Pumpkin gnocchi with sage brown butter

Prep: 20 mins
Cook: 5 mins
Pumpkin gnocchi with sage brown butter
I first had pumpkin gnocchi many years ago when a friend’s father in Naples made them for us for lunch. I was hooked immediately and they have been on the menu ever since. Pumpkin gnocchi are a little tricky to make but, once you get the hang of them, really quick and delicious. You can have a great meal in minutes.

500g roasted pumpkin, mashed

125g plain flour, plus more to dust

generous grating of nutmeg

sea salt

freshly ground black pepper

100g unsalted butter

about 12 sage leaves

Parmesan cheese, to serve (optional)

Spread the mashed pumpkin out on a tray or chopping board. Sift over the flour and add the nutmeg and some salt and pepper. Gently combine the flour with the pumpkin using a fork until there are no traces of white. The dough should be starting to come together. Place in a piping bag (see Chefs Tips) or gently, with floured hands, shape them into rolls and cut gnocchi at 2.5cm sections along it.

Cook in simmering water for four to five minutes.

Meanwhile, melt the butter with the sage leaves, which will crisp as they fry. Serve the gnocchi in the melted butter with the crispy sage, shaving a little Parmesan over the top, if you like.

Recipes from ‘Comfort and Spice’ by Niamh Shields, published by Quadrille (www.quadrille.co.uk). Photos © Georgia Glynn Smith


Preparation Time
20 minutes

Cooking Time
5 minutes

Main ingredients

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Vegetarian


Special Info
Egg free, Vegetarian

Level of Difficulty

There are a few things that you must pay attention to:
Ensure that the pumpkin is roasted until just soft, so that it retains its structure and is not too wet. If the pumpkin is really wet, allow it to drain through a sieve for a few hours. It may seem extreme but it makes a huge difference.
Work the flour in gently and quickly. If you overwork – and this can happen in just minutes – it will become gloopy and unpleasant.
Don’t worry that they are difficult to shape by hand, unlike potato gnocchi. This is the way they are, they’re a little messier and very light. Also don’t worry about making pretty fork shapes or anything like that. They’re too soft.
To make your life that bit easier, instead of rolling by hand, pipe them into the water using a disposable piping bag, cutting them with scissors into the right size as you pipe them out and letting them drop into the pan.

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