I occasionally prepare pumpkin gnocchi dough, always with great success and satisfaction.
For this recipe, I used seedless orange pumpkin, so you’ll get all pulp and only the peel as waste, but you can comfortably use the classic seeded yellow pumpkin and clean it well.
I tend to choose those beautifully colored ones to have a nice color after cooking and plating them.
It is a product I didn’t use much in the past, but now I employ it in various preparations.
Often, I make bread with pumpkin and even desserts with really excellent results.
Try making these gnocchi yourself and you’ll see how good they are!!!
If you make this or other recipes from my blog, feel free to send me your photos and I’ll post them on my FB page under your name.
Approx. 351 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 5 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Making Pumpkin Gnocchi Dough
- 14 oz Pumpkin (weight without peel)
- 10.5 oz Potatoes (weight without peel)
- to taste Salt for cooking the pumpkin
- 3 1/3 cups all-purpose flour
- 1 Medium egg
- to taste Salt for the gnocchi
- to taste Pepper
- to taste Nutmeg
Preparation of Pumpkin Gnocchi Dough
Take a pot and put in the peeled and chopped potatoes, boil them until they are soft enough to become mashed.
On a baking tray lined with parchment paper, place the pumpkin sliced into pieces, season with salt on top, I used the seedless orange pumpkin, so there’s not much waste.
Put the pumpkin in the oven at 356°F for about 20 minutes.
When the potatoes are ready, mash them with a potato masher, lightly salt them and set aside in a bowl, when the pumpkin is cooked, mash it and then puree it with an immersion blender.
Combine the pumpkin with the mashed potatoes, mix well, then add the egg continuing to mix, add nutmeg and pepper, add the flour a little at a time and continue on a floured work surface.
Knead until you use all the flour, but even though I provided an amount, you might need less or more, this depends on how much water the pumpkin retains, so adjust as you knead until you get a firm, non-sticky, and at the same time soft dough.
From the dough obtained, form ropes about the thickness of a finger, then cut and shape them into gnocchi of the desired size.
At this point, you can cook them and dress them with the sauce you prefer, whether with a ragù, a simple tomato sauce, a four-cheese sauce, you can really get creative.
