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Pumpkin Gnocchi with Mushrooms


This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants.

  • Servings: 4

Source: The Martha Stewart Show, November Fall 2008


  • 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
  • 2 cups "00" flour, plus more for work surface
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon freshly grated nutmeg, plus more for serving
  • 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
  • 1/2 cup (1 stick) unsalted butter
  • 2 shallots, finely chopped
  • 20 medium chanterelle mushrooms, trimmed
  • 8 fresh sage leaves
  • 1 cup homemade or store-bought low-sodium chicken or vegetable stock
  • 1 cup heavy cream


  1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.

  2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.

  3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.

  4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.

  5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.

  6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.

Reviews Add a comment

  • J Riley
    8 NOV, 2012
    I was not satisfied at all with this recipe. The texture of the gnocchi was gross. The sauce was good but I would not recommend this recipe to anyone.
  • J Riley
    8 NOV, 2012
    I was not satisfied at all with this recipe. The texture of the gnocchi was gross. The sauce was good but I would not recommend this recipe to anyone.
  • llewysknot
    14 OCT, 2012
    I did not like this dish at all - the gnocchi didn't turn out well (admittedly, that was very likely my fault), they were just chewy balls of dough. The sauce is WAY too rich. Too much butter, too much heavy cream. And the sauce wasn't thick so my dish did not look like the photos - was lumps of dough in a runny sauce on the plate. The flavours taste wonderfully of fall, but just too rich. I won't be trying again.
  • AlePaty
    7 AUG, 2011
    This recipe is amazing. The taste of gnocchi and the sause is increible. the only thing that didn´t work as expected was the texture of the sause, too liquid... nothing that cornflavor couldn´t fix.
  • mommahi
    24 JUL, 2009
    For some reason this site wont let me print any recipe or project? Any suggestions?
  • smalltowngourmet
    1 JAN, 2009
    I used 1/2 all purpose and half cake flour as suggested and it worked great. I found that for kneading I probally used another cup of all purpose flour. As well i used canned pumpkin and one teaspoon of sage powder. Gnocchi is very much a dumpling and sits very heavy. So I found it was very good but very filling so lots of left overs. Even my 2 picky toddlers ate the gnocchi (no sauce) and loved it
  • winnie2
    1 JAN, 2009
    I you can't find "00" flour try substituting with all-purpose flour. "Steingarten says cooks in the United States sometimes substitute a mix of low-protein cake flour and all-purpose flour for the 00 flour called for in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic Italian Cooking (Canada, UK), says she finds that all-purpose flour does the "most consistently satisfying job" in standing in for the doppio zero."
  • bklyn11215
    16 NOV, 2008
    Canned pumpkin puree works great. I also couldn't get "00" flour so I used 1/2 cake flour and 1/2 regular flour. I found that more flour was needed, perhaps because of humidity and my substitution. I recommend using a mixer for ease, as the pumpkin is very sticky. I wouldn't do it by hand again. Oyster mushrooms were amazing. Great dish!
  • Momof2boys2008
    12 NOV, 2008
    I think there is a step missing here. I am in the middle of trying this dish and I am finding the pumpkin to be really stringy. It doesn't appear that way in the video so I am sure there is a puree step missing.