Pumpkin gnocchi with sage



40 min

Pumpkin gnocchi with sage

Pumpkin gnocchi with sage. (Photo, Roberto Caruso.)


  • 1 large white potato
  • 1 cup pure pumpkin purée
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 1/2 cups all-purpose flour
  • 3 tbsp butter
  • 8 large fresh sage leaves


  • COVER unpeeled potato with water in a medium saucepan. Boil, partially covered, until fork-tender, 25 to 35 min. Drain and refrigerate just until cool enough to peel. Peel and pass through a ricer or food mill or mash with a potato masher. Measure out 1 cup (lightly packed); use the rest in another recipe.
  • BOIL a large pot of water. Stir 1 cup cooked potato with pumpkin, egg yolk, salt, ginger and nutmeg in a large bowl. Stir until combined. Gradually stir in 1 1/4 cups flour until mixed. Dough should be smooth and barely sticky.  If sticky, mix in more flour, 1 tbsp at a time. Transfer dough to a floured counter. Knead a couple of times, then divide into 3 portions. Roll each into a rectangle, about 5×7 in. and 1/2 in. thick. Using a floured pizza cutter or knife, cut dough into 1×1/2-in. rectangles. Repeat with remaining dough.
  • DROP half of gnocchi into boiling water. Cook until they float to the surface, 2 to 3 min. Using a slotted spoon, remove to a serving bowl. Cover to keep warm. Repeat with remaining gnocchi. Discard water.
  • MELT butter in same pasta pot set over medium-high. Once butter melts and sizzles, coarsely tear sage and add to butter. Stir until fragrant, about 1 min. Pour over gnocchi, then gently toss.

Nutrition (per serving)

  • Calories
  • 220,
  • Protein
  • 5 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 238 mg.
  • Excellent source of
  • Folate

Substitution tip: Instead of pumpkin purée, use a small pumpkin. Roast, covered with foil, for 1 hour in a 400F oven. Purée pulp in a food processor until smooth.

Equipment tip: Using a ricer to mash potato results in fluffier gnocchi.