Pumpkin/Squash Gnocchi

"This recipe comes from a wonderful pumpkin/squash cook book that my sis found at a local book store. It is rather easy to make and the end results taste very nice. This recipe is great for company for it looks quite impressive and everybody will think you spent the whole day in the kitchen. ;)"
Pumpkin/Squash Gnocchi created by Rita1652
Ready In:


  • 500 g pumpkin (I used hokkaido squash) or 500 g squash (I used hokkaido squash)
  • 1 egg
  • 1 tablespoon oil
  • 400 -500 g flour (depending on how wet your pumpkin puree is)
  • salt, pepper
  • sage or rosemary


  • Wash, peel (if necessary) and chop the pumpkin/squash. Cook covered in water for 20-25 minutes or until tender. Drain well.
  • Place pumpkin/squash in a bowl and mash. Add egg, oil and herbs. Mix well. Little by little sift in the flour and fold in carefully. Using your hands work into a smooth, but not sticky dough (this might require extra flour).
  • Turn out onto a floured surface and form into rolls of about 1 cm thickness. Cut into pieces and flatten with a fork to create a decorative pattern.
  • Cook gnocchi in a big pot (it shouldnt be crowed or theyll stick together) in boiling salt water for about 3-4 minutes and serve with a sauce of your choice (I used a herby cheese sauce, but tomato or pesto would ge great as well.).
  • If you dont want to use a very large pot, you can also cook the gnocchi in portions, keeping the already cooked ones warm in the oven.
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  1. Bridget C
    Like many, we had to add quite a bit of flour - and this was after I had reduced the pumpkin down on the stovetop til it was quite dry. Perhaps this is why we could hardly taste the pumpkin with all the flour we had to add, which was a disappointment. We served ours with a sage and butter/olive oil sauce - the traditional sauce in the north of Italy to go with pumpkin stuffed raviolis.
  2. David43515
    I`ve only made gnocchi once before and they were with potatoes, but I don`t think I`ve ever been so disappointed with a recipe as I was with this one. Nice flavor, but the dough was FAR FAR too soft to work with. I ended up adding about 2 1/2 times the recommended flour and it was still horrendously wet and soft. Next time I`ll dry my pumpkin in a frypan before using. The dough was so soft I could barely roll it even after adding extra flour.
  3. Rita1652
    Pumpkin/Squash Gnocchi Created by Rita1652
  4. Rita1652
    Pumpkin/Squash Gnocchi Created by Rita1652
  5. Rita1652
    Served this with Recipe #421480 and Recipe #441279. Just because I had it leftover. This would be great with a butternut, sage butter sauce. Or even better in a bowl of butternut soup. Boiled in 5 batches. Thanks!

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