Description
| Light, pillowy pumpkin gnocchi made with pumpkin puree, flour, and Parmesan — a cozy Italian-inspired dish perfect for fall dinners. |
Ingredients
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1 cup pumpkin puree (not pie filling)
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1 egg
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½ cup ricotta cheese (optional for softness)
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½ cup Parmesan cheese (grated)
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1½ cups all-purpose flour (plus more for dusting)
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½ tsp salt
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¼ tsp ground nutmeg
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Freshly ground black pepper, to taste
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Optional: chopped sage or garlic powder
Instructions
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In a mixing bowl, combine pumpkin puree, egg, Parmesan, and spices.
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Add flour gradually until a soft dough forms — it should be slightly sticky.
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Divide dough into four pieces; roll each into ropes and cut into 1-inch pieces.
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Optionally, roll each piece over a fork for ridges.
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Bring salted water to a boil and drop gnocchi in batches.
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Once they float (about 2–3 minutes), remove with a slotted spoon.
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Toss with your favorite sauce — brown butter sage, garlic Parmesan, or creamy vegan sauce.
Notes
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Drain homemade pumpkin puree to remove excess moisture.
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Avoid over-kneading to keep gnocchi light and fluffy.
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For crispier texture, sauté cooked gnocchi in butter for 2–3 minutes before serving.
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Great served with sides like apple and feta salad or garlic butter potatoes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiled, then pan-fried or sauced
- Cuisine: Italian
Nutrition
- Calories: 260 kcal
- Sugar: 2g
- Sodium: 240 mg
- Fat: 8 g
- Carbohydrates: 36 g
- Fiber: 3g
- Protein: 10 g