Print

Homemade Pumpkin Gnocchi

Print Recipe

A comforting and delicious pumpkin gnocchi that celebrates the flavors of autumn.

Ingredients

Scale
  • 2 cups Pumpkin Puree
  • 2 to 3 cups All-Purpose Flour
  • 1 large Egg
  • 1 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • Sage (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut your pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
  3. Roast for about 30-40 minutes until the flesh is tender. Allow it to cool and then scoop out the flesh.
  4. In a large mixing bowl, combine the pumpkin puree, egg, and salt. Mix well until combined.
  5. Gradually add 2 cups of flour to the pumpkin mixture, stirring gently to combine.
  6. Continue adding flour a little at a time until the dough becomes manageable. Knead gently on a floured surface for 1-2 minutes until smooth.
  7. Divide the dough into quarters. Roll each quarter into a long rope about 1/2 inch in diameter.
  8. Cut the rope into 1-inch pieces and use the back of a fork to create slight indents on each piece.
  9. Bring a large pot of salted water to a boil. Carefully drop in a batch of gnocchi.
  10. Cook until they float, usually about 2-3 minutes. Remove using a slotted spoon.
  11. In a separate pan, melt about 4 tablespoons of butter over medium heat. Add a handful of fresh sage leaves.
  12. Cook until the butter is golden brown and the sage is crispy (about 3-4 minutes).
  13. Toss the cooked gnocchi in the brown butter and sage until coated. Serve hot.

Notes

For vegan options, substitute the egg with a flax egg. Adjust flour based on pumpkin moisture.

Nutrition

Keywords: pumpkin, gnocchi, comfort food, autumn, homemade

Find it online: https://basilboard.com/pumpkin-gnocchi/