10 June 2020

HOME MADE PUMPKIN GNOCCHI w. brown butter & sage

HOME MADE PUMPKIN GNOCCHI w. brown butter & sage

Course Entree, Main Dish
Cuisine Italian
Servings 4


  • 600 g Pumpkin
  • 200 g all purpose flour NOTE: the amount always varies please add gradually and adjust
  • Black pepper
  • Nutmeg – optional

For the pumpkin gnocchi sauce:

  • 40 g Unsalted butter
  • Handful of sage leaves


  • Preheat the oven to 200°C
  • Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork.
  • Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (don't use a blender).
  • If you want, add a pinch of nutmeg.
  • Add black pepper.
  • Gradually start adding the flour. You have to obtain a thick batter. Don't add too much flour otherwise you'll get a gluey consistency.
  • Bring a pot of water to a boil.

To make brown butter sauce:

  • Place 20g of butter in a small saucepan over medium heat. Whisk and keep whisking.
  • After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.

Cook the gnocchi:

  • When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture.
  • Throw them directly into the water.
  • When they start floating, take them out of the water and set aside.
  • When they are all done - Sautée the gnocchi in the brown butter sage sauce until the outside becomes crispy.
  • Divide, serve and enjoy!
Pumpkin, Vegetarian
About Us

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