Here’s how to make pumpkin gnocchi at home. It’s not difficult, believe me, it’s more complicated and time-consuming to write it down! If you don’t want to make mistakes, follow the recipe without adding, changing, or removing ingredients. We love them seasoned with melted butter and sage, but try them with taleggio cheese, they are too delicious!
If you like gnocchi, here are more recipes for you
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Pumpkin Gnocchi Ingredients
- 1.1 lbs butternut squash (or Mantovana)
- 12 oz red potatoes
- 1.6 cups all-purpose flour (plus more as needed)
- 1 egg
- 1 pinch fine salt
Tools
- Pots
- Potato Masher
- Knives
- Forks
- 1 Baking Tray
Preparation of Pumpkin Gnocchi
First, we need to cook both the potatoes and the pumpkin. Take a pan, add the potatoes (with the skin!), cover with water, and cook. Once the water boils, calculate 40 minutes. Then check the doneness with a fork. You can also use the microwave by selecting “steam cooking” and setting it to 10 minutes.
While the potatoes are cooking, let’s move on to the pumpkin. Take it, cut it, and clean it by removing the internal fibers and seeds. Now slice it into half-inch thick slices, place them on a baking tray, and bake at 392°F for 15-20 minutes. This way the pumpkin will lose its water content.
When both the potatoes and the pumpkin are ready, let them cool for a few minutes. Meanwhile, place the flour on a work surface. Peel the potatoes and then mash them with a potato masher, letting the flesh fall onto the flour, then mash the pumpkin and add it as well.
Start working the dough with your hands, season with salt and add the egg. Continue working the dough until it is homogeneous. Use a fork or a dough cutter to help. The dough should be soft and not sticky. Add more flour if needed.
Now we can start forming the gnocchi. Divide the dough into pieces and from each piece form a rope about half an inch thick. Use a dough cutter to cut the gnocchi, trying to make them all the same size. Lightly flour them and then place them on a tray, keeping them spaced apart.
Our pumpkin gnocchi are ready. They should be cooked in salted boiling water. As soon as they float to the top, they are ready to be seasoned.
Note
They can be frozen raw. Place them on a tray, and once frozen, transfer them to a bag. They should then be cooked directly from frozen.
The best pumpkins to use are butternut squash or Mantovana, as their flesh contains less water compared to others.
Use red potatoes or old potatoes; the important thing is that they are not new potatoes.
Gnocchi, once cooked, if leftovers, should be stored in the refrigerator for up to two days.
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