Gnocchi without potatoes are a vegetarian first course.

Quite simple to prepare, pumpkin gnocchi will impress with little effort, they are so good that they are best enjoyed even with a simple seasoning like butter, parmesan, and sage.

Pumpkin gnocchi pair wonderfully with any cheese-based condiment, such as gorgonzola and walnuts or taleggio and aromatic herbs.

A fundamental feature of gnocchi is their softness, which can only be guaranteed by avoiding adding too much flour to the dough, and by not overworking the dough.

The best quality of pumpkin for making gnocchi or similar recipes that require a creamy and dry pumpkin puree is the Mantua or Delica, the classic green-skin pumpkin. However, I used Butternut squash and found it very good.

I chose to steam it, then blended the pulp.

It’s important not to add too much flour to prevent the gnocchi from becoming hard or gummy, which is why it’s essential to choose the right pumpkin!

You should adjust based on the consistency of your dough. I recommend not using all the flour initially, but after the first part, adding it gradually as the dough requires it.

Difficulty: Easy
Cost: Very Cheap
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

363.54 Kcal

calories per serving

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Energy 363.54 (Kcal)
Carbohydrates 40.79 (g) of which sugars 2.57 (g)
Proteins 10.76 (g)
Fat 18.63 (g) of which saturated 11.79 (g)of which unsaturated 6.33 (g)
Fibers 2.01 (g)
Sodium 561.43 (mg)

Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pumpkin Gnocchi

14 oz pumpkin (cooked weight)
1.6 cups cups all-purpose flour (the weight may vary according to the moisture of the pumpkin)
1 egg (yolk)
salt
1 pinch nutmeg
4.5 tbsps tbsps butter
leaves sage
to taste grated parmesan
to taste nutmeg

Tools

Bowl
Board
Blenders
Pot
Pan
Steamers
Skimmer

Steps Pumpkin Gnocchi Without Potatoes

Cook and blend the pumpkin
To prepare pumpkin gnocchi, start by cutting and cooking the pumpkin; you can proceed with baking (356°F for about 40 minutes) in foil, or steaming (10 minutes).
Let it cool slightly and then, using a blender or a food mill, puree it.
Transfer the pumpkin puree into a bowl, add an egg yolk, salt, nutmeg, and little by little, the flour.
First mix with a fork, then transfer onto a slightly floured board and start kneading with your hands.
When you have a nice dough, cut a piece and start forming a sausage which you will cut into equal pieces with a smooth-bladed knife.
Proceed like this until the dough is used up.
Arrange the gnocchi on a floured board, making sure they do not stick, and let them dry for half an hour.
Meanwhile, bring a pot full of water to a boil, salt it and cook the gnocchi.
Meanwhile, melt some butter in a non-stick pan with sage leaves and a pinch of nutmeg.
When cooked, drain the gnocchi and toss them in the pan with the sauce.
Your pumpkin gnocchi are ready, serve them with a generous sprinkle of grated parmesan.
Enjoy your meal.