Ingredients

300 g / 10 oz fresh pumpkin (steamed or boiled then mashed) or 2/3 cup canned pumpkin puree

1/2 cup ricotta (full fat)

1 1/4 cups plain flour (all purpose), plus more for dusting

1/3 cup parmesan cheese, finely grated

1 egg

1/4 tsp salt

Black pepper

1 tsp olive oil

50 g / 3.5 tbsp butter

20 fresh sage leaves

Parmesan, for garnish

Instructions

Step 1: Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel and leave for 5 minutes to drain excess moisture.

Step 2: Measure out 1/2 cup of the pumpkin puree to use for the gnocchi dough.

Step 3: In a bowl, combine the pumpkin puree, ricotta, flour, parmesan, egg, salt, and a pinch of black pepper. Mix with a wooden spoon until forming a soft dough.

Step 4: Dust your work surface with flour. Turn the dough onto it, sprinkle with more flour, and gently pat it into a log shape.

Step 5: Cut the log into 6 pieces. Roll each piece into a rope about 1.7 cm (2/3 inch) thick, then cut into small squares.

Step 6: (Optional) Lightly press each gnocchi with a fork to create ridges that help hold sauce.

Step 7: Bring a large pot of salted water to a boil.

Step 8: Transfer the gnocchi onto parchment paper, then drop them into boiling water. Cook until they float to the surface, about 1 minute. Drain well.

Step 9: While gnocchi cook, heat olive oil and about 1 teaspoon of butter in a large skillet over medium-high heat. Add cooked gnocchi and gently shake the pan until they start to brown, about 1 1/2 minutes.

Step 10: Add remaining butter to the skillet. Once melted, add sage leaves and cook, stirring, for 2 1/2 minutes until gnocchi are golden, sage is crisp, and butter is slightly browned. Season with salt if needed.

Step 11: Serve immediately, garnished with freshly grated parmesan and a grind of black pepper.

Tips & Variations

Use canned pumpkin puree for convenience, but fresh pumpkin adds a richer flavor when properly drained.

Dust gnocchi generously with flour to prevent sticking during shaping and cooking.

For a nuttier twist, try swapping sage for browned butter and toasted walnuts or pecans.

If the dough feels too sticky, add a little more flour, but be careful not to add too much to keep the gnocchi tender.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or oil to restore crispness. Uncooked gnocchi can be frozen on parchment-lined trays, then transferred to a bag for up to 1 month; cook them from frozen by adding an extra minute to the boiling time.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, canned pumpkin puree works well and saves time. Just make sure to drain any excess liquid by placing it on paper towels for a few minutes before using to avoid a soggy dough.

How can I tell when gnocchi are cooked?

Gnocchi are done when they float to the surface of boiling water, usually after about 1 minute. Once they rise, let them cook for a few more seconds before removing to ensure they are tender throughout.