Pumpkin Gnocchi [4 Ingredient]
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5.0
3 reviews
Excellent
Pumpkin Gnocchi [4 Ingredient]
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4-ingredient pumpkin gnocchi (with no egg or dairy!) is soft, fluffy, pillowy, vibrant, and just a little sweet and earthy. Boil or pan-fry for a cozy fall meal!
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Ingredients
- 1 large russet potato
- 2 teaspoons of salt divided
- 2 cups of all-purpose flour divided
- 1 cup of pumpkin puree
- water
Instructions
- Peel and chop 1 large potato. Place it in a medium pot with a lid and cover the potatoes with water. Add 1 teaspoon of salt to the water and bring it to a boil. Cook until the potatoes are tender and slightly start to fall apart in the water. Drain them and allow them to cool in a colander.
- Place 1 ½ cups of flour on a clean counter, add the potatoes, pumpkin puree, and salt. Using a fork, mash the potatoes and work all the ingredients into each other. Mash the potatoes until completely smooth. Once the potatoes are completely mashed, fully combine any remaining flour or pumpkin puree.
- Add ¼ cup of flour and begin kneading the dough. Add another ¼ cup of flour if the dough is too sticky. Kneed for 20 seconds. Form a large ball and set it to rest for 10 minutes.
- Lightly flour a hard surface work area. Place the ball on the floured area and sprinkle some flour on top. Cut the dough into 4 chunks. Grab one chunk, cut it in half and begin to stretch it into a long rope about 1/2 inch thick. Cut it into the desired size for the gnocchis—I cut them into 1-inch long gnocchis. Place the gnocchi on a lightly but well-floured large tray, sprinkle flour on them, and set aside.
- Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil and slowly add some gnocchi. Do not overcrowd the pot or they will get stuck to each other. Gently mix and allow them to cook until they begin to float. Cook for one minute and remove them using a slotted spoon or a small colander. Place the cooked gnocchi on a plate and repeat the process until all of the gnocchi is cooked.
- Mix with your favorite sauce and enjoy warm.
Equipments used:
Notes
- Don’t add too much flour: Too much flour leads to tough gnocchi. Depending on how wet the potato/pumpkin is, the amount varies. The dough should feel like soft mashed potato.
- Don’t overwork the dough: Or you’ll over-develop the gluten and have tough gnocchi.
- Cook a test gnocchi: Pull off a piece of dough and cook it. If it falls apart while cooking, add more flour and try again.
- For fried gnocchi: Transfer cooked gnocchi (drained fully) to a hot skillet with oil or vegan butter and pan-fry until crispy.
Nutrition Information
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Calories
321kcal
(16%)
Carbohydrates
69g
(23%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
1172mg
(49%)
Potassium
578mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
9533IU
(191%)
Vitamin C
8mg
(9%)
Calcium
38mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 1172mg | 49% |
| Potassium | 578mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 9533IU | 191% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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