Pumpkin Gnocchi

Fall season is pumpkin season! 

My favourite dishes using pumpkin are probably pumpkin soup with ginger and curry and pumpkin cake (you can find a recipe here:


Pumpkin Gnocchi is an easy recipe with only few ingredients and makes for a comforting and yummy dinner on a chilly fall night.

For 4 people you will need:

  • 600g pumpkin flesh (see below)
  • 400g flour
  • salt, nutmeg, pepper
  • butter
  • parmesan
  • sage

To make 600g of pumpkin flesh you will need around 700g of fresh pumpkin. Hokkaido pumpkin is a flavourful variety, plus it has a gorgeous orange colour. But any type of pumpkin will work.

Preheat your oven at 200°C. Cut your pumpkin into two and scoop out the seeds. Place your pumpkin halves onto a baking tray and bake for around 20 minutes or until a fork will easily pierce through. Remove the pumpkin from the oven and allow to cool a little bit.

Scoop out the flesh and discard the skin. Using a (stick) blender, mix your pumpkin until you have a fine and smooth puree. Mix with the sifted flour, salt and nutmeg. The consistency should be thick and not too sticky. Let cool completely in the fridge.

Using small quantities at a time, roll out your pumpkin dough into a sausage on a well floured surface. You might need to add some flour if you find that the dough sticks too much to your hands. Cut the dough sausage into gnocchi size pieces and roll each piece in some flour to prevent sticking (yes this is the cumbersome part).

Proceed until you have used up all the dough. Bring a big pot of salted water to the boil. Cook your gnocchi in the hot water (just below boiling point). You may need to do this in two or three times. The gnocchi are ready once they come to the surface. Using a strainer, remove the cooked gnocchi from the water and put into a pan with melted butter.

Add finely chopped sage to the pan and fry your gnocchi until they have a nice golden colour. Add salt if needed. Serve with some freshly ground black pepper and grated good quality parmesan.

Bon appétit!


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