Pumpkin gnocchi

With few seasonal ingredients you can easily create a dish which will be enjoyed by adults and children alike. Pumpkin gnocchi are a variation of the more usual potato gnocchi; the addition of pumpkin provides an inviting colour and a mild taste that goes well with a delicate sauce of melted butter, sage and Parmesan. Don’t give in to the temptation to add too much flour: even if the dough is very soft to work with, once cooked the gnocchi will take on plenty of texture and simply melt in your mouth! The perfect way to eat vegetables, even for children, these gnocchi will delight your palate and are just right for a dinner party!


60 minutes Total time
3 minutes Active time
Serves 2 persons
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Prepare all the ingredients. Boil the potatoes in salted water and mash while still hot. Combine the pumpkin mash with the mashed potatoes and add a pinch of salt. Add the flour. Mix until the mixture is soft but workable. If necessary add more flour, but not too much, just enough to form of small cylinders of the mixture. Once the cylinders are made, cut them into small dough squares using a knife. Slide the squares of dough over the grater to create gnocchi, and leave them to rest on a tray covered with a clean cloth. Melt the butter in a pan together with the sage. Boil the gnocchi in salted water and drain after a few minutes. Season the gnocchi with the melted butter, sage and parmesan. Serve hot.

To make gnocchi, the dough should be soft but quite workable. Add flour gradually and only when needed. Once cooked, the gnocchi will have the right consistency and at the moment of eating their softness will be key to their deliciousness! Cook the pumpkin in the oven, cut up and peeled. This cooking method allows you to get a drier pumpkin, with less water content, ideal for gnocchi.
Italians are very attached to this dish of gnocchi, which represents for them a delicious main course. Other nations obviously prepare similar dumplings as an accompaniment to other dishes, or sometimes as a meal in themselves.

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