pumpkin gnocchi recipe

Pumpkin gnocchi is a tasty first course, an easy recipe made with few ingredients. One above all: the Pumpkin. This is the recipe for pumpkin gnocchi without potatoes, dressed with a sage butter sauce. So first of all, use a sweet pumpkin, such a butternut squash or a kabocha squash. Then, if you want to get delicious, soft but compact homemade pumpkin gnocchi, you have to cook the pumpkin in the oven so as to make the pulp drier.

How to Make Pumpkin Gnocchi

boiled medium potato (optional)

300 g (2 1/4 cups) of all purpose flour

fine salt

black pepper

nutmeg

g (about 1 stick) of butter

sage leaves

Parmigiano Reggiano

Cook the pumpkin

Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.

Crush the pumpkin

Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.

Make pumpkin gnocchi

Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface

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Top 1 pumpkin gnocchi recipe recipes from across the web

The most viewed pumpkin gnocchi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Pumpkin Gnocchi

The most viewed pumpkin gnocchi recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine