Pumpkin Gnocchi

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!