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Description
A delightful homemade Pumpkin Gnocchi recipe, perfect for a cozy meal. This recipe guides you through making soft, flavorful gnocchi from scratch using fresh pumpkin and potatoes, with options for pan-frying for a crispy finish.
Ingredients
- 21 oz fresh pumpkin or squash (600g), makes about 1 ⅓ cups pumpkin purée
- 14 oz starchy potatoes (400g), about 3 medium russet potatoes
- 2 cups flour (260g), or more as needed
- 1 tsp salt
- pinch of nutmeg (optional)
- 3-4 cups fresh spinach (to serve, optional)
- vegan parmesan (to serve, optional)
- pine nuts to garnish (optional)
Instructions
- Pumpkin Purée: Cut a pumpkin in half, scoop out seeds and stringy bits. Place cut-side-down on an oiled baking pan. Bake at 400°F (200°C) for 45-60 minutes until soft. Mash the soft pulp with a fork until smooth or pass through a potato ricer. Set aside.
- Potatoes: Boil potatoes with their skins on in salted water for about 20 minutes, or until fork-tender.
- Strain and peel the boiled potatoes. Mash with a potato masher or fork, or press through a potato ricer.
- Pumpkin Gnocchi: In a bowl, combine pumpkin purée, mashed potatoes, flour, salt, and nutmeg (if using). Mix with a spatula or wooden spoon, then gently knead with hands to form a smooth dough. Add more flour as needed, but avoid overmixing.
- Cut the dough into 4-5 pieces. Roll each piece into a rope and cut into gnocchi bites (about 1.5cm long) with a sharp knife.
- Dust gnocchi with flour. Press each gnocchi against the tines of a fork or a gnocchi board and roll down to create ridges. Arrange in a single layer on a floured baking tray. Repeat with remaining dough.
- Gnocchi can be frozen for later use or boiled immediately.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi without overcrowding the pot. Cook until they float to the surface (about 4 minutes). Remove with a slotted spoon and drain. Toss with your favorite sauce, pesto, or seasonings.
- Pan-fry Gnocchi: Heat vegan butter or oil in a large non-stick pan over medium heat. Add gnocchi and pan-fry until golden brown and crispy on all sides. Add spinach and cook for another minute until wilted.
- Serve immediately with vegan parmesan and toasted pine nuts or other desired toppings.
Notes
- All-purpose flour, Italian 00 flour, or a gluten-free flour blend can be used.
- Starchy potatoes like Yukon Gold or Russet are recommended.
- Baking the pumpkin and boiling potatoes with skin on (or baking/microwaving potatoes) helps make the flesh drier, preventing the need for too much flour which can result in tougher gnocchi.
- If the dough is too sticky to handle, add a little more flour, but use as little as possible.
- Freshly made uncooked gnocchi can be stored in the fridge for a few hours if dusted in flour and arranged in a single layer to prevent sticking. It’s recommended to cook a batch immediately and freeze the rest.
- For further tips, consult the blog post on “how to freeze gnocchi”.
- Preparation time does not include the cooking time for pumpkin and potatoes.