Whole Wheat Gnocchi with Pumpkin Sage Sauce Recipe



  • 1 package instant mashed potatoes(3.74 oz / 106 g), Idaho Spuds roasted garlic flavor
  • 2 cups waterboiling
  • 2 cups white whole wheat flour, whole wheat, all-purpose or gluten free
  • 1 large egg
  • 1/4 cups Parmesan cheesegrated
  • 1 tablespoon chiveschopped

Pumpkin Sauce

  • 1 tablespoons olive oil
  • 2 tablespoons sagethinly sliced into strips
  • 1 teaspoon garlicminced, about 2 cloves
  • tablespoons shallotsminced
  • 1 cup whole milk
  • 1 cup pumpkin puree
  • 1/2 cups unsalted chicken stockor broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepperfreshly ground
  • 1/4 cup Parmesan cheesegrated
  • 2 tablespoons pumpkin seeds
  • 1/4 cup Italian parsleychopped



  1. In a medium sized bowl add the entire package of instant mashed potatoes and 2 cups boiling water. Stir until thickened. Make a well in the center and add 2 cups flour, egg, and 1/2 teaspoon salt if using unflavored instant potatoes. Mix with a spoon, then gently knead in the bowl or on a floured surface, dusting with more flour as needed, until dough is smooth, but not elastic, and dry to the touch, about 2 minutes.
  2. Divide dough into 8 pieces. On a lightly floured surface roll into long rope, about 1/2 inch thick. Cut into 1/2 inch pieces, dust with flour and arrange in a single layer on a floured rimmed baking sheet. If desired you can use a gnocchi board to add ridges on the sides of the pasta, or lightly pressing and rolling them with the tines of a fork to add texture. The process will go much quicker without adding the ridges. Set aside and make the sauce.

Pumpkin Sauce

  1. Heat a large saute pan and olive oil over medium heat. Once hot, add sage leaves and fry until fragrant and lightly golden in color. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes, until tender but not browned. Add milk, pumpkin puree, chicken stock, salt, and pepper, whisk to combine. Stir and simmer for about 5 to 7 minutes, until mixture is slightly thickened. Add parmesan cheese and whisk to combine. Add more chicken stock or milk to thin out sauce if needed, adding a tablespoon at a time. Taste sauce and season with more salt and pepper if needed. Keep warm over low heat as you cook the gnocchi.


  1. Bring a medium sized pot of salted water to a boil. Work in batches and cook gnocchi for 1 to 2 minutes, or until they float to the surface. Stir once after 30 seconds to make sure gnocchi are not stuck to the bottom. Use a slotted spoon to transfer the cooked gnocchi into the pumpkin sauce.
  2. Toss cooked gnocchi into the pumpkin sauce. Divide gnocchi evenly among four serving dishes. Top with a little bit of pepper, grated parmesan cheese, pumpkin seeds and chopped parsley. Enjoy!

Nutrition Facts

Calories 442                          Calories from Fat 108
                                                          % Daily Value*
Fat 12g                                                           18%
Saturated Fat 4g                                       20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 55mg                                      18%
Sodium 418mg                                            17%
Potassium 155mg                                        4%
Carbohydrates 68g                                   23%
Fiber 10g                                                       40%
Sugar 3g                                                           3%
Protein 19g                                                   38%
Vitamin A 4500IU                                     90%
Vitamin C 9.1mg                                          11%
Calcium 230mg                                           23%
Iron 2.7mg                                                     15%

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