Pumpkin Gnocchi Sweet Browned Tarragon Butter

Tiffany Bannworth


For gnocchi lovers, this is a nice change from the regular potato version.

The sauce is sweet, I like to serve it with something creamy and a little acidic to cut through the sweetness.



★★★★★ 1 vote

20 Min
20 Min



  • 2 c
    pumpkin, see recipe or used canned
  • 2
  • 2 c
  • 1 c
  • 2 tsp
  • 1 pinch
    freshly grated nutmeg

  • 1 stick
  • 3
    mushrooms, sliced paper thin
  • 1/2 c
    dark brown sugar
  • 1 Tbsp
    balsamic vinegar
  • 2 Tbsp
  • 1 tsp
  • 1 pinch
    seasoned salt

How to Make Pumpkin Gnocchi Sweet Browned Tarragon Butter


  1. Make this ahead of time or use canned pumpkin from the grocers.

    How to Roast a Pumpkin to Make Canned Pumpkin
  2. Mix all the gnocchi ingredients until you get a stiff, sticky dough.
  3. Turn out on a floured surface. Knead from 5 minutes. Then place in the freezer for 10-15 minutes.
  4. While waiting, start butter. In a saucepan, melt butter on medium high. Continue to heat until an amber color is achieved.
  5. Then add brown sugar. Melt and mix thoroughly. Add the rest of the ingredients. Lower heat to low medium. Keep covered, stir occasionally.
  6. Fill a large pot with water. Boil.
  7. Remove dough from freezer. Roll into long, 1/2in high logs. Cut into 1in pieces.
  8. Gently press a floured fork into the gnocchi.
  9. Drop one by one into boiling water. Continue to boil until they float.
  10. Serve with a spoonful of sauce atop.

Printable Recipe Card

About Pumpkin Gnocchi Sweet Browned Tarragon Butter

Course/Dish: Pasta Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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