Potato and Pumpkin Gnocchi are truly delicious with any sauce you choose to enjoy them with. I always prepare them at the last minute, because unlike fresh pasta with or without eggs, they shouldn’t rest too long. The moisture from the potato and pumpkin rises to the surface, making them sticky, so prepare and cook them right away. If you intend to prepare them for the holiday season, get to work and freeze them. The pumpkin I used is the most common one, but if you find the Mantua variety, it will be even better because it’s less watery. Often, I call my niece Matilde to help me when I need to prepare them for the whole family… she’s so good that I can no longer do without her presence… she’s become my assistant in every sense.
For this recipe, I used an Adjustable Baking Tray
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1.1 lbs potatoes (preferably yellow-fleshed)
- 1.1 lbs pumpkin
- 10.6 oz type 2 flour
- 1 egg
- as needed remilled durum wheat semolina
Tools
- Parchment paper
- 1 Baking tray
- 1 Pot
- 1 Work surface
- Trays
- Dough cutter
- 1 Fork
How to Prepare Potato and Pumpkin Gnocchi
To prepare Potato and Pumpkin Gnocchi, organize your workspace with all the pre-measured ingredients so you have everything at hand.
Boil the potatoes, starting from cold water.
Let them cook for about 40 minutes from when the water starts to boil.
Before turning off, use a fork to check if they are soft.
Meanwhile, peel the pumpkin, cut it into chunks, and place it on a baking tray lined with parchment paper.
Bake it in a pre-heated oven at 392°F, and let it cook for about 30 minutes, or until it feels soft.
Let the potatoes cool slightly, then peel them and mash them with the pumpkin.
Do this directly on the work surface, forming a crater.
Place the flour next to it, and crack the egg into the crater.
Using a fork or your fingers, start incorporating the egg into the potatoes and pumpkin, gradually gathering in the flour until it’s all used up.
Then work with your hands to form a smooth and homogeneous dough.
Now, using the dough cutter, take a portion, roll it into a log about 0.8 inches in diameter.
Cut it into pieces of your preferred size, and roll each one over the tines of a fork.
This will create grooves that are perfect for holding the sauce.
As you make the gnocchi, place them on trays previously dusted with semolina flour, so they don’t stick.
Try to prepare them within a time frame that isn’t too far from cooking.
Cook your Potato and Pumpkin Gnocchi in plenty of water, and trust me, taste them before draining.
It’s a common saying that says: as soon as they rise to the surface, they are cooked!
Tips and Variations
You can easily freeze Potato and Pumpkin Gnocchi, but do so by placing the trays directly in the freezer.
Once frozen, remove them from the tray and store them in plastic food bags to reduce bulk volume.
Always choose potatoes of the same size so they cook evenly: sometimes larger ones remain a bit undercooked.
If you like getting your hands in the dough, don’t miss the next recipe: Chestnut Flour Reginette
If you like getting your hands in the dough, don’t miss the next recipe: Chestnut Flour Reginette
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