Pumpkin over spice

October brings the comfort of shorter days, crisp evenings, and the unmistakable flavour of pumpkin. While many of us first think of pies and lattes, pumpkin shines in savoury dishes too. Its natural sweetness pairs beautifully with herbs and butter, creating cozy meals that feel at home on the autumn table.

Pumpkin spice dominates the season, appearing everywhere in lattes, muffins, and even candles. Yet the spice blend often overshadows pumpkin itself, which is actually very versatile. Around the world, pumpkin is folded into ravioli, simmered in soups and stews, or spiced in curries. Savoury dishes highlight its earthy sweetness in ways that are both comforting and unexpected.

Pumpkin is also packed with nutrition. It is low in calories and high in fibre, making it filling and good for digestion. Rich in beta carotene, which converts to vitamin A, it supports eye health and immunity. It also provides potassium, helping balance fluids and maintain healthy blood pressure. Cooking with pumpkin is a simple way to enjoy seasonal eating while nourishing the body.

The recipe below turns pumpkin into pillowy gnocchi, finished with a garlic sage butter sauce that is simple to make yet full of flavour.

Pumpkin Gnocchi with Garlic Sage Butter Sauce
Serves 4

Pumpkin Gnocchi

1 1/2 cups all-purpose flour
1 large russet potato, peeled and cut into chunks
1 cup pumpkin purée
1 teaspoon salt

Garlic Sage Butter Sauce

4 tablespoons butter
20 fresh sage leaves, finely chopped
2 cloves garlic, finely minced

To Serve

Black pepper
Grated Parmesan cheese

Instructions

1. Place potatoes in a medium pot, cover with water, and bring to a boil. Reduce to a simmer until fork tender, 20 to 30 minutes. Drain (reserve 1/4 cup water) and cool.

2. Mash potatoes using a ricer or grater until smooth. Measure out 3/4 cup.

3. On a floured surface, combine potatoes, flour, pumpkin, and salt. Mix with floured hands until a soft, slightly sticky dough forms, adding flour or reserved water 1 tablespoon at a time as needed.

4. Knead gently for 30 to 60 seconds, then shape into a 1/2 to 1 inch thick rectangle. Slice, roll into ropes, and cut into gnocchi. Dust lightly with flour.

5. Optional: create ridges by rolling gnocchi along a fork or gnocchi board. Arrange in a single floured layer.

6. Bring a large pot of salted water to a boil.

7. For the sauce, melt butter in a skillet over medium heat until lightly browned, 3 to 4 minutes. Add sage and garlic, cooking until fragrant, 2 to 3 minutes. Remove from heat.

8. Cook gnocchi in boiling water until they float, then cook 30 seconds more. Transfer with a slotted spoon to the skillet. Return to heat and toss in the butter sauce until lightly crisped.

9. Serve with Parmesan and cracked black pepper. Enjoy.

Serve this as a main course or alongside roasted vegetables for a filling fall meal. Each bite captures the warmth of the season and celebrates pumpkin in a new way. Let savoury pumpkin take centre stage this fall, whether you use fresh or canned pumpkin, and enjoy every delicious bite!