Pumpkin and potato gnocchi. They are a valid alternative to classic potato gnocchi. I love them and often prepare them when in season, and they are always much appreciated in my home.
Preparing pumpkin gnocchi is not difficult, but some small precautions need to be followed to avoid ending up with a dough that is too soft and not consistent enough.
To be honest, I had some cooked pumpkin and thought it would be great to make gnocchi.
It’s essential to follow some small tips to achieve a perfect dough with the right consistency. The potatoes should be old as they contain less water and more starch; yellow ones are my absolute favorites, but red ones also have an excellent yield.
The best quality of pumpkin for preparing gnocchi or similar recipes, requiring a creamy and dry pumpkin puree, is the Mantovana or Delica, the classic green-skinned pumpkin. However, I used Butternut squash and it worked very well.
I chose to bake it, and then I blended the pulp.
It’s important not to add too much flour, to avoid having hard or rubbery gnocchi, which is why it’s essential to choose the right pumpkin!
You must adjust based on the consistency of your dough. I recommend not using all the flour initially, but adding more gradually as the dough requires it.
The presence of pumpkin makes the gnocchi slightly sweet, a taste that pairs wonderfully with cheeses like Taleggio, Gorgonzola, and Mascarpone; also delicious with butter and sage or a sauce based on speck.
Discover all the secrets to making this really delicious dish!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 35 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 487.59 (Kcal)
- Carbohydrates 73.27 (g) of which sugars 4.96 (g)
- Proteins 14.75 (g)
- Fat 16.90 (g) of which saturated 10.64 (g)of which unsaturated 6.13 (g)
- Fibers 4.81 (g)
- Sodium 553.40 (mg)
Indicative values for a portion of 180 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 Pumpkin Gnocchi
- 1.3 lbs pumpkin (weight when raw and cleaned)
- 0.9 lbs potatoes
- 2.5 cups all-purpose flour (2.5/3 cups)
- salt
- to taste nutmeg
- to taste butter
- leaves sage
- to taste Parmigiano Reggiano DOP
- pepper (a sprinkle, optional)
Tools
- Pot
- Slotted Spoon
- Potato Masher
- Pastry Board
- Gnocchi Board
- Frying Pan
- Food Scales
- Parchment Paper
- Baking Dishes
Steps for Pumpkin Gnocchi
Wash the pumpkin, remove the skin, seeds, and inner filaments, cut it into 2-inch slices and place them on a baking tray lined with parchment paper.
Bake the pumpkin in a preheated oven at 375°F for 20/25 minutes. To check if it’s cooked, poke it with a fork; the flesh should be soft.
Meanwhile: Wash the potatoes carefully, put them in a pot covered with cold water, bring them to a boil, and cook for 40 minutes.
(Cooking time may vary depending on the size of the potatoes).
Once cooked, drain them and let them cool slightly.
Pass the potatoes and pumpkin through a potato masher, add a pinch of fine salt and the flour.
If you like, add the nutmeg.
Start kneading until you get a soft but not sticky dough.
If necessary, add a little more flour.
When you have obtained a nice dough, cut a piece and start forming a rope that you will cut into equal pieces with a smooth-bladed knife.
Continue until the dough is used up.
If you want, you can ridge the gnocchi with a fork or a specific tool.
As you prepare them, place them on a well-floured work surface.
Meanwhile, bring a pot of water to a boil, salt it and cook the gnocchi.
In the meantime, melt some butter in a non-stick pan with sage leaves and a pinch of nutmeg.
As they start to float, transfer them with a slotted spoon into the bubbly butter. Sauté briefly, plate, and serve with plenty of parmesan.
Alternatively ” with Taleggio or Gorgonzola melted in a bit of milk, depending on tastes”.
Enjoy your meal.
Tips
Fortunately, I managed to take the photos quickly because we devoured them silently in no time.
The gnocchi can be stored spaced apart on trays in the refrigerator for a few hours until it’s time to immerse them in boiling water.
They can be frozen still on trays and then, once frozen, transferred into food bags.
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