Welcome to the ultimate fall edition of “how to indulge” all thanks to gnocchi, the tiny yet tasty Italian potato knots that make our heart skip a beat. Fall means all things pumpkin, so we don’t stop at pumpkin spice latte and go all in, meaning: pumpkin gnocchi with sage butter.
When choosing the right pumpkin for this dish, opt for a sweet version, such a butternut squash, kabocha squash or red kuri squash. I use red kuri squash – also known as Hokkaido pumpkin – for this recipe. This little orange fellow is from Japan originally, specifically from the island of Hokaido. This most Nothern of Japan’s islands seems to have it all: hot springs and vulcanos, ski ressorts and yes… pumpkins.
At a glance
- Servings: 4
- Food category: main course (but works as a side dish as well)
- Difficulty level: easy
- Preparation time: 25 minutes
- Oven time: 20 minutes
- Cooking time: total of 5 minutes
- Time from start to finish: 50 minutes
For the gnocchi dough:
- 1 lbs (450 grams) of squash/pumpkin of choice
- 1/2 lbs (225 grams) of potatos
- 1 cup (180 grams) of potato flour (or use normal flour)
- 1 egg yolk
- 1/2 cup (45 grams) of parmesan cheese
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
For the sage butter:
- 4 tablespoons of butter
- 20 fresh sage leaves
- Black pepper
- Optional: Parmesan to drizzle on top
How to prepare pumpkin gnocchi with sage butter
Step 1: Start with some tough manual labor and chop up the pumpkin and potatos into small-ish dices.
Step 2: Place the pumpkin and the potatos on a baking tray and bake them in the pre-heated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 minutes.
Step 3: Next, mash them up in a large bowl
Step 4: Add the egg yolk, parmesan, flour, salt and pepper and mix everything well until its a nicely blended dough.
Step 5: Dust your kitchen counter with flour and roll the dough into ropes about the thickness of your thumb.
Step 6: Cut the dough ropes into small knots or dices. Squeeze them a little with the top of your fork to give them this typical artisan gnocchi look and feel.
Step 7: Bring a pot of water to boil and add a bit of salt. Let your pumpkin gnocchi cook in the water for 1-2 minutes (but not longer). They are ready when they float on top.
Step 8: Melt the butter in a pan and add the sage leaves and the black pepper. Pour it on top of your pumpkin gnocchi and your new favorite fall dish is ready to be served.