Venetian cuisine has always been a reflection of the land and its rhythms – simple, seasonal, and soulful. And when autumn arrives, few ingredients speak more eloquently of the season than pumpkin.
Pumpkin has a long and cherished history in the Veneto region. By the late 15th century, it was already listed among the cultivated produce in monastic gardens near Venice. Today, varieties like the Marina di Chioggia pumpkin – dense, sweet, and velvety – are considered among the finest for cooking.
This recipe for pumpkin gnocchi is another classic of cucina povera, the “poor cuisine” philosophy that celebrates resourcefulness and respect for ingredients. It’s a dish born from the countryside, where pumpkins were roasted, mashed, and folded into soft dumplings that could stretch a harvest into a nourishing meal.
Gnocchi, in fact, have always been a Sunday tradition in our homes. Our mums would wake up early to prepare them – sometimes with pumpkin, sometimes with potato – depending on the season and what was available. The dough would be mixed and kneaded with care, and we’d be called in to help shape the little dumplings, one by one, lined up on floured trays like tiny treasures.
Pumpkin gnocchi were always paired with butter and sage – the perfect match for their sweetness and softness. Potato gnocchi, on the other hand, were served with rich bolognese sauce, bubbling away on the stove. Every time, it was a Sunday feast. A moment of celebration, of family, of warmth.
Even now, gnocchi remain a dish for special occasions. They bring people together – not just around the table, but in the making. There’s something deeply comforting about the ritual: the scent of pumpkin roasting, the feel of dough under your fingers, the sizzle of butter in the pan.
This version, with nutty brown butter and fragrant sage, is both rustic and refined. It’s light yet satisfying, offering comfort without excess. A true Venetian classic, perfect for the new season – and for sharing.
Note: these gnocchi are naturally egg-free and vegan-friendly. For a fully plant-based dish, simply swap the butter for your favourite vegan alternative.
Pumpkin gnocchi with brown butter and crispy sage
Ingredients for 4 servings
- 600g butternut squash puree
- 240g plain flour plus extra for dusting
- 2 tsp of salt
- black pepper
- 1 tsp ground nutmeg
- 75g unsalted butter
- a large handful of sage leaves, thinly sliced
- 1 lemon, juice and zest
- A handful chopped roasted walnuts or pumpkin seeds (optional)
- Grated parmesan (optional)
Directions
1. Roast the pumpkin
Start by heating your oven to 180°C (or 160°C fan).
Slice the squash into thin rounds – about 6mm thick – and lay them out on a baking tray lined with parchment. Make sure they’re spaced out nicely so they roast evenly. Bake for around 25 minutes, just until they’re soft. Keep an eye on them – you want them tender, not browned or dried out.
2. Make the pumpkin purée
Once the squash is out of the oven, let it cool for about 10 minutes. Then transfer the slices to a chopping board and mash them with a fork until you have a smooth purée. You can also do this in a food processor. Scoop it into a large bowl and season with salt, pepper, and a pinch of nutmeg.
3. Mix the dough
Add the flour to the pumpkin purée and mix everything together with a spatula until the flour is fully incorporated.
Then get in there with your hands and gently bring it all together into a dough. It’ll be soft and fluffy, and still quite sticky in the middle – that’s exactly what you want. Refrain from adding extra flour. Instead, generously dust your work surface with flour and turn the dough out onto it.
4. Shape the gnocchi
Divide the dough into 8 equal pieces. Take one piece at a time and roll it into a long, thumb-thick rope. Work lightly and quickly, stretching the dough gently as you go. Keep your surface well floured to prevent sticking. Cut each rope into little thumb-sized pieces, separate them, and give them another light dusting of flour. Using a dough cutter helps, if you have one.
If you’d like to add some texture, roll each piece along the prongs of a fork. Use your thumb to press and guide the gnocchi as it tumbles off the fork – it’s a lovely little ritual.
5. Cook the gnocchi
Bring a large pan of water to a rolling boil and add a generous handful of coarse sea salt. Drop a batch of gnocchi in and cook until they float back to the surface – that’s your sign they’re ready. Keep the water on a gentle boil, so it’s easier to spot when they float up. Scoop them out gently with a colander or slotted spoon. While the gnocchi are cooking, make your butter and sage sauce (see step 6).
6. Make the brown butter and crispy sage
While the gnocchi are cooking, slowly melt the butter in a wide skillet or pan over medium heat. Swirl the pan gently as it melts. After a few minutes, the butter will begin to foam, turn golden brown, and release a rich, nutty aroma – this is your brown butter.
Add a generous grind of black pepper, then drop in the sage leaves. The butter will bubble and sizzle as the sage hits it – don’t worry, that’s exactly what you want. Cook just until the leaves are slightly crisp (be careful not to let them burn). They’ll continue to crisp up as they cool. If needed, fry the sage in batches so they cook evenly.
Add a squeeze of lemon juice to the pan to brighten and balance the richness of the butter.
7. Finish and serve
Once the gnocchi are cooked and floating, transfer them straight into the skillet with the brown butter and sage. Gently toss to coat, letting them soak up all that buttery, fragrant goodness.
Serve immediately, garnished with freshly grated lemon zest, parmesan (optional), and a sprinkle of toasted walnuts or pumpkin seeds, if you like.
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