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Pumpkin Gnocchi Recipe | How to Make Pumpkin Gnocchi

A plate of pumpkin gnocchi with the Rada French Chef.

Make this creamy pumpkin gnocchi for a dish your whole family will love! Featuring pumpkin gnocchi and a creamy sauce with spinach, sage, and butternut squash, this dish is absolute perfection.

Pumpkin Gnocchi Recipe

Jess poses with pumpkin gnocchi ingredients.

Ingredients you will need:

  • 1 lb. pumpkin gnocchi (or gnocchi of your choice)
  • 3 C. butternut squash, cooked and cubed
  • 3 C. spinach, chopped
  • 1 yellow onion, chopped
  • 2 garlic cloves
  • Fresh sage leaves, chopped
  • 1/2 stick butter, melted
  • 1 1/2 C. milk
  • 1/4 t. nutmeg
  • 1 C. Parmesan cheese, grated
  • 2 C. chicken broth
  • 2 T. flour

In a saucepan, heat garlic cloves, butter, sage, flour, milk, chicken broth, and Parmesan cheese. Stir thoroughly as ingredients cook.

Jess adds liquid to gnocchi sauce.

Boil gnocchi for 2 minutes.

Jess puts gnocchi in water.

When sauce is ready, add spinach, onion, and butternut squash. Combine ingredients.

Jess puts spinach in gnocchi sauce.

Add gnocchi to sauce and stir.

Jess stirs sauce.

Serve and enjoy!

Jess poses with pumpkin gnocchi.

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Pumpkin Gnocchi Video Recipe


Start Video Transcript

Hi there! It’s Jess in the Rada Kitchen, thanks for joining me. Today we are going to prepare an Italian pasta dish. We are making pumpkin gnocchi and it is going to be covered in a rich and creamy spinach, sage, and butternut squash sauce.

We’re going to start cubing our butternut squash. Using my Rada French Chef knife we’re going to take the top off. Get rid of that. Cut this in half. We’re going to scoop out that seed at the bottom. We’re going to cut it into 1-inch cubed sections. These things are tough to cut, so be careful! I’m going to take each individual piece and cut them again. Then turn them around and cut again.

Here I’m scoring and chopping a yellow onion while leaving the root intact. I’m then going to give it a nice chop. And now we’ll put it into our baker with the squash.
We’re going to prep our sauce. I’m going to chop 2 garlic cloves. Now we’re going to chop fresh sage. Now I’ve melted a stick of butter in a saucepan. I’m going to add the garlic and sage and cook until tender. To this I’m going to add our flour as a thickening agent. You want to use equal parts fat and flour. I don’t always use real butter but it’s worth it here. We’re going to cook off that flour taste.

Now we’re going to add our liquid. I’m using whole milk, but you can use half and half. I’m just going to whisk this in using the Rada Handi-Stir. Then we’re going to add our chicken broth. Just whisk it in.

Now we’re going to add Parmesan cheese. I’m using a cup and a half. Work on a medium-high heat. A few minutes like this and we’ll drop the temperature. Now let’s prep spinach. I’ve washed it and am going to give it a quick chop. Our sauce is becoming nice and thick. I’m going to add some black pepper and nutmeg. We’ll let this sit.

So now we’re going to boil the pumpkin gnocchi. Use whatever gnocchi you like. It’s basically an Italian dumpling made with potato and flour. Cook them for about 2 minutes until they float. Here we have our cream sauce. It’s the consistency we want. Into our pot with our vegetables. If you have to do a little spinach at a time to allow it to wilt, just give it a stir and go back and get more until it all fits.

Now we’re putting the gnocchi into our sauce. Dump them in and give them a stir.

So now we’re done! Thanks so much for watching. Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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