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colored gnocchi with sausage on a blue platter
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Halloween Pumpkin and Blue Potato Gnocchi

Pumpkin and Blue Potato Gnocchi with sausage will look and taste amazing as the main course at your next Halloween party. It tastes so yummy and looks so scary.
Prep Time45 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: blue potato gnocchi, gnocchi, pumpkin, pumpkin gnocchi, recipe
Servings: 8
Calories: 746kcal


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  • gnocchi board
  • Potato Ricer


Pumpkin Gnocchi

  • 2 cups Pumpkin Concentrate see blog on how to roast pumpkin for the pumpkin concentrate
  • cup Flour all-purpose (180g)
  • 1 large Egg
  • ½ tsp Salt
  • tsp grated Nutmeg

Blue Potato Gnocchi

  • 1 lb peeled, cooked and cooled blue potatoes
  • cups Flour
  • 1 large Egg
  • ½ tsp Salt

Sage Browned Butter

  • 1 stick of butter
  • ½ cup fresh sage ribbons


  • 2 lbs sausage links cut into 1-inch pieces I like to use the thin Italian sausage.



  • 1 1/2 cups all-purpose flour.
  • Rice either the pumpkin puree or the blue potatoes onto a sheet pan with a potato ricer. Make the pumpkin gnocchi and then the blue potato gnocchi.
  • Beat the egg with the salt and mix it into the pumpkin or blue potatoes with a fork.
  • Sprinkle the pumpkin or blue potatoes with 1 1/4 cup of the flour. For the pumpkin gnocchi only, add 1/8 tsp of grated nutmeg to the mixture. Gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes.
  • Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
  • Cut the rope into pieces 1-inch long.
  • Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped.
  • To cook the gnocchi: Bring a pot of water to boil, add a tsp of salt to the boiling water. Drop the gnocchi into the boiling water. Cook in small batches (see notes).
  • When the gnocchi floats to the surface of the water, it is cooked. Use a slotted spoon to remove the gnocchi from the boiling water.
  • The gnocchi can be frozen on a sheet pan and then vacuum packed for storage for up to 6 months. Alternately, store the frozen gnocchi in a ziplock freezer bag for up to a month.
  • Make the pumpkin gnocchi separate from the blue potato gnocchi.

Sage Browned Butter

  • Make the Sage Browned butter before you cook the gnocchi. Set aside.
  • click here to watch a video and read my blog on how to make Sage Browned Butter.


  • Once the gnocchi is done, fill 2 large kettles with water, bring to a boil.
  • While you are waiting for the water to boil, brown the sausage in a large cast iron skillet or frying pan; Turn heat to the lowest setting to keep the sausage warm.
  • Cook the gnocchi in the boiling water, One kettle for the pumpkin gnocchi, and one kettle for the blue potato gnocchi. Add 1 -2 handfuls of the gnocchi to the boiling water. Once the gnocchi is cooked transfer it with a slotted spoon to the skillet of sausage.

Finish and Serve

  • I cooked half of each variety of gnocchi for this dish and froze the rest for another day.
  • Add the sage browned butter and lightly toss to coat.
  • Serve immediately and enjoy a yummy but scary main dish this Halloween.


Depending on how moist the pumpkin concentrate is, you may need to add an extra 1/4 of a cup.  
This gnocchi recipe makes a lot of gnocchi. You may want to just cook half the gnocchi and freeze the other half.
To Freeze the gnocchi:   Freeze the gnocchi on a parchment-lined sheet pan and then put into ziplock bags.  The frozen gnocchi will keep for 3 months.  
Cook the gnocchi in small batches to keep the water from cooling down. The water should remain at or near the boiling point.


Serving: 1serving | Calories: 746kcal | Carbohydrates: 52g | Protein: 25g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1277mg | Potassium: 725mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10102IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 5mg