After having you try the broccoli gnocchi, I couldn’t leave you without this other delight: pumpkin gnocchi without potatoes and without eggs. Another very simple and super quick recipe to prepare, ideal for an everyday lunch or with dinner guests.
To prepare these gnocchi, you only need two ingredients: pumpkin and flour. After cooking the pumpkin in an air fryer with garlic, a little oil, and some sprigs of rosemary, I then blended it until a puree was obtained. Alternatively, you can also bake it in the oven or pan-fry it with a little water. The pumpkin should be soft.
I then added a little flour at a time to the pumpkin puree until a homogeneous and sticky dough was obtained. The dough obtained, I then put in a piping bag, from which I made the gnocchi with the help of a knife.
I chose to season them with butter and sage, but you can choose the seasoning you prefer. A rustic first course, perfect to bring to the table in the fall, when pumpkins are more abundant and flavorful. Curious to find out how to prepare it? Let’s go to the kitchen together, because the pumpkin gnocchi without potatoes and without eggs will be ready in a click!
If you are interested in other pumpkin recipes, also read:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 25 Minutes
- Portions: 3People
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 415.55 (Kcal)
- Carbohydrates 58.08 (g) of which sugars 5.57 (g)
- Proteins 9.60 (g)
- Fat 18.11 (g) of which saturated 9.87 (g)of which unsaturated 5.09 (g)
- Fibers 2.27 (g)
- Sodium 1,047.27 (mg)
Indicative values for a portion of 217 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
- 1.68 lbs pumpkin (raw with skin, seeds removed)
- 1.6 cups all-purpose flour
- 2 tsp extra virgin olive oil
- 2 cloves garlic
- salt (to taste)
- 2 sprigs rosemary
- 3.5 tbsp butter
- sage (to taste)
- grated Parmesan cheese (to taste)
Tools
- Air Fryer
- Bowl
- Cutting Board
- Knife
- Blender
- High Edge Casserole
- Pan
Steps
First, remove the pumpkin seeds. Then cut it into slices and place it in the air fryer basket. Add the oil, garlic cloves, and rosemary sprigs. Cook the pumpkin in the air fryer at 356°F for 15 minutes, or until it is soft when pierced with a fork.
Extract the pulp and place it in a blender. Blend until you obtain a puree and transfer the blended pumpkin into a bowl. Once cooled, gradually add the flour, stirring. You should obtain a homogeneous and sticky dough.
Transfer the dough to a piping bag and with the help of a knife, cut the gnocchi one by one, letting them fall into the pot with plenty of salted water. Separately, brown the butter with the sage in a non-stick pan.
As soon as the gnocchi float to the top, scoop them out with a slotted spoon and transfer them to the pan with the seasoning. Sauté in the pan for a few minutes, adding a little cooking water.
Quick pumpkin gnocchi are ready! Serve them with plenty of grated cheese.
Storage and Tips for Pumpkin Gnocchi without Potatoes
Quick pumpkin gnocchi can be stored in the refrigerator for 1 day in a container with a lid.
FAQ – Questions and Answers for Pumpkin Gnocchi without Potatoes
How can I season the gnocchi?
You can season them with a delicious cheese sauce, with crispy speck, or with ricotta and cheese cream for a lighter version.
