Giovedì Gnocchi – patatoes pumpkin mix

4 people | 60 min.

What you need


  • 400 g pumpkin
  • 400 g patatoes
  • 200 g flour
  • 2 tbls of oil
  • salt
  • nutmeg


  • 100 gr. pumpkin
  • 8 chestnuts
  • 6 sage leafs
  • parmesan
  • salt


As a first step boil the patatoes in salty water until they are soft enough for a fork to brake it. The time depends on the size of the patatoes, if cut in pieces, 20min.

Meanwhile slice the pumpkin and Place it on a baking sheet  covered with baking paper. Cook in the oven preheated to 180°C 15 minutes, until they start to slightly golden.

Work the ingredients still warm to avoid dispersing the starches, mash the pumpkin pulp and boiled patatoes with a fork. Next add the flour, oil, salt and a pinch of nutmeg.

Mix all the ingredients into a dough with your hands. Mix the dough just until combined to avoid the flour gluten to make the gnocchi tough.

Let’s start to shape gnocchi: on a lighly flouered surface form the dough into a smooth loaf. Cut out small pieces from it and form a long roll of dough as thick as a finger. Cut the roll into bite sized pieces of circa 1,5cm long. Proceede until the dough is finished.

Make sure they have a little flour coating and have space in between each other, otherwise they will tend to stick together.

Gnocchi are basically ready…

Just a further optional step:

Befor cooking them you can also add the classic striped pattern on the surface by sliding them one by one on the prongs of a fork or on a gnocchi board.

If you prefer to eat them later, here is HOW TO STORE pumpkin gnocchi:

place gnocchi, well spaced, on floured trays and place into the freezer.

Wait for 2/3 hours then transfer them in food plastic bags and put them back into the freezer. Do not put freshly made still soft gnocchi in plastic bags, otherwise they will stick to each other. Cook gnocchi still frozen in boiling water, directly from the freezer to retain the softness and texture of homemade pumpkin gnocchi.


Boil the chestnuts in salty water for 25 min.

Once done, peal them and cut 4 of them into small pieces.

Gently heat 4 tablespoons of olive oil and 4 tablespoons of water in a frying pan and slowly cook the finely cut onion and the chestnuts until golden.

Add sliced pumpkin and sage. Flavor with salt and pepper.

Once ready, add 1\3 of the pumpkin and the remaining chestnuts into a blender and mix into a cream.

Slice parmesan flakes.


To cook the gnocchi bring a large pot of salted water to boil. Reduce the heat to a simmer and add the gnocchi to the water. When the gnocchi float to the surface of the water, remove them and drain them.


Serve the gnocchi well mied with the cream and the pan fried pumkin and chestnut. Decorate with sage and parmesan flakes. Add a final pouring of extra virgin olive oil.

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