Pumpkin gnocchi with sausage

Name: Pumpkin gnocchi with sausage
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 6
Cuisine: Italian
Ingredients: 1.3 kg pumpkin (cut into large pieces, with the skin on); 2 egg (large); 50 g amaretti biscuit (crumbled); 4 g fresh breadcrumb; 30 g parmesan (grated); ¼ tsp ground nutmeg; salt; freshly ground white pepper; 75 g flour; 1 onion (finely chopped); 90 g butter; 350 g Italian sausage (crumbled); 2 cloves garlic (lightly crushed but whole); 4 tbsp tomato paste (concentrated, mixed with 4 tbsp water); salt

Natasja 4 Oct 2026

Pumpkin gnocchi with creamy pumpkin purée, Parmesan and a savoury Italian sausage sauce.

Prep: 45 min
Cook: 1 h 20 min
Total: 2 h 5 min
Level: Medium
Servings: 6 servings

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Ingredients

6 servings

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Gnocchi

1.3 kg pumpkins cut into large pieces, with the skin on
2 eggs large
50 g amaretti biscuits crumbled
4 g fresh breadcrumbs
30 g parmesan grated
¼ tsp ground nutmeg
salt to taste
freshly ground white pepper to taste
75 g flour

Sausage sauce

1 onion finely chopped
90 g butter
350 g Italian sausages crumbled
2 cloves garlic lightly crushed but whole
4 tbsp tomato paste concentrated, mixed with 4 tbsp water
salt to taste

Method

Preheat the oven to 200 °C or gas mark 6. Place the pumpkin pieces on a baking tray and roast for 40-45 minutes, until the pumpkin is tender. Remove the pumpkin from the oven and leave to cool.
Scoop the pumpkin flesh out of the skin with a tablespoon and purée it in a food processor. If the pumpkin purée is still moist, spoon it into a clean tea towel and wring out the excess moisture.
Spoon the purée into a large bowl and stir in the eggs, amaretti biscuits, breadcrumbs and Parmesan. Season the mixture with nutmeg, salt and pepper.
Fry the onion in the butter in a small saucepan over a medium heat for 5 minutes, until softened. Add the crumbled sausage and simmer over a low heat for another 10 minutes. Remove the garlic and add the tomato purée.
Shape the gnocchi mixture into walnut-sized balls, then press them into an oval shape. Dip the gnocchi in the flour until well coated.
Bring a large pan of salted water to the boil over a high heat. Cook the gnocchi in small batches until they float to the surface, 3-4 minutes. Use a slotted spoon to remove them from the pan.
Spoon the sauce over the gnocchi and serve hot.

Allergens

Contains

Egg
Milk
Nightshades

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.