Pumpkin Gnocchi

introduction

Pumpkin gnocchi is a warm and comforting dish perfect for the fall season. This delightful pasta is made with pumpkin, which gives it a lovely flavor and a hint of sweetness. It’s a fun and rewarding recipe that anyone can enjoy making at home.

why make this recipe

Making pumpkin gnocchi is a great way to use fresh pumpkin and enjoy a delicious meal. This dish is not only tasty but also adds a seasonal touch to your dinner table. Plus, making gnocchi from scratch is a fun activity that allows you to impress your family and friends!

how to make Pumpkin Gnocchi

Ingredients:

• 1 cup pumpkin puree (fresh or canned)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon black pepper (optional)

Directions:

1. In a large mixing bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper.
2. Gradually add the flour, mixing with your hands until a soft dough forms.
3. Dust a clean surface with flour. Divide the dough into small pieces and roll each piece into a long rope (about 1/2 inch thick).
4. Cut the rope into small pieces (about 1 inch long). If desired, you can use a fork to create ridges on each piece for better sauce adherence.
5. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water.
6. Cook the gnocchi until they float to the surface, about 2-3 minutes. Then, remove them with a slotted spoon.
7. (Optional) To add a bit of flavor, you can quickly sauté the gnocchi in a pan with butter and herbs of your choice before serving.

how to serve Pumpkin Gnocchi

Serve pumpkin gnocchi warm, topped with your favorite sauce. Brown butter, sage, or a simple marinara sauce work great. You can also sprinkle some grated Parmesan cheese on top for added flavor.

how to store Pumpkin Gnocchi

If you have leftover gnocchi, allow them to cool completely and place them in an airtight container. You can store them in the refrigerator for up to three days. For longer storage, freeze the gnocchi on a baking sheet, then transfer them to a freezer bag. They can be frozen for up to two months.

tips to make Pumpkin Gnocchi

• Ensure the pumpkin puree is well-drained to prevent excess moisture in the dough.
• Don’t add too much flour all at once; adjust as needed to keep the dough soft.
• Work gently with the dough to avoid tough gnocchi. Overworking can make them chewy.

variation

You can add different flavors to your pumpkin gnocchi by mixing in herbs like rosemary or thyme. You can also try adding cheese to the dough for a richer taste.

FAQs

Q: Can I use butternut squash instead of pumpkin?
A: Yes, butternut squash is a great alternative to pumpkin and will give you a similar texture and taste.

Q: Can I make gnocchi ahead of time?
A: Absolutely! You can prepare the gnocchi and keep them in the refrigerator for a few hours or freeze them for later use.

Q: What sauce goes best with pumpkin gnocchi?
A: Brown butter and sage are a classic pairing, but feel free to use marinara, alfredo, or a light garlic sauce for a different flavor.

Pumpkin Gnocchi

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Warm and comforting pumpkin gnocchi, perfect for the fall season, made with fresh pumpkin.

---

Ingredients

• 1 cup pumpkin puree (fresh or canned)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon black pepper (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper.
2. Gradually add the flour, mixing with your hands until a soft dough forms.
3. Dust a clean surface with flour. Divide the dough into small pieces and roll each piece into a long rope (about 1/2 inch thick).
4. Cut the rope into small pieces (about 1 inch long).
5. If desired, create ridges on each piece with a fork for better sauce adherence.
6. Bring a large pot of salted water to a boil and drop the gnocchi into the boiling water.
7. Cook until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
8. Optionally, sauté the gnocchi in a pan with butter and herbs before serving.

---

Notes

Ensure the pumpkin puree is well-drained to prevent excess moisture in the dough. Add flour gradually to keep the dough soft. Work gently to avoid tough gnocchi.