Pumpkin gnocchi

Pumpkin gnocchi


For the gnocchi:

  • 90g (⅓ cup) pumpkin puree;
  • 90g (⅓ cup) potato puree;
  • 100g (⅝ cup) all-purpose flour;
  • 40g (5 tbsp) potato starch;
  • A pinch of salt;
  • Pumpkin seeds.

For the sauce:

  • 45g (3 tbsp) pumpkin puree;
  • 15g (1 tbsp) butter
  • 2 garlic cloves, minced;
  • 1/2 small onion, finely chopped;
  • 170ml (⅔ cup) milk;
  • 150ml (½ cup+2 tbsp) full-fat cream;
  • 25g (3 tbsp) parmesan;
  • Salt and pepper to taste.


1. For the gnocchi in a medium bowl combine pumpkin and potato puree, salt, flour, and cornstarch. Knead until a smooth dough comes together.

2. Cut the dough in half, roll it into 2 ropes, and cut them making 20-22 pieces. Roll each into a ball.

3. Make small indents on the sides of each ball mimicking the stripes on the pumpkin. Poke a hole with a toothpick in the center of the ball and insert a pumpkin seed mimicking a pumpkin stem.

4. Boil pumpkin gnocchi in a pot of salted boiling water for 7 minutes then cook with some olive oil to brown the bottom of each pumpkin.

5. For the sauce saute onion until translucent and add garlic pumpkin puree, cream, milk, and parmesan cheese, Bring to a boil and season with salt and pepper. Blend the sauce until smooth.

6. Serve gnocchi on the plate with some sauce and garnish with arugula.

*Recipe on video and text may differ from each other!

How to cook Pumpkin gnocchi:

Original Breakfast