Pumpkin gnocchi made with spelt flour has a slightly nutty flavour and a dough that’s easier to handle than one made with plain white flour. The spelt absorbs moisture from the pumpkin quickly, so the dough comes together in minutes.
The key is using roasted pumpkin, not boiled. Roasting removes excess water, so you need less flour and the gnocchi stay soft, not dense.
Brown butter with sage is the right finish here. The butter picks up a toasty note that matches the spelt, and the crispy sage leaves add a dry, herbal crunch against the soft dough.
This works as a weeknight dinner or a relaxed weekend meal. You can shape the gnocchi ahead and refrigerate them for a few hours before cooking.
Why You’ll Love This Recipe
- Roasted pumpkin keeps the dough light, not sticky.
- Spelt flour adds a nutty depth plain flour doesn’t.
- Brown butter sauce takes under five minutes to make.
- Shape ahead and cook when you’re ready to eat.
Ingredient Notes
- Pumpkin or butternut squash: Roast and mash it dry – any excess moisture makes the dough sticky and hard to shape. Butternut squash works equally well and is often easier to find year-round.
- Spelt flour (white or wholegrain): White spelt gives a softer gnocchi; wholegrain spelt adds more fibre and a darker colour. Start with the amount listed and add more only if the dough feels wet.
- Egg: One egg binds the dough and keeps the gnocchi from falling apart when boiled. For an egg-free version, add an extra tablespoon of flour and work the dough gently.
- Parmesan: Finely grated Parmesan inside the dough adds a savoury backbone. Pecorino works too, or omit it entirely for a dairy-free version.
- Unsalted butter: Use unsalted butter so you can control the final seasoning. Brown it until the milk solids turn golden and smell nutty – that’s the moment to add the sage.
- Fresh sage leaves: Fresh sage fries crisp in hot butter in about 30 seconds. Dried sage won’t give you the same texture, though it can stand in for flavour if fresh isn’t available.
Spelt Pumpkin Gnocchi with Sage Butter
Description
Spelt flour keeps these pumpkin gnocchi light but structured, so they hold their shape when pan-fried without turning gluey. Brown butter and sage coat each piece cleanly, without a heavy sauce.
Ingredients
Gnocchi dough
Sage butter
Instructions
Roast the pumpkin
- Heat the oven to 200 C / 390 F. Spread the pumpkin chunks on a large baking sheet in a single layer and roast for 30 minutes until tender and the edges are beginning to colour.
- Transfer the roasted pumpkin to a mixing bowl and mash until smooth. Spread the mash across the base of the bowl and leave for 5 minutes to allow steam to escape. The mash should look dry, not wet or shiny.
Make the gnocchi dough
- Add the egg, Parmesan, salt, pepper, and nutmeg to the cooled mash and mix until just combined.
- Add 150 g of the spelt flour and fold it in gently with a spatula. The dough should be soft and slightly tacky but not sticky. Add the remaining flour one tablespoon at a time only if the dough sticks to your hands.
- Turn the dough out onto a lightly floured wooden board. Divide into 4 equal portions.
Shape the gnocchi
- Roll each portion into a rope about 2 cm thick, using light, even pressure. Cut each rope into 2 cm pieces.
- Press each piece lightly against the back of a fork to create ridges, or leave them plain. Place the shaped gnocchi on a floured tray and keep them uncovered.
Boil the gnocchi
- Bring a large saucepan of well-salted water to a rolling boil. Add half the gnocchi in a single batch.
- Cook until the gnocchi float to the surface, then count 10 seconds and lift them out with a slotted spoon. Transfer to a clean cloth to drain briefly. Repeat with the second batch.
Make the sage butter and finish
- Heat the butter in a wide 10-inch skillet over medium heat. When it starts to foam and the milk solids turn golden and smell nutty, add the sage leaves and the garlic clove if using.
- Fry the sage leaves for 20 to 30 seconds until crisp, then remove them and set aside. Discard the garlic.
- Add the drained gnocchi to the brown butter in a single layer. Pan-fry for 2 minutes without moving them, until the undersides are golden. Turn once and cook for 1 minute more.
- Season with a pinch of salt, return the crispy sage to the pan, and toss gently. Serve immediately with grated Parmesan and a grind of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 9g45%
- Cholesterol 80mg27%
- Sodium 560mg24%
- Potassium 480mg14%
- Total Carbohydrate 52g18%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 12g24%
- Vitamin A 7200 IU
- Vitamin C 14 mg
- Calcium 160 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 2 mg
- Vitamin K 18 mcg
- Thiamin 0.22 mg
- Riboflavin 0.25 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 45 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 210 mg
- Magnesium 42 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not over-knead the dough or the gnocchi will turn tough after boiling.
- Salt the boiling water generously - it seasons the gnocchi from the inside.
- Pull gnocchi from the water 10 seconds after they float for a soft, not gummy, centre.
- Dry boiled gnocchi on a cloth before pan-frying so they colour rather than steam.
- Taste and adjust salt only after the Parmesan is added - it contributes a lot of seasoning.
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