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Spelt Pumpkin Gnocchi with Sage Butter

Bowl of spelt pumpkin gnocchi in brown butter topped with crispy sage leaves and grated Parmesan on a linen cloth

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.
Orange pumpkin gnocchi browning in a skillet of foaming butter with fresh sage leaves crisping alongside

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.
Two bowls of spelt pumpkin sage butter gnocchi on a wooden dining table with a glass of white wine
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 2.80
Calories: 390
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Nut-free, Vegetarian
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
  • 600 g pumpkin or butternut squash, peeled and cut into chunks (roasted and mashed dry)
  • 180 g white spelt flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • 40 g Parmesan, finely grated (use vegetarian rennet Parmesan if needed)
  • 1 tsp fine sea salt
  • 1/4 tsp black pepper, freshly ground
  • 1 pinch freshly grated nutmeg
    • Sage butter
  • 60 g unsalted butter
  • 16 leaves fresh sage leaves (about 1 small bunch)
  • 1 garlic clove, lightly crushed (optional)
  • 1/4 tsp fine sea salt
  • 20 g Parmesan, for serving (finely grated)
Instructions
    Roast the pumpkin
  1. 1
    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.
  2. 2
    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.
    3. Make the gnocchi dough
  3. 3
    Add the egg, Parmesan, salt, pepper, and nutmeg to the cooled mash and mix until just combined.
  4. 4
    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.
  5. 5
    Turn the dough out onto a lightly floured wooden board. Divide into 4 equal portions.
    6. Shape the gnocchi
  6. 6
    Roll each portion into a rope about 2 cm thick, using light, even pressure. Cut each rope into 2 cm pieces.
  7. 7
    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.
    8. Boil the gnocchi
  8. 8
    Bring a large saucepan of well-salted water to a rolling boil. Add half the gnocchi in a single batch.
  9. 9
    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.
    10. Make the sage butter and finish
  10. 10
    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.
  11. 11
    Fry the sage leaves for 20 to 30 seconds until crisp, then remove them and set aside. Discard the garlic.
  12. 12
    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.
  13. 13
    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.
Keywords: spelt pumpkin gnocchi, sage butter gnocchi, spelt flour gnocchi, pumpkin gnocchi recipe, wholegrain gnocchi, vegetarian autumn dinner

Equipment

  • large baking sheet
  • potato ricer or fine-mesh sieve
  • large mixing bowl
  • large saucepan (for boiling gnocchi)
  • 10-inch non-stick or stainless skillet
  • wooden board (for rolling and shaping)

Tips

  • Spread roasted pumpkin on a baking sheet for 5 minutes to steam off extra moisture before mashing.
  • Add spelt flour gradually - stop when the dough just stops sticking to your hands.
  • Roll gnocchi on a lightly floured wooden board and cut into 2 cm pieces for even cooking.
  • Boil gnocchi in well-salted water and pull them out 10 seconds after they float to the surface.
  • Dry the boiled gnocchi briefly on a clean cloth before adding them to the butter pan so they brown rather than steam.

Variations

  • Stir 50 g crumbled goat cheese into the dough for a tangy, creamier centre.
  • Swap sage butter for a light tomato and chilli sauce with a splash of the gnocchi cooking water.
  • Use wholegrain spelt flour and add a pinch of nutmeg for a more robust autumn flavour.

Storage and Reheating

Cooked gnocchi keep in an airtight container in the fridge for up to 2 days. Spread them in a single layer so they don't stick together.

To reheat, place them in a dry non-stick pan over medium heat for 2 to 3 minutes, turning once, until warmed through and lightly crisped again. Avoid microwaving - it makes the texture soft and damp.

Uncooked shaped gnocchi freeze well. Lay them on a floured tray, freeze until solid, then transfer to a freezer bag. Boil from frozen and add 1 to 2 minutes to the cooking time.

Serving Suggestions

Serve the gnocchi straight from the pan while the butter is still foaming. Add the crispy sage leaves on top and finish with a grating of Parmesan and a pinch of black pepper.

A simple green salad with a sharp lemon dressing balances the richness of the brown butter. Roasted radicchio or wilted spinach alongside also work well.

For a more substantial plate, add a handful of toasted walnuts or a soft-boiled egg. A glass of dry white wine - Pinot Grigio or a light Chardonnay - pairs cleanly with the sage and spelt.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pumpkin-gnocchi-sage-butter/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!