Squash Gnocchi Recipe

The sage butter in this pumpkin gnocchi recipe imparts a savory flavor to balance out the squash’s natural sweetness.

By Tabitha Alterman
From the "Heirloom Gardener"
Fall 2017

In Italian cuisine, 'Marina di Chioggia' is the pumpkin traditionally used for making the small dumplings known as gnocchi.
Photo by Stocksy/Ina Peters

Total Hands-On Time: 30 min

Preparation Time: 15 min

Cook Time: 15 min

Yield: 6 to 8 servings

If you don’t have access to a ‘Marina di Chioggia,’ you can substitute any creamy, dense winter squash in this recipe.

Ingredients:

• 1/2 cups russet potatoes, peeled and cubed, then boiled until tender

• 1 cup puréed ‘Marina di Chioggia’ or other cooked pumpkin

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1/4 teaspoon freshly grated nutmeg

• Few twists freshly ground pepper

• 1/2 to 1 teaspoon salt

• 1-1/2 to 2 cups all-purpose flour

• 6 ounces unsalted butter

• 12 fresh sage leaves, minced

• Salt and black pepper, to taste

Instructions:

1. In a large bowl, mash or rice the cooked potatoes and allow them to cool. With a fork, gently mix in the pumpkin, cheese, egg, nutmeg, pepper, and salt.

2. Add flour a little at a time until you have a smooth, sticky dough.

3. Briefly knead the dough in the bowl, just until the last bits of flour have been incorporated.

4. Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces.

5. On a floured surface, roll each piece into a long rope, 1/2 inch in diameter.

6. Cut the rope into 1/2-inch pieces.

7. Roll each piece of gnocchi down the back of the tines of a floured fork to make shallow, sauce-holding grooves.

8. Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough.

9. Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. After they rise, boil for 2 to 3 minutes more.

10. Test a piece from the first batch to make sure it’s cooked through and not gummy, and adjust cooking time accordingly.

11. Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.

12. Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown.

13. Stir in the sage leaves and cook for 30 seconds to 1 minute.

14. Season with more salt and pepper to taste.

15. Pour the butter over the gnocchi and stir to coat. Ladle into bowls and serve.