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, peeled and seeded; 5 oz potatoes; 1 1/2 cups all-purpose flour (+ a little for dusting); 1 egg; 2 Tbsp grated Parmesan cheese; Salt to taste

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Other

Very Easy

42 min

484 Kcal

Pumpkin gnocchi are one of autumn’s most beloved dishes, ideal for anyone who wants to serve up a wholesome, soft and flavorful meal. To make them at home, start by roasting the pumpkin in the oven, which brings out its sweet, concentrated flavor. Then combine it with boiled potatoes for a balanced, velvety base. Mash and mix them together, then add flour, egg and Parmigiano Reggiano. Work the dough until it is soft yet firm and easy to shape. Roll it into the classic long ropes, cut them into small pieces and press them with a fork to create the traditional shape of homemade gnocchi, ready to cook and serve with your favorite sauce. The result is a soft, velvety dough with a naturally sweet, delicate flavor that brings out all the goodness of the pumpkin. Perfect with classic butter and sage, pumpkin gnocchi also pair beautifully with a creamy sauce made with Philadelphia cream cheese and chopped walnuts, which brings out their natural sweetness. They’re also delicious with a rich, luscious gorgonzola sauce. Three simple yet refined variations, perfect for making your homemade pumpkin gnocchi even more tempting and irresistible.

Ingredients

10.5 oz pumpkin, peeled and seeded
5 oz potatoes
1 1/2 cups all-purpose flour (+ a little for dusting)
1 egg
2 Tbsp grated Parmesan cheese
Salt to taste

Materials

Bench scraper
Bowl
Knife
Pot
Pastry board
Baking sheet
Parchment paper

Preparation

Preparation40 min

Cook time2 min

Slice and peel the pumpkin, then arrange it on a baking sheet lined with parchment paper. Bake in a conventional oven at 350°F/180°C for about 30 minutes, until soft and dry.
Blend the cooked pumpkin until smooth, then leave it to cool slightly.
Boil the potatoes with their skins on in plenty of salted water for 30–35 minutes. Then peel them while still hot and pass them through a potato ricer. Leave the resulting mash to cool slightly.
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 work it into a compact ball.
Divide the dough into 4 equal parts using a bench scraper. Roll each piece into a rope about 2 cm thick, then cut the ropes into small pieces. If desired, press the gnocchi with the tines of a fork to give them their classic shape.
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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FAQ ❓

How do you cook pumpkin gnocchi properly?

Cook pumpkin gnocchi in plenty of salted boiling water for about 2 to 3 minutes. When they start to rise to the surface, they are ready: drain them gently with a slotted spoon and toss them immediately with your favorite sauce so they stay soft and flavorful.

What are the best sauces to serve with pumpkin gnocchi?

Delicious with classic butter and sage, pumpkin gnocchi also pair perfectly with a creamy sauce made with Philadelphia cream cheese and chopped walnuts for a delicate yet crunchy touch. They’re also delicious with gorgonzola sauce, a Parmigiano Reggiano fondue or mushroom ragù for those who enjoy 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. Arrange 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 won’t stick together before cooking.

Can I freeze pumpkin gnocchi?

Yes. Arrange the gnocchi well spaced out on a floured tray, place them in the freezer for 1–2 hours (to flash-freeze them), then transfer them to bags. Cook them from frozen by dropping them into boiling salted water; they are ready when they rise to the surface.

Can I replace all-purpose flour with another type of flour?

Yes: you can use remilled semolina (for firmer gnocchi) or a gluten-free blend. Add the flour gradually and adjust the consistency as needed: pumpkin is moist, so the amount of flour may vary.

How long does it take to prepare and cook 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 from start to serving.

Nutrition

for 1 serving / for 100 g

Calories: 484Kcal

Carbo: 80.5g
Total fat: 7g
Saturated fat: 3.4g
Proteins: 20.2g
Fibers: 7g
Sugar: 4g
ProPoints: 13
SmartPoints: 14

Nutritional information for 1 serving (354g)

Cookware

blender

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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