Pumpkin Gnocchi

We are going to show you how to shape pumpkin gnocchi using a gnocchi board. How to properly cook gnocchi and finally how to season with a light sauce, not to alter their taste.

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The Pumpkin

Use a sweet pumpkin, such a butternut squash or a kabocha squash. Then, if you want to get delicious, soft but compact homemade pumpkin gnocchi, you have to cook the pumpkin in the oven so as to make the pulp dry out.


– pumpkin – all purpose flour – egg – salt and pepper – nutmeg – butter – sage – Parmigiano

How to Make It


Cook the Pumpkin 

Cut the pumpkin into thin slices then place them on a baking sheet.. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.

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On a work surface mix the pumpkin with the flour. Add salt and black pepper and flavor with a pinch of nutmeg. With a fork, incorporate the egg and work it until it’s homogeneous.

Make The Dough


Work the dough with your hands as little as possible and quickly.  Give it the shape of a loaf.  Now cut a piece of pumpkin dough

Knead and Make a Ball

make a roll and cut


With your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders.



Slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface. Place them well spaced on a tray.

Pumpkin Gnocchi are ready! Let's see how to cook them!


Cook gnocchi in plenty of salted water. When gnocchi float, they are cooked! Drain with a slotted spoon.


Season with a light sauce made with butter, sage leaves and grated Parmigiano