Pumpkin Gnocchi


Whenever possible my friends and I try to get together to have happy hour, which often includes making food. This past week I hosted Jen, Kyna and Christine for a night of gnocchi making. I found the perfect recipe at simplyrecipes.com.

I was hesitant to make gnocchi again because the last time I did over two years ago I remember it taking all night and being a little hellacious. This go round it was a lot easier. I think it helped that I wasn’t making the traditional potato kind. Also, I would highly recommend making gnocchi with a group of friends and a few glasses of wine. The time goes by a lot faster in the kitchen when you’re having fun with your friends. Plus, four people rolling out dough is easier than one person doing it his/herself!


  • 1 c. of pumpkin purée
  • 1 c. whole milk ricotta
  • 2 large eggs
  • 2 tsp. kosher salt
  • 1/4 c. parmesan or pecorino cheese
  • 3-4 c. cake flour, Italian “oo” flour, or all-purpose flour
  • 2-3 tsp. minced fresh sage
  • 1/4 c. unsalted butter
  • Black pepper, to taste
  • Truffle salt, to taste (optional)


  1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour  at a time until you get a dough that’s sticky, but pliable enough to shape into a large log. (Don’t use more than 4 cups of flour.)
  2. Spread a bit of flour on a large work surface. Have additional flour ready in case needed. Cut the dough into four equal pieces then take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.
  3. Dust the gnocchi with a little flour, then push the dumpling up against the tines of a fork to make indentations. Repeat this process with the other pieces of dough.
  4. Bring a large pot of water to a boil, then add some salt to the water as you would when making pasta.
  5. Gently pick up a few gnocchi at a time and drop them into the water. Boil gnocchi until they float, then remove them with a slotted spoon. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don’t stick together.
  6. When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Fry undisturbed for 90 seconds. Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi.
  7. Serve dusted with black pepper and the truffle salt, if you have it.


Recipe rating: 

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