Pumpkin Gnocchi

Make the most out of seasonality with this pumpkin gnocchi recipe

Course Main Course
Cuisine Italian
Author FentonEats


  • 1 kg pumpkin
  • 1 kg potato
  • 1 egg
  • 1 tbsp nutmeg
  • 130 g flour type 00
  • 50 g potato starch
  • 2 tbsp parmesan cheese grated
  • extra virgin olive oil
  • pinch salt
  • pinch ground pepper


  1. Peel the pumpkin, remove the seeds and cut them into chunks and then peel the potatoes and cut them into pieces. 

  2. Steam the pumpkin and the potatoes for about 15 minutes until they become soft. Drain and let them cool.

  3. Once warm, mash together the potatoes and the pumpkin with a potato masher or with the help of a mixer until they form a purée.

  4. Put the purée on a flat surface. Make a hole in the middle of the purée and add in it the egg, the flour, the grounded pepper and the nutmeg powder. 

  5. Mix everything and work the dough until it gets compact and firm. 

  6. Take a piece of gnocchi dough and create a snake-shaped line and with the help of a knife cut into small dumplings. Give a gnocchi form to the dumpling, cover it in flour and place it on a plate. 

  7. Continue to make dumplings until the dough ends. 

  8. Meanwhile, boil salted water in a pot. As soon as the water boils, add the gnocchi dumplings. Cooking gnocchi only takes few seconds. As soon they rise to the surface remove them from the water with a slotted spoon and place them directly in a platter.

  9. Serve with tomato sauce or just with some extravirgin olive oil and a sprinkling of Parmesan cheese.