Ingredients

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

1/2 cup ricotta (full fat)

1 1/4 cup plain flour (all purpose flour), 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

Additional parmesan for serving

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 remove excess moisture.

Step 2: Measure out 1/2 cup of pumpkin puree for the recipe. If scaling up, adjust accordingly.

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

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

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

Step 6: Optionally, press lightly on each gnocchi piece with a fork to create ridges.

Step 7: Bring a large pot of salted water to a boil. Place gnocchi on parchment paper, then drop them gently into the boiling water.

Step 8: Cook gnocchi until they float to the surface, about 1 minute, then drain carefully.

Step 9: Meanwhile, melt 1 tsp butter and olive oil in a large skillet over medium-high heat. Add the drained gnocchi and shake the pan occasionally 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 gently, for 2 1/2 minutes until gnocchi are golden, sage is crisp, and butter is slightly browned. Add salt if needed.

Step 11: Serve the gnocchi immediately, garnished with extra parmesan and freshly ground black pepper.

Tips & Variations

Use canned pumpkin puree for convenience, but fresh pumpkin adds a more vibrant flavor.

If the dough feels too sticky, add a little more flour gradually to avoid tough gnocchi.

Try substituting sage with fresh thyme or rosemary for a different herb aroma.

For a vegan version, replace ricotta and butter with plant-based alternatives.

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 regain crispness. Uncooked gnocchi can be frozen on parchment-lined trays, then transferred to a freezer bag for up to 1 month; cook from frozen without thawing.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly and saves time. Just be sure to use plain pumpkin puree, not pumpkin pie filling.

How do I know when the gnocchi are cooked?

The gnocchi are done when they float to the surface of the boiling water, which usually takes about 1 minute. Once they rise, remove them with a slotted spoon and drain.