Pumpkin Spiced Gnocchi
Pumpkin Spiced Gnocchi

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 362
  • 650mg Sodium
  • 53g Carbs
  • 4g Fiber
  • 12g Fat
  • 3g Saturated Fat
  • 10g Protein
  • 105mg Calcium
  • 4mg Iron

These light little pillows of pumpkin are perfect for a date night dinner this fall. Finish these rich bites of gnocchi with fresh sage and Parmesan Reggiano cheese. You can freeze leftovers in a resealable bag for up to six months.


  • 1 cup organic pumpkin puree
  • 2 large egg yolks
  • 2 cups all-purpose flour, plus extra for shaping
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh sage leaves
  • 2 tablespoons Parmesan-Reggiano cheese



1. Place pumpkin in a medium mixing bowl. Using a rubber spatula, mix in egg yolks and then sift in 1 cup flour. Add nutmeg and salt and fold together. Sift in remaining 1 cup flour and gently fold in until just combined. Take extra care not to over-mix so dough doesn't get overworked. Using your hands, form dough into a ball.
2. Liberally flour your work surface and place dough on it. Divide dough ball into six equal pieces. Flour your hands and roll each piece into a 3/4-inch-wide rope. Using a pizza cutter, bench knife, or butter knife, slice rope crosswise into 3/4-inch-wide pieces. Transfer gnocchi to a floured rimmed baking sheet and repeat rolling and slicing remaining dough.
3. Bring a large pot of water to a boil. Add about 20 gnocchi. Boil until gnocchi float up to the surface, about 5 minutes. Use a slotted spoon to remove gnocchi from water and place in a large serving bowl. Drizzle with olive oil and sprinkle with more sea salt, if desired. Repeat with remaining gnocchi.
4. Serve topped with sage and Parmesan-Reggiano.

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