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)
Instructions
- In a large mixing bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper.
- Gradually add the flour, mixing with your hands until a soft dough forms.
- 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).
- Cut the rope into small pieces (about 1 inch long).
- If desired, create ridges on each piece with a fork for better sauce adherence.
- Bring a large pot of salted water to a boil and drop the gnocchi into the boiling water.
- Cook until they float to the surface, about 2-3 minutes, then remove with a slotted spoon.
- 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.