Autumn recipe: Pumpkin gnocchi

Sabrina Damiani from Damiani Fine Dining shares this recipe that's ideal for leftover pumpkin.

1 hour
Published: November 2, 2021

To prepare the gnocchi, first heat the oven to 180 ° C.

Cut the pumpkin into cubes and bake them for about 20-25 minutes, placing them on a baking sheet lined with parchment paper.

When the pumpkin is very soft and tender, remove it from the oven and let it cool, then mash with a fork or a potato masher  in a smooth pure.

While the pumpkin is cooking, boil the potatoes with all the skin in salted water, as soon as they are well cooked (about 25 minutes), drain and let them cool, then peel  and mash them.

Combine the mashed potatoes with the pumpkin puree in a single bowl.

Add the flour egg, nutmeg, salt and pepper.

Knead well until the mixture is smooth but not hard. If it is too soft add more flour.

Place a large pot, containing salted water, on the heat and bring it to a boil.

Cut the dough into slices on the floured work surface and form a long stick with each slice.

Cut each stick into small pieces the size of a large hazelnut, then pass each dumpling on the prongs of a fork to give it the characteristic groove.

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

Cook one portion at a time in boiling water.

As soon as the gnocchi comes to the surface, lift them with a slotted spoon and let them drain well.

When all the gnocchi are ready, simply season them with the melted butter, sage and Parmigiano.

Serve immediately and enjoy your pumpkin and potato gnocchi! 

Recipe: Sloans legendary macaroni cheese


  • 500g pumpkin
  • 350g potatoes
  • 1 Egg
  • 1 pinch nutmeg
  • Salt and pepper
  • 180g 00 Flour
  • 150g butter
  • Some leaves of fresh sage
  • Parmigiano
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