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Pumpkin Gnocchi with Brown Sage Butter

Submitted by Linda Somma

Linda Notes: Pumpkin gnocchi is an excellent autumn dish with a delicate yet slightly spicy flavor. They are formed from a mixture of mashed pumpkin, potatoes, flour, eggs, Parmesan cheese and spices. You can, if you’d like, substitute the pumpkin with any other type of squash such as butternut or acorn.


1 lb of pumpkin

3/4 c flour

1.5 cups of mashed potatoes (cooked)

1 egg

dash of: nutmeg, cinnamon, fresh ground pepper, salt


Heat oven to 375.

Place pumpkin, cut into cubes, on parchment paper and bake for 20-25 min., or until tender.

At the same time, boil potatoes until soft.

When both are done, pass through a food mill (better for the potatoes as well, instead of mashing, so they are both the same consistency).

Mix all ingredients together in a large mixing bowl, including salt, pepper, nutmeg & cinnamon.

Form a united and homogenous ball. Cut into strips approx 1/2 inch wide and roll them out.

Cut into approx. 2 inch tubes and gently press with a fork.

Cook in large wide pan in boiling salted water, all at once. They are done when they float to the top – approx 2 min.

Serve with sage brown butter & top with freshly grated Parmesan cheese.

 Sage Brown Butter Sauce

Melt 4 tbsp of butter in a saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

Add 8 sage leaves and remove from heat.