Recipe Overview
Pumpkin gnocchi are one of the most comforting autumn pasta preparations, bringing together the sweetness of roasted pumpkin, the body of potato, and the delicate richness of butter and sage. This version keeps the dough light and tender, then finishes the gnocchi simply with fragrant sage butter and Parmigiano Reggiano.
Ingredients
- 450 g roasted pumpkin purée
- 300 g russet potato, boiled and mashed
- 50 g whole egg
- 40 g grated Parmesan cheese
- 220 g all-purpose flour, as needed for dough
- Sea salt and white pepper, to taste
- 85 g unsalted butter
- 3 g fresh sage leaves
- Extra grated Parmesan, for serving
Preparation
- In a large bowl, combine the roasted pumpkin purée and the mashed russet potato. Add the egg, grated Parmesan, sea salt, and white pepper. Mix until smooth and uniform.
- Start adding the flour gradually, mixing gently with your hands or a spatula until a soft dough forms. The dough should be just firm enough to roll without sticking too much. Avoid adding more flour than necessary so the gnocchi stay light.
- On a lightly floured surface, divide the dough into portions. Roll each portion into a rope about 1/2 inch thick, then cut into bite-sized pieces. If desired, roll each piece over a gnocchi board or the tines of a fork to create ridges.
- Bring a large pot of salted water to a gentle boil. Drop in the gnocchi in batches. Once they float to the surface, cook for an additional 30–60 seconds, then remove with a slotted spoon and drain well.
- Meanwhile, prepare the sage butter. In a wide skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter foams and begins to turn lightly golden and the sage becomes fragrant.
- Add the drained gnocchi directly to the sage butter skillet. Toss gently over low heat until the gnocchi are well coated and lightly glazed with the butter.
- Serve the gnocchi immediately on warm plates, spooning over the sage butter. Finish with extra grated Parmesan and a final twist of white pepper if desired.
History & Tradition
Gnocchi represent one of the most beloved rustic first courses in Italian cuisine, especially in the cooler months when softer textures and richer flavors become part of the seasonal table. Pumpkin versions are especially popular in autumn, when sweet squash and earthy butter sauces naturally come together.
In this style of preparation, the sweetness of pumpkin is balanced with potato for structure and finished with one of the most classic combinations in northern and central Italian cooking: butter, sage, and Parmigiano Reggiano. The result is simple, refined, and comforting.
Explore more on the tradition of handmade pasta and dumpling-style preparations in the Tuscany Cuisine journal: Flour & Water Pasta Journal .