Homemade pumpkin gnocchi. And finally, we arrive at one of the most delicious recipes of autumn and the entire winter: pumpkin gnocchi.
Pumpkin is a fruit that can be cooked in a thousand ways, on my blog you will find countless recipes with this ingredient, such as pumpkin and taleggio risotto or pumpkin crepes and many many more.
Pumpkin gnocchi is a preparation that pairs perfectly with any cheese-based sauce, such as gorgonzola and walnuts or taleggio and aromatic herbs.
But if you don’t want to give up the red sauce, try them with a simple tomato sauce.
They are perfect for those who love simple, homemade flavors and to best appreciate them, my advice is to try them in the egg-free version!
A fundamental characteristic of gnocchi is indeed their softness, which can only be guaranteed by avoiding adding too much flour to the dough, as well as clearly not overworking the dough.
Just like with the potato version, where less watery potatoes, such as red ones, are preferred, here too for a perfect result, we need to find the right pumpkin!
Of course, you can also prepare them with another type of pumpkin, being careful to work the dough less and knowing that in this case, you will need to add more flour.
The best quality of pumpkin for making gnocchi or similar recipes, which require a creamy and dry pumpkin puree, is the Mantua or Delica, the classic green-skinned pumpkin.
The actual amount of flour needed for making gnocchi depends on the type of pumpkin chosen, therefore the liquid content of the puree. So my advice is to bake it in the oven to dry it very well.
It’s very important not to add too much flour, to avoid having hard or rubbery gnocchi, that’s why it’s essential to choose the right pumpkin!
You will need to adjust based on the consistency of your dough. Only experience will allow you to understand when a dough is perfect.
Let’s see how to proceed in detail
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 186.05 (Kcal)
- Carbohydrates 40.73 (g) of which sugars 3.22 (g)
- Proteins 6.66 (g)
- Fat 0.78 (g) of which saturated 0.27 (g)of which unsaturated 0.43 (g)
- Fibers 2.10 (g)
- Sodium 325.00 (mg)
Indicative values for a portion of 160 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 Homemade Pumpkin Gnocchi
- 1.1 lbs pumpkin (weight after cooking without waste)
- 2.5 cups all-purpose flour (2.5/3 cups depending on the moisture of the pumpkin)
- to taste salt
- nutmeg (optional)
- pepper
Tools
- Baking Dish
- Parchment Paper
- Pastry Board
- Gnocchi Board
- Food Mill
Steps for Homemade Pumpkin Gnocchi
Clean the pumpkin by removing seeds, filaments, and skin, cut it into slices about 1/4 inch thick, and place them on a baking dish lined with parchment paper and bake at 350°F for 25/30 minutes.
After the indicated time, take it out, let it cool slightly, and pass it through a food mill, or mash it with a fork, the pumpkin pulp should contain little water.
(If not, put it back in the oven at 230°F until it loses the water and reaches a paste-like consistency).
(If it still appears watery, I advise wrapping it in a dish towel and squeezing out all excess water).
As soon as it is well cold, add the salt, pepper, and flour.
(Tip: if you like it, a grating of nutmeg goes perfectly).
If the dough is still moist, add more flour, but do not overdo it, as the more flour you add, the harder the gnocchi will become.
From the dough obtained, create strips about 1/2 inch thick and cut them into pieces about 1/2 inch long.
Pass each piece over a gnocchi board or use the tines of a fork.
(Like potato gnocchi, cook them in salted water; they will be ready when they float to the surface).
Egg-free pumpkin gnocchi are ready to be cooked and dressed as you prefer!
Advice
If you don’t want to use the Mantua pumpkin, identify a less watery variety. The potato is a guarantee if the pumpkin is watery. If you want to make pumpkin gnocchi without potatoes, make sure to purchase a nice compact pumpkin!
Egg-free pumpkin gnocchi can be stored for a couple of days in the refrigerator.
They can be frozen raw and when you need to cook them, you can throw them directly into boiling water.
If you want to speed up preparation times, place the pumpkin slices on a plate and cook them in the microwave at maximum power for about 5/10 minutes.
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