Pumpkin Gnocchi Recipe: How to Make Pumpkin Gnocchi
Written by MasterClass
Last updated: Mar 17, 2022 • 3 min read
Add pumpkin to traditional potato gnocchi dough for a flavorful variation that’s equally pillowy in texture and vibrant in color.
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What Is Pumpkin Gnocchi?
Gnocchi, Italian for “lumps,” are dumplings made from mashed potatoes combined with just enough flour to hold the dough together. They’re formed by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into bite-size pieces. Ridges are sometimes added by pressing gnocchi against a fork or ridged wooden gnocchi board. Typically vegan, pumpkin gnocchi is a variation of the dumplings made by replacing eggs with pumpkin puree. You can also use butternut squash puree in the same way.
6 Tips for Making Pumpkin Gnocchi
Ensure you make the best pumpkin gnocchi by following these tips:
- 1. Use the right potato: Old, starchy potatoes, such as russet, make the best gnocchi. You can also use sweet potatoes to enhance the pumpkin flavor.
- 2. Dry out your potatoes: Rice and dry out the potatoes as soon as possible after baking to evaporate the most moisture. Protect your hands with a dry kitchen towel, gloves, or oven mitts. Let the riced potatoes cool fully before making the dough—this will ensure the potatoes can dry properly.
- 3. Get the texture right: The less flour you use, the more tender your gnocchi will be. If the dough is very sticky, add just enough extra flour to make it workable for the perfect firm but pillowy texture.
- 4. Use a light touch: When kneading and shaping the dough, use as little force as possible. Overworking the dough will cause it to become tough.
- 5. Add ridges: You can add sauce-catching ridges to your gnocchi by lightly rolling each dumpling against the tines of a fork.
- 6. Save gnocchi for later: Freeze unboiled gnocchi on lightly floured parchment-lined baking sheets. Transfer frozen gnocchi to a zip-top freezer bag and boil in small batches. (Too many frozen gnocchi in one pot will lower the water temperature.)
Simple Pumpkin Gnocchi Recipe
makes
prep time
1 hr 30 mintotal time
1 hr 45 mincook time
15 minIngredients
For the pumpkin gnocchi
For the brown butter sauce
- 1
Preheat the oven to 400 degrees Fahrenheit. Use a fork to pierce each potato in a few places. On a rimmed baking sheet, bake the potatoes until tender, about 40-60 minutes. Remove from the oven and let them rest until just cool enough to handle.
- 2
Halve the potatoes and scoop the flesh into a potato ricer. Rice the potatoes onto a large rimmed baking sheet into a roughly even layer (do not compact). Cool completely to room temperature, about 10-15 minutes.
- 3
Transfer the cooled potatoes to a large bowl. Add the flour and toss to coat.
- 4
Form a well in the center of the potato-flour mixture. Add the pumpkin puree, nutmeg, and salt, and stir with a fork until a moist, shaggy mixture forms.
- 5
Transfer the mixture to a lightly floured surface and knead just until the dough comes together, adding a little flour if needed.
- 6
Form the dough into a ball, then divide into four equal pieces. Roll each piece into a ¾-inch-thick rope and use a bench scraper or knife to cut the rope into ¾-inch pieces.
- 7
Transfer the gnocchi to a parchment-lined baking sheet.
- 8
Fill a large pot with water and a generous pinch of salt and bring to a boil over medium-high heat. Working in batches, add the gnocchi to the boiling water, making sure not to crowd the gnocchi. Boil until the gnocchi rise to the surface and feel tender, about 4 minutes. Use a slotted spoon to transfer the cooked gnocchi to a large bowl. Drizzle a little olive oil over the gnocchi to prevent them from sticking together, and repeat with the remaining gnocchi. Reserve 1 cup of gnocchi cooking water.
- 9
While the water boils and gnocchi cooks, finely chop all but 6 of the sage leaves.
- 10
Melt the butter in a large skillet over medium heat, then add the garlic and all of the sage.
- 11
Cook, stirring occasionally until butter is lightly browned and sage is fragrant and crispy, about 5 minutes.
- 12
Season to taste with salt and pepper. Add ½ cup reserved cooking water and cook, stirring occasionally, until slightly thickened, about 3 minutes.
- 13
Add the gnocchi to the brown butter sauce and thin as needed with remaining cooking water 1 tablespoon at a time.
- 14
Serve gnocchi with Parmesan cheese and a few cracks of black pepper.
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