This gnocchi is very similar to regular potato gnocchi except instead of potato there is pumpkin. The sauce for this uses any type of mushroom, but shitake or cremini will work best. The basic preparation and cooking is the same so go here for a how to. You will need to buy a 6-7 lb pumpkin to get 2 lbs of raw pumpkin for the dough. Don’t forget to toast the seeds for a tasty snack.
Pumpkin Gnocchi with a Mushroom Sage Sauce
- 6 lb pumpkin
- 1-2 cups flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp fresh nutmeg
- 1/8 tsp ground cloves
- 1 1/s cups sliced mushrooms
- 4 tbsp butter
- 2 tbsp chopped fresh sage
- 2 garlic cloves sliced thin
Cut pumpkin in half and scoop out the seeds and pulp. Place each half on a baking sheet with 1/2 cup water flesh down. Steam until a knife passes through easily, about 30 minutes. Scoop flesh from skin and place in a large dish towel or cheese cloth. Squeeze out as much water from pumpkin flesh as possible. In a large bowl mix pumpkin, 1 cup flour and spices. Add more flour until a rough dough forms then knead into a smooth ball. Refrigerate for 1 hour then cut into ropes and shape gnocchi. Cook in boiling salted water until done. Melt butter in a large frying pan over medium heat. Add mushrooms and saute until browned. Add garlic and sage and cook until garlic begins to brown, about 2 minutes. Toss with gnocchi and serve immediately.
I am happy that I told you in your last post to pumpkin away, and even happier that you complied!
I probably wouldn’t go to all the work to make the gnocchi but I’d give them a try. 🙂
After a recent daring cooks challenge gnocchi became a family favorite but so far I have only made it with potatoes. I need to give this a try real soon
Oh man (I am pretty sure that is the first thought I have every time I click on your blog) that looks AMAZING Greg!!! I am a huge gnocchi addict but I’ve never eaten a pumpkin version. Love the idea of the pumpkin combined with those gorgeous mushrooms. Definitely on my to-make list (for Halloween? The colours work!)
That does look very good indeed, Greg. That’s the first time that I’ve felt that there is a good use for a pumpkin, outside of a lantern 🙂
What a fantastic dish for the onset of fall Greg, while we’re craving hearty dishes. I can certainly see how the sweet, earthy flavours of the cremini or shitake would work with the pumpkin flavour. And that gorgeous autumn colour too. This dish is dinner party worthy!
Another wonderful recipe! It looks fantastic, thanks for sharing 🙂
These are stunning. I like how you pair the sweet gnocchi with mushrooms.
Oh wow!!! This is impressive! Bookmarking it!
The gnocchi looks great, but those mushroom slices look even better!
I am just learning to make gnocchi and am addicted, so I am most definitely going to be trying this one! morning darlings.. c
This looks so good, Greg, especially knowing that the pumpkin was well-roasted first. Excellent!
This is fantastic! Just fantastic! I am making this real soon. Looks so delicious and just the thing for these cooler October days when there are lots of pumpkins available. Wow!
Next. Top. Recipe. on my pasta recipe to try list! OHMYGOD!
Pingback: Our Favorite Pumpkin Recipes | Rufus' Food and Spirits Guide