- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 1 serve veg or fruit
A homemade bowl of pumpkin gnocchi is the ideal way to enjoy a hearty dinner with loved ones or impress dinner guests – plus, it’s so simple to make.
- Serves4
- Cook time55 minutes
- Prep time25 minutes, + cooling
Ingredients
- 300g diced butternut pumpkin
- 1/2 cup (120g) smooth ricotta
- 1 free-range egg, lightly whisked
- 1 1/3 cups (200g) plain flour
- 1 tsp garlic salt
- 1 lemon, rind finely grated
- 1/3 cup (25g) finely grated pecorino
- 1/4 tsp ground nutmeg
- 125g butter, chopped
- 16 sage leaves
- 2 garlic cloves, crushed
- 1 1/2 tbs lemon juice
- Flaked pecorino, extra, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 200°C. Line a baking tray with baking paper. Spread pumpkin over the tray and spray with oil. Bake for 35-40 mins or until golden and tender. Set aside to cool.
Step 2
Dust a large sheet of baking paper with flour. Transfer pumpkin to a medium bowl and use a fork to mash until smooth. Add ricotta, egg, flour, garlic salt, lemon rind, cheese and nutmeg. Season and stir until a soft dough forms. Transfer to a lightly floured surface. Divide into 6 portions. Roll each portion into a 2cm-wide length. Cut into 2.5cm long pieces. Lightly pinch each gnocchi in the centre to form a bow-shape. Place on the lined tray.
Step 3
Bring a large saucepan of salted water to the boil. Cook gnocchi for 1 min or until gnocchi rises to the surface. Drain well.
Step 4
Melt the butter in a medium frying pan over medium heat. Cook, stirring occasionally, for 5 mins or until butter begins to foam and turns light nutty brown. Add the sage leaves, garlic and gnocchi, cook, stirring, for 2-3 mins or until sage is crisp, gnocchi begins to brown and butter is dark nut brown. Remove from heat and stir in lemon juice. Season and serve with extra flaked pecorino and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To keep homemade gnocchi fresher for longer, store uncooked gnocchi in the freezer. Flash-freeze gnocchi on a baking tray before placing it in an airtight container or resealable bag. Store leftover cooked gnocchi in an airtight container in the fridge for up to 2 days.
Make sure you cook the butter sauce long enough for it to turn a dark golden brown and achieve that rich nutty flavour. If it is too light, it will lack depth and taste like melted butter.
Pumpkin gnocchi: the ultimate homemade comfort food
Golden on the outside, soft and pillowy on the inside, homemade gnocchi has long been a favourite dish by many across the world. Although classic gnocchi dates back to Roman times, the variation we’ve come to know and love today wasn’t invented until the 16th and 17th centuries.
Today, Italy’s most beloved dumpling is available in many variations from potato to pumpkin, cheese, spinach and beetroot. One of our favourites is this pumpkin gnocchi recipe. After all, pumpkin has long been used in Italian cuisine. This version of gnocchi is believed to have originated from the northern Italian region of Lombardy, particularly around Mantua, where the 17th-century Duke of Mantua’s chef prepared a delicious gnocchi dish with local pumpkin.
Not only does it have a uniquely sweet taste and is a great alternative to add to your weeknight meal rotation, but roast pumpkin gnocchi is also an impressive dish to serve guests when hosting a dinner party.
Is gnocchi easy to make?
Gnocchi is much easier to make than many people expect. Once you’ve made the gnocchi dough, simply roll it out on a flour-covered wooden board and cut it into small bite-sized pieces. Grab each piece and individually press it with a fork to produce ridges – this is an important step to ensure you not only create the iconic look and shape but also allow each piece to hold sauce, enhancing more flavour in every bite.
What pairs well with pumpkin gnocchi?
While regular gnocchi can easily be served with anything, we can guarantee you’re questioning what to serve with pumpkin gnocchi. Sage is a pumpkin's partner in crime, enriching the taste in every bite, so start with pairing gnocchi pumpkin with sage-infused butter – it’s a game changer!
For a quick and easy addition to your pumpkin gnocchi recipes, serve each bowl of golden gnocchi with freshly baked bread and a side of roasted vegetables or a simple salad.
Alternatively, try a different sauce for pumpkin gnocchi, like mushroom sauce, creamy blue cheese and walnut sauce, or a tasty fondue cheese sauce. You can also try serving gnocchi in place of pasta in your favourite dishes, such as pesto, lamb ragu or bolognese.
FAQs
Pumpkin gnocchi
- Serves4
- Cook time55 minutes
- Prep time25 minutes, + cooling
Ingredients
- 300g diced butternut pumpkin
- 1/2 cup (120g) smooth ricotta
- 1 free-range egg, lightly whisked
- 1 1/3 cups (200g) plain flour
- 1 tsp garlic salt
- 1 lemon, rind finely grated
- 1/3 cup (25g) finely grated pecorino
- 1/4 tsp ground nutmeg
- 125g butter, chopped
- 16 sage leaves
- 2 garlic cloves, crushed
- 1 1/2 tbs lemon juice
- Flaked pecorino, extra, to serve
- Lemon wedges, to serve
Description
A homemade bowl of pumpkin gnocchi is the ideal way to enjoy a hearty dinner with loved ones or impress dinner guests – plus, it’s so simple to make.
Method
Step 1
Preheat the oven to 200°C. Line a baking tray with baking paper. Spread pumpkin over the tray and spray with oil. Bake for 35-40 mins or until golden and tender. Set aside to cool.
Step 2
Dust a large sheet of baking paper with flour. Transfer pumpkin to a medium bowl and use a fork to mash until smooth. Add ricotta, egg, flour, garlic salt, lemon rind, cheese and nutmeg. Season and stir until a soft dough forms. Transfer to a lightly floured surface. Divide into 6 portions. Roll each portion into a 2cm-wide length. Cut into 2.5cm long pieces. Lightly pinch each gnocchi in the centre to form a bow-shape. Place on the lined tray.
Step 3
Bring a large saucepan of salted water to the boil. Cook gnocchi for 1 min or until gnocchi rises to the surface. Drain well.
Step 4
Melt the butter in a medium frying pan over medium heat. Cook, stirring occasionally, for 5 mins or until butter begins to foam and turns light nutty brown. Add the sage leaves, garlic and gnocchi, cook, stirring, for 2-3 mins or until sage is crisp, gnocchi begins to brown and butter is dark nut brown. Remove from heat and stir in lemon juice. Season and serve with extra flaked pecorino and lemon wedges.