Gnocchi Recipes

Potato Gnocchi with Pumpkin Sauce recipe

This creamy pumpkin sauce will definitely encourage you to do more with pumpkin next Halloween than just carve it! Pumpkin combines with butter, cream, seasonings and Parmesan cheese to create a silky smooth sauce pefect for pairing with potato gnocchi.


  • 500g gnocchi
  • 350g pumpkin flesh, cut into chunks
  • 75g butter
  • 4 tbsp. double cream
  • Pinch salt, black pepper and nutmeg
  • 75g grated Parmesan cheese


  1. Heat the oven to 180C. Wrap the pumpkin in foil and then put into the oven. Roast for half an hour or until tender.

  2. Puree the pumpkin with butter and cream in a blender, then add the nutmeg.

  3. Cook the gnocchi by placing into boiling salted water. When it floats to the top, it's ready. To finish the sauce, season with salt and pepper then stir in the cheese.

  4. Stir the gnocchi and the pumpkin sauce together to serve.

To make things easier, if you can find it, use pumpkin puree in this recipe instead of fresh pumpkin and just cut out the roasting step. This recipe serves four.

Author: Laura Young

Back to the Gnocchi Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)


Published: December 6, 2011
Privacy Policy
Published by Starsol