The pumpkin gnocchi is a delicious autumn first course, and making them in a pumpkin shape is a simple and scenic idea. Because we can make gnocchi with the classic grooves, or cut them into chunks or shape them into balls, but we assure you that making them in this particular format is not only simple but also a way to make these gnocchi both beautiful and tasty! An idea that conquered us right away when we saw it on Instagram last year and now we have decided to offer it to you on our blog, discovering that making them is really a piece of cake! Indeed, we start with a pumpkin and potato dough and shape it into balls, and to give it the classic pumpkin shape you just need to use a knife or some string! An idea that turned out to be ingenious but at the same time quite simple!
To make pumpkin gnocchi, first mix the pumpkin puree with the potato puree and add the flour with the salt. Once a homogeneous and sticky dough is obtained, shape it into balls and use a knife to trace the grooves of the pumpkin. Place a pumpkin seed on each gnocchi. Cook the gnocchi in boiling water and drain them after about 3 minutes when they rise to the surface. Sauté them in a pan with butter and sage or season them as you prefer.
To obtain perfect pumpkin gnocchi, there are a few simple tricks to follow: it is essential that the pumpkin puree is not too watery and therefore does not need to absorb too much flour. Therefore, the best cooking method for raw pumpkin is definitely in the oven, air fryer, or steam. The same goes for the potatoes. Likewise, it is important to use the right amount of flour without overdoing it because the risk would be to eat gnocchi that are too hard or rubbery, while their consistency should be soft. For the seasoning, you can obviously choose what you prefer, but if you want to distinctly perceive the taste of pumpkin, we recommend a classic butter and sage seasoning.
Perfect for an autumn-themed or Halloween-themed lunch, these pumpkin gnocchi will conquer you first with their appearance and then with their goodness! Since you will only need three ingredients that we normally have at home, you just have to get to work and prepare them as soon as possible!
Discover also:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Pumpkin Gnocchi
- 2 cups all-purpose flour (we use 1 cup of oat flour and 1 cup of all-purpose flour)
- 1 cup pumpkin (already cooked and pureed)
- 1/2 lb potatoes, with skin, cooked, boiled
- pumpkin seeds
- salt
- 5 tbsp butter
- basil
- sage
Tools for Preparing Pumpkin Gnocchi
- 1 Bowl
- 1 Potato masher
- 1 Knife
- 1 Pot
- 1 Pan
- 2 Stovetop
Steps for Preparing Pumpkin Gnocchi
Prepare the pumpkin gnocchi by combining the pumpkin puree with the potato puree in a bowl. Mix with a spatula until they are perfectly blended together.
At this point, add the flour and salt and start mixing first with a spatula and then with your hands. In the end, you should obtain a mixture that will be sticky but homogeneous and soft. Avoid adding more flour because this would make the gnocchi rubbery and hard.
With your hands, detach a small piece of dough at a time and shape it into a ball.
Using a knife or alternatively a string, create the classic pumpkin sections.
Place a pumpkin seed on each gnocchi.
Bring plenty of salted water to a boil in a pot and add the gnocchi a few at a time. When they rise to the surface, let them cook for about 3 more minutes.
In the meantime, melt the butter in a large pan with some leaves of basil and sage.
Drain them with a slotted spoon and add them to the pan. Sauté quickly and serve.
Simo and Cicci recommend
It is advisable to consume the pumpkin gnocchi immediately. However, if there are leftovers, store them for a maximum of one day in the fridge in an airtight container.
Alternatively, you can freeze the raw pumpkin gnocchi by placing them on a tray and putting them in the freezer until they are perfectly frozen. Then transfer them to a food storage bag.
To make the pumpkin puree, you can cook it in the oven at 350°F for about 40 minutes or in an air fryer for about 30 minutes, or steam. You will need about 1.3 lbs of raw pumpkin after removing waste.
If the dough does not turn out homogeneous, you can add a maximum of another 1/4 cup of flour but do not overdo it because we certainly do not want to enjoy gnocchi that are too hard.
FAQ (Questions and Answers)
What type of pumpkin should be used to make these gnocchi?
We used a Delica pumpkin, but you can also use a Butternut or a Mantovana.
How can we season pumpkin gnocchi?
However you prefer, of course! We chose a very simple seasoning with butter, sage, and basil to fully enjoy them, but you can also accompany them with a cheese fondue, Bolognese ragù, an autumnal mushroom ragù or simple tomato sauce.
