Pumpkin Gnocchi

Description: This gnocchi recipe is packed full of fall flavors.  It is best served with a brown butter sage sauce.



  • One 15 oz can pumpkin puree (not pumpkin pie filling)
  • 2 cups flour
  • one teaspoon salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • two eggs
  1. Combine all ingredients in a bowl until all the flour is incorporated.
  2. To roll out, prepare a floured surface.  Flour your hands well.  Take small chunks of the dough at a time in your hands.  Add more flour if necessary.  Try to roll out in your hands for a few seconds.  Then, transfer to the floured surface to roll out into a long snake shape.
  3. Take a knife and cut into half inch pieces.  Add to a floured baking sheet.
  4. To cook, add to boiling water and cook for 3-4 minutes.  You can also freeze them if not cooking immediately.  Just add a couple minutes to the cooking time.
  5. When ready to service take gnocchi out of the boiling water with a slotted spoon.  You could alternatively take them out a minute or so early and add them to the sauce to finish cooking.