Ingredients

For the gnocchi dough

• 400 g Hokkaido pumpkin (cleaned, diced)

• 300 g waxy potatoes (peeled)

• 250 g all-purpose flour (plus extra for dusting)

• 1 medium egg

• ½–1 tsp salt

• Freshly grated nutmeg

For the sage butter

• 60–80 g butter

• 15–20 fresh sage leaves

• Pinch of salt

To serve

• 50–70 g Pecorino cheese, freshly grated

• Optional: freshly ground black pepper

Instructions

1. Cook & puree the pumpkin
Preheat oven to 200 °C (390 °F) top/bottom heat. Spread pumpkin cubes on a baking sheet (optionally with a drizzle of oil) and roast for 20–25 minutes until soft. Let steam off slightly, then puree until smooth. Keep the puree as dry as possible (let excess moisture evaporate).

2. Cook & press the potatoes
Boil the potatoes in salted water until tender. Drain, let steam dry, and press through a potato ricer while still hot. Allow to cool slightly (warm, not cold), so the egg won’t scramble.

3. Make the dough
In a bowl, combine pumpkin puree, pressed potatoes, egg, salt, and nutmeg. Gradually add flour until you get a soft, shapeable dough that’s just barely sticky. (Depending on the moisture of your pumpkin/potatoes, you may need a bit more or less flour.)

4. Shape the gnocchi
Dust your work surface with flour. Divide dough into 4 portions, roll each into logs about 1.5–2 cm thick, and cut into 2 cm pieces. If desired, roll over a gnocchi board or fork for ridges.

5. Cook the gnocchi
Bring a large pot of salted water to a gentle simmer (do not boil vigorously). Cook the gnocchi in batches; once they float to the surface, let them simmer for another 30–60 seconds. Remove with a slotted spoon and drain well.

6. Make the sage butter & finish
Melt butter in a large pan over medium heat until lightly browned and nutty. Briefly fry the sage leaves until crisp, then remove and set aside. Toss the gnocchi in the butter for 1–2 minutes, season with a pinch of salt.

7. Serve
Plate the gnocchi, generously sprinkle with Pecorino, and top with the crispy sage leaves. Optionally finish with freshly ground black pepper.

Tips

Dough texture: Use as little flour as possible, only as much as needed. A soft dough makes fluffier gnocchi.

Moisture control: Make sure the pumpkin puree is well dried; if too wet, you’ll need more flour → firmer gnocchi.

Make ahead: Cook gnocchi in advance, cool in cold water, store in the fridge for up to 24 hours, and sauté in sage butter just before serving.

Enjoy!