recipe

Pumpkin Gnocchi: the soft, delicate recipe for the typical fall dish

Total time: 130 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Pumpkin
500 g
Potatoes
380 g
All-purpose flour
300 g
Egg
1
Salt
a pinch
for the butter sauce
Butter
100 g
Sage
1 tuft
Grated parmesan cheese

Pumpkin gnocchi are a soft and delicate main course, perfect for the fall season. It is a colorful and tasty variant of the classic potato gnocchi as it uses pumpkin instead of potatoes. Super easy to make, you will need just a little dexterity in packaging the gnocchi, but nothing more.

Pumpkin gnocchi are soft, pillowy. They are made with a mixture of boiled potatoes, yellow mashed pumpkin, flour and eggs, which will serve as a binder. Once the gnocchi are formed, they are boiled in boiling water and then seasoned with a butter sauce based on butter and sage, as simple as it is exceptional. Serve pumpkin gnocchi for a nice family lunch or a festive dinner to impress your guests.

Tips for Homemade Pumpkin Gnocchi

For an optimal result, we recommend using rather floury potatoes, with yellow or red flesh, and Delica pumpkin with a pulp that's not so watery or dry pulp.

You can also use pumpkin puree if you want.

If you like, you can dress them with a mushroom-based sauce, with a tomato sauce or a parmesan cheese fondue.

How to store Pumpkin Gnocchi

We suggest you prepare the gnocchi and enjoy them hot at the moment; in case they are left over, you can store them in the refrigerator, in an airtight container for a maximum of 1 day. You can also freeze them, placing them first on a tray and then in the appropriate frost bags.

How to make Pumpkin Gnocchi

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Boil the potatoes in a saucepan starting from cold water (1).

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Once cooked, drain and peel them (2).

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Mash them with a potato masher collecting the puree in a bowl (3).

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Cut the pumpkin in half and, with the help of a knife, remove the seeds and internal filaments (4).

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Cut the pumpkin into slices about 1.5 cm thick (5).

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Arrange the pumpkin slices on a plate, lined with parchment paper (6), and bake at 390° F for about 30 minutes, or in any case until it is very soft.

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Remove the pumpkin from the oven and remove the peel (7).

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Mash the pulp with a fork (8).

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Add the pumpkin to the potatoes (9).

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Add the egg (10).

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Mix well (11).

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Pour in the flour (12).

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Finally, season with salt (13).

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Knead well until you get a soft and smooth dough (14).

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Divide the dough into 8 parts and form long sausages (15).

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Obtain some 2 cm gnocchi (16).

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Pass them on the tines of a fork or on the back of a slotted spoon (17), to give it its characteristic shape.

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Transfer them gradually onto a cloth (18).

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Boil the gnocchi in boiling, lightly salted water (19).

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Meanwhile, collect the butter and sage in a pan (20).

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Put on the fire and let it melt (21).

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When they rise to the surface, drain the gnocchi (22).

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Transfer them to the pan with the sauce, add a little grated cheese (23) and stir well.

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Serve, season with a grind of pepper and serve hot (24).

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