This Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms is a simple, comforting meal that’s easy to put together. The sauce is smooth and slightly sweet, while the crispy mushrooms add a nice texture. It’s a good option when you want something warm and filling without too much effort.
Every year around March - June in Victoria, pine mushrooms (aka saffron milk caps) can be found hiding in pine needles under pine trees. I looove foraging mushrooms and pine mushrooms were one of the first mushrooms I learned how to identify. They're orange tops and gills are pretty easy to spot once you know what you're looking for!
They have a pretty meaty texture and earthy flavour that holds up well when cooked. Since the seasons are short and they are so special, I typically use them as the star of the dish, not doing much other than a nice sauté in the pan with butter (and usually lots of garlic too!)
For a similar version with sweet potato, check out my Sweet Potato Gnocchi , or if you'd love some other mushroom inpso, you'll love my Oyster Mushroom Shawarma.
Jump to:
Why you need to try this Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms
- You NEED to make the most of pine mushroom season. The season is short, the are so fun to forage, don't miss out!!
- Homemade gnocchi is the best. It's way easier to make than you think too.
Ingredients Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms
- Pumpkin: Gives a naturally creamy base and a mild, slightly sweet flavour
- Egg yolk: Helps bind the gnocchi and keeps it soft.
- Plain flour: Holds the dough together so the gnocchi keeps its shape.
- Parmesan: Adds a salty, savoury flavour to the gnocchi.
- Salt: Brings out the flavour of the pumpkin and cheese.
- Olive oil: Used for cooking and adds a light, balanced flavour.
- Butter: Adds richness and helps build the sauce.
- Pine mushrooms: Give a meaty texture and crisp up well when cooked.
- Shallot: Adds a mild, slightly sweet onion flavour.
- Garlic cloves: Builds a strong, savoury base.
- Pouring cream: Makes the sauce smooth and creamy.
- Pasta water: Helps loosen the sauce and makes it stick to the gnocchi.
- Extra Parmesan: Adds more flavour when serving.
- Sage leaves: Pairs well with pumpkin and adds a subtle earthy note.
- Pine nuts: Give a light crunch and nutty flavour.
- Kosher salt or a fine sea salt: Balances and enhances all the flavours.
- Black pepper: Adds a bit of heat and finishes the dish.
See recipe card for quantities.
Hint: Don’t add too much flour to the gnocchi dough, just enough to bring it together. Too much flour will make the gnocchi dense instead of soft.
Substitutions
- Pumpkin: You can use sweet potato instead if that’s easier to find. It gives a similar texture and slightly sweeter flavour.
- Sage leaves: Swap with thyme or rosemary if you don’t have sage.
- Cream: Use coconut cream or milk for a dairy-free option.
Variations
- Add greens: Toss in spinach or kale at the end for extra nutrients.
- Add protein: Top with grilled chicken or keep it vegetarian as is.
- Make it lighter: Use less cream and more pasta water for a lighter sauce.
Storage
Keep the gnocchi and sauce together in an airtight container in the fridge for up to 2 days so it stays moist. When reheating, warm it gently and add a splash of water, milk, or cream to bring the sauce back to the right consistency.
Top Tip
Cook the mushrooms separately until properly golden and crispy, then add them on top just before serving. This keeps their texture and makes a big difference to the dish.
FAQ
Most markets sell them, I see them often at my local farmers market, and in Melbourne I've seen them at the Queen Vic Market, South Melbourne Market and Prahran Market.
It’s usually from adding too much flour. Use just enough to bring the dough together.
Yes, you can use milk or a lighter alternative, but the sauce will be less rich.
Related
Looking for other recipes like this? Try these:
Creamy Pumpkin Gnocchi with Crispy Pine Mushrooms
Ingredients
- 600 g pumpkin Japanese, peeled and cut into large chunks
- 1 egg yolk
- 80 - 100 g plain flour start low, add as needed
- 30 g parmesan finely grated
- Salt
- 2 tablespoon olive oil
- 40 g butter
- 150 g pine mushrooms 1cm sliced
- 1 large shallot finely diced
- 3 garlic cloves finely sliced
- ½ cup pouring cream
- 1 cup pasta water
- Extra 30g parmesan
- Handful of sage leaves approx 15 - 20
- 3 tablespoon pine nuts
- kosher salt or a fine sea salt
- black pepper
Instructions
- Roast the pumpkin at 200°C with a drizzle of olive oil and a pinch of salt until very soft and lightly caramelised. This should take around 30 - 40 minutes. The pumpkin needs to be completely tender so it mashes smoothly, but more importantly, you want some of the moisture cooked off.
- Once cooked, leave the pumpkin in the turned-off oven with the door slightly ajar for 5–10 minutes. This helps dry it out further, which is critical for good gnocchi.
- Mash the pumpkin while still warm, either with a fork, potato masher or by pressing it through a sieve for a smoother result. Spread it out on a tray or plate and let it cool completely so steam can escape. If you skip this, the dough will be too wet.
- Add the egg yolk, parmesan and a good pinch of salt to the cooled pumpkin. Mix gently to combine.Start adding the flour gradually. Begin with about 60g and fold it through gently. You’re not kneading, just bringing it together. Add a little more flour only if needed. The dough should feel soft and slightly tacky, but not wet or sloppy. It should hold together when pressed, but still feel light. It will not feel like bread dough.
- Lightly flour your bench and turn the dough out. Dust the top with a little flour. Cut into portions and gently roll into ropes about 2cm thick. Use your hands lightly — pressing too hard will make them dense. Cut into small pillows. You can leave them rustic or roll them over a fork for ridges. If the dough is getting sticky while working, dust lightly with flour rather than mixing more into the dough.
- Bring a large pot of well-salted water to the boil.
- In a pan, toast the pine nuts over medium heat until golden, then set aside.
- In the same pan, melt a tablespoon of butter and fry the sage leaves until crisp. This will only take a minute or two. Remove and drain on paper towel.
- Turn the heat up and add olive oil. Sear the pine mushrooms in a single layer without moving them too much, so they develop deep golden edges. Season with salt and set aside.
- Lower the heat and add a bit more oil if needed. Cook the shallot with a pinch of salt until soft and lightly golden, about 5 - 7 minutes. Add the garlic and cook for another minute. Pour in the cream and bring to a gentle simmer.
- Add the gnocchi to the boiling water. Once they float to the surface, let them cook for another 30–60 seconds, then transfer directly into the sauce with a splash of pasta water.
- Toss gently, adding more pasta water as needed to loosen the sauce and create a glossy coating. Stir through parmesan and season well with salt and pepper.
- Serve topped with the seared pine mushrooms, crispy sage and toasted pine nuts.
Leave a Reply