Now that Halloween is over and the pumpkins have been taken in, or smashed, or stolen by the local racoon, let’s try cooking with it! I’m sure you’ve had your share of pumpkin pie at thanksgiving already (or upcoming if you’re American), so let’s do something different. Way different. Let’s make some pumpkin gnocchi.

Now before you go off running scared, let me just tell you that this is much easier than you ever thought. Just mix a few things together, roll them out and cut them into little pieces. Easy right?


6 strips Maple Leaf Bacon

½ cup Pumpkin

½ cup Ricotta

1/3 cup Parmigiano Reggiano

1 tsp Nutmeg

1 Egg Yolk

1 cup Flour

8 leaves Sage

2 tbsp Butter

2 tbsp Olive Oil

2 tbsp Balsalmic vinegar

¼ cup Heavy Cream

Salt and Pepper



1. In a large bowl, grab your wet ingredients – the pumpkin, ricotta, eggs and parmigiano. Mix ‘em up real good with a rubber spatula.

2. Sift in half your flour, all your nutmeg and a pinch of salt.

3. Gently stir everything together with your spatula. You need to treat this nicely. If you’re too aggressive with the flour, it will get mad at you and go all hard and stiff. If you want your gnocchi to be nice and fluffy, be gentle.

4. Sift in the second half of your flour and knead everything together gently on a floured surface. Again, be gentle. Think fluffy.

5. Cut your dough into four pieces, and roll out each piece into a long snake. Cut them into little gnocchi sized pieces – about the size of the top portion of your thumb. Once you’ve cut everthing up, just keep them aside we’ll use them.

6. Grab your bacon, chop it up into half inch pieces and give it a fry. Once it’s crispy, put it aside, but leave all the rendered fat in the pan.

7. Add a knob of butter (about a tablespoon) to the bacon fat.

8. Fry them gnocchi in the combined fat until they’re nice and golden brown. Don’t try to do them all at once though. Do it in a few batches.

9. Once all the gnocchi are done, wipe out the pan and add another tablespoon of butter and a tablespoon of olive oil. Fry up your sage leaves, then remove them once they’re crispy.

10. Add your cream and balsalmic to the pan once the sage is out and let it tighten up a bit. Add your gnocchi to the pan and toss them in the sauce.

11. Plate with some ribbons of parmigiano, the sage leaves, and the bacon of course.