Ricette di Sicilia

Name: Pumpkin Gnocchi: A Cozy Taste of Sicilian Autumn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 150g plain flour; 250g boiled potatoes; 300g orange pumpkin; a pinch of nutmeg; 60g butter; a few fresh sage leaves; salt, to taste; grated aged Sicilian pecorino cheese

Cibo, cultura e tradizioni siciliane

Pumpkin Gnocchi: A Cozy Taste of Sicilian Autumn

Whip up these tender pumpkin gnocchi, a comforting Sicilian dish bathed in butter and sage — the perfect way to savour the island’s authentic autumn flavours.

Author: Maria Russo • Published on: April 7, 2022

Categories: First Courses Vegetarian recipes

Tags: butter flour 00 flour nutmeg potatoes pecorino cheese salt sage yellow pumpkin

⏱️

Prep Time

about 20 minutes

🔥

Cook Time

around 10 minutes

👥

Serve

Serves 4

📊

Difficulty

Moderate

💰 Moderate

🗓️ Autumn

⭐ 4.6/5

🛒 Ingredients

✓ 150g plain flour

✓ 250g boiled potatoes

✓ 300g orange pumpkin

✓ a pinch of nutmeg

✓ 60g butter

✓ a few fresh sage leaves

✓ salt, to taste

✓ grated aged Sicilian pecorino cheese

📊 Nutritional Information

Calories

460 kcal

Protein

14 g

Fat

18 g

Carbohydrates

58 g

Fiber

5 g

Sugars

6 g

Sodium

370 mg

If you adore dishes that are gentle yet bursting with flavour, these pumpkin gnocchi are just the ticket. This Sicilian classic marries the natural sweetness of pumpkin with the fluffy comfort of potatoes, all lifted by fragrant sage and the sharp, salty kick of aged pecorino. Simple to make yet wonderfully elegant, it’s an ideal way to bring some seasonal magic to a family lunch on a crisp autumn day.

👨‍🍳 Preparation

1

Cut the pumpkin into chunks, remove seeds and skin, then roast it in the oven at 180°C for about 20 minutes until tender.
2

Meanwhile, boil the potatoes, skin on, in salted water. Once cooked, peel and mash them using a potato ricer or masher.
3

Mash the roasted pumpkin and leave it to cool slightly.
4

On a clean surface, pile the flour into a well, then add the potatoes, pumpkin, a pinch of salt, and nutmeg.
5

Gently knead until you have a soft, smooth dough.
6

Roll the dough into thin logs and cut into small pieces to shape the gnocchi.
7

Dust them lightly with flour to keep them from sticking and set aside to rest.
8

In a pan, melt two-thirds of the butter with the sage and half a glass of water; then turn off the heat and stir in the remaining butter to make a silky sauce.
9

Cook the gnocchi in plenty of salted boiling water. As soon as they float to the surface, scoop them out using a slotted spoon and add them to the pan with the sauce.
10

Toss gently with a bit of the cooking water, then serve topped generously with grated pecorino.

💡 Tips and Variations

For a firmer texture, stir in a tablespoon of grated aged caciocavallo cheese into the dough. If you fancy a bit of crunch, sprinkle chopped walnuts or crumbled amaretti biscuits over the finished dish.

📦 Storage

• Keep any leftovers covered in the fridge for up to a day.
• You can freeze uncooked gnocchi, well floured, and cook them straight from frozen.
• Avoid reheating gnocchi multiple times to preserve the perfect texture.
• The butter and sage sauce can be prepared in advance and stored in the fridge for up to two days.

🍷 Pairing

Serve these pumpkin gnocchi with a glass of Contea di Sclafani Grillo — a dry, aromatic white wine that beautifully balances the sweetness of the pumpkin and the richness of the butter.

Do give this Sicilian pumpkin gnocchi a go — they’re a lovely way to welcome autumn into your kitchen. Gather your friends or family around the table and enjoy this comforting, flavourful dish together. It’s simple, satisfying, and full of soul, just the kind of recipe that turns a meal into a warm memory.