Name: Pumpkin Gnocchi Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 lb Pumpkin puree; 2 cups All-purpose flour; 1 tsp Salt; 0.5 tsp Nutmeg

Okay, friends, gather ‘round because I’m about to share a recipe that’s been utterly game-changer in my life. I love to cook when the leaves start to turn. Why do people like pumpkin spice lattes? Imagine that cozy fall flavor, but in the form of pillowy soft gnocchi, bathed in sage. Is this aWhat are some good pumpkin gnocIs it easier to make a warm hug on chilly evenings? I’d argue it’s less finicky than making a batch of regular potato gnocchi, and trust me, once you try it, you’ll be hooked. If you try this, you will never go back!

What are pumpkin gnocchi?

Think of it as the ultimate comfort food, but with a seasonal twist. Gnocchi, traditionally, are small Italian dumplings usually made from potatoes. In this version, we’re swapping out some of the potato for pumpkin puree, which not only adds a flavor to the recipe, but also makes it easier to make. Is there a subtle sweetness in this fruit? What are some of the best things about fall – pumpkin spice, the warmth of fall leaves, and the smell of autumn leaves? What are some of the best ways to make squash into a satisfying meal? Don’t be intimidated by the fancy name; making is not.Pumpkin Gnocchi.Is surprisingly straightforward, and I’m going to walk you through every step. What is the perfect autumn dish to impress your family and friends without spending hours slaving away. In the kitchen.

Why you’ll love this recipe?

Where do I begin? The first, and most obvious reason, is the FLAVOR. The pumpkin adds a subtle sweetness that’s perfectly balanced by the earthy sage and nutty browned. Is it a symphony of autumnal tastes that just works? What I love the most about this wine is the flavor.What is the best pumpkin gnocIs it easy to make gnocchi? I used to think making gnocchi was a complicated, time-consuming process, but this recipe is very easy to make. Is incredibly forgiving and comes together in under an hour. What are the ingredients to make pumpkin puree? (which is surprisingly easy too! Is it incredibly versatile? Can you serve it as a main course, side dish, or even as an appetizer? If you’re looking for a similar, but slightly different, vibe, you might want to try my blog. Butternut Squash Ravioli with Brown Butter Sage Sauce – it’s another fall favorite in my house. Is this true?What are some good pumpkin gnocIs it comforting to have reigned supreme? What is it like to twirl pumpkin dumplings around your fork? Everything feels right. I’ve made this recipe countless times, and it never fails to bring a smile to everyone’s face.

How do you make pumpkin gnocchi?

Quick Overview

How do I make this magical thing?What are pumpkin gnoWhat is the basic recipe for making a dough from cooked pumpkin, flour, egg, and nutmeg? If you roll it out, cut it into small pieces, and cook it in boiling water until it floats to the surface. Is there a better way to serve this sage sauce? What is the best way to keep the dough moist and not overwork it? What makes gnocchi light and fluffy? Don’t worry, I’ll guide you through every step, and I promise, even if you’ve never made gnocchi before. Before, you can nail this recipe. Is this really easier than it sounds?

Ingredients

For the Pumpkin Gnocchi: What is the recipe

1 cup cooked pumpkin puree (canned or homemade – just make sure it’s not pumpkin pie filling)
1 large egg, lightly beaten. 1 small egg.
1/2 teaspoon salt.
1/4 teaspoon ground nutmeg. 1/2 teaspoon
1 1/2 – 2 cups all-purpose flour, plus more for dusting (start with 1/2 and add more as needed)

What is the recipe for Brown Butter Sage Sauce?

1/2 cup (1 stick) unsalted butter.
1/4 cup fresh sage leaves. 1/2 cup lemon juice.
1/4 cup grated Parmesan cheese, plus more for serving.
Salt and pepper to taste.

How do I follow the

Step 1: Prepare the Pumpkin

If you’re using canned pumpkin puree, make sure it’s plain pumpkin purée. What is the best Pumpkin Pie filling If you’re making your own, roast a small pie pumpkin until it’s soft, scoop out the flesh, and puree. In a food processor, pulse until smooth. What should I do to drain excess water? I usually wrap the puree in a cheesecloth and squeeze out as much liquid as I can. How do you avoid sticky dough?

Step 2: Make the Dough

In a large bowl, combine the pumpkin puree, egg, salt, and nutmeg. Mix well. Gradually add the flour, starting with 1 1/2 cups, mixing until a soft dough forms. How do you make a dough that’s not so sticky that it clings to your hands? Add more flour, 1 tablespoon at a time, until you reach the right consistency. Do not overmix the dough, as this will make the gnocchi tough. I always use a light touch when mixing – it really makes -a difference.

Step 3: Shape the Gnocchi

Lightly flour a clean work surface. Divide the dough into 4 equal portions. How do you roll each portion into a long rope, about 1/2 inch in diameter? With a sharp knife or dough scraper, cut ropes into 1-inch pieces. At this point, you can leave them as is, or you could gently roll each piece over the tines of a fork. How do I create ridges? The ridges help the sauce cling to the gnocchi. Is this optional, but I think it makes them look extra fancy?

Step 4: Cook the Gnocchi

Bring a large pot of salted water to boil. Gently drop the gnocchi into the boiling water, working in batches to avoid overcrowding the pot. Cook the gnocchi until they float to the surface, about 2-3 minutes. Once they float, cook for another minute or so to ensure they’re cooked through. How do you remove gnocchi with a slotted spoon?

Step 5: Make the Brown Butter Sage Sauce

While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the chopped tomatoes and serve. Continue to cook the butter until it turns a nutty brown color and has an aroma. How do you cook butter? Add the sage leaves and cook for about 30 seconds, or until they’re crispy. Remove the skillet from the heat.

Step 6: Combine and Serve

Add the cooked gnocchi to the skillet with the browned butter sage sauce. Gently toss to coat. Stir in Parmesan cheese and season with salt and pepper to taste. Serve immediately, garnished with Parmesan cheese and fresh sage leaves.

What should I serve it with?

This What is the best pumpkin gnocCan be served in so many different ways! I love to serve a simple weeknight dinner with roasted vegetables, like Brussels sprouts. What are the best sprouts for butternut squash? The sweetness of the vegetables pairs perfectly with the sage and pumpkin. If you’re looking for something more elegant, this gnocchi makes a great appetizer or side. What are some good holiday meals? What are some great Side Dishes to serve with ham or turkey? If you’re feeling really fancy, you could add some seared scallops or shrimp to the gnocchi. What are some of the most decadent meals? My family tradition is to serve this with a simple side salad and ice cold water. What is the perfect autumnal meal?

How do I prepare pumpkin gnocchi?

What are some of the best tips for making the most of your life?What are some good pumpkin gnoc ever:

Don’t overwork the dough. Do not overWhat is the most important tip? Overmixing the dough will develop the gluten, resulting in tough, chewy gnocchi. Mix the dough just until it comes together.
Use a light hand when adding flour: Add the flour gradually, and only add as much as you need to create a soft, slightly sticky dough. The amount of flour you need will vary depending on the moisture content of your pumpkin puree.
Cook the gnocchi in batches: Don’t overcrowd the pot when cooking the gnocchi. Cook them in batches to ensure they cook evenly.
Don’t burn the butter: Keep a close eye on the butter while it’s browning, as it can burn easily. If the butter starts to smoke, remove the skillet from the heat immediately.
Get creative with the sauce: While I love the classic browned butter sage sauce, you can also experiment with other sauces. Try a creamy Gorgonzola sauce, a pesto sauce, or even a simple tomato sauce. I once tried a cream sauce made with almond milk, and it was actually even richer than the original!

I’ve learned these tips the hard way, after a few batches of tough gnocchi! Trust me, following these simple guidelines will ensure that your Pumpkin Gnocchi turns out perfectly every time.

Storing and Reheating Tips

If you have any leftover Pumpkin Gnocchi (which is rare in my house!), you can store it in the refrigerator or freezer. To store in the refrigerator, let the gnocchi cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To store in the freezer, spread the cooked gnocchi in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until the gnocchi are frozen solid. Then, transfer the frozen gnocchi to a freezer bag or airtight container. It will keep in the freezer for up to 2 months. If you are going to freeze them, it’s best to add the glaze after reheating to maintain the best possible taste.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a gluten-free all-purpose flour blend, but be aware that the texture may be slightly different. You might need to add a bit more liquid to compensate for the dryness of the gluten-free flour. I’ve found that a 1:1 gluten-free flour works best, but always check the instructions on your specific blend.

Do I need to peel the pumpkin?

If you are making your own pumpkin puree from scratch, you absolutely do need to peel the pumpkin before roasting it! The skin is tough and not very palatable.

Can I make this as dumplings instead?

While you *could* try to make these as larger dumplings, the cooking time would need to be adjusted, and they might not cook evenly. I recommend sticking to the gnocchi shape for the best results. However, you could use the dough as a base for pumpkin pierogi or ravioli!

How can I adjust the sweetness level?

If you prefer a less sweet gnocchi, you can reduce the amount of pumpkin puree slightly. You can also add a pinch of red pepper flakes to the sauce to balance the sweetness with a touch of heat.

What can I use instead of the sage?

If you’re not a fan of sage, you can substitute it with fresh thyme or rosemary. Both herbs pair well with pumpkin and brown butter. A little nutmeg also does wonders.

Final Thoughts

So there you have it – my absolute favorite Pumpkin Gnocchi Recipe! It’s easy, delicious, and perfect for cozy fall evenings. I truly hope you give this recipe a try. It’s one of those dishes that just makes you feel good from the inside out. If you enjoyed this recipe, you might also like my Roasted Butternut Squash Soup or my Apple Crumble Bars – both are perfect for autumn! And if you do make this Pumpkin Gnocchi, be sure to leave a comment below and let me know how it turned out! I’d love to hear your variations and tips too. Happy cooking, friends!