Pumpkin Gnocchi

Pumpkin Gnocchi

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Pumpkin Gnocchi

Serves 4

  • 1/2 lb. Pumpkin Puree
  • 1oz.Butter, melted
  • 1ea.Egg
  • Salt, to taste
  • Pepper, to taste
  • Nutmeg, to taste
  • 1/2 lb. Flour, or as needed
  • 2 oz. Butter
  • 6 ea. Sage Leaves, thinly sliced
  • 1 oz. Parmesan Cheese
  1. In a large metal bowl, combine the pumpkin, melted butter, egg, salt, pepper and nutmeg. Mix well, and incorporate enough of the flour to make a stiff dough.
  2. Roll out the dough into rope like cylinder about a half-inch in diameter. Cut the cylinder into 1-inch pieces and roll each one over the tines of a fork, pressing very lightly with your thumb to shape them into gnocchi.
  3. Cook in simmering salted water for 2-3 minutes, or until done to your desired firmness. While gnocchi are simmering, heat a saut pan over high heat and add the butter to the pan and cook until it begins to brown. Add sage, turn down to low. Add drained gnocchi to the pan, sprinkle with grated parmesan cheese, and stir to coat gnocchi. Adjust seasoning and serve.
Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

More Videos


video title

Peach Cobbler

Sep 29, 2011


video title

Key Lime Pie

Sep 1, 2011

video title

Blueberry Crisp

Aug 11, 2011



video title

Pate a Choux

Sep 16, 2010



video title

Clams Casino

Aug 12, 2010


video title

Molten Lava Cake

Sep 17, 2009


video title

Peach Tarte Tatin

Aug 20, 2009


video title

Grilled Pizzas

Aug 13, 2009

video title

Spicy Tuna Roll

Aug 6, 2009

video title

Braised Pork Loin

Nov 10, 2008


video title

Chicken Francaise

Oct 20, 2008

video title

Crab Cakes

Oct 13, 2008

video title

Vegetable Sushi

Oct 6, 2008


video title

Birds Nest Tweets

Sep 22, 2008

video title

Marinades

Sep 15, 2008

video title

Entree Salads

Sep 8, 2008


video title

Jersey Cioppino

Aug 18, 2008

video title

Fried Tomatoes

Aug 11, 2008

video title

Soft Shell Crabs

Jul 14, 2008