Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Pumpkin Gnocchi with Sage Butter Sauce Recipe
Pillowy tender do-it-yourself Pumpkin Gnocchi, golden brown on the surface and bathed with a easy, gorgeous Sage Butter Sauce…. an EASY do-it-yourself gnocchi recipe, that is the stuff meals desires are manufactured from!
Do-it-yourself Pumpkin Gnocchi
The primary gnocchi I ever made turned out black. Wait – not even black. If it was black, you would possibly get away with claiming that it’s unique, or colored with squid ink. Mine have been gray.
I had slaved over them for hours. Made the traditional method utilizing mashed potato, I painstakingly adopted each step within the prolonged recipe. I may envisage how impressed my household can be once I serenely positioned the gnocchi in entrance of them, how they might reward me and exclaim how completely pillowy they have been.
My imaginative and prescient didn’t come true. They have been gray and so they have been arduous. I’m positive I keep in mind my brother making an attempt to bounce one off the desk like a rubber ball.
Oh – only for readability, this was again once I was at school. Did you assume it was final week? 😉
Basic gnocchi made with potato is a recipe for extra succesful cooks. And whereas I’ve truly made it efficiently since my first dismal effort, I’m nonetheless not all the time pleased with the way in which they end up.
Enter: the EASY strategy to make gnocchi. The key? Ricotta!
Sure it actually is that this simple to make Pumpkin Gnocchi: simply use a picket spoon to combine mashed pumpkin, flour, parmesan, ricotta and egg, flip it out, no kneading, roll into ropes then reduce.
And if you wish to make your gnocchi seem like what you get at eating places, all you need to do is use a fork to press traces onto the reduce facet of the gnocchi. Definitely worth the effort? I believe so. It creates ridges which = extra crispy golden floor + the butter sauce clings to it higher.
Plus, it simply appears to be like professional, doesn’t it? 🙂
I shared a plain Ricotta Gnocchi recipe a few years in the past. I actually wished to take the fundamental gnocchi up a notch so I made a decision to make this a pumpkin gnocchi.
I wasn’t 100% positive I may make it work, and fact be advised it took fairly a couple of batches to get it precisely proper. I even dragged my mom in for recipe testing.
I’m so glad we persevered although, as a result of in all honesty, the pumpkin completely makes this gnocchi. Moreover making it a stupendous vivid orange color that appears so spectacular when tinged with golden brown, it provides sweetness and moisture into the gnocchi. You may’t truly style the pumpkin – very like you possibly can’t truly style potato in traditional potato gnocchi – however you realize it’s there. You may’t miss it!
The little trick I discovered that actually makes a distinction is to extract some moisture out of the pumpkin just by placing in on paper towels in a colander for a couple of minutes. Doing this reduces the quantity of flour required by nearly 1/3 cup which = softer gnocchi.
As for the sauce….nicely, I may have gotten extra inventive however the truth is, Sage Butter Sauce is all the time my first alternative for gnocchi. It’s easy however luxurious, and let’s the Pumpkin Gnocchi shine by means of.
And if we’re going to make do-it-yourself gnocchi, let’s make certain we do it justice by making the sauce utilizing an awesome high quality butter. Fingers down, my favorite butter has all the time been Lurpak. It’s unquestionably the greatest butter that’s bought at supermarkets right here in Australia. In my humble opinion. ❤️
I nearly fell off my chair once I was requested if I might create a recipe for them. I began babbling with pleasure, exclaiming how Lurpak has all the time been my butter of alternative. The concepts simply rolled off my tongue, I simply stored saying I couldn’t consider this was occurring, it was meant to be!!
I labored actually arduous on this recipe, and I really hope I’ve finished Lurpak proud. I’m definitely proud to have been chosen to work with them, and I’m actually happy with this recipe.
Oh! And only one thing more I wish to point out – you don’t want an insane quantity of butter to make the sauce for this Pumpkin Gnocchi. Actually, I believe you’ll be shocked how little is required. Simply sufficient to coat the gnocchi and have some drizzled on the plate. You don’t need the gnocchi swimming in butter – it’s simply too wealthy.
Yet one more factor I remembered – THIS FREEZES GREAT. The gnocchi cooks from frozen in about 1 1/2 minutes and takes about 5 minutes to pan fry and make the sauce.
Simply assume – the following time you’re cooking to impress, are you able to think about the response you’ll get in the event you serve them do-it-yourself gnocchi? That don’t seem like gray rubber balls??? – Johnsat xx
Gnocchi Lovers!
-
Best do-it-yourself gnocchi ever – Ricotta Gnocchi
-
Pan Fried Gnocchi with Pumpkin & Spinach – fast and simple, made with retailer purchased gnocchi
-
Malfatti – Cousin of the gnocchi, made with spinach and ricotta
Ingredients
- 300 g /10oz fresh pumpkin , steamed or boiled then mashed or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta , full fat (Note 2)
- 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
- 50g / 3.5 tbsp butter (Note 3)
- 20 fresh sage leaves
- Black pepper (and salt if needed)
- Parmesan
Instructions
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well – it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3″ ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
- Bring a large pot of water to the boil.
- Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
- Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
- Serve immediately, garnished with parmesan and pepper.
Notes
1. This can be made with fresh or canned pumpkin. With either, step 1 in the recipe must be followed to remove some of the water from the puree, otherwise the dough is too sticky. If more flour is added to compensate, the gnocchi is not as soft.
Fresh Pumpkin or Butternut: Peel, deseed and cut into 3cm / 1.25″ chunks. Cook in boiling water for 10 minutes or until very soft. Drain in a colander and leave for 5 minutes to steam dry a bit, then mash. Then proceed with recipe.
2. There are different varieties of ricotta available. This recipe works best with soft ricotta that is so soft it’s spreadable on bread, not the firmer ricotta that can be crumbled like feta with your hands. Woolies and Coles in Australia sell the firm ricotta over the deli – it is best to purchase one of the tubs in the refrigerator section. I’ve used most of the brands, even good value ones, and they all worked just fine.
3. I highly recommend using a high quality butter for the sauce because it’s the crowning glory to finish this dish. I use the Lurpak block with the navy blue silver label which is slightly salted which has the perfect seasoning so I don’t need to add any salt at all to the dish.
4. The dough should be a bit sticky but should form a ball i.e. comes away from edge of bowl. If too sticky, add a touch of flour – but the bare minimum required to be able to handle it!
5. Aim for square cuts, when you cut through it will drag the dough down and become a rectangle shape which is what you want to get the classic gnocchi shape.
6. Manually scale this quantity if you scaled the recipe. Base recipe calls for 1/2 cup which serves 4. So if you scale the recipe up to (for example) 8 servings, then you will need 1 cup of pumpkin.
7. STORAGE / MAKEAHEAD: Cooked gnocchi does not keep well – it sucks up all the sauce, making it bloated and soft on the surface. They become a bit sticky when refrigerated so it’s not my favourite way to store it, but you can – add a dusting of flour before refrigerating for up to 2 days. The best way is to freeze it uncooked – spread out in single layers with paper in between in an airtight container, once firm you can transfer into ziplock bags if you prefer. Frozen gnocchi can be cooked from frozen – they will dimple a tiny bit more but they taste like they’ve been made fresh!
8. Nutrition (4 servings) – I know the calculator says 126g / 4 oz per serve but actually, it is more because the gnocchi expands when cooking because it absorbs water.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 300 g /10oz fresh pumpkin , steamed or boiled then mashed or 2/3 cup canned pumpkin puree
- 1/2 cup ricotta , full fat (Note 2)
- 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
- 50g / 3.5 tbsp butter (Note 3)
- 20 fresh sage leaves
- Black pepper (and salt if needed)
- Parmesan
Instructions
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well – it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3″ ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
- Bring a large pot of water to the boil.
- Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.
- Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.
- Serve immediately, garnished with parmesan and pepper.
Notes
1. This can be made with fresh or canned pumpkin. With either, step 1 in the recipe must be followed to remove some of the water from the puree, otherwise the dough is too sticky. If more flour is added to compensate, the gnocchi is not as soft.
Fresh Pumpkin or Butternut: Peel, deseed and cut into 3cm / 1.25″ chunks. Cook in boiling water for 10 minutes or until very soft. Drain in a colander and leave for 5 minutes to steam dry a bit, then mash. Then proceed with recipe.
2. There are different varieties of ricotta available. This recipe works best with soft ricotta that is so soft it’s spreadable on bread, not the firmer ricotta that can be crumbled like feta with your hands. Woolies and Coles in Australia sell the firm ricotta over the deli – it is best to purchase one of the tubs in the refrigerator section. I’ve used most of the brands, even good value ones, and they all worked just fine.
3. I highly recommend using a high quality butter for the sauce because it’s the crowning glory to finish this dish. I use the Lurpak block with the navy blue silver label which is slightly salted which has the perfect seasoning so I don’t need to add any salt at all to the dish.
4. The dough should be a bit sticky but should form a ball i.e. comes away from edge of bowl. If too sticky, add a touch of flour – but the bare minimum required to be able to handle it!
5. Aim for square cuts, when you cut through it will drag the dough down and become a rectangle shape which is what you want to get the classic gnocchi shape.
6. Manually scale this quantity if you scaled the recipe. Base recipe calls for 1/2 cup which serves 4. So if you scale the recipe up to (for example) 8 servings, then you will need 1 cup of pumpkin.
7. STORAGE / MAKEAHEAD: Cooked gnocchi does not keep well – it sucks up all the sauce, making it bloated and soft on the surface. They become a bit sticky when refrigerated so it’s not my favourite way to store it, but you can – add a dusting of flour before refrigerating for up to 2 days. The best way is to freeze it uncooked – spread out in single layers with paper in between in an airtight container, once firm you can transfer into ziplock bags if you prefer. Frozen gnocchi can be cooked from frozen – they will dimple a tiny bit more but they taste like they’ve been made fresh!
8. Nutrition (4 servings) – I know the calculator says 126g / 4 oz per serve but actually, it is more because the gnocchi expands when cooking because it absorbs water.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
