Pumpkin gnocchi recipe is one of those comforting dishes that feels like a warm hug on a chilly evening. If you’ve ever thought gnocchi was just a fancy Italian thing you couldn’t pull off at home, think again. This pumpkin version adds a seasonal twist that makes it even more irresistible.
Why You’ll Love This Pumpkin Gnocchi Recipe
First off, pumpkin brings a natural sweetness and creaminess that pairs perfectly with the pillowy texture of gnocchi. Plus, it’s a fun way to sneak some veggies into your meal without anyone batting an eye. I remember the first time I made this recipe my kitchen smelled like fall, and my family couldn’t stop going back for seconds. What’s not to love?
Variations I’ve Tried and Loved
- Sage Butter Sauce: Classic and simple. Melt some butter, toss in fresh sage leaves, and drizzle over your gnocchi.
- Brown Butter and Walnut: Toast walnuts in brown butter for a nutty crunch that contrasts beautifully with the soft gnocchi.
- Creamy Garlic Sauce: A bit indulgent but totally worth it. A creamy garlic sauce adds richness without overpowering the pumpkin flavor.
- Spicy Kick: Add a pinch of chili flakes in your sauce if you like a little heat.
Ever thought about mixing sweet and savory? Pumpkin gnocchi lets you play around with flavors easily.
Pumpkin Gnocchi Recipe
Ingredients
Instructions
- In a large bowl, combine pumpkin puree, egg, and salt.
- Turn dough onto a floured surface and knead gently until smooth.
- Divide dough into small portions and roll into ropes about 1/2 inch thick.
- Cut ropes into 1-inch pieces and shape gnocchi by pressing with a fork.
- Bring a large pot of salted water to a boil and cook gnocchi until they float, about 2-3 minutes.
- Drain gnocchi and toss with melted butter and fresh sage leaves.
- Serve topped with grated Parmesan cheese.
Notes
Serving
Serve pumpkin gnocchi warm, topped with a sprinkle of Parmesan cheese and a few extra sage leaves for color. I like pairing it with a simple green salad to balance the richness. Ever noticed how something so simple can feel like a full-on feast?
Expert Tips for Pumpkin Gnocchi Recipe
- Use fresh pumpkin puree if you can. It’s slightly less watery than canned and gives better texture.
- Don’t add too much flour. The dough should be soft; too much flour makes gnocchi dense.
- Work quickly but gently. The dough can get sticky if left out too long.
- Boil gnocchi in small batches to avoid sticking.
- If you want to freeze them, flash freeze on a tray first, then transfer to a bag. Cook straight from frozen, but add a minute or two to the boiling time.
Storing Leftovers
Store any leftover cooked gnocchi in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a little butter or olive oil to keep them from sticking together. Raw gnocchi freezes better, so if you plan ahead, freeze before cooking.
Common Mistakes to Avoid
- Adding too much flour and ending up with heavy gnocchi.
- Overworking the dough, which makes gnocchi tough.
- Cooking all gnocchi at once crowding the pot causes them to stick.
- Forgetting to salt the boiling water; it’s key for flavor.
- Skipping the ridges those little grooves make a big difference in sauce absorption.
Nutrition Information
- Calories: 360 kcal
- Carbohydrates: 58 g
- Protein: 7 g
- Fat: 10 g
- Fiber: 3 g
- Sugar: 5 g
Feel like giving this pumpkin gnocchi recipe a whirl? It’s a fun twist on a classic that’s perfect for cozy nights and impressing friends without breaking a sweat. Who knew pumpkin could be so versatile?