Irresistible Pumpkin Gnocchi Recipe for Cozy Autumn Nights

The first time I tasted pumpkin gnocchi, I felt like I had stumbled upon a hidden treasure in the culinary world. The pillowy softness of the gnocchi paired with the warm, earthy notes of pumpkin was a flavor combination that danced on my palate and left me smiling from ear to ear. It felt like wrapping myself in a cozy sweater on a chilly autumn day, and who wouldn’t want to experience that?

Fast forward to a family gathering where I decided to make this delightful dish. Watching my loved ones dive into their bowls with gleeful abandon as they forked up those golden nuggets brought me such joy. The laughter and chatter around the table transformed an ordinary meal into an unforgettable occasion, promising that every bite was worth celebrating.

Sharing this delicious dish always leads to compliments, especially when I serve it at family gatherings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Opt for sugar pumpkins for their sweet flavor; avoid larger varieties meant for carving.

• All-Purpose Flour: This staple helps create the perfect texture; use just enough to hold everything together without getting too dense.

• Salt: A pinch enhances flavors; don’t skip this crucial ingredient when preparing your dough.

• Eggs: Use large eggs to bind the ingredients well; they contribute richness to the gnocchi.

• Parmigiano-Reggiano Cheese: Freshly grated cheese adds a nutty depth; it’s worth using high-quality cheese for best results.

• Nutmeg: A hint of this warm spice elevates the pumpkin’s sweetness; a little goes a long way!

• Butter or Olive Oil: Choose your preferred fat for sautéing; both add richness and flavor when finishing the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Pumpkin: Start by preheating your oven to 400°F (200°C). Cut your fresh pumpkin in half, scoop out the seeds, and roast it cut-side down on a baking sheet until tender, approximately 45 minutes.

Create the Dough: Once cooled, scoop out the roasted pumpkin flesh into a bowl and mash it until smooth. Add flour, salt, eggs, grated Parmigiano-Reggiano, and nutmeg to create a soft dough. Be careful not to overmix!

Shape the Gnocchi: On a floured surface, roll small portions of dough into long ropes about 1 inch thick. Cut them into small pieces (about 1 inch each). To create that classic gnocchi shape, gently press each piece with a fork.

Cook the Gnocchi: Bring a large pot of salted water to boil over medium heat. Carefully drop in the gnocchi – they are ready when they float to the surface! This usually takes about 3-4 minutes.

Sauté with Sauce: In a large skillet over medium heat, melt butter or add olive oil. Toss in your cooked gnocchi and sauté until golden brown and slightly crispy on the edges—this should take around 5 minutes.

Add Finishing Touches: For extra flavor, you can sprinkle more grated Parmigiano-Reggiano or add fresh herbs like sage or thyme right before serving. Enjoy every mouthful of this comforting dish!

Now you have all you need to whip up some delectable pumpkin gnocchi that will have everyone at your table asking for seconds!

Perfecting the Cooking Process

To achieve perfect pumpkin gnocchi, start by roasting the pumpkin until tender, then mash it smooth. Combine with flour and egg to form your dough before shaping into the classic gnocchi form.

Add Your Touch

Feel free to customize your pumpkin gnocchi with spices like nutmeg or sage. You can also swap out some of the all-purpose flour for whole wheat or add grated cheese for extra flavor.

Storing & Reheating

Store leftover pumpkin gnocchi in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of olive oil to retain their delightful texture.

It’s funny how a simple recipe can turn into a cherished memory. I once made this dish during a family gathering, and everyone went back for seconds—definitely a sign they loved it!

FAQ

Can I freeze pumpkin gnocchi?

Yes, you can freeze uncooked gnocchi on a baking sheet before transferring them to an airtight bag.

What sauce pairs well with pumpkin gnocchi?

Brown butter sage sauce enhances the flavors beautifully and adds richness to the dish.

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin works well; just make sure it’s pure pumpkin without additives.

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Pumpkin Gnocchi

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Pumpkin gnocchi is a delightful, comforting dish that captures the essence of autumn with its rich flavors and pillowy texture. This easy-to-make recipe transforms fresh pumpkin into golden nuggets of joy, perfect for family gatherings or cozy weeknight dinners. Enhanced by nutmeg and served with a simple sauce, each bite promises warmth and happiness.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 8 servings 1x
• Category: Main
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup roasted pumpkin puree (from about 1 sugar pumpkin)
• 1 cup all-purpose flour
• 1 large egg
• 1/2 tsp salt
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp nutmeg
• 2 tbsp butter or olive oil (for sautéing)

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Instructions

1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out seeds, and roast cut-side down for 45 minutes until tender.
2. Once cooled, mash the pumpkin in a bowl until smooth. Mix in flour, salt, egg, cheese, and nutmeg to form a soft dough.
3. On a floured surface, roll small portions into ropes about 1 inch thick. Cut into 1-inch pieces and press each piece with a fork to shape.
4. Boil salted water in a large pot; drop in gnocchi. They are ready when they float (about 3-4 minutes).
5. In a skillet, heat butter or olive oil over medium heat. Sauté gnocchi until golden brown (around 5 minutes). Serve with extra cheese or herbs if desired.

Nutrition

• Serving Size: 1 cup of cooked gnocchi (150g)
• Calories: 220
• Sugar: 2g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg