Pumpkin Gnocchi
This Pumpkin Gnocchi is SO EASY! Soft, pillowy gnocchi infused with warm spices and Parmesan, perfect for a cozy autumn meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Fork or gnocchi board
- Large Pot
- Slotted Spoon
- Skillet
Ingredients
- 2 cups pumpkin puree
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 4 tablespoons olive oil
- fresh sage leaves for garnish and sautéing
Instructions
Prepare the Dough
- In a large mixing bowl, combine 2 cups of pumpkin puree, 1 large egg, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon black pepper. Mix until smooth and well blended.
- Gradually add 2 cups of all-purpose flour, mixing with your hands or a spatula until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, one tablespoon at a time.
Shape the Gnocchi
- Lightly flour your work surface and divide the dough into four equal portions. Roll each portion into a long rope about 3/4 inch thick.
- Using a knife, cut the ropes into 1-inch pieces. To create the traditional ridges that help sauce cling, gently roll each piece over the back of a fork or gnocchi board.
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches to avoid overcrowding.
- They’re done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate.
Sauté and Garnish
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Add fresh sage leaves and cook until crisp, about 1 minute.
- Add the cooked gnocchi and sauté for 3-4 minutes until they’re golden and slightly crispy on the outside.
- Serve immediately, garnished with the sage leaves and an extra sprinkle of Parmesan cheese.
Notes
- Use whole wheat flour instead of all-purpose for a healthier, fiber-rich gnocchi.
- Try a plant-based Parmesan and flaxseed egg to make this recipe vegan-friendly.
- Freeze uncooked gnocchi in a single layer before transferring to a bag for easy future meals.
- Lightly dust gnocchi with flour to prevent sticking during shaping and boiling.
- Reheat cooked gnocchi gently in a skillet with olive oil to keep them crispy.