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Pumpkin Gnocchi
February 17, 2025
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Pumpkin gnocchi is the perfect seasonal dish, combining the comforting texture of traditional gnocchi with the sweet, earthy flavor of pumpkin. The soft, pillowy dumplings are ideal for pairing with a variety of sauces—think sage butter, a rich cream sauce, or even a simple garlic olive oil drizzle. This recipe is a fantastic way to celebrate autumn flavors and enjoy a hearty, satisfying meal. Making these gnocchi from scratch is easier than you might think, and the result is absolutely delicious!
Ingredients:
2 cups (450g) pumpkin puree (freshly roasted or canned)
1 ½ cups (180g) all-purpose flour, plus more for dusting
1 large egg
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Optional: A pinch of freshly grated nutmeg or cinnamon for extra warmth and flavor
Directions:
Prepare the Pumpkin
If you're using fresh pumpkin, start by roasting it. Cut the pumpkin in half and remove the seeds. Place the halves on a baking sheet, flesh side up, and roast at 400°F (200°C) for about 45 minutes or until the flesh is soft. Once done, scoop out the flesh and mash it with a fork until smooth. If you're using canned pumpkin puree, make sure it's 100% pumpkin with no added spices or sugar.
Once the pumpkin is ready, transfer the puree to a fine mesh strainer or cheesecloth and let it drain for 10-15 minutes to remove any excess moisture. This will ensure your gnocchi dough isn’t too wet.
Make the Dough
Once your pumpkin puree is well-drained, place it in a large mixing bowl. Add the egg, salt, pepper, and any optional spices like nutmeg or cinnamon, which will complement the pumpkin's flavor.
Gradually add the flour, one small handful at a time, mixing as you go. Once the dough begins to come together, turn it out onto a lightly floured surface. Gently knead the dough until it's smooth but still soft. If the dough is too sticky, add a little more flour, but be careful not to add too much. You want the dough to remain tender and light.
Shape the Gnocchi
Once your dough is ready, divide it into 4 portions. Working with one portion at a time, roll it into a long rope about ¾-inch thick. Using a sharp knife or bench scraper, cut the rope into 1-inch pieces.
To create the signature gnocchi indentations, gently press each piece with the back of a fork, making small ridges on one side. This gives the gnocchi their traditional shape and helps sauce stick to them. Alternatively, you can leave them plain if you prefer.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Once they rise to the surface (this takes about 2-3 minutes), they are done. Use a slotted spoon to remove the gnocchi and set them aside.
If you're making a large batch, you can freeze the uncooked gnocchi. Simply place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer-safe bag for storage. When you're ready to cook them, drop them directly into boiling water—there’s no need to thaw.
Serve and Enjoy
Pumpkin gnocchi pairs wonderfully with a variety of sauces. A simple browned butter and sage sauce is a classic choice, where the nutty flavor of the butter complements the sweetness of the pumpkin. To make the sauce, melt butter in a pan and add fresh sage leaves, cooking until the butter is golden and fragrant. Toss the gnocchi in the sauce for a quick and delicious dish.
For a richer option, you can toss the gnocchi with a creamy Alfredo sauce, or serve them with a light garlic olive oil drizzle and grated Parmesan. You can also try pairing them with a tomato-based sauce, which will bring a tangy contrast to the sweetness of the pumpkin.
Tips for Perfect Pumpkin Gnocchi:
Drain the pumpkin puree: If you're using canned pumpkin, it's important to drain out excess moisture, so the dough doesn't become too sticky.
Use a starchy flour: Using all-purpose flour is key to maintaining the light, fluffy texture of the gnocchi. Avoid using whole wheat flour or too much flour, as it can weigh down the dough.
Test the dough: If you're not sure about the consistency of the dough, drop a small test piece into boiling water. If it holds together and floats to the surface, you're ready to go.
Freezing: If you want to prepare gnocchi in advance, freeze the uncooked gnocchi on a baking sheet. Once frozen, transfer them to a bag or container and store in the freezer. To cook, drop them directly into boiling water without thawing.
Conclusion:
Pumpkin gnocchi is a delightful and seasonal twist on the traditional Italian dish. Its natural sweetness and soft texture make it a perfect comfort food for fall and winter months. Whether you serve it with a simple brown butter sauce or a rich, creamy concoction, these homemade pumpkin gnocchi will quickly become a family favorite. With just a few simple ingredients and a little time, you can create a dish that’s both impressive and delicious. Buon appetito!
Pumpkin gnocchi is the perfect seasonal dish, combining the comforting texture of traditional gnocchi with the sweet, earthy flavor of pumpkin. The soft, pillowy dumplings are ideal for pairing with a variety of sauces—think sage butter, a rich cream sauce, or even a simple garlic olive oil drizzle. This recipe is a fantastic way to celebrate autumn flavors and enjoy a hearty, satisfying meal. Making these gnocchi from scratch is easier than you might think, and the result is absolutely delicious!
