Homemade pumpkin gnocchi with sage butter
Pumpkin is incredibly versatile – even as homemade gnocchi. Combined with potatoes, a hint of nutmeg, and fresh sage, you get a perfect autumn dish with just a few ingredients. We’ll show you how to master these little Italian potato dumplings with pumpkin.
Recipes
12 October 2026
6 Min.
Vegetarian autumn dish
When pumpkin season arrives, this versatile vegetable is an essential ingredient in our organic kitchen. One particularly lovely variation is the homemade pumpkin gnocchi created by our Italian chef, Ornella. The pumpkin gives these little dumplings their vibrant colour and mild, slightly sweet flavour. Sautéing sage in butter provides an aromatic finishing touch. This simple vegetarian dish requires only a few ingredients.
Ingredients
• 400 g pumpkin
• 100 g potatoes
• 1 egg
• 80 g flour
• A little freshly grated nutmeg
• Fresh sage
• Butter
• Salt
Preparation
1. Prepare the pumpkin and potatoes
Peel the pumpkin, if necessary, and remove the seeds. Cut it into pieces. Steam until soft. Peel the potatoes and cut them into small pieces. Boil them in salted water until tender. Leave both ingredients to cool down completely.
2. Prepare the gnocchi dough
Mash the cooked pumpkin and potatoes together in a bowl. Then stir in the egg, flour and freshly grated nutmeg. Knead everything together to form a smooth, uniform dough. If the dough is too soft, add a little more flour.
3. Shape the gnocchi
Take small pieces of dough and roll them into balls. Use a fork to press in the characteristic ridges.
4. Cook the gnocchi
Bring a large pot of salted water to the boil, then reduce the heat. Carefully add the gnocchi and allow them to poach in the gently simmering water. As soon as they rise to the surface, use a slotted spoon to remove them and let them drain well.
5. Toss in sage butter
Melt the butter in a pan and briefly sauté the sage leaves until they release their aroma. Add the cooked pumpkin gnocchi and gently toss in the sage butter. Serve immediately.
Recommendation
For this recipe, a drier, starchy pumpkin, such as a Hokkaido, is particularly well-suited. The less moisture the pumpkin mixture contains, the easier the dough is to work with. The gnocchi should be as light as possible, so avoid adding too much flour.
Enjoy!
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