pumpkin gnocchi

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.

Easy Pumpkin Gnocchi with Sage Butter Sauce

pumpkin

ricotta (, full fat (Note 2))

flour

parmesan cheese (, finely grated)

tsp salt

Black pepper

olive oil

/ 3.5 tbsp butter ((Note 3))

sage leaves

Black pepper ((and salt if needed))

Parmesan

Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.

Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).

Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)

Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.

Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).

Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Bring a large pot of water to the boil.

Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.

Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).

Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.

Serve immediately, garnished with parmesan and pepper.

Cooking

Tender with just the right amount of chew, these easy pumpkin gnocchi are soft and pillowy and filled with the flavor of pumpkin. This is the perfect comforting meal for fall and pumpkin season, or simply anytime you crave delicious Italian pasta! Best of all, it's gluten-free and dairy-free too, but you wouldn't even know it!

Easy Pumpkin Gnocchi (Gluten-Free)

pumpkin puree

gluten-free all-purpose flour blend + more as needed

egg, beaten

rosemary

Salt

black pepper,

Make the Dough

Place the pumpkin puree in a large bowl, and add the gluten-free flour blend and the beaten egg, then mix the ingredients well until you get a uniform dough.

Divide Dough into Portions

Turn dough out onto a cool gluten-free floured surface, and use your hands to form a round disk. Divide disk into 6 equal portions (like you would cut a pizza).

Roll Out the Gnocchi

Using floured hands, roll out each portion to the thickness of a finger and cut dough into 2 to 3-inch portions and roll into a an oval-sized gnocchi, then set gnocchi aside on a floured tray or plate. Repeat until all dough has been used up.

Cook the Gnocchi

Bring a large pot of generously-salted water to a boil, then place gnocchi in a few batched in the water. When gnocchi floats to the top, it is cooked. Remove gnocchi from the hot water and set aside.

Prepare the Sauce

As the gnocchi cooks, place the three sprigs of rosemary in a large skillet over medium heat and melt the stick of butter and let it cook until it turns brown and fragrant. Add in crème fraîche and stir well, then add salt to taste.

Garnish and Serve

Divide cooked gnocchi into 2 equal portions and serve with rosemary brown butter sauce. Garnish with fresh rosemary and cracked black pepper if desired.

What gorgeous little gnocci, one of my absolute favs!!

Good morning Felicia,

I have not tried eating any gnocchi before but this pumpkin gnocchi recipe of yours looks interesting and tempting for me to give it a try.

I have great hope that the outcome of my attempt to follow your recipe will be close to what you have described in your recipe - yummy to enjoy its soft &amp; chewy texture.

I love you!
Mum

If you never made pumpkin ricotta gnocchi t you will love this super easy recipe. They're soft, tender, and freeze wonderfully. 
Disclaimer: the nutrition info is for the gnocchi only, without the butter sauce.

Homemade Pumpkin Ricotta Gnocchi with Brown Butter

butternut squash

6.5 oz (180 grams) soft ricotta cheese, drained if too watery

3.5 oz (100 grams) parmesan cheese, grated

egg yolks, at room t°

Salt and black pepper,

salt water

butter

blue cheese

thyme (for sprinkling)

Freshly ground black pepper

In a large bowl, mix pumpkin puree with ricotta.

Add yolks, parmesan, a little salt (keep in mind that the cheese is salty), pepper, and mix well.

Add 1 cup flour and start combining with a fork. It should be thick.

Heavily flour the board or surface where you will be shaping the gnocchi and dump the pumpkin mixture.

Add half a cup of flour on top of the mixture, and, with floured hands, start gathering the dough.

Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as needed, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.

Transfer them to a floured baking tray, not touching each other.

At this point, I always put them 15 minutes in the freezer or at least the refrigerator, before cooking them. The cold will aid in them keeping their shape when cooking. 

When ready to eat them, cook in abundant salted water, adding them directly from the fridge or the freezer (no need to defrost them). The water should be between a simmer and a boil. Avoid rapid boiling as it will probably disintegrate parts of the gnocchi.

Once they float to the surface they are done.

Take them out, draining the water well, and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper, and more blue cheese if you want.

For the pumpkin gnocchi:

Melt butter in a saucepan over medium heat.

It will bubble and make loud chirping noises. Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.

Remove from the heat, add the cheese, and mix. Some bits might remain.

For the blue cheese brown butter:

What a great recipe for this weird weather!

These sound divine! I really need to try them because my mouth is watering!

The use of pumpkin in the gnocchi adds depth of flavour to the dish, as well as a lovely pop of colour!

Pumpkin gnocchi with spinach pesto

1.5kg Queensland blue pumpkin, deseeded

salt

nutmeg

black pepper

(2 1/4 cups) plain flour

baby spinach leaves

(1/3 cup) toasted pine nuts

(1/2 cup) finely shredded parmesan or vegetarian hard cheese

garlic clove, crushed

Salt & black pepper

Learn how to make delicious homemade pumpkin gnocchi with a sage butter sauce for a cozy fall dinner that everyone will love.

Pumpkin Gnocchi with Sage Butter Sauce

pumpkin/squash* puree* ((300 grams))

potato mashed ((100 grams))

parmesan cheese

all purpose flour ((165-195 grams))

butter (salted, more if needed) ((56 grams))

Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.

Slice the squash and cut in half, place on the prepared cookie sheet and roast for approximately 30 minutes or until very tender. Let cool to the touch then remove the skin and pass through a ricer or mash well with a fork or potato masher.

Boil the potatoes (I used 2 small) in boiling water until tender, cool a few minutes then either mash or pass through a ricer.

In a large bowl add the pumpkin puree and the mashed potato (while still warmish but not hot) and mix well. Add the egg yolk, parmesan cheese, salt and nutmeg and combine. Add the flour a little at a time until the dough starts to come together. Move to a lightly floured flat surface, add the remaining flour and gently knead to form a soft dough, it will be sticky, so do not add more flour.

With lightly floured or damp hands pat the dough into a circle or rectangle and with lightly floured hands remove pieces to form a small round ball. Place the formed gnocchi on a plate or board sprinkled with flour, dust the gnocchi with a little flour. Let them rest while the water is boiling.

Boil a large pot of water, add a little salt and add the gnocchi (depending on how large the pot is you may need to boil them in batches). The gnocchi are ready when they float to the top. With a slotted spoon remove them from the water and place in the pan with the sage butter sauce. Cook for 15 seconds, tossing to coat in the sauce and serve sprinkled with freshly grated parmesan cheese. Enjoy.

In a large pan add the butter and sage leaves, cook on medium heat until the butter is melted.

SAGE BUTTER SAUCE

Easy pillowy soft homemade Pumpkin Gnocchi Recipe with just 4 vegan ingredients + step-by-step guide how to make these simple but delicious dumplings from scratch! They’re golden brown and crispy on the outside and served with healthy sautéed spinach! This is fall comfort food at its Best!

Pumpkin Gnocchi

pumpkin pumpkin

oz starchy potatoes (400 grams, about 3 medium russet potatoes)

flour (260 grams,

nutmeg (optional)

spinach

pine nuts (to garnish)

Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 400°F (200°C) for about 45-60 minutes or until soft. Mash soft pulp with a fork until smooth (or pass the pulp through a potato ricer). Set aside.

Pumpkin Purée

In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.

Strain and peel the boiled potatoes. Then mash with a potato masher or fork (or press potatoes through a potato ricer).

Potatoes

Add pumpkin purée, mashed potatoes flour, a pinch of salt and nutmeg to a bowl. Mix everything together using a spatula or wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).

Cut the dough into 4-5 pieces. Roll each piece into a rope, then cut it into gnocchi bites (about 1,5cm long) with a sharp knife.

Dust the gnocchi with a little flour, then press one gnocchi pillow against the front tines of a fork or a gnocchi board, rolling down to make ridges (*as shown in the step-by-step photos). Arrange in a single layer on a prepared floured baking tray. Repeat with the rest of the dough.

At this point, you can freeze the gnocchi* for later meals or boil them to serve immediately.

Bring a large pot of salted water to the boil. Drop-in some of the gnocchi (make sure not to overcrowd the pot), and cook until they float to the surface, about 4 minutes. Remove with a slotted spoon, set aside to drain (if you want to pan-fry them) or toss immediately with your favorite sauce or pesto and seasonings.

Cook Gnocchi

Heat some vegan butter or oil in a large non-stick pan over medium heat. Add the Gnocchi and pan-fry until golden browned and crispy from all sides. Add spinach and cook for a further minute, or until wilted.

Serve the gnocchi immediately with vegan parmesan and toasted pine nuts or other veggies and toppings you like. Enjoy!

Pan-fry Gnocchi

Pumpkin gnocchi with a great flavor of rosemary, fried in butter and shaped as a pumpkin. Is a perfect season side dish and for sure your family and guests will be impressed by the pumpkin shape and flavor.

egg egg

potato starch

Cut the butternut squash in half and remove...

Cut the butternut squash in half and remove the seeds.

Bake the squash for 45 minutes at 200...

Bake the squash for 45 minutes at 200 degrees C (392 F).

Let the squash cool a little bit and then...

Let the squash cool a little bit and then take the pulp with a spoon and place it in a big bowl.

Add some flour, salt, corn starch, and mix...

Add some flour, salt, corn starch, and mix well. Add little by little the flour until you get a dough that you can knead.

Take the dough and form little balls. With...

Take the dough and form little balls. With a toothpick give them the pumpkin shape.

Then, place a stem of rosemary in the...

Then, place a stem of rosemary in the middle of the little gnocchi pumpkin.

Boil them until they rise to the surface...

Boil them until they rise to the surface of the water.

Strain them and then fry them for a...

Strain them and then fry them for a few minutes in butter.

Serve them warm, with a side dish or...

Serve them warm, with a side dish or just like that.

Looking for an adorable fall dinner? You have to try these super cute pumpkin shaped gnocchi! Fresh pumpkin gnocchi shaped into little mini pumpkins and served swimming in sauce. This is peak fall!

Pumpkin Shaped Gnocchi

all-purpose flour

Parmesan cheese

ricotta cheese

Whole cloves, to help mimic pumpkin stems

Toothpicks or food safe string,

Prepare the pumpkin by draining some of the...

Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.

Gently mix together all of the ingredients in...

Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.

Sprinkle a little flour on a clean countertop...

Sprinkle a little flour on a clean countertop or cutting board.

Taking about 1 1ablespoon of dough at a...

Taking about 1 1ablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.

Fill a large pot with water and bring...

Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.

Using the side of a toothpick or a...

Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.

Once all of the gnocchi are shaped and...

Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.

Let the gnocchi boil until they begin to...

Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.

Place a whole clove into the top of...

Place a whole clove into the top of each gnocchi to look like a pumpkin stem. 

Serve gnocchi with your favorite sauce! (it is...

Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)

Welcome fall with these pillowy, soft pumpkin gnocchi paired with crispy, fried sage, wild mushroom and a delectably creamy sauce.

Pumpkin Gnocchi with Fried Sage and Cream Sauce

potato

all purpose flour (375 grams)

pepper

butter, for frying (60 grams)

butter (60 grams)

chanterelles (350 grams)*

whole sage leaves (large handful)

shallot onion, finely chopped

white wine (125 milliliters)

heavy cream (350 milliliters)

vegetable stock (125 milliliters)

Worcestershire sauce

thyme

shredded parmesan (30 grams)

salt & pepper,

Bake pumpkin and boil potato: Pre-heat oven to...

Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.

Mash pumpkin and potato: When the pumpkin is...

Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.

Mix the dough: Whip the egg quickly together...

Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.

Shape the dough: Work the dough as little...

Shape the dough: Work the dough as little as possible and quickly so the starch doesn’t have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.

Shape the gnocchi: You can either leave them...

Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don’t touch each other.

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