Alive and Cooking

Pumpkin & Sage Gnocchi

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(Gnocchi-Serves 4, Sauce-Serves 2)
300g plain flour
10 sage leaves, finely shredded
4 eggs
60ml white wine
¼ bunch of chives, finely chopped
¼ green chilli, finely chopped
300ml cream
1 whole (1.4kg,) roasted pumpkin (pierce 2-4 times with a knife, place onto foil and bake for 1 hour 20 minutes at 200°C, allow to cool then remove seeds an skin)


Place the flour and pumpkin flesh into a large bowl and make a well in the centre, add the eggs and stir with your fingers until a loose dough is formed.

Stir in the sage and extra flour if needed (up to 80g) until the dough is elastic.
Heat a fry pan then pour in the wine and boil for 20 seconds, add the chives, cream and chilli and boil for a further 3-5 minutes until it is a nice thick consistency.

Dip your hands into flour and pull off small balls of Gnocchi dough and roll into a small ball then drop into lots of boiling salty water until they float (3-5 minutes) then stir into the sauce and serve.

Pumpkin & Sage Gnocchi