We’re ready for this, right? Pumpkin stuff? Even though we have highs in the 90’s on the OBX this week? Yes! It is October and I am here for all the pumpkiny squashy goodness! In the name of trying to force autumn vibes into our lives, here is Pumpkin Gnocchi with step-by-step instructions.
Making gnocchi is one of those things that seems way harder than it is, like cleaning your vacuum’s filter or giving your dog a bath. Seems challenging but can be pulled off with satisfying success after minimal effort. This Pumpkin Gnocchi is the same. All it takes is combining a shredded potato with canned pumpkin and a few other yummy things into a soft dough, rolling pieces of the dough into a long rope/snake shape and cutting off little gnocchi bits. Plop them in some boiling water, and you have little pumpkiny pillows ready to take a bath in whatever sauce you please. A brown butter sage sauce would be classic and delicious or maybe a pecan pesto cream sauce… yum!
super-simple pumpkin gnocchi steps, illustrated:
There you go! Autumn on a plate, from scratch. 3 quick things: 1. I microwaved the potato to shortcut the process but feel free to bake the potato if you’re not into modern conveniences. 2. Let the potato cool a bit before combining it with the egg, flour, etc. 3. Your gnocchi-cooking water should be at a gentle boil. When the gnocchi float, they’re done – it takes literally a minute or two to cook these babies.
Oh my gosh! Go flex your from-scratch muscles and make some Pumpkin Gnocchi!Print
Soft, savory Pumpkin Gnocchi from scratch are easy to make and cook in just minutes! Perfect for your favorite brown butter or pesto cream sauce. Once you’ve made the individual gnocchi, they can be tossed in flour and frozen for 3 months, for a quick, comforting meal anytime.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- 1 russet potato, microwaved for 7–9 minutes then allowed to cool
- 1 C canned pumpkin puree
- 1 egg
- 1 1/4 C all-purpose flour
- 1/4 C grated Parmesan cheese
- 1/2 t salt
- 1/4 t pepper
- 1/4 t nutmeg
- When the potato is cool enough to handle, peel the skin off and grate it on the large holes of a box grater. Combine the grated potato with the remaining ingredients in a large bowl, mix just until a sticky dough is formed.
- Turn the dough out onto a lightly floured surface and knead a few times until it’s no longer sticky. Break off a small handful of dough and roll it using two hands on the flat surface into a long rope-like a snake. Use a knife to cut 1″ pieces off of the snake. Toss the 1″ pieces in a little flour on a plate to keep them from sticking and repeat with the remaining dough.
- Meanwhile, bring a pot of water to a gentle boil. When all of the gnocchi have been formed, drop them in batches into the boiling water and cook until they float to the surface. Transfer the cooked gnocchi from the boiling water to a saute pan with your favorite sauce.
Gnocchi can be made and frozen before cooking for up to 3 months. At the end of step 2, spread the formed gnocchi into a single layer on a floured plate or baking sheet and freeze for 30 minutes. Then, transfer them to a ziplock bag to freeze for up to 3 months. To cook from frozen, the process is the same- follow the instructions in step 3.
To make a delicious pesto cream sauce to serve with your gnocchi, combine about a 1/4 C of this Pecan Kale Pesto with about 1/2 a C of heavy cream (adjust the amounts to your taste) in a saute pan with your gnocchi, stir to combine.