The pumpkin gnocchi dough without eggs is really simple and quick to make, but above all much lighter due to the absence of eggs and also potatoes.
These gnocchi just require more care during cooking because they cook a little longer compared to traditional gnocchi.
Cooking times also depend a lot on how firm the dough is; I recommend obtaining a soft but non-sticky dough, as the softness of the dough will help reduce cooking times.
Make them yourself perhaps for Halloween, they are very suitable due to the presence of pumpkin.
Of course, you need to adjust the amount of flour depending on how it is absorbed during the process.
Come and read the recipe for my pumpkin gnocchi dough without eggs and let me know what you think!
If you make this or other recipes on my blog, send me the photo; if you like, I will post it on my FB page in your name.
Approximately 542 Kcal per person
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Making Pumpkin Gnocchi Dough Without Eggs
- 10.6 oz Pumpkin (cooked weight)
- 1 tsp Salt
- 3 3/4 cups All-purpose flour
Preparation of Pumpkin Gnocchi Dough Without Eggs
First, clean the pumpkin, cut it into slices removing the skin, and bake for 15 minutes at 356°F, then blend.
In a bowl, put the blended pumpkin, salt, and flour, mixing well until you get a non-sticky dough.
Let it rest for a few minutes, then form ropes and cut into gnocchi.
Once the gnocchi are cut, if we want, mark them by passing them over a fork.
Flour the gnocchi so they do not stick to each other and use them in your favorite recipe with the seasoning of your choice.
