This easy homemade gnocchi recipe is the perfect way to use extra pumpkin. Used instead of traditional potato, mashed pumpkin grants gnocchi a lovely gold hue and sweet flavor.
What is Gnocchi?
Gnocchi is small, soft potato dumpling, often mistaken for Italian pasta. They’re made from mashed potatoes, flour, potato starch, semolina, and eggs in traditional recipes. Variations include vegan options without eggs, and creative versions with pumpkin, squash, sweet potatoes, or other vegetables.
Ingredients For Pumpkin Gnocchi
- Leftover pumpkin or butternut squash, peeled, seeded, and cut into 2.5cm cubes – 400 g
- Ricotta, drained – 120 g
- Finely grated Parmesan, plus extra to serve – 50 g
- Egg, lightly beaten – 1
- Plain flour, plus extra to dust – 200 g
- Salted butter – 60 g
- Oil – 1 tsp
- Sage leaves – 20
Step-by-Step Instructions To Make Pumpkin Gnocchi
1. Cook Pumpkin
First of all, to get the best, soft, and melt-in-your-mouth pumpkin gnocchi, I suggest steaming the pumpkin in a colander over simmering water or steamer for 20 minutes, until soft. Mash pumpkin to smooth purée. Spread purée on paper, pat dry to remove moisture.
Make-ahead Tip!
To save time, you can pre-cook pumpkin or use leftover pumpkin purée. I usually cook pumpkin the day before or in the morning when preparing gnocchi for a meal.
2. Prepare the Gnocchi dough
When you’re ready to make the gnocchi dough, you just need to mash the pumpkin pulp with a potato masher or fork. Next, combine pumpkin purée, ricotta, grated Parmesan, egg, ¼ tsp salt, and black pepper in a bowl or food processor. Mix well. Add flour, and mix with a wooden spoon into soft dough—don’t overmix.
3. Cut the dough into Gnocchi bites
Place dough on a floured surface, and divide into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces with floured knife. Mark gnocchi with a floured fork for ridges.
4. How to cook Gnocchi
To cook the gnocchi, in a large pot heat salted water. Then, carefully add half of the gnocchi to the water. Cook for 1-2 mins until they float to the surface of the water. Remove with a spoon. Cook the remaining gnocchi.
5. Pan-fried Gnocchi
Melt 15g butter or oil in a big non-stick pan. Cook half the gnocchi for 2 mins until is lightly crispy and golden brown. Include an additional 15g of butter. When it’s melted, introduce the sage leaves. Sauté for 1-2 minutes until gnocchi turns golden and sage becomes crispy. Repeat with the remaining butter, gnocchi, and sage leaves.
Separate onto plates. Add black pepper twist and Parmesan shavings.
Tips
- If the dough is sticky while rolling, add a little more flour, try to add little as possible.
- Store uncooked gnocchi in the fridge, dusted in flour, for 2 days to prevent sticking.
FAQs
You can freeze various vegan dumplings, including Pumpkin Gnocchi. Freezing before cooking is a useful trick that applies to homemade pasta and stuffed vegan ravioli. Prepare these dishes ahead and enjoy them within minutes.
Kindly refrain from placing freshly made soft gnocchi in freezer bags as they may stick together. I recommend placing the gnocchi in a single layer on a floured baking pan or tray and freezing for 2 to 3 hours. Once frozen, transfer to freezer bags, remove air, and seal. Return to the freezer. No need to thaw frozen gnocchi/dumplings. Cook directly from the freezer in boiling water for the same freshness and taste.
They’re so much better than boiled! If you’ve only ever had boiled gnocchi, you must learn how to fry gnocchi. The result is a wholly distinct dish—no more heavy, doughy dumplings. Pan-fried gnocchi turns out crispy outside, yet airy and soft inside.
RECIPE CARD
PUMPKIN GNOCCHI | HOW TO MAKE PUMPKIN GNOCCHI
Ingredients
- 400 gram Leftover pumpkin or butternut squash, peeled, seeded, and cut into 2.5cm cubes
- 120 gram Ricotta, drained
- 50 gram Finely grated Parmesan, plus extra to serve
- 1 Egg, lightly beaten
- 200 gram Plain flour, plus extra to dust
- 60 gram Salted butter
- 1 tsp Oil
- 20 Sage leaves
Instructions
1. Cook Pumpkin
- First of all, to get the best, soft, and melt-in-your-mouth pumpkin gnocchi, I suggest steaming the pumpkin in a colander over simmering water or steamer for 20 minutes, until soft. Mash pumpkin to smooth purée. Spread purée on paper, pat dry to remove moisture.
2. Prepare the Gnocchi dough
- When you’re ready to make the gnocchi dough, you just need to mash the pumpkin pulp with a potato masher or fork. Next, combine pumpkin purée, ricotta, grated Parmesan, egg, ¼ tsp salt, and black pepper in a bowl or food processor. Mix well. Add flour, and mix with a wooden spoon into soft dough—don't overmix.
3. Cut the dough into Gnocchi bites
- Place dough on a floured surface, and divide into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces with floured knife. Mark gnocchi with a floured fork for ridges.
4. How to cook Gnocchi
- To cook the gnocchi, in a large pot heat salted water. Then, carefully add half of the gnocchi to the water. Cook for 1-2 mins until they float to the surface of the water. Remove with a spoon. Cook the remaining gnocchi.
5. Pan-fried Gnocchi
- Melt 15g butter or oil in a big non-stick pan. Cook half the gnocchi for 2 mins until is lightly crispy and golden brown. Include an additional 15g of butter. When it's melted, introduce the sage leaves. Sauté for 1-2 minutes until gnocchi turns golden and sage becomes crispy. Repeat with the remaining butter, gnocchi, and sage leaves.
- Separate onto plates. Add black pepper twist and Parmesan shavings.
Notes
- If the dough is sticky while rolling, add a little more flour, try to add little as possible.
- Store uncooked gnocchi in the fridge, dusted in flour, for 2 days to prevent sticking.