Pumpkin Gnocchi

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Gnocchi, humble little Italian dumplings, that when made right, taste like soft and fluffy pillows of dough. Tis the season for pumpkins so I got inspired to make Pumpkin Gnocchi!I often make butternut squash gnocchi during the fall season and lately I’ve been making a huge pan as a pasta side for Thanksgiving, and let me tell you, everyone of them gets eaten up!

I made my pumpkin gnocchi exactly the way I make my butternut squash gnocchi, all I did was replace the pumpkin for the butternut squash, so feel free to interchange them.
Here’s a link to a class I taught on making them.

I bought a sweet little pumpkin from Trader Joe’s, the kind you can make a pie with, cut it in half, seeded it and roasted it until tender. After it cools down, scoop out the flesh. You’ll notice that the pumpkin flesh is a little stringy, but that’s ok, because it all gets whirled in a food processor.
The key to a nice dough is not to overwork it too much, you might have to add a little more flour as you go but in the end it should feel semi firm to the touch.
I just love the color, it’s truly the most perfect autumn meal! Every bite is flavored inside with freshly grated parmesan cheese, they’re so addicting!
They’re ridiculously easy to make, no skills required, they don’t have to be perfect looking, in fact all you need is just a little patience!
They take only a few minutes to cook and then they’re ready to be sauced!
Speaking of sauce I wanted to try something different other than the traditional brown butter and sage so I searched and found this sauce inspired by Chef Frank DeCarlo.Saute 2 shallots in 1/2 stick of butter** add 1 bunch of sage and cook until shallots are golden** deglaze with 1/2 cup of chicken stock** whisk in 1/4 cup of pumpkin/ butternut squash puree, and 1/2 cup of cream** finish by adding 1/4 cup of grated parmesan, then season with salt and pepper.**

Ingredients for Gnocchi

  • 2 cups of  pureed butternut/ pumpkin squash
  • ½ cup Parmesan cheese
  • 1 tsp. salt
  • Pepper to taste
  • 2 eggs
  • 2+ cups flour


  1. Preheat the oven to 375 degrees. Cut the squash in half. Remove the seeds, drizzle with olive oil, salt and pepper. Lay cut side down on parchment lined baking sheet. Roast the squash until soft—30 minutes or so.
  2. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
  3. Mix the pureed squash with parmesan cheese, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
  4. Once smooth, flour work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½ inch wide. Cut the strip into ¼ to ½ inch pieces.
  5. Using a gnocchi board, a fork, the back of a grater or just as is to create ridges. Place each piece on the floured wax paper and repeat with the rest of the dough.
  6. Bring a large pot of salted water to boil. Boil until all the gnocchi floats—about 5 minutes.
  7. While gnocchi is cooking have your sauces ready so you can toss right in, if not you can freeze them single layer on a baking sheet, when frozen place into bags.
From humble dumpling to mouthwatering perfection!
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  1. Your dough is really lovely.

    Nice work!

  2. Good lord, that looks devine! Who doesn’t love gnocchi?

  3. Wow, Marie! I have been so longing to learn to make gnocci…And, with this recipe I just might have some sucess. 🙂 All your recipes and instructions have been great! Just pushed me over the “edge” to get one of those cool gnocci boards at Sur la Table…Shucks! 😉

  4. sweet sarah woman!
    you know when i come off my no-carb diet, I want to be sitting in your kitchen.
    how I would love to sit there and watch, help you make these.
    your dough is perfect, in texture and color.
    my pasta skills aren’t so good.
    my doctor, who is an avid pasta maker has taught me how to make pasta. he is absolutely wonderful at it.
    and tells me I can only have a little bit LOL (he has to still be a doctor at all times right? LOL)

  5. Oh Marie, I love pumpkin and I love gnocchi, this must be a truly delicious dish. perfect for the season. Looks fabulous, and the sauce, I would be licking the darn dish!! xo

  6. I love the deep ridges you get on your gnocchi with the board–better to hold that luscious sounding sauce!

  7. Oh, did I not comment on this? Well, I pinned it. Amazing Marie, like everything you cook…

  8. How many servings is this recipe for??

  9. Gorgeous gnocchi Marie! Where in the world did you find the gnocchi board? We’ve always used a fork and I like your board so much better!!!!!

  10. I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html

    I hope you can make it!
    Kathy Shea Mormino
    The Chicken Chick

  11. Can you freeze them before boiling?

  12. I think my pumpkin was too watery – I had to add so much flour to make the dough even marginally workable that I turned them into dumplings! Otherwise I was like batter, not dough. Would you suggest draining the puree beforehand next time I’m brave enough to try this out? Or could I add another egg if this happens again?

    • Emelin, So sorry to hear that! If you had to add a lot of flour then yes, the pumpkin was too watery. I used a small pie pumpkin and when roasted it sort of dries it out, I never boil it. Mine had the consistency of a butternut squash. Sorry you had so much trouble. If you think it’s to wet then I would drain it overnight in some cheesecloth.