Pumpkin Gnocchi with Sage Recipe - Deliciously Clean Eats
Pumpkin Gnocchi with Sage Recipe 2

Gnocchi is the greatest food invention, ever.

This recipe is a must try!



400g pumpkin cut into 2.5cm cubes

120g light ricotta cheese

50g finely grated Parmesan, plus extra to serve

1 egg, lightly beaten

100g plain flour, plus extra to dust

100g wholewheat flour

60g light olive spread

20 sage leaves



  1. Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins or until very soft.
  2. Mash the steamed pumpkin to a smooth purée. Line a surface with paper towel and spread the pumpkin purée over to pat dry, to ensure you remove as much moisture as possible.
  3. Mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
  4. Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork for desired aesthetic.
  5. Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and repeat with remaining gnocchi.
  6. Heat 15g butter in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
  7. Divide between serving plates. Season with black pepper and some Parmesan.
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