Roy's Five Spice Kabocha Pumpkin Gnocchi

October 18, 2011 / By Foodland

Roy's Five Spice Kabocha Pumpkin Gnocchi

Chef Roy Yamaguchi's delicious home cooked pumpkin gnocchi is perfect for fall!
Course Appetizer, Dinner, Main Course, Snack
Cuisine Pasta
Servings 4 dozen gnocchi


  • Gnocchi
  • 2 cups kabocha pumpkin, baked, skin removed, mashed and strained through a sieve
  • 2 cups potatoes, baked, skin removed, mashed and strained through a sieve
  • 1 teaspoon Five Spice
  • 4 cups to 5 cups of flour
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 4 eggs, slightly beaten
  • water for boiling gnocchi
  • salt to taste
  • steamed vegetables for garnish
  • Herb Brown Butter Sauce
  • 0.5 cup unsalted butter
  • 1 large shallot, sliced
  • 2 cloves garlic, sliced
  • 0.25 cup sherry wine vinegar
  • 1 tablespoon assorted 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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