Pumpkin Gnocchi with Brown Butter, Sage and Roasted Pumpkin Seeds

It’s fall and it’s pumpkin season.

Pumpkins are so beautiful! It’s no wonder that they often are used for decoration. The fact that they taste good is just a bonus.

I haven’t cooked pumpkin more than a handful of times so my repertoire of pumpkin recipes is quite small. But I would love to use this vegetable more often because I think it has big potential; I mean just look at the Americas they use pumpkin in everything. Pumpkin pancakes, pumpkin pie, pumpkin pasta sauce, pumpkin risotto, pumpkin soup, and so on and so on… So, please, hit me in the comment section or on Instagram if you have a great idea of what to make out of a pumpkin, because there is for sure so much you can do.

So what did I cook out of that ob-longed orange blob more known as butternut squash? I made pumpkin gnocchi which I pan fried and served with an unhealthy heaping of brown butter and sage. Did you hear me? Brown butter! Oh, it’s so good!! Some shavings of Pecorino or Parmesan, freshly ground black pepper and salt roasted pumpkin seeds will take this dish just a step further and make it even tastier. Toppings are important! And since I have a craving for pumpkin seeds and since this is a pumpkin dish I obviously went for pumpkin seeds. It’s strange how addicting some types of food can be certain times of your life. Nowadays I sprinkle most of my dishes with seeds and nuts, and especially pumpkin seeds which I’ve fallen in love with the last couple of months. Last year I was craving Indian food, before that Mexican food and before that soups, brownie and fried goats cheese (not in combination with each other though). The thing that makes a sprinkle of nuts/seeds so good is that it gives texture and nuttiness to all kinds of dishes. Me like 🙂

I wouldn’t say that pumpkin gnocchi is hard to make but it takes some time and effort. Make sure you have plenty of time and some good music to listen to while you’re making it. When you taste the final result you’ll forget all the effort you put into the making and will just enjoy a really nice meal. It’s totally worth it.


Pumpkin Gnocchi with Brown Butter, Sage and Roasted Pumpkin Seeds

Perfect autumn food! Pumpkin, sage and brown butter goes insanely well together. You can store the gnocchi in the freezer after it’s been boiled.


1 butternut squash

500 g butternut squash pure (about 5 dl)
600 g wheat flour (10 dl)
50 g Parmesan/Pecorino (1 dl)
1 tsp salt

Olive oil
200 g butter, approx
30 g fresh sage (2 small bunches)
Pumpkin seeds, roasted and slated
Black pepper

Oven: 150-175 °C


Cut the pumpkin in half and scoop out the seeds. Cut each half a couple of more times so you end up with quite big, equally sized pieces. Put the pumpkin pieces on a tray lined with parchment paper and bake in the oven for about 1 ½ hour or until soft. Let the pumpkin cool down a bit so it’s easier to handle without burning yourself. Take a spoon and remove the pumpkin flesh from the skin. Place the flesh in a food processor and blend until you have a smooth pumpkin pure.

Take 500 g of the pumpkin pure (if you get any pure left save it and make a nice soup) and combine it with flour, grated Parmesan or Pecorino and a teaspoon of salt. Knead the dough by hand on a lightly floured surface for a few minutes. Divide the dough into 6 and roll each piece of dough out into a long roll, about 1 cm Ø. Cut the roll into 2 cm pieces. Take one piece at the  time and press it against the back of a fork with your thumb to create a ribbed surface and a small hollowing on the other side where your thumb has been. Continue this process until you run out of dough.

Bring a big pot up to a boil and add a generous heaping of salt (just like when you’re cooking pasta). Add the gnocchi and boil for a about 10 minutes. You know the gnocchi is ready when they floats up to the surface. Use a slotted spoon and remove the gnocchi as they become ready. If you plan to save some of the gnocchi for later just let them cool down and pop them in the freezer.

Bring a skillet up to medium-high heat and fry the gnocchi in a small knob of butter and a glug of oil. I fried mine in two rounds to avoid the pan from overcrowding. When they have a golden color, remove them from the pan and add a unhealthy heaping of butter ( if you’re serving all of the gnocchi in one go I recommend around 200 g butter). Let the butter brown and take on a dark tone and a nutty fragrance. Throw in the sage and let it fry in the butter. Add the gnocchi and give everything a toss. Add salt and pepper to taste. Finish with some grated Parmesan or Pecorino, pumpkin seeds and some freshly grind black pepper.




Indian Naan Wraps with Cauliflower Balls, Spicy Tikka Masala Sauce and Minted Cucumber Raita
Quinoa Bowl with Avocado, Fried Goats Cheese and Pesto Mayonnaise