Go Back

Pumpkin Gnocchi

A homemade Pumpkin gnocchi recipe. soft and rich in flavour.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: Alessandra

Ingredients

  • 1300 gr pumpkin skin on
  • 140 gr plain flour + extra for dusting
  • 1 pinch nutmeg
  • 1 egg beaten
  • salt to taste

Sauce

  • butter usalted
  • a few sprigs sage fresh
  • Parmesan cheese grated

Instructions

  • 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.

Notes

TIPS:
That’s important if you want soft gnocchi.
Be careful not to add too much flour as you risk getting gnocchi too thick and rubbery at the end of cooking.
Do not knead the gnocchi too much, they will become hard during cooking.

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.