Pumpkin & Potato Gnocchi
Gnocchi di zucca e patate
Autumn gnocchi balancing roasted pumpkin with potato, flour and a little starch.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Pumpkin carries more variable moisture than potato, so it is paired with potato and a small amount of potato starch. Roast the pumpkin until concentrated rather than watery.
1 medium batch · Preparation 35 min · Cooking 1 hr
Ingredients
Dough
- Dry-fleshed pumpkin, raw amount; trim to about 350 g flesh, then roast until tender and dry500 g
- Floury potatoes, cooked and riced350 g
- Italian 00 flour150 g
- Potato starch50 g
- Medium whole egg, approximately 57 g1
- Fine salt3 g
- Fresh nutmegto taste
- Black pepperto taste
Method
Roast the pumpkin until tender and concentrated, then puree or pass it smooth. If it looks wet, return it briefly to a low pan to evaporate excess moisture.
Rice the cooked potatoes and combine gently with the pumpkin while both are warm rather than hot.
Add egg, salt, nutmeg and pepper, then fold in the flour and potato starch with minimal handling.
Roll into ropes, cut into even pieces and test-cook one before finishing the batch.
Cook in salted water until the gnocchi float, then lift directly into the chosen sauce.
Chef’s notes
- Roasting the pumpkin is the moisture-control step. A wet puree forces in unnecessary flour.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026