These pumpkin gnocchi not only include pumpkin puree in them and their creamy sauce, but also have an adorable pumpkin shape. They are a perfect main dish to enjoy during Autumn when pumpkin is most widely available, but you could really make them at any time of the year.
To make the pumpkin gnocchi, you first make a dough by mixing pumpkin puree with potato puree, flour, potato starch, and salt. Then, the dough gets shaped into pumpkins and studded with pumpkin seeds to form stems. Finally, they get served over a deliciously creamy pumpkin sauce that is wonderful with the addition of parmesan cheese.
What are Pumpkin Gnocchi?
Pumpkin gnocchi are inspired by classic gnocchi which is made with a dough of potatoes, flour, eggs, and salt. They are essentially dumplings that are soft and pillowy once boiled. This version is a little different in that the gnocchi contains pumpkin puree in addition to the mashed potato which gives it a slightly orange color. They are also shaped into pumpkins for an adorable appearance.
Pro Tips
- Use green pumpkin seeds rather than the white unhusked version for the gnocchi stems as they will stand out the best against the orange gnocchi.
- To make the pumpkin puree and potato puree, you can boil the pumpkin and potatoes separately in pots of water until they are tender. Then, simply blend them with an immersion blender or food processor until they are smooth.
- Feel free to use whatever your favorite pumpkin is such as sugar pumpkin or use squash like butternut squash.
- For added flavor, you could add a pinch of nutmeg to the gnocchi dough.
Frequently Asked Questions
How Can I Correct Pumpkin Gnocchi Dough That is Too Wet?
If you find that your pumpkin gnocchi dough is too wet, it will likely be due to the moisture in the pumpkin itself. In this case, you can add more flour to the dough until it reaches a workable consistency.
How to Tell When the Gnocchi is Cooked?
You will be able to tell that the gnocchi is cooked when it floats to the surface when it is boiled. You can also test the texture of one to make sure it isn’t still doughy.
Can I Use Store-bought Pumpkin Puree in Pumpkin Gnocchi?
Yes, store-bought pumpkin puree would be perfect in this recipe and would save you time from boiling the pumpkin and pureeing it yourself.
How to Store Pumpkin Gnocchi
The leftover sauce and gnocchi can be stored in separate containers in the fridge until you are ready to serve them. Then, to warm the gnocchi up, you can place them in a pot of simmering water to reheat or heat them in the microwave. The sauce can then be warmed up in a pot on the stove or in a microwave-safe bowl in the microwave. The gnocchi and sauce should keep well for at least 3 or 4 days in the refrigerator.
Ingredients
How to Make Pumpkin Gnocchi
Use a knife to make indentations on each ball to make them look like pumpkins.
For the pumpkin gnocchi, in a medium bowl, combine the pumpkin with the potato puree, flour, potato starch, and salt until combined. Knead until a smooth dough forms. Allow it to rest for 20 minutes.
For the sauce, saute the onion until it is translucent. Stir in the garlic, pumpkin puree, cream, milk, and parmesan cheese, and bring to a simmer. Season with salt and pepper to taste.
Cut the dough in half and roll it out into two ropes.
Serve and enjoy!
Cut the ropes into 20 to 22 pieces and roll each one into a ball.
Use a knife to make indentations on each ball to make them look like pumpkins.
Use a toothpick to create a hole in the top of each pumpkin and then place pumpkin seeds in it to create a stem.
Boil the gnocchi in a pot of salted water for 7 minutes before removing them with a slotted spoon.
Heat olive oil in a skillet and pan fry the gnocchi until they are golden on the bottom.
For the sauce, saute the onion until it is translucent. Stir in the garlic, pumpkin puree, cream, milk, and parmesan cheese, and bring to a simmer. Season with salt and pepper to taste.
Blend the sauce until it is smooth.
To serve, spoon the sauce into bowls and arrange the gnocchi on top.
Serve and enjoy!
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