Pumpkin gnocchi are simple to make and even better to eat. They’re lighter than potato gnocchi, with a soft texture and a hint of sweetness that works perfectly with nutty brown butter, crisp sage, and wilted spinach. It’s autumn comfort food that still feels fresh and balanced. The process is simple: a handful of ingredients, one bowl, a bit of shaping, and a pan of brown butter waiting at the end.
Ingredients (serves 2–3)
For the gnocchi
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250 g roasted pumpkin purée (well-drained)
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1 egg yolk
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100–120 g plain flour, plus extra for dusting
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30 g finely grated Parmesan (optional but recommended)
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Sea salt and black pepper
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Small pinch of nutmeg (optional)
For the sauce
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40 g butter (or olive oil for a lighter option)
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8–10 fresh sage leaves
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2 cloves garlic, crushed
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2 handfuls baby spinach
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50 g pecans, roughly chopped
To finish
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Extra Parmesan
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Cracked black pepper
Method
1. Roast and prepare the pumpkin: Preheat the oven to 200 °C (392 °F). Cut peeled pumpkin into small cubes, drizzle lightly with olive oil, and roast until soft and just beginning to caramelise, about 25 minutes. Mash well, then let it cool completely. Press the purée between sheets of paper towel to remove excess moisture.
2. Make the dough: In a large bowl, mix the pumpkin purée, egg yolk, Parmesan, a pinch of salt, and pepper. Add flour a little at a time until the dough comes together. It should be soft, slightly tacky, and easy to handle
3. Shape the gnocchi: Lightly flour your surface and hands. Divide the dough into three or four pieces, then roll each into a long rope about 2 cm thick. Cut into small pillows with a sharp knife.
4. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches. When they float to the surface (around two minutes), they’re done. Lift them out with a slotted spoon onto a tray to drain while you prepare the sauce.
5. Toast the pecans: In a dry frying pan over medium heat, toast the chopped pecans for 2–3 minutes until fragrant and lightly golden. Set aside.
5. Make the brown butter: Melt the butter in a large frying pan over medium heat. Watch carefully as it foams and turns golden, giving off a nutty aroma. Add the sage leaves and let them crisp slightly for about 30 seconds. Stir in the garlic for a few seconds, just until fragrant, then toss in the spinach.
6. Combine everything: Add the cooked gnocchi directly into the pan and toss gently to coat. Divide between bowls, finish with extra Parmesan and black pepper. Eat it straight away while the butter is still warm and the sage is crisp.
Serving Suggestions
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Top with toasted walnuts or pecans for crunch and omega-3s.
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Add roasted mushrooms for a deeper, earthy note.
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Serve with a simple rocket and balsamic salad to cut the richness.
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For a protein boost, scatter over a few shavings of aged cheese or serve with a poached egg.
The Recipe’s Health Benefits
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Pumpkin: Rich in beta-carotene, which the body converts to vitamin A, essential for cell renewal and immune balance. Its natural fibre helps regulate digestion and steady energy.
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Sage: An aromatic herb long linked with memory and mood support, containing rosmarinic acid and other plant antioxidants that help protect against oxidative stress.
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Spinach: Loaded with magnesium, iron, and folate, key minerals for nervous-system balance and oxygen transport.
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Butter (or olive oil): A source of healthy fats that aid nutrient absorption and provide lasting energy. Butter adds conjugated linoleic acid, while olive oil offers monounsaturated fats and vitamin E.
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Pecans: They provide healthy fats, vitamin E, and magnesium that support brain function and mood balance.
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