Whole Wheat Pumpkin Gnocchi 

Serves 4 to 6 persons (depending how hungry you are)



1 15 oz / 425 gr can of pumpkin puree (if you make it from scratch, like me, it has to be pretty thick)
2 cups / 8.8 oz / 250 gr whole wheat flour (you might need a bit more depending on the thickness of your puree)
pinch of nutmeg
¼ tsp fine grain sea salt
pepper to taste


2 tbsp of unsalted butter
2 tsp sage chopped
¼ tsp grated fresh ginger


In a large bowl, combine the pumpkin puree, flour, salt, pepper, and nutmeg. Use your hands to mix the dough, it
should be slightly sticky but leaving the side of the bowl easily.
Divide dough into four parts, and roll each portion gently on a floured surface, about ½ inch thick. Slice dough into little cubes. Sprinkle flour on gnocchi to prevent sticking. With the tines of your fork, press lightly into the gnocchi to create an indentation.
Cook gnocchi in a large pan of salted boiling water by batches, if necessary. As soon as they rise to the surface, they are cooked and ready to be served. Drain.
To make the sauce, in a saucepan, melt the butter until it’s lightly browned, add sage and ginger. Remove from the heat.

Serve the gnocchi with sauce (or with any other condiment of your liking), and sprinkled with some grated parmesan cheese.