Servings
Font
Back
Pumpkin Gnocchi Recipe (from Scratch)
5 from 18 votes

Pumpkin Gnocchi Recipe (from Scratch)

This Pumpkin Gnocchi recipe uses cooked, sweet pumpkin pulp combined with all-purpose flour, egg, and seasoning to form soft dough. The dough is gently shaped and cut into small bite-sized pieces, then boiled until they float, signaling doneness. The gnocchi are served with a simple butter and sage sauce topped with grated Parmigiano Reggiano. The dish showcases the subtle sweetness of pumpkin alongside a rich, savory accompaniment.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 605 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For Pumpkin Gnocchi
  • 600 g pumpkin ~ 2 ½ cups, cooked pulp (that is, 1 pumpkin of about 1.3 kg /2.8 pounds). Use a sweet pumpkin, such a butternut squash or a kabocha squash
  • 300 g flour 2 cups, all purpose
  • 1 egg medium
  • ¼ teaspoon salt
  • black pepper freshly ground
  • nutmeg a pinch
For the Seasoning
  • 100 g butter ~1 stick, unsalted
  • 5 sage fresh, leaves
  • 1 cup parmigiano reggiano grated

Instructions

    Cup of Yum
  1. Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes or in a ventilated oven at 180°C (350F) for 10-15 minutes, until they start to slightly dry.
  2. Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Add salt and black pepper and flavor with a pinch of nutmeg.
  3. In a little bowl, beat the egg up. Give the mixture again a fountain shape and make a hole in the center then pour the egg. Incorporate it with a fork and work it until it's homogeneous.
Make Gnocchi
  1. Work the dough with your hands as little as possible and quickly. Give it the shape of a loaf. Now cut a piece of pumpkin dough with a dough scraper or a sharp knive.
  2. Then with your hands make a long roll of dough as thick as a finger.
  3. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders.
  4. Slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface (only if they are firm enough, otherwise forget it. They will be delicious all the same!). Homemade pumpkin gnocchi are ready!
Storage
  1. It's better if you freeze them. Place them, well spaced, on a tray covered with a floured cloth or baking paper. Place the tray into the freezer. Wait for ⅔ hours then transfer them in food plastic bags and put them back into the freezer. Do NOT put freshly-made-still-soft gnocchi in plastic bags, otherwise they will stick to each other!
How to Cook Pumpkin Gnocchi
  1. In a rather large pasta pot, bring the water to a boil and add the necessary coarse salt. When the water boils, add the gnocchi a few at a time. You see that the gnocchi, due to their weight, go to the bottom, especially if they are frozen. Cook over high heat.
  2. After 1 or 2 minutes, the dumplings come to the surface. They are cooked! As soon as they rise to the surface, take them with a skimmer slotted spoon and drain them well. Pumpkin gnocchi are cooked and ready to be seasoned. Let's see how to do it.
How to Serve Pumpkin Gnocchi
  1. In a saucepan, melt the butter and flavor it with the sage leaves on low heat for about 2 minutes.
  2. In a bowl, put ⅔ tablespoons of sage butter sauce. When the gnocchi are cooked, place them in the bowl with the sauce, a few at a time. Finish seasoning them by adding all the sauce. Then add a couple of tablespoons of grated Parmigiano cheese.
  3. Stir gently, from bottom to top so as not to break them. You will see that the gnocchi are creamy, but, if they are not creamy enough, add a tablespoon of cooking water. Add a little Parmigiano on top before serving.

Nutrition Information

Calories 605kcal (30%) Carbohydrates 68g (23%) Protein 20g (40%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 112mg (37%) Sodium 725mg (30%) Potassium 635mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 13649IU (273%) Vitamin C 14mg (16%) Calcium 351mg (35%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 605

% Daily Value*

Calories 605kcal 30%
Carbohydrates 68g 23%
Protein 20g 40%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 725mg 30%
Potassium 635mg 14%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 13649IU 273%
Vitamin C 14mg 16%
Calcium 351mg 35%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.