Pumpkin and potato gnocchi my simple and perfect recipe. How good is pumpkin! It’s so versatile that it always lends itself to preparing a thousand and more recipes, always different and always special. The recipe I want to tell you today is that of delicious Pumpkin Gnocchi, which can be prepared in just a few minutes, just the time to cook the pumpkin and potatoes and voilà… here are perfect pumpkin and potato gnocchi for a first course that conquers everyone at the table. They are Egg-free Gnocchi, the creaminess of the pumpkin and potatoes is enough. And for the dressing, I simply used the classic butter and sage with a sprinkle of grated cheese, but if you prefer, a tomato sauce or a classic meat ragù is also great. And if you prepare them in advance, you can store them in the fridge for 1-2 days or even freeze them to have them ready for cooking. Don’t miss the recipe for Sweet and Sour Pumpkin. If you like pumpkin, but even if you don’t love it too much, this is a recipe not to be missed. Let’s then run to the kitchen and prepare Pumpkin Gnocchi together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Microwave, Steam Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Gnocchi
- 1.1 lbs pumpkin
- 10.5 oz potatoes
- 1 cup flour
- 1.4 oz grated Grana Padano
- 1/2 tsp nutmeg
- 1 pinch salt
- 1.8 oz butter
- A few leaves sage
What you need
- Container
- Potato Masher
How to prepare Pumpkin Gnocchi
Clean the pumpkin and cut it into cubes. Peel the potatoes and cut them into cubes. To cook the potatoes and pumpkin I used a microwave steam cooking container. A quicker cooking method that doesn’t make the vegetables absorb water. But if you prefer, you can cook them in a pan with a little water and a lid on low flame or using a steam basket placed on a pot with water.
I placed the potatoes and pumpkin in the microwave container, poured half a glass of water on the bottom, and cooked in the microwave at 750 watts for 12-13 minutes.
If you don’t have the specific container, a glass bowl covered with microwave-safe plastic wrap with some holes poked in it with a knife will do.When the vegetables are cooked, mash them with a potato masher. Add a pinch of salt, nutmeg, and grated cheese. Mix with a fork and add the flour little by little. The amount of flour I’ve indicated can vary according to the consistency of the potatoes and pumpkin. So adjust until you have a soft but not too sticky dough to be able to form the gnocchi.
I made small balls with slightly damp hands, but you can make larger gnocchi or make the classic roll on a floured work surface and then cut the gnocchi to your preferred size. To cook them, simply plunge them into boiling salted water and scoop them out with a slotted spoon as soon as they float to the surface.
For the dressing, heat the butter with a few sage leaves in a small pan and then pour it over the gnocchi. Add a sprinkle of grated cheese and serve.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer to add an egg to the gnocchi dough, you will need to increase the amount of flour
Don’t miss the recipe for Gnocchi alla Sorrentina
