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Pumpkin Gnocchi

Pumpkin Gnocchi

Pumpkin gnocchi is a typical autumn dish. An easy-to- make first dish, genuine and with a delicate flavor.


  • SERVES 6
  • COOKING TIME Pumpkin 30 minutes, Gnocchi 3 minutes
  • DIFFICULTY medium


  • 500g pumpkin
  • 100g all-purpose flour
  • 1 egg
  • Parmesan cheese
  • A dab of butter
  • Sage, as needed



    1. Cut the pumpkin into 1cm thick slices, peel and seed.
    2. Lay them on a baking sheet that has been lined with parchment paper and add some salt.
    3. Transfer to oven and cook at 160° for 20/30 minutes. Press the tines of a fork into the flesh to check if the pumpkin is done. If it is soft, remove from the oven and let cool for at least 10 minutes.
    4. Using a fork, press pumpkin slices until creamy. Combine with 1 egg, flour, grated Parmesan cheese, salt and pepper. Knead by hand until ingredients are well combined and the dough is smooth.
    5. Bring salted water to the boil. Meanwhile, melt a dab of butter with some sage into a pan.
    6. Place the dough over a floured pastry board. Divide into smaller parts and roll into long strips. Cut into pieces, about the size of big hazelnut. Shape them by hand or using a gnocchi board.
    7. Cook your pumpkin gnocchi in boiling water until they rise to the top. Using a slotted spoon, transfer gnocchi to the pan and toss to combine with butter and sage. Serve.


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