Pumpkin Gnocchi Recipe (Soft & Flavorful!)

5 from 1 vote

These pumpkin gnocchi turn out soft, pillow-y with intense pumpkin flavor. They are easy to make and freeze great!

Prep Time30

Cook Time10

Pumpkin Baking Time40

Course: Pasta

Cuisine: Italian

Servings:

Calories: 264kcal

Author: Svi

2 pounds raw pumpkin with skin on (900 grams) which equals to cooked and peeled 330-350 grams.
1 egg
½ cup Parmesan cheese , grated, 50 grams
½ cup breadcrumbs , 70 grams
¾ cup all purpose flour , 100 grams + a little more if needed

Wash pumpkin and remove the core. Cut into ½ inch slices (13 millimeters), leaving the skin on.
Place pumpkin wedges 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).
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 off the pumpkin skin.
Process pumpkin flesh with a blender or a food processor until pureed.

In a big bowl add pumpkin puree, an egg and grated Parmesan cheese cheese. Mix well.
Add breadcrumbs and mix again until well combined.
Let sit for 10-15 minutes.
Add 50 grams of flour (about a half of what’s required for 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.

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.

For the perfect result use kitchen scale to measure all ingredients in grams.