A homemade Pumpkin gnocchi recipe. soft and rich in flavour. They are prepared with just a few ingredients: baked pumpkin, flour and egg. This Gnocchi recipe is without potatoes! Pumpkin gnocchi is an autumn first course that I love very much.
In the past I have come across various recipes but all of them gave me gnocchi too hard and with a strong flour flavor. Finally, after a few attempts, I came up with this easy Pumpkin Gnocchi recipe that I propose to you: How to make pumpkin gnocchi. An easy recipe with pumpkin flavor! If you are a pumpkin lover take a look at my Pumpkin and Mushrooms Pasta and Pumpkin and Chickpeas Orecchiette or my delicious Butternut Squash Pizza
Learn how to make potato-free pumpkin gnocchi in less than an hour, they are easier than they seem! Making pumpkin gnocchi at home is really simple with this recipe.
How to pair pumpkin gnocchi? They are topped with browned sage butter, almonds and crunchy speck, for a tastier choice.
Gnocchi is the perfect meal for an autumn Sunday with family or friends.
I promise you that when you have more confidence in preparing them, you will also prepare them during the week.
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. There is nothing complicated about this gnocchi recipe
Pumpkin: I prefer to use Butturnut pumpkin, cleaned of filaments and seeds and baked in the oven so as to have a drier pulp
Flour: 00 is fine, I always use a little flour to keep the gnocchi soft.
Egg: 1 lightly beaten egg
Salt and pepper
Sage: a sprig of fresh sage
Sliced Almonds: I like to add nuts to add extra flavor to the dish. It certainly is great even without this addition
Speck: cut into a single slice of about 4mm. Of course this is optional!
See recipe card for quantities.
Preheat the oven to 180 ° C. Line a baking sheet with parchment paper.
Cut the pumpkin with the peel into slices of about 3 cm and arrange them on the baking sheet that you will have lined with parchment paper, cover with aluminum foil. Bake for 50/60 minutes, the pumpkin should be soft.
Discard the skin. Drain the pumpkin by placing it in a potato masher, squeeze to remove all the excess liquid without letting out the pulp, holding the potato masher upside down. Once the liquid has completely flowed out, crush the pumpkin and collect it in a bowl. Let it cool down.
Add the egg, nutmeg, pepper and salt.
Add the flour a little at a time, mixing first with a fork and then kneading with your hands on a large floured board until it becomes elastic. Knead until you get a compact dough. Depending on the amount of moisture in the pumpkin, you may need to add more or less flour, so use only enough to bind the ingredients together.
Take one part of the dough at a time and form "cylinders" of 1.5 in diameter that you will cut into pieces of about 2 cm to form the gnocchi. Continue with the remaining dough. Arrange the gnocchi on a floured kitchen towel.
Put a pan on the stove over low heat and add the butter and sage, swirling the pan a few inches above the heat, until the butter melts completely. Keep the butter warm.
Heat a non-stick pan, cut the speck into strips and brown it in a pan without adding fat until crisp.
Bring a large pan with salted water to a boil. Dip one portion at a time into the water and drain them as they come to the surface with a slotted spoon. Season with melted butter and plenty of Parmesan.
Garnish with almonds and, if desired, crispy speck.
The gnocchi can be left on the floured cloth for up to a couple of hours or they can be frozen, in this case, put the tray in the freezer and once hard transfer them to a bag. To cook them, simply throw them in boiling salted water without defrosting them first.
If you want soft dumplings it is important:
Be careful not to add too much flour as you risk getting too thick and chewy gnocchi at the end of cooking.
Do not knead the gnocchi too much, they will become hard during cooking.
- 1300 gr pumpkin skin on
- 140 gr plain flour + extra for dusting
- 1 pinch nutmeg
- 1 egg beaten
- salt to taste
- butter usalted
- a few sprigs sage fresh
- Parmesan cheese grated
- Prepare Pumpkin. Preheat the oven to 180°. Line a baking sheet with parchment paper. Cut into large wedges the pumpkin, place into the baking sheet, cover with aluminium foil. Bake until tender, 50 to 60 minutes.
- Squeeze pumpkin. Discard the skin. Drain pumpkin placing into a potato ricer, squeeze as hard as you can to remove all the liquid thought the ricer, then mash it.
- Mix together pumpkin, egg, nutmeg, pepper and salt in a bowl.
- Roll the dough. Cut a piece of dough and roll into a sausage about 1,5 cm thick. Slice into 2 cm lengthways and set aside on a floured dish cloth.
- Prepare the sauce. Place a pan on the stove on low heat and add butter and sage, swirling the pan a few inches above the heat, until the butter melts entirely. Keep the sauce warm.
- Cook gnocchi. Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until the gnocchi float to the surface. Scoop and drain them with a slotted spoon and place on the plate.
- Sprinkle the gnocchi with Parmesan cheese and pour the butter over the top. Garnish with fresh sage, if desired.
Storage:The gnocchi can be left on the floured cloth for a couple of hours at most or even freeze, in this case, put the tray in the freezer and then put them in a bag. To cook them it will be sufficient to throw them in boiling and salted water without thawing them first.