Pumpkin Gnocchi Recipe

Pumpkin Gnocchi Recipe

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A soft, pillowy, and flavorful Pumpkin Gnocchi recipe that’s perfect for fall! This homemade gnocchi pairs wonderfully with sage butter or a creamy sauce for a comforting meal.

Ingredients

For the Gnocchi:

  • 1 cup pumpkin purée (fresh or canned, drained if watery)
  • 1 ½ cups all-purpose flour (plus extra for dusting)
  • 1 egg yolk
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese (optional)

For the Sage Butter Sauce (Optional):

  • 3 tablespoons unsalted butter
  • 6-8 fresh sage leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese (for garnish)

Instructions

Step 1: Prepare the Dough

  1. In a large bowl, mix the pumpkin purée, egg yolk, salt, nutmeg, black pepper, and Parmesan cheese (if using).
  2. Gradually add flour, mixing gently until a soft dough forms. Be careful not to overwork it.
  3. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step 2: Shape the Gnocchi

  1. Lightly flour a clean surface and divide the dough into four portions.
  2. Roll each portion into a rope about ½ inch thick.
  3. Cut into 1-inch pieces and press lightly with a fork to create ridges.

Step 3: Cook the Gnocchi

  1. Bring a large pot of salted water to a boil.
  2. Drop the gnocchi in batches into the boiling water and cook until they float to the surface (about 2-3 minutes).
  3. Remove with a slotted spoon and set aside.

Step 4: Make the Sage Butter Sauce (Optional)

  1. In a large skillet over medium heat, melt the butter.
  2. Add sage leaves and cook until the butter turns golden and fragrant (about 2 minutes).
  3. Add the cooked gnocchi, season with salt and pepper, and toss to coat.

Step 5: Serve

  1. Transfer to a plate and sprinkle with grated Parmesan cheese.
  2. Serve immediately and enjoy!

Tips for the Best Pumpkin Gnocchi

  1. Use Fresh Pumpkin: If using fresh pumpkin, roast and mash it well before using.
  2. Drain Excess Moisture: If the pumpkin purée is watery, pat it dry with paper towels before making the dough.
  3. Don’t Overwork the Dough: Over-kneading can make the gnocchi dense instead of light and fluffy.
  4. Freeze for Later: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag for easy meal prep.

Nutrition Facts (Per Serving)

  • Calories: 280 kcal
  • Protein: 7g
  • Carbohydrates: 42g
  • Fat: 9g
  • Fiber: 3g
  • Sugar: 2g

Enjoy this homemade Pumpkin Gnocchi, a perfect autumn dish that’s comforting and delicious!

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