Pumpkin Gnocchi (Perfect Every Time!)

If you’ve ever tried making pumpkin gnocchi before, you know it’s not easy to get that signature soft and creamy consistency as of classic potato gnocchi. In fact, pumpkin gnocchi are probably the trickiest ones to make. All because both pumpkin and butternut squash are very poor in starch and very rich in water (about 90%).

As you make the dough it might seem it needs more flour. And here comes the dilemma: add too much flour and your gnocchi with be hard as rocks, add too little and your gnocchi will become a pumpkin mush.

To overcome this pitfall there are pumpkin gnocchi recipes that add potatoes to the dough or even ricotta cheese.

The only problem is that all these extra ingredients cover the pumpkin flavor. And even if you get soft and pillowy gnocchi, you can hardly tell they are made of pumpkin.

After a lot of trial and error, THIS pumpkin gnocchi recipe finally has it all:

• pure pumpkin flavor
• perfectly soft and creamy texture
• gnocchi that hold their shape in cooking

For Pumpkin Gnocchi

• Pumpkin or Butternut Squash - see notes below for different pumpkin varieties that are perfect for this recipe.
• All purpose flour
• Parmesan cheese - grated Parmigiano Reggiano or Grana Padano are the best.
• Breadcrumbs - the secret ingredient that will make pumpkin gnocchi soft, pillowy and will prevent from adding extra flour.
• Egg - medium size.
• Salt

For The Sauce

• Butter - unsalted butter
• Sage leaves - fresh or dry work equally well.

Roast Pumpkin

• Wash pumpkin and remove the core.
• Cut into ½ inch slices (13 millimeters), leaving the skin on.
  It’s easier to remove it when pumpkin is cooked and there’s less that goes into waste.
• Place pumpkin slices on a baking sheet lined with a parchment paper. Salt slightly.
• Bake in a preheated to 356 F (180C) oven for 20 minutes using convention (fan) setting.
  If using static setting, increase the oven temperature to 375 F (190C) and bake for the same time.
• Past 20 minutes flip pumpkin pieces and bake for another 20 minutes.
• Remove baking sheet from the oven and let pumpkin cool until it’s cool enough to touch. Peel the skin.
• Process pumpkin with a blender or a food processor until pureed.

• In a big bowl add pumpkin puree, an egg and Parmesan cheese cheese. Mix well.
• Add breadcrumbs and mix again until well combined.
  Let sit for 10-15 minutes. This helps breadcrumbs absorb all the moisture from pumpkin and as a result require less flour.

• Add 50 grams of flour (about a half of what’s required by the recipe).
  Using a spatula fold the flour in the pumpkin mix.
• Once the dough starts to come together, transfer it to the work surface and quickly knead to incorporate all the flour and if adding more flour as and if needed.
• Knead the dough very briefly, and as soon as it comes together in a ball that holds the shape well, start making gnocchi.

• Keep gnocchi dough on a well floured surface.
• Tap the dough to slightly flatten it. Cut about 1 inch thick ropes.
• Dust generously with flour and roll out each piece into about ½ inch thick ropes. Cut each rope into squares.
  If needed dust with more flour as you work them.

• Roll each pillow on the gnocchi board or against the back of the fork.
• Arrange pumpkin gnocchi on a tray lined with parchment paper and set in the fridge or in the freezer if planning to use later.

Cook & Season Pumpkin Gnocchi

• Bring a  large pot of water to a boil. Add salt.
• In the meantime prepare the sauce.

• In a pan, large enough to fit all gnocchi, melt butter, add sage leaves and simmer on low heat for about 2 minutes. Turn the heat of.
• Drop gnocchi in salted boiling water without crowding the pot.

• Once gnocchi come afloat remove them with a slotted spoon and add to the pan with sage butter sauce.
• Boil the next batch of gnocchi until they come afloat and repeat the process until all gnocchi are cooked.
• Once all gnocchi are in the pan with melted butter and sage, turn the heat to medium. Toss gnocchi in the pan until sizzling and serve.

• Work the dough as soon as you make it. Never leave the dough to “set” as if you would do with regular dough for pasta.
  The more gnocchi dough sits, the stickier it becomes, the more flour it requires, the harder gnocchi will turn out.
• Do a fool-proof gnocchi test. Do it once you've made about 6-10 pillows.
  Gnocchi Test: Bring a small pot filled with water to a boil. Add salt and drop a handful of gnocchi. Once they come afloat, drain and taste. If they hold their shape, didn’t fall apart and you’re happy with the taste, continue making gnocchi with the rest of the dough.
  • If gnocchi are too soft or broke up when cooked they need more flour.
  • Make the adjustment and do a test again until you reach the desired consistency.
  • Remember, the more the dough sits the more flour it will require. So do a first batch test quickly.
• Don't knead the dough again. If the dough was perfect when you started but started to get slightly sticker, simply dust it with more flour as you make gnocchi without kneading it.

6 Pumpkin Varieties For Making Gnocchi

There are several types of pumpkins and winter squashes that are suitable for making gnocchi. These pumpkins are known for their sweet and flavorful flesh which makes them perfect for a dish where pumpkin is the protagonist.

1. Kabocha Squash: Another sweet and flavorful squash variety, Kabocha squash has a creamy texture and a naturally sweet taste. 
2. Red Kuri Squash: This bright red or orange squash has a sweet, chestnut-like flavor.
3. Butternut Squash: While not technically a pumpkin, butternut squash is a popular sweet and nutty-tasting winter squash that can be used interchangeably with sweet pumpkins in many recipes, including this pumpkin gnocchi.
4. Cinderella Pumpkin: Also known as Rouge Vif d'Etampes, this pumpkin is known for its vibrant red-orange color and sweet, dense flesh. 
5. Long Island Cheese Pumpkin: This heirloom variety has pale tan skin and a sweet, slightly nutty flavor. 
6. Fairy Tale Pumpkin: This small, squat pumpkin has sweet and tender flesh and is often used for both savory and sweet dishes, including gnocchi.

When selecting a sweet pumpkin or squash for cooking, look for ones that feel heavy for their size and have firm, unblemished skin.

FAQs

What to serve with Pumpkin Gnocchi?

While pumpkin gnocchi should be served all on their own as a first course or a main course, you can always accompany them with an appetizer or a light main course.

Here some light and easy recipes to try:

• Ricotta Stuffed Mushrooms - meatless and high in protein. Can be served as an appetizer or as a main
• Chicken Pizzaiola - can also use veal or beef
• Saltimbocca Alla Romana - veal cutlets with sage & prosciutto
• Chicken Involtini - stuffed chicken rolls
• Boneless Pork Chops in creamy saffron and Mascarpone sauce

More Gnocchi Recipes To Try

• Gnocchi Alla Carbonara - just like Roman pasta alla carbonara but made with gnocchi
• Gnocchi Alla Sorrentina - baked gnocchi in creamy tomato sauce with melted mozzarella cheese
• Pesto Gnocchi - creamy, comforting and super quick to make