Today, a recipe for a main dish: pumpkin gnocchi with only two ingredients without eggs.
Autumn is really not my season – cold, rain, short days, and in the kitchen, many ingredients I love are no longer available. However, I console myself with the foods available during this period that I like the most, and among them is definitely pumpkin. My favorite is the delica pumpkin, a bit sweeter than others, which is great for many preparations, both sweet and savory. Try using it to prepare side dishes in an air fryer or spiced in the oven. It’s also perfect in desserts like a delicious pumpkin and chocolate cake.
The delica pumpkin has a round shape, slightly flattened at the ends, with a dark green striped skin and few grooves, and a dark yellow flesh. When cut, it releases a sweet and delicate aroma, and when cooked, the sweet note is noticeable but not overpowering. Additionally, the pumpkin is a low-calorie vegetable rich in fiber, vitamins, and minerals. Its versatility allows it to be delicious in any dish: from ravioli fillings to risottos, from fried to baked preparations, not forgetting soups and creams. Let’s not forget that even the skin is edible and the seeds can be used for making crunchy snacks.
Today, we use this variety of pumpkin to prepare gnocchi easily by simply combining flour and baked pumpkin puree, only two ingredients to make soft and delicious gnocchi to dress with a gorgonzola cream, a simple tomato sauce, or butter and sage, your choice.
To make the gnocchi, we need pumpkin puree, which we obtain by baking the pumpkin. From 600 grams of raw pumpkin, we will get about half in puree.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Gnocchi
Below you will find the links to the ingredients used
- 10.5 oz all-purpose flour
- 10.5 oz delica pumpkin (puree)
- 1 tsp fine salt
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Kneading Board
- 1 Dough Scraper
- 1 Baking Pan
Let’s Start!
First, we need to take care of the pumpkin to make the puree we need. Take the pumpkin, wash it, cut it in half, and remove the strings and seeds (don’t throw them away, they’re great for making crunchy snacks) and then cut it into large pieces. Wrap it in aluminum foil, place it on a baking tray, and bake it in a preheated oven at 392°F for 35/40 minutes. Once cooked, remove from the oven and, with the help of a spoon, remove the flesh from the skin.
On a kneading board, form a well with the flour, place the mashed pumpkin flesh in the center, add the salt, and knead until you obtain a smooth and homogeneous dough.
Take a small piece of dough at a time and create a sausage-shaped roll the width of a finger, then cut it into gnocchi approximately 0.6 inches using a dough scraper. You can leave them smooth or shape them with a gnocchi board or fork.
While forming the roll and cutting the gnocchi, do not use additional flour; only after cutting sprinkle some on top and mix the gnocchi with the scraper to coat them with flour.
Una Riccia Recommends
Prepare the gnocchi shortly before cooking them. If you need to make them in advance due to time constraints, I recommend cooking them, draining them, and dressing them with a bit of oil before storing them in a closed container in the fridge. When you need them, just reheat them in the sauce you have chosen.
FAQ (Questions and Answers)
Can pumpkin gnocchi be made with other varieties of pumpkin?
Of course, I used delica pumpkin, but you can also make the gnocchi with other types of pumpkin such as mantovana, long, or butternut squash.
