Recipes: Le Castagne’s Chef Michael DeLone’s Pumpkin Gnocchi

Le Castagne‘s Executive Chef Michael DeLone:  I make a mean gnocchi of which I have tons of recipes. So I can share one that uses pumpkin, which in a few months should be abundant! Enjoy my Pumpkin Gnocchi with Brown Butter, Sage and Pumpkin Seed Sauce!

Chef DeLone’s Pumpkin Gnocchi
with Brown Butter, Sage and Pumpkin Seed Sauce

Servings:  approximately 4 


  • 4 cups of pureed pumpkin
  • 2 cups unbleached, all-purpose flour
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • extra flour for dusting
  • a good pinch of salt and pepper
  • 1/2 cup gorgonzola dolce
  • 3 tablespoons of unsalted butter, sliced into 1/4-inch slices
  • 2 teaspoons sage, chiffonade
  • 1/8 teaspoon nutmeg
  • 1/2 cup roasted and salted pumpkins seeds
  • 1/4 teaspoon ground black pepper


  1. Combine the pumpkin, flour, salt, pepper, egg and cinnamon in large bowl.
  2. Using your hands, mix the dough and divide dough into four sausage-shaped rolls.
  3. Roll each portion gently on a lightly-floured surface, about 1.5 cm (over 1/2 inch) thick.
  4. Slice dough into little cubic ‘pillows,’ approximately 1.5 cm to 2 cm (1/2-inch to 1 inch) each. (Tip: Sprinkle flour on gnocchi to prevent sticking.)
  5. With the tines of your fork, press lightly into the gnocchi to create an indentation.
  6. Melt the butter in a large saucepan and add the sage.
  7. Continue cooking until browned bits begin to form at the bottom of the pan.
  8. Stir in remaining ingredients and remove from heat.
  9. Cook gnocchi in a large pot of salted boiling water until they rise to the surface.
  10. Drain, add the gnocchi into the saucepan and stir, adding chunks of gorgonzola dolce and sprinkling pumpkin seeds on top. Serve, and … Enjoy!

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