi takes patience. It works well for a dinner between adults or for guests, since the strong sage flavor doesn't always win over younger palates. Mon Chou suggests it as soon as pumpkin shows up at the market, to make the most of its short season.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin 600 g
  • Starchy potatoes 300 g
  • Sage 12 sprigs

Pantry

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

Dairy

  • Egg 1
  • Grated parmesan 60 g
  • Butter 80 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the pumpkin and potatoes, cut them into large chunks and roast them on a baking sheet at 200°C. 30 min

    They're ready when a knife tip slides in with no resistance.

  2. Mash everything with a potato masher, add the egg, nutmeg, salt, flour, and knead the dough briefly. 5 min

    Knead as little as possible, overworking makes the gnocchi chewy.

  3. Roll the dough into ropes, cut them into small pieces and mark them with a fork. 5 min

    Flour your work surface well, the dough is a bit sticky.

  4. Drop the gnocchi into boiling salted water and remove them as soon as they float to the top. 3 min

    Cook them in two batches so they don't stick together.

  5. Foam the butter with the sage until it turns nutty brown, add the gnocchi and parmesan, and brown them for 2 minutes. 3 min

    Take the pan off the heat as soon as the butter smells nutty, it burns fast.

Our tips to get it right

  • Weigh the flour only after patting the pumpkin dry with paper towels, leftover moisture changes the dough's texture a lot.
  • Test one gnocchi in boiling water before cooking the rest, so you can adjust the flour if needed.
  • Use a wide pan so the gnocchi brown in a single layer, they caramelize better than when they overlap.

The variations

  • Swap the pumpkin for butternut squash, it holds less water and makes the dough easier to work with.
  • For an egg free version, bind the dough with a bit of extra potato starch instead.
  • For kids, serve the gnocchi simply with melted butter and parmesan, skipping the sage.

What to serve it with

  • An arugula salad with walnuts
  • A glass of dry white wine
  • Extra shaved parmesan on top

Storage

Raw gnocchi keep for 1 day in the fridge on a floured towel, or can be frozen flat before cooking. Once cooked and pan fried in butter, keep leftovers for 2 days in a sealed container in the fridge and reheat them in a pan so they crisp back up.

Questions about this dish

Can you make the gnocchi dough ahead of time?

Yes, you can shape the gnocchi the day before and keep them in the fridge on a floured towel, without stacking them. Cook them only at the last minute, since they don't hold up well once boiled.

Can you freeze pumpkin gnocchi?

Yes, lay the raw gnocchi side by side on a tray, freeze them that way, then transfer them to a bag. Drop them straight into boiling water while still frozen, no need to thaw.

How do you keep the gnocchi from turning mushy?

Excess moisture from the pumpkin is the most common cause, which is why roasting it instead of boiling helps. Add the flour gradually and stop as soon as the dough holds together without sticking too much.

What can you use instead of parmesan?

Grated pecorino adds a sharper, saltier flavor that pairs well with the sage butter. Nutritional yeast also works if you want a lactose free option at this step.

How long does it take to make pumpkin gnocchi with sage butter?

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

How many calories are in pumpkin gnocchi with sage butter?

About 590 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 pumpkin gnocchi with sage butter cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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