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Pumpkin gnocchi with sage butter

Ingredients: for 2 people


  • 400 g pumpkin
  • Olive oil
  • 400 g flour
  • 1 tsp. salt
  • 1 egg
  • 35 g butter
  • A few sage leaves
  • 25 g parmesan plus a little to finish
  • Pepper
  • A handful of crushed hazelnuts




Preheat the oven to 200 °C. 

Cut the pumpkin in half, scoop out the seeds and place it on a baking tray. 
Drizzle with olive oil and bake for 40 minutes. 

Once cooked, remove the flesh from the pumpkin and place it into a bowl. 
In your Curver mixing bowl, mash the flesh with a fork to obtain a puree. 

Put the mash in a clean tea towel and squeeze the mash over a sink to try to remove as much water as possible. Return the purée to the mixing bowl and add the flour and salt. Mix by hand. 
Add the egg and mix again until the mixture is smooth. If the dough is still a little sticky, feel free to add a little flour.

Divide the dough into 2 pieces.

Put some flour on a work surface and roll each of the dough pieces in it, forming a sausage shape of about 2-3 cm in diameter. 
Cut the sausages into regular 1.5 cm wide gnocchi with a knife and roll them on a fork to give them a nice shape.

Pour the butter into a frying pan and melt it over low heat. Add the sage leaves and continue to cook over a low heat for 5 minutes. 

In the meantime, bring a pan of salted water to the boil and immerse the gnocchi in it. Cook for 2 - 3 minutes until the gnocchi rise to the surface. Remove the gnocchi with a slotted spoon and keep 15 cl of the cooking water. 

Add the grated parmesan and the cup of water from the gnocchi. 

Cook over low heat for 2 minutes while stirring. A sauce will slowly form and thicken. 

If you are preparing the recipe in advance, pour the gnocchi into your Curver food container. Add crushed hazelnuts and a little grated parmesan and pepper.


Reheat in the microwave for 2.5 minutes.


Enjoy your meal