Homemade Pumpkin Gnocchi with Three Sauces: Orange Cream, Pumpkin-Sage & Pistachio Pesto

FROM - DelightfulDeliciousDelovely.com

Homemade Pumpkin Gnocchi


1 29 oz can pumpkin puree

1/2 tsp nutmeg

5 1/2 - 6 cups flour

1/2 tsp each of S&P


On a floured surface or in a bowl - combine the ingredients, adding flour incrementally just until the dough is no longer sticky.  Knead the dough for several minutes until it is soft & pliable.

OR - stick everything in your bread machine & run it on the pasta dough cycle.  This is what I did.

Divide the dough onto sections about the size of a child's fist & roll each out into snakes that are about 3/4 inch thick.  Cut the snakes into pieces (under an inch) and either use them as they are or roll them over fork tines to get a texture or use this awesome tool I got on Amazon for a few bucks.


Let them rest on a lightly floured surface (or refrigerate) until you are ready to cook them.  

To cook - simply boil water, add gnocchi & boil until they float to the surface.  Drain & top with your sauce & devour!

Orange Cream Sauce


1 orange - zest & juice

2 TBS butter

3/4 cup heavy cream

S&P to taste


Zest the orange - set zest aside.  Juice the orange - set juice aside.  

Heat the butter in a sauce pan & add the zest - reserving some for garnish later.  Let this cook on medium heat until it begins to thicken.  Add the cream & cook until it begins to thicken.  When it reaches a consistency you like - add S&P.

Pumpkin-Sage Sauce


olive oil

2 TBS butter

20 fresh sage leaves

1 small onion - diced

3 cloves garlic - minced

3/4 cup pumpkin puree

3/4 cup vegetable (or other) stock (I use water & veggie bouillon)

1/2 cup heavy cream


Heat  butter with a little olive oil in a frying pan.  When hot - add the sage leaves & fry for a minute of two - until they begin to brown.  Drain on paper towels.

Add onion & garlic to the pan & saute until they soften.  Add the pumpkin, stock & cream & simmer until it thickens.  Reserve the fried sage to top the gnocchi as garnish.

Pistachio Pesto


2 cups fresh basil

2 garlic cloves

3/4 cup shelled, roasted pistachios

1/3 cup Parmesan cheese

1 TBS lemon juice

1/4 olive oil

1 tsp each S&P (or to taste)


Blend all ingredients in a food processor to create a paste.  Add water if you feel it is too thick.

To assemble your gnocchi, just top hot gnocchi with either the orange cream garnished with orange zest or the pumpkin-sage sauce & the crumbled, fried sage or with the pistachio pesto with some crushed pistachios as garnish.  Get likkered up & gorge!