Ingredients

300 g / 10 oz fresh pumpkin, steamed or boiled then mashed, or 2/3 cup canned pumpkin puree

1/2 cup full-fat ricotta

1 1/4 cup plain flour (all purpose), plus more for dusting

1/3 cup parmesan cheese, finely grated

1 egg

1/4 tsp salt

Black pepper

1 tsp olive oil

50 g / 3.5 tbsp butter

20 fresh sage leaves

Additional parmesan and black pepper for garnish

Instructions

Step 1: Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and leave for 5 minutes to drain excess moisture.

Step 2: Measure out 1/2 cup of the pumpkin puree to use in the dough.

Step 3: In a bowl, combine the pumpkin puree with ricotta, plain flour, parmesan, egg, salt, and a pinch of black pepper. Mix well with a wooden spoon until you have a soft dough.

Step 4: Dust a work surface with flour. Turn the dough onto it, sprinkle with flour again, and gently pat into a log shape.

Step 5: Cut the log into 6 pieces. Roll each piece into ropes about 1.7 cm (2/3 inch) thick, then cut into small squares to form gnocchi.

Step 6: Optionally, press lightly on the cut side of each gnocchi with a fork to create ridges.

Step 7: Bring a large pot of water to a boil. Drop the gnocchi into the boiling water and cook. When they rise to the surface, about 1 minute, they are done. Drain and set aside.

Step 8: In a large skillet over medium-high heat, melt 1 teaspoon of butter with the olive oil. Add the gnocchi and cook, shaking the pan, until they start to brown, about 1 1/2 minutes.

Step 9: Add the remaining butter to the pan. Once melted, add the sage leaves. Stir and cook for 2 1/2 minutes until the gnocchi is golden, the sage is crisp, and the butter is slightly browned. Season with salt if using unsalted butter.

Step 10: Serve immediately, garnished with extra parmesan and freshly ground black pepper.

Tips & Variations

Use canned pumpkin puree for convenience but fresh pumpkin gives a brighter flavor.

If the dough feels too sticky, add a little extra flour sparingly to avoid tough gnocchi.

For a nuttier taste, try substituting some of the plain flour with whole wheat flour.

Serve with a sprinkle of toasted walnuts or sage for extra texture and aroma.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter until warmed through to avoid sogginess. Uncooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; cook directly from frozen.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works well and saves time. Just be sure to drain any excess liquid to keep the dough from becoming too wet.

What if my dough is too sticky?

Add a little more flour in small amounts while kneading until the dough is soft but not sticky. Over-flouring can make the gnocchi tough, so add gradually.