Roy's Five Spice Kabocha Pumpkin Gnocchi

Chef Roy Yamaguchi's delicious home cooked pumpkin gnocchi is perfect for fall!



Adjust Servings

dozen gnocchi
Recipe CategoriesAppetizers & Snacks Eat Local Tuesdays Pasta



2Cupkabocha pumpkin, baked, skin removed, mashed and strained through a sieve
2Cuppotatoes, baked, skin removed, mashed and strained through a sieve
1TeaspoonFive Spice
4Cupto 5 cups of flour
4eacheggs, slightly beaten
 eachwater for boiling gnocchi
 eachsalt to taste
 eachsteamed vegetables for garnish

Herb Brown Butter Sauce

1⁄2Cupunsalted butter
1eachlarge shallot, sliced
2Clovegarlic, sliced
1⁄4Cupsherry wine vinegar
1Tablespoonassorted herbs (basil, thyme, parsley), finely chopped


  1. In a large mixing bowl combine kabocha pumpkin, potato, Five Spice, 4 cups flour, and salt and pepper. Stir ingredients gently to blend.
  2. Add eggs and stir lightly; do not over mix. The mixture will look slightly lumpy and unmixed.
  3. Turn out on a lightly floured board and gently knead the dough a couple of times. The dough will be slightly sticky.
  4. Cover with a dry cloth and allow to rest for 10 minutes.
  5. Slice 1” strips off the main piece of dough and gently roll into a uniform rope shape.
  6. Cut ½” pieces from each rope and lightly roll into oblong football shapes.
  7. In a large pot, bring water to a boil with a little salt.
  8. Drop in gnocchi one by one. They will sink to the bottom of the pot, but as they cook they’ll float to the top.
  9. Melt butter in a heated pan until it starts to brown.
  10. Add cooked gnocchi and brown slightly.
  11. Stir in vinegar. Simmer mixture until reduced by half.
  12. Stir in herbs and salt and pepper to taste.
  13. Garnish with vegetables.


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