Description
This Pumpkin Gnocchi recipe offers a delightful twist on traditional Italian gnocchi by incorporating seasonal pumpkin puree for a subtly sweet and creamy texture. The tender dumplings are made with simple ingredients including pumpkin, flour, cheese, and spices, then boiled until perfectly soft and ready to be tossed in your favorite sauce. Ideal for a cozy autumn meal, these gnocchi can be customized with sage or garlic for additional flavor.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree (not pie filling)
- 1 egg
- ½ cup ricotta cheese (optional, for softness)
- ½ cup Parmesan cheese (grated)
- 1½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
Optional Flavorings
- Chopped sage
- Garlic powder
Instructions
- Prepare the Dough: In a mixing bowl, combine the pumpkin puree, egg, Parmesan cheese, salt, nutmeg, and freshly ground black pepper. Optional: add ricotta cheese for additional softness and mix until smooth and well incorporated.
- Add Flour Gradually: Slowly add the all-purpose flour to the pumpkin mixture, stirring as you go, until a soft dough forms. The dough should be slightly sticky but manageable for shaping.
- Divide and Roll: Divide the dough into four equal portions. On a floured surface, roll each portion into a long rope approximately 1 inch thick.
- Cut and Shape: Cut each rope into 1-inch pieces to form individual gnocchi. Optionally, roll each piece gently over the back of a fork to create ridges, which help sauce cling better.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches to avoid overcrowding.
- Cook Until Floating: When the gnocchi float to the surface of the water (approximately 2 to 3 minutes), they are cooked through. Carefully remove them with a slotted spoon.
- Toss and Serve: Transfer the cooked gnocchi to a serving bowl and toss with your favorite sauce such as brown butter sage, garlic Parmesan, or a creamy vegan sauce. Serve immediately for best taste.
Notes
- If the dough is too sticky to handle, add a little more flour gradually until manageable.
- Ricotta cheese is optional but adds a creamier texture to the gnocchi.
- To keep gnocchi from sticking after boiling, toss gently with a small amount of olive oil or butter.
- Fresh sage and garlic powder enhance the flavor, but can be omitted or substituted with other herbs.
- Gnocchi can be frozen before boiling; lay them out on a baking sheet, freeze until solid, then transfer to a container. Boil directly from frozen when ready to cook.
