Pumpkin Gnocchi Farmer's Market Foods Organic Pumpkin Puree
4 from 1 vote

Pumpkin Gnocchi with Sage, Brown Butter + Pecorino


  • For the gnocchi:
  • ½ cup Farmer's Market Organic Pumpkin Puree
  • 1 cup full-fat ricotta
  • ½ cup grated pecorino
  • 1 large egg room temperature
  • 1 large egg yolk
  • Salt & pepper to taste
  • 1 1/3 cups all-purpose flour plus more for rolling
  • For the sauce:
  • ½ cup unsalted butter
  • cup walnuts roughly chopped
  • 2 cloves of garlic smashed
  • 8 fresh sage leaves
  • ½ cup grated pecorino plus more to finish
  • Salt & pepper to taste


  1. For the gnocchi:
  2. In a large mixing bowl stir together the Farmer's Market Organic Pumpkin Puree, ricotta, pecorino, egg, egg yolk, salt & pepper until well combined.

  3. Add the flour & work into the pumpkin mixture until a soft dough is formed. If dough seems wet, add additional flour a tablespoon at a time.
  4. Transfer the dough to a heavily floured surface & cut into 6 evenly sized pieces. Roll each piece into a 12-inch rope & cut into ½ inch pieces. Indent each gnocchi with a fork or slide on a gnocchi paddle if desired.
  5. Transfer to a baking tray & dust generously with flour. Freeze until ready to cook. If freezing overnight, cover loosely with plastic wrap.
  6. When ready to serve, bring a pot of salted water to a boil. Add the gnocchi & cook until the gnocchi floats to the top, about 3 to 5 minutes. Strain & set aside until ready to add to the sauce.
  7. For the sauce:
  8. In a large saucepan over medium heat add the butter, walnuts & garlic. Cook until the butter begins to turn light brown with a toasty aroma.
  9. Lower heat & add the sage leaves. Cook until crispy & fragrant, about 2 minute.
  10. Add the cooked gnocchi & toss to coat. Remove from heat. Finish with cheese, salt & pepper. Serve immediately.