Pumpkin Gnocchi: A Delicious Fall Recipe You’ll Love

Pumpkin Gnocchi: just the name conjures up images of cozy autumn evenings, doesn’t it? Imagine pillowy soft dumplings, bathed in a luscious sauce, bursting with the warm, comforting flavors of fall. This isn’t just a meal; it’s an experience, a culinary hug on a chilly day.

Gnocchi, in its simplest form, has ancient roots, tracing back to Roman times. While the potato-based gnocchi we often see today is a relatively modern adaptation, the concept of small, dumpling-like pasta has been a staple in Italian cuisine for centuries. Adding pumpkin elevates this classic dish, infusing it with a subtle sweetness and vibrant color that’s perfect for the harvest season. Pumpkin, a symbol of abundance and warmth, has long been celebrated in autumn festivals and culinary traditions around the world.

But why is Pumpkin Gnocchi so beloved? It’s the perfect marriage of textures and tastes. The delicate, melt-in-your-mouth gnocchi contrasts beautifully with the richness of the sauce, whether it’s a simple brown butter sage or a creamy parmesan. It’s also surprisingly versatile; you can easily adapt the recipe to your liking, adding different cheeses, vegetables, or proteins. And let’s be honest, who can resist the allure of a dish that’s both comforting and elegant? Get ready to create a memorable meal that will impress your family and friends!

this Recipe

Ingredients:

• For the Gnocchi:
• 1.5 kg (approximately 3.3 lbs) Pumpkin (such as butternut squash or sugar pumpkin), peeled, seeded, and cubed
• 300g (approximately 2 1/2 cups) All-Purpose Flour, plus extra for dusting
• 1 Large Egg, lightly beaten
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt, plus more to taste
• 1/4 teaspoon Black Pepper, freshly ground, plus more to taste
• For the Brown Butter Sage Sauce:
• 115g (1/2 cup or 1 stick) Unsalted Butter
• 1/4 cup Fresh Sage Leaves, roughly chopped
• 1/4 cup Grated Parmesan Cheese, plus more for serving
• Salt and Black Pepper to taste
• Optional: 1/4 cup chopped walnuts or pecans for added texture

Preparing the Pumpkin Puree

Okay, let’s get started! The first thing we need to do is prepare our pumpkin puree. This is the foundation of our gnocchi, so we want to make sure it’s nice and smooth.

1. Roast the Pumpkin: Preheat your oven to 200°C (400°F). Toss the cubed pumpkin with a tablespoon of olive oil, salt, and pepper. Spread the pumpkin in a single layer on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the pumpkin is very tender and easily pierced with a fork.
2. Puree the Pumpkin: Once the pumpkin is cool enough to handle, transfer it to a food processor or blender. Puree until completely smooth. If you don’t have a food processor or blender, you can use a potato ricer or mash it very well with a fork.
3. Remove Excess Moisture: This is a crucial step! Pumpkin naturally contains a lot of moisture, and too much moisture will result in sticky gnocchi. Place the pumpkin puree in a fine-mesh sieve lined with cheesecloth (or a clean kitchen towel). Let it drain for at least 1 hour, or even better, overnight in the refrigerator. Gently press down on the puree to help release the excess liquid. You should aim to remove as much moisture as possible. The drier the puree, the less flour you’ll need, and the lighter your gnocchi will be.
4. Measure the Puree: After draining, measure out 500g (approximately 2 cups) of the pumpkin puree for the gnocchi. You can save any leftover puree for other recipes like pumpkin pie or soup!

Making the Gnocchi Dough

Now for the fun part – making the gnocchi dough! Don’t be intimidated; it’s easier than you think. The key is to work quickly and gently.

1. Combine Ingredients: In a large bowl, combine the measured pumpkin puree, flour, egg, nutmeg, cinnamon, salt, and pepper.
2. Mix Gently: Use a fork or your hands to gently mix the ingredients together. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough gnocchi. We want a light and tender dough.
3. Form the Dough: Continue mixing until the dough just comes together. It should be slightly sticky but not overly wet. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the right consistency. Remember, less flour is better!
4. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it forms a smooth ball. Again, be careful not to overwork it.
5. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 15-20 minutes. This allows the gluten to relax, making the gnocchi easier to shape.

Shaping the Gnocchi

Time to shape our little pumpkin pillows! This is where you can get creative. You can make them smooth, ridged, or any shape you like.

1. Divide the Dough: Divide the dough into 4 equal portions.
2. Roll into Ropes: On a lightly floured surface, roll each portion of dough into a long rope, about 1/2 inch in diameter.
3. Cut into Pieces: Use a sharp knife or dough scraper to cut the ropes into 1-inch pieces. These are your gnocchi!
4. Shape the Gnocchi (Optional): For a classic ridged gnocchi shape, gently roll each piece of dough over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. If you don’t have a fork or gnocchi board, you can simply leave the gnocchi smooth.
5. Dust with Flour: Place the shaped gnocchi on a lightly floured baking sheet to prevent them from sticking together.

Cooking the Gnocchi

Almost there! Cooking the gnocchi is quick and easy. They’re done when they float to the surface of the water.

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook the Gnocchi: Gently drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot, or the gnocchi will stick together.
3. Wait for them to Float: The gnocchi will initially sink to the bottom of the pot. Once they float to the surface, cook them for another 1-2 minutes. This ensures they’re cooked through.
4. Remove and Drain: Use a slotted spoon to remove the cooked gnocchi from the water and drain them well.

Making the Brown Butter Sage Sauce

While the gnocchi are cooking, let’s whip up our delicious brown butter sage sauce. This sauce is the perfect complement to the sweet and earthy pumpkin gnocchi.

1. Melt the Butter: In a large skillet over medium heat, melt the butter.
2. Brown the Butter: Continue cooking the butter, swirling the pan occasionally, until it turns a nutty brown color and has a fragrant aroma. Be careful not to burn the butter! This usually takes about 5-7 minutes.
3. Add the Sage: Once the butter is browned, add the chopped sage leaves to the skillet. Cook for about 1 minute, or until the sage is fragrant and slightly crispy.
4. Season to Taste: Season the sauce with salt and pepper to taste.

Combining and Serving

The final step! Let’s bring everything together and enjoy our homemade pumpkin gnocchi.

1. Add the Gnocchi to the Sauce: Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi evenly.
2. Add Parmesan Cheese: Stir in the grated Parmesan cheese. The cheese will melt and create a creamy sauce.
3. Serve Immediately: Serve the pumpkin gnocchi immediately, garnished with extra Parmesan cheese and chopped walnuts or pecans (if using).

Conclusion:

This isn’t just another pasta dish; it’s an experience. The creamy, subtly sweet pumpkin, the pillowy soft gnocchi, and that hint of nutmeg – it all comes together in a symphony of autumnal flavors that will have you craving more. I truly believe this Pumpkin Gnocchi recipe is a must-try, especially as the leaves start to turn and the air gets crisp. It’s comfort food elevated, simple enough for a weeknight meal, yet elegant enough to impress your guests at a dinner party.

But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions. I personally love serving it with a sprinkle of toasted walnuts and a drizzle of brown butter sage sauce for an extra layer of nutty richness. You could also try adding some crumbled goat cheese for a tangy counterpoint to the sweetness of the pumpkin. For a heartier meal, consider incorporating some sautéed Italian sausage or crispy pancetta.

Serving Suggestions and Variations:

* Brown Butter Sage Sauce: Sauté fresh sage leaves in melted butter until fragrant and golden brown. Drizzle over the gnocchi for a classic pairing.
* Goat Cheese and Walnuts: Crumble goat cheese and sprinkle toasted walnuts over the finished dish for added texture and flavor.
* Sautéed Sausage or Pancetta: Add cooked Italian sausage or crispy pancetta for a heartier and more savory meal.
* Spinach or Kale: Stir in some wilted spinach or kale for added nutrients and a pop of color.
* Parmesan Cheese: A generous grating of Parmesan cheese is always a welcome addition.
* Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
* Creamy Pesto: Toss the cooked gnocchi with a dollop of creamy pesto for a vibrant and flavorful twist.

Don’t be afraid to experiment and find your own perfect combination! The beauty of this recipe is that it’s a blank canvas for your culinary creativity.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that once you taste this Pumpkin Gnocchi, it will become a staple in your fall and winter rotation. It’s the kind of dish that warms you from the inside out, leaving you feeling satisfied and content.

So, what are you waiting for? Gather your ingredients, put on your favorite music, and get cooking! I promise you won’t regret it. And most importantly, don’t forget to share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you made it your own. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your culinary creations! Happy cooking! I hope you enjoy this Pumpkin Gnocchi as much as I do.