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Easy Italian Pumpkin Gnocchi Recipe
This pumpkin gnocchi recipe is made without potatoes and served with a simple butter and sage sauce. The secret to soft but well-shaped gnocchi is choosing the right pumpkin and cooking it properly before making the dough.
Ingredients
For the Pumpkin Gnocchi
- 600 g oven-baked pumpkin flesh. Start with about 1.3 kg (2.8 lb) whole pumpkin or winter squash, such as zucca mantovana, kabocha squash or butternut squash - 1.3 lb
- 300 g “00” flour or all-purpose flour, plus a little more for dusting - 2 ½ cups
- 1 large egg
- ¼ teaspoon fine salt
- freshly ground black pepper - to taste
- 1 pinch freshly grated nutmeg
For the Butter and Sage Sauce
- 100 g unsalted butter - 3.5 oz / about 7 tablespoons
- 5 fresh sage leaves
- 90 g grated Parmigiano Reggiano - 1 cup
Instructions
Bake the Pumpkin and Make the Dough
- Peel the pumpkin, remove the seeds and cut the flesh into thin slices.
- Arrange the slices in a single layer on a baking sheet lined with parchment paper. Do not add oil or water.
- Bake in a conventional oven at 200°C (390°F) for 15–20 minutes, or in a fan oven at 180°C (350°F) for 10–15 minutes, until the pumpkin is tender and the surface looks slightly dry.
- Let the pumpkin cool slightly before making the dough.
- Place the flour on a work surface and make a well in the center. Pass 600 g (1.3 lb) of the baked pumpkin flesh through a potato ricer directly onto the flour.
- Add the salt, freshly ground black pepper and a pinch of nutmeg.
- Beat the egg in a small bowl.
- Make a well in the pumpkin and flour mixture and pour the beaten egg into the center. Begin incorporating it with a fork, then gently bring the ingredients together with your hands. Work the dough only until combined.
Shape the Pumpkin Gnocchi
- Work quickly and handle the dough as little as possible.
- Shape it roughly into a loaf, then use a dough scraper or sharp knife to cut off a portion of dough. Keep the remaining dough lightly floured while you work.
- Gently roll the piece of dough under your hands to form a long rope about the thickness of a finger. Dust the work surface with a little flour if necessary to prevent sticking.
- Cut the rope into pieces about 1.5–2 cm (½–¾ inch) long. Continue in the same way with the remaining dough.
- If the gnocchi are firm enough, gently roll each piece over a gnocchi board to create the traditional ridged surface.If the dough is very soft, don't worry about making the ridges. Simply leave the gnocchi as they are—they will taste just as good and will be easier to handle.At this point, the pumpkin gnocchi are ready to cook.
- If they feel firm enough, you can cook them immediately. If the dough is very soft, or if you prefer to prepare the gnocchi in advance, I recommend freezing them first. This makes them easier to handle and helps them keep their shape during cooking.For more details on how to freeze and store pumpkin gnocchi, see the Storage and Freezing section in the full recipe.
How to Cook Pumpkin Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi a few at a time. They will sink to the bottom at first. Keep the water at a steady boil, but avoid stirring vigorously, as pumpkin gnocchi are delicate.
- After about 1–2 minutes, the gnocchi will begin to float to the surface. As soon as they rise, remove them gently with a slotted spoon and drain well.Continue cooking the remaining gnocchi in small batches.
Make the Butter and Sage Sauce
- Melt the butter in a small saucepan over low heat.
- Add the sage leaves and let them gently flavor the butter for about 2 minutes, without letting the butter burn.
- Spoon a little of the sage butter into a large serving bowl.
- As the gnocchi are cooked and drained, transfer them directly to the bowl, a few at a time.
- Add more butter and sage as you continue.
- Add the grated Parmigiano Reggiano and gently toss the gnocchi from the bottom upward, taking care not to break them.
- If they seem a little dry, add 1 tablespoon of the gnocchi cooking water and mix gently until creamy.
- Serve immediately with a little extra Parmigiano Reggiano on top.
Nutrition
Serving: 100gCalories: 605kcalCarbohydrates: 68gProtein: 20gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 112mgSodium: 725mgPotassium: 635mgFiber: 3gSugar: 5gVitamin A: 13649IUVitamin C: 14mgCalcium: 351mgIron: 5mg
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