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Pumpkin Spiced Gnocchi

Pumpkin Spiced Gnocchi


  • 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.


  • Recipe courtesy of Candice Kumai.

Nutrition Information

Per serving: 362 kcal cal., 12 g fat (3 g sat. fat), 53 g carb., 4 g fiber, 10 g pro., 105 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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