The egg-free pumpkin gnocchi are truly exceptional, plus they do not even contain potatoes, making them really light.
These gnocchi just require more attention during cooking, as they take a bit longer to cook than traditional gnocchi.
Make them yourself, perhaps for the Halloween party, as they are very suitable due to the presence of pumpkin.
If you’ve never made gnocchi with pumpkin, you must absolutely try them.
I suggest serving them with a very tasty sauce.
So come and read the recipe and try it!!!
I look forward to your photos if you replicate this or other recipes on my blog, if you wish, I will post your photos on my Facebook page in your name.
Approx 786 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Egg-Free Pumpkin Gnocchi
- 2.5 cups Pumpkin (weight after cooking)
- 1 tsp Salt
- 3.75 cups All-purpose flour
- 3.5 oz Parmigiano Reggiano (grated)
- 1 large onion
- 1 medium bell pepper
- to taste Salt
- to taste Pepper
- 21 oz Canned peeled tomatoes
- 1.35 tbsp Extra virgin olive oil
- to taste Oregano
- 3 cloves Garlic
Preparation of Egg-Free Pumpkin Gnocchi
First clean the pumpkin, cut it into slices, peel it, and bake in the oven for 15 minutes at 355°F. Then blend and set aside.
Prepare the sauce by blending ½ large cleaned onion, garlic cloves, and 1 medium cleaned and washed bell pepper. In a high-sided pan, heat the extra virgin olive oil with the blended onion and pepper mixture, and sauté for a few minutes.
Add pepper, salt, oregano, the canned peeled tomatoes passed through a food mill, a bit of water, and mix well. Let it cook over medium heat for at least 40 minutes.
Once cooked, turn off the heat and keep it covered aside.
In a bowl, mix the blended pumpkin, salt, and flour until you obtain a non-sticky dough.
Let it rest for a few minutes, then roll out into ropes and cut to make gnocchi.
Flour the gnocchi so they won’t stick together.
Prepare a high-sided pot for cooking the gnocchi, adding salt to the water. Once the water boils, add the gnocchi until they are perfectly cooked; this will take longer than regular gnocchi and can vary depending on the dough’s consistency.
Drain and serve with the prepared sauce, topped with a sprinkle of Parmigiano.
