THANKSGIVING Pumpkin gnocchi recipe

THANKSGIVING Pumpkin gnocchi recipe


  • 1 ½ cups pumpkin, cubed
  • 1 tbsp. extra virgin olive oil
  • 1 egg yolk
  • ¼ tsp. nutmeg
  • 1/3 cup Grana Padano cheese, very finely grated
  • 1 ½ cups all-purpose flour, plus 1/3 cup for kneading
  • 2 tsp. sea salt
  • 5 tbsp. butter
  • ¼ cup sage leaves
  • salt and pepper


  • Preheat the oven to 350.
  • In a bowl, toss the cubed pumpkin with olive oil, salt and pepper. 
  • Arrange in a baking sheet, and bake until they’re tender and golden about 15 to 20 minutes.
  • Remove from the oven, let cool down to warm, and puree using a food processor. 
  • In a bowl, mix 1 cup of the pumpkin puree with the Grana Padano cheese, egg yolk and nutmeg, until incorporated. Slowly add in the flour, mixing and forming a soft dough ball. 
  • Working on a floured surface, cut the dough into equal pieces, then roll them out into ropes of about ½ inch thick. Add more flour as needed as you go along. Cut each rope into small pieces, about ½ inch wide.  They should resemble small, plump pillows.
  • Optional: using a fork dipped in flour, mark the gnocchi with the tines of the fork by rolling it and gently pressing down.
  • Transfer to a floured baking sheet.
  • Boil a large pot of salted water, and start adding the gnocchi, a few at a time, stirring once in a while. Once they rise to the surface, cook for an additional 30 seconds, then remove with a slotted spoon or skimmer. Set aside on a pan or large plate while you work on your sauce.
  • Heat a large saucepan until hot, then add the butter. Once the butter has melted completely, add the sage and stir. Leave it for about ½ minutes, until fragrant, then add the gnocchi and toss till golden. Serve with a good amount of grated Grana Padano. 

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