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.
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.