Angela Pietrantonio Recipe

Pumpkin Gnocchi

By Angela Pietrantonio mrsjoepie

Recipe Rating:
 1 Rating
8 to 10
Prep Time:
Cook Time:

Angela's Story

I love the butter & sage sauce for these, absolutely awesome!
You can also freeze them and enjoy at your leisure!
Handed down from my family's own recipe!


1 lb
fresh pumpkin (or butternut squash) rind removed and cooked (canned works just as good)
pinch of salt
1 1/4 c
flour (more as needed if dough is soft)
1 stick
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sage leaves, finely chopped
1 tsp
brown sugar

Directions Step-By-Step

Using your hands, mix the pumpkin, salt and flour in small amounts until you have a soft pliable dough. Roll into 1/2" ropes, cut each rope into 3/4" pieces. Then using your thumb, roll each piece down the smooth side of a small hand grater to form the characteristic bumpy pattern on one side and a dimple on the other.
Cook in salted water and when they float to the top they are done (about 6 to 8 minutes). Then can also be frozen in airtight bags for a later use.
Butter & Sage Sauce:
Melt 1 stick of butter with chopped sage leaves, add brown sugar.