IE 11 is not supported. For an optimal experience visit our site on another browser.

Pumpkin Gnocchi

makes about 80 pieces
Ariane Duarte's Pumpkin Gnocchi + Pumpkin-Brussels Sprouts Flatbread + Pumpkin Fritters
Ariane Duarte's Pumpkin Gnocchi + Pumpkin-Brussels Sprouts Flatbread + Pumpkin FrittersNathan Congleton / TODAY
makes about 80 pieces


  • 2 Yukon Gold potatoes, peeled and quartered
  • 2 pounds pumpkin, peeled and diced large
  • 2-3 cups all-purpose flour
  • 3 egg yolks
  • 1 tablespoon sage, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 pound butter, cut into 2-ounce portions
  • 1 tablespoon chopped sage

Chef notes

Incorporating pumpkin and sage into tender gnocchi gives the classic Italian comfort food a fall flavor that's perfect for cold-weather entertaining.

Technique tip: If the pumpkin-potato mixture is too wet, spread it on a pan lined with parchment paper. Place into a 200°F oven for about 10-15 minutes to remove some of the moisture. The gnocchi can be made ahead and kept refrigerated until you are ready to sauté them. Make sure to keep them covered.

Swap option: You can substitute sweet potatoes for pumpkin.



Place the potatoes and pumpkin in cold water and bring to a boil. To test for doneness, insert a knife into the center of each; if it goes in smoothly, strain them.


While they are still warm, pass the potatoes and pumpkin through a food mill or rice mill to eliminate all lumps. Add 2 cups of the flour, yolks, salt and pepper. Mix gently.


Separate about one quarter of the dough and using about 1/2 cup of flour, gently incorporate it while rolling it into a long log about the diameter of a nickel. Using a paring knife cut the log into one-inch pieces. Transfer the gnocchi to a floured sheet pan and refrigerate. Continue process until all of the dough is used.


Place a large pot of water to boil and add salt. When the water boils add 20-30 pieces of gnocchi. They will drop to the bottom of the pot and eventually float up. After they float to the top, let them cook for about one more minute. Remove them from the water and shock them in an ice bath. Continue cooking gnocchi as needed.


When ready to serve, melt 2 ounces of butter and a pinch of chopped sage in a sauté pan. Add approximately 10-12 gnocchi to the pan and toast them on each side for 2-3 minutes, until browned. Add more butter and sage as you sauté the next batch of gnocchi.