Pumpkin Gnocchi


  • 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato
  • 1 egg
  • 2 to 3 cups AP flour
  • 1/2 teaspoon salt
  • Grated, fresh nutmeg, about 1/4 teaspoon.


  1. Put the pumpkin puree in a strainer over a bowl overnight or for at least 2 hours, covered in the refrigerator.

For full recipe instructions, visit Parsley, Sage, and Sweet by clicking here!

The recipe for the creamy mushroom sauce can be found by clicking here.

Recipe and Photo: Parsley, Sage, and Sweet / CC BY-ND

Leave a Reply