Pumpkin gnocchi without eggs are a simple and wholesome autumn dish, perfect for those looking for a light yet flavorful recipe. I prepare them with only pumpkin, potatoes, flour, and a pinch of salt, making them suitable even for those following a vegan diet.
The secret to soft and compact gnocchi lies in the cooking: the pumpkin should never be boiled, as it would absorb too much water. I prefer to cook it in an air fryer, but the oven is also fine, as long as it becomes tender and dry. Potatoes, on the other hand, are boiled as per tradition, then everything is combined to obtain a fragrant and easy-to-work dough.
Simply seasoned with butter and rosemary, these pumpkin gnocchi are truly irresistible, perfect for bringing all the flavors of autumn to the table.
Before moving on to the recipe, here are some other ideas for using pumpkin in the kitchen:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 278.00 (Kcal)
- Carbohydrates 62.12 (g) of which sugars 4.12 (g)
- Proteins 9.49 (g)
- Fat 0.82 (g) of which saturated 0.12 (g)of which unsaturated 0.21 (g)
- Fibers 2.91 (g)
- Sodium 394.08 (mg)
Indicative values for a portion of 225 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
- 14.11 oz pumpkin (cooked pulp)
- 8.82 oz potatoes (boiled and mashed)
- 1.6 cups all-purpose flour
- 0.4 cups semolina flour (for better kneading)
- salt
Tools
- 1 Potato Masher
- 1 Immersion Blender
- 1 Metal Scraper
Preparation
To prepare the pumpkin gnocchi without eggs, start by cooking the potatoes and pumpkin. Boil the potatoes with the skin in salted boiling water until soft and easily pierced with a fork.
Meanwhile, prepare the pumpkin: you can cook it either in the oven or in an air fryer, with or without the skin. Do not add any condiments, as the pumpkin should remain dry and not watery. Cook until the inside is soft to the touch — about 30 minutes at 320°F in the oven or 25 minutes at 302°F in the air fryer.
Once boiled, peel the potatoes and mash them in a bowl using a potato masher until smooth. Then take the cooked pumpkin and blend it with an immersion blender to obtain a soft and homogeneous pulp. Combine the pumpkin pulp with the potatoes and mix well.
At this point, it is important to let the mixture cool completely: this step is crucial for the successful preparation of the pumpkin gnocchi without eggs, as the dough will be more compact and easier to work with.
When the mixture is cold, add the all-purpose flour and a pinch of salt. Start mixing in the bowl until the dough remains soft but not sticky, then transfer it to the work surface to complete the kneading.
Transfer the dough to a lightly floured surface with semolina, which helps prevent sticking. Work quickly to form a compact dough: this phase should not last too long, as the more you work the dough, the more the potatoes and pumpkin will release water.
The perfect result is a soft, smooth, and non-sticky dough, ready to be cut and transformed into our pumpkin gnocchi without eggs.
Take the dough and, using a bit of semolina, divide it into smaller pieces. With the scraper, roll them into thin, uniform strips, then cut each strip into small gnocchi of the desired size.
I personally love to leave them smooth, but if you want, you can give them the classic concave shape by pressing gently with your index finger or ridging them with a lightly floured fork.
And so, in just a few steps, your pumpkin gnocchi without eggs are ready to be cooked and enjoyed!
To cook the pumpkin gnocchi without eggs, bring a pot of salted water to a boil. When the water is boiling well, drop the gnocchi in and let them cook for just a few minutes: they will be ready as soon as they rise to the surface. It’s important not to stir them immediately, but to wait for the water to return to a boil, so they don’t break.
Once drained, we can season them simply yet irresistibly: melt some butter in a pan with two sprigs of rosemary and toss the gnocchi, stirring gently. The result is a fragrant, soft, and flavorful dish, perfect for bringing all the taste of autumn to the table.
NOTES
The pumpkin gnocchi without eggs can be stored in the refrigerator for one day, covered with plastic wrap.
If you like, you can enrich the seasoning with chopped walnuts, vegan cheese, or a light sprinkle of toasted breadcrumbs.
For an even more autumnal touch, try adding a few sage leaves to the butter during the pan stage.
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FAQ
Can I prepare the pumpkin gnocchi without eggs in advance?
Yes! The dough can be prepared in advance and stored in the fridge for a few hours. Form the gnocchi shortly before cooking to keep them soft and perfect.
Can I use a different type of flour instead of all-purpose?
Absolutely! You can replace part of the all-purpose flour with whole wheat or spelt flour, but remember that the dough may require a bit more flour to reach the right consistency.
