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Pumpkin Gnocchi

Pumpkin Gnocchi tossed in flour on a black plate

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.

Scale

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.