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Gnocchi di zucca al burro is pumpkin gnocchi poached until they float, then finished in browned butter and sage like ricotta spinach gnudi in brown butter, a primo you’ll find across northern Italy from Mantua to the Veneto.
The dough works because pumpkin brings moisture and sweetness while potato keeps the structure firm enough to hold a shape. Ricing both while still warm, then drying the mash on a towel, keeps the gnocchi light instead of gummy.
The one place this recipe goes wrong is moisture. Skip drying the mash and add flour without testing, and you’ll end up kneading in far more than you need, which makes the gnocchi dense instead of pillowy.
Serve them right after tossing in the pan. The butter and sage smell best in the first few minutes, with shaved parmesan melting slightly over the top.
Why You’ll Love This Recipe
- Roasted pumpkin gives the dough natural sweetness and color.
- Browned butter and sage take five minutes, no fuss.
- Shape ahead and freeze for a fast weeknight primo.
- Only seven pantry ingredients, no special equipment beyond a ricer.
Ingredient Notes
- pumpkin: Kabocha or butternut squash both work well as a substitute; roast until a knife slides in with no resistance.
- potatoes: Use a starchy variety like Russet or Yukon Gold, boiled skin-on so they don’t absorb extra water.
- 00 flour: Start with less than the full amount and add gradually; the dough should just hold together.
- egg yolk: Helps bind the dough without adding extra water the way a whole egg would.
- parmesan: Grate it fine for the dough and save curls or shavings for the finished plate.
- butter: European-style butter with a higher fat content browns more evenly and smells nuttier.
- fresh sage: Dried sage won’t crisp the same way in butter; use fresh leaves if you can find them.
Pumpkin Gnocchi di Zucca in Sage Brown Butter Sauce
Ingredients
Method
- Heat the oven to 200 C / 390 F. Halve the pumpkin, scoop out the seeds, and roast cut-side down on a sheet pan (33 x 46 cm / 13 x 18 inch) for 40 to 45 minutes, until a knife slides in with no resistance.
- Meanwhile, boil the potatoes whole and skin-on in salted water for 25 to 30 minutes, until tender. Drain, peel while still hot, and pass through a potato ricer into a large bowl.
- Scoop out about 350 g of the roasted pumpkin flesh and pass it through the ricer into the same bowl as the potato. Spread the mixture on a clean kitchen towel and let it sit for 10 minutes to dry out excess moisture.
- Return the dried mixture to the bowl. Add the egg yolk, grated parmesan, nutmeg, and salt, and mix with a fork until combined.
- Add the flour a little at a time, folding gently, until the dough just holds together and feels slightly tacky but not sticky. Stop as soon as it comes together; extra flour makes the gnocchi heavy.
- Turn the dough onto a floured surface and divide into 4 pieces. Roll each into a rope about 2 cm / 3/4 inch thick, then cut into 2 cm pieces. Roll each piece over a fork if you want ridges.
- Bring a 5-quart / 4.7 L pot of salted water to a boil. Cook the gnocchi in batches of 20 to 25 so the water stays at a rolling boil, until they float to the surface, 2 to 3 minutes. Lift out with a slotted spoon.
- While the gnocchi cook, melt the butter in a 12-inch / 30 cm skillet over medium heat. Swirl the pan for 3 to 4 minutes until the butter turns amber and smells nutty. Watch closely, it can burn within seconds of browning.
- Add the sage leaves to the browned butter and fry for 30 seconds, until crisp.
- Add the drained gnocchi straight into the skillet and toss gently for 1 to 2 minutes to coat in the butter.
- Divide among plates, top with shaved parmesan and black pepper, and serve right away.
Notes
- Use starchy potatoes like Russet, boiled skin-on, to limit water absorption.
- Rice the pumpkin and potato while still warm for the smoothest dough.
- Dry the mash on a towel for 10 minutes before mixing in flour.
- Reserve a cup of gnocchi cooking water in case the butter sauce needs loosening.
Tips for Success
- Dry the riced pumpkin and potato on a towel for 10 minutes before mixing to avoid a wet dough.
- Add flour gradually and stop as soon as the dough holds together to keep the gnocchi light.
- Test one gnocco in boiling water before cooking the whole batch to check the dough holds its shape.
- Watch the butter closely once it starts foaming; it turns from browned to burnt within seconds.
- Cook gnocchi in batches of 20 to 25 so the water stays at a boil and they don’t clump.
Variations
- Swap parmesan for pecorino romano for a sharper, saltier finish that pairs well with the sweet pumpkin.
- Add a handful of crumbled amaretti cookies to the dough for a Mantuan-style sweet and savory twist.
- Toss in toasted pine nuts along with the sage for extra texture and a bit of crunch.
Storage and Reheating
Cooked gnocchi tossed in brown butter is best eaten right away, the butter separates and the sage turns limp if it sits, so plan to serve as soon as you toss the pan.
To make ahead, shape the uncooked gnocchi and freeze them on a parchment-lined sheet pan until solid, about 1 to 2 hours, then move them to a freezer bag. They keep for up to 2 months and can go straight from freezer to boiling water, no thawing needed, adding about 1 extra minute to the cook time.
If you have leftover cooked gnocchi without sauce, keep them in an airtight container in the fridge for up to 2 days and reheat gently in a skillet with a fresh knob of butter rather than the microwave, which turns them rubbery.
Serving Suggestions
Serve gnocchi di zucca al burro as a primo, in small portions, ahead of a simple secondo like roast chicken or grilled pork chops.
A crisp white wine such as Pinot Grigio or Verdicchio cuts through the richness of the butter.
For a heartier plate, scatter over crumbled crispy pancetta or toasted walnuts, the same crunch you’d find in spinach spätzle with speck and sage butter, along with the shaved parmesan.
FAQ
Why do my pumpkin gnocchi fall apart when they hit the boiling water?
Loose or watery dough is almost always the cause. If you skipped drying the pumpkin and potato mash on a towel, or added too little flour, the gnocchi won’t hold their shape. Fix it by working in an extra tablespoon of flour and testing one gnocco in the water before committing the whole batch.
Can I use butternut squash instead of pumpkin for gnocchi di zucca al burro?
Yes, butternut squash works well and is often easier to find than true zucca. Roast it the same way, at 200 C / 390 F, until a knife meets no resistance, and measure out 350 g of flesh before mixing. The flavor is slightly sweeter but the texture matches closely.
Can I freeze pumpkin gnocchi before cooking them?
Yes, uncooked gnocchi freeze well for up to 2 months. Spread the shaped pieces on a parchment-lined sheet pan, freeze until solid for 1 to 2 hours, then transfer to a freezer bag. Boil straight from frozen, no thawing needed, adding about 1 extra minute until they float.
What goes well with gnocchi di zucca al burro besides sage and butter?
Crumbled crispy pancetta or toasted walnuts add crunch against the soft gnocchi. A crisp white wine like Pinot Grigio or Verdicchio cuts through the richness of the butter. Keep the portion small since this is traditionally served as a primo, before a simple main course.
Is gnocchi di zucca al burro gluten free?
No, this version uses 00 wheat flour to bind the pumpkin and potato dough. You can try a 1:1 gluten-free flour blend instead, though the dough will be stickier and needs a gentler hand when shaping. Test one gnocco in boiling water first to check it holds together.
What’s the difference between gnocchi di zucca and regular potato gnocchi?
Gnocchi di zucca swaps part of the potato for roasted pumpkin, giving the dough a pale orange color, a faint sweetness, and a softer bite. Regular potato gnocchi rely on potato alone for structure, so they hold a firmer shape. Both use the same brown butter and sage finish, much like schlutzkrapfen tossed in sage butter, in northern Italian kitchens.