Pumpkin gnocchi

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An easy gnocchi recipe with pumpkin replacing some of the potato for a delicious twist on an Italian classic. Tossed in sage butter sauce or sage infused oil, these delicious pumpkin gnocchi are easy to make at any time of year with canned pumpkin.

Servings: people

Author: Helen Best-Shaw

Prep Time15

Cook Time25

Ingredients

500 g potatoes
200 g canned pumpkin - half a can
80 g plain flour - plus extra for dusting
salt and pepper - to season
30 g butter - or 2 tbsp olive oil
8 sage leaves
handful of spinach leaves

Instructions

Peel and chop the potatoes into 1cm /half inch pieces. Boil in salted water until soft. Drain well, allow to dry, Then transfer to a mixing bowl.
500 g potatoes
Add the pumpkin to the potato and mash, mixing well.
200 g canned pumpkin
Add the flour and mix in. Then season to taste with salt and pepper. Add more flour if needed – the mixture should hold together and not be overly sticky.
80 g plain flour, salt and pepper
Take a teaspoon of the mixture and roll into a small oval shape, dust with some extra flour. Flatten slightly with a fork. Repeat for all the gnocchi mixture.
Gently heat the oil (or butter) in a frying pan. Add the sage leaves and cook until just crispy. Remove, and reserve the sage.
30 g butter, 8 sage leaves
Heat a large saucepan of salted water until just simmering.
Cook the gnocchi in small batches. They will initially sink, but after about two minutes will rise to the surface. Spoon them out with a slotted spoon and allow to dry for a couple of minutes on kitchen paper.
When you have cooked your gnocchi, scoop out a cup of the gnocchi cooking water and put to one side.
Fry the gnocchi in the sage flavoured butter in small batches, turning once, until golden. Return all the gnocchi to the pan.
Make the sauce by adding a few tablespoons of the gnocchi cooking water to the oil. Allow to simmer. Stir in the spinach and allow it to wilt.
handful of spinach leaves
Serve with salad or roasted tomatoes, topped with the crispy sage leaves.

Notes

Storage

Fridge – Keep the prepared, uncooked gnocchi in the fridge in an airtight box for 48 hours.

Freezer – Make a large batch and freeze the uncooked gnocchi on a silicon baking mat, or on a parchment covered baking tray. Once frozen pack into a freezer bag or airtight box.

To cook, drop the frozen gnocchi into a large pan of just-boiling water. They are cooked when they float to the surface, taking just a few minutes longer to cook than the fresh gnocchi.

Hints & tips

Allow the potatoes to steam dry before mashing them. You want them to be as dry as possible so that the gnocchi will not become sticky.

You can play with the ratios of potato to pumpkin, especially if using your own roasted and mashed pumpkin. I find canned pumpkin works well, but is more moist than roasting and mashing your own. If you want to make a version without potato, home roasted pumpkin will be more robust.

Transfer any leftover canned pumpkin to an airtight plastic pot and freeze, or add to a homemade soup.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.