Homemade pumpkin gnocchi: soft, delicate and perfect for fall!

Name: Homemade pumpkin gnocchi: soft, delicate and perfect for fall!
Prep time: 40 min
Cook time: 2 min
Total time: 42 min
Yield: 2
Cuisine: En
Ingredients: 10.5 oz pumpkin (cleaned); 5 oz potatoes; 1+1/2 cups flour (+ a little for flouring); 1 egg; 2 Tbsp grated parmesan cheese; Salt to taste

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Other

Very Easy

42 min

490 Kcal

Pumpkin gnocchi are one of autumn's most beloved preparations, ideal for those who want to bring a wholesome, soft and flavor-packed dish to the table. Perfect with classic butter and sage, pumpkin gnocchi also pair beautifully with a creamy topping of cream cheese and chopped walnuts, which brings out their natural sweetness. Also try them with a rich, enveloping gorgonzola sauce. Three simple yet refined variations, perfect for making your homemade pumpkin gnocchi even more mouthwatering and irresistible.

Ingredients

10.5 oz pumpkin (cleaned)
5 oz potatoes
1+1/2 cups flour (+ a little for flouring)
1 egg
2 Tbsp grated parmesan cheese
Salt to taste

Preparation

Preparation40 min

Cook time2 min

Slice the pumpkin, peel it and place it on a baking sheet lined with baking paper. Bake in a static oven at 350°F/180°C for about 30 minutes, until soft and dry.
Blend the cooked pumpkin with a blender until creamy and allow to cool.
Boil the potatoes with their skins on in plenty of salted water for 30-35 minutes, then peel them while still hot and mash them in a potato masher. Allow the resulting puree to cool.
Combine the blended pumpkin pulp with the potatoes in a large bowl, add the egg, Parmesan cheese and a pinch of salt, then mix until smooth.
Incorporate the flour a little at a time and knead the dough quickly until it has a soft but not sticky consistency.
Transfer the dough to a lightly floured pastry board and form into a smooth dough ball.
Divide the dough into 4 equal parts, form finger thick rolls and cut gnocchi.
Arrange the pumpkin gnocchi as you go on a floured tray, avoiding overlapping them. At this point the gnocchi are ready to be cooked in plenty of salted water and seasoned to taste.

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Observations

How do you properly cook pumpkin gnocchi
Cook pumpkin gnocchi in plenty of salted boiling water for about 2 to 3 minutes. When they start to rise to the surface, it means they are ready: drain them gently with a slotted spoon and season them immediately with your favorite sauce, so they will stay soft and tasty.

What are the best sauces to pair with pumpkin gnocchi?
Great with classic butter and sage, pumpkin gnocchi also pair perfectly with cream cheese and chopped walnuts for a delicate yet crunchy touch. They are also delicious with a gorgonzola sauce, a Parmigiano Reggiano fondue or a mushroom ragout for those who like more intense, autumnal flavors.

Can I prepare pumpkin gnocchi in advance?
Yes, you can prepare them in advance, but no more than 40 minutes before cooking. Place the gnocchi on a floured tray, cover them lightly with a clean dish towel and store them at room temperature or in the refrigerator. This way they will stay firm and not stick together before baking.

Can I freeze pumpkin gnocchi?
Yes. Arrange the gnocchi well spaced on a floured tray, place them in the freezer for 1-2 hours (quick freeze) and then transfer them to bags. Cook them when frozen by plunging them into boiling salted water-they are ready when they rise to the surface.

How long does it take to prepare and bake pumpkin gnocchi?
Preparation takes about 40 minutes; cooking in boiling salted water takes about 2 minutes (until they rise to the surface). Total: about 42 minutes to bring them to the table.