Last Updated on 25th July 2022 by Pauline Loughlin
If you’re looking for a tasty and simple recipe for pumpkin gnocchi, then you’ve come to the right place.
This recipe is made with mashed potatoes, flour, and egg. It’s great with a sage brown butter sauce and can easily be made vegan. Read on for the recipe and a step-by-step guide! You’ll be making pumpkin gnocchi in no time!
Is Gnocchi Easy to Make at Home?
There are a few basic steps to making homemade pumpkin gnocchi. First, mix pumpkin puree with a bit of salt and nutmeg. Add flour to make a sticky dough. Continue to stir with a wooden spoon. Once the dough is sticky, remove from the bowl and let it cool. Alternatively, you can use canned pumpkin puree or mashed potatoes.
Make sure to use a high-quality flour blend for the best results. After the dough has cooled down a bit, you can begin preparing the filling. Gnocchi dough is best when it is slightly sticky but not too dry. To achieve the right texture, don’t over-work the dough.
Try not to overwork the gluten free flour blend. The dough should be easy to stir but not dry. Also, make sure to use minimal flour for this recipe, as too much flour will cause tough gnocchi.
Make the dough by pounding boiled potatoes or pumpkin pulp. You can also use a fork to mash the mixture. Once the mixture has been formed, you can place it in a large bowl and cover it for 10 minutes. Once the dough has rested, you can start to form the gnocchi by transferring it onto a lightly floured surface.
Afterward, transfer the gnocchi to a baking sheet lined with parchment paper. Next, you can start cooking your homemade pumpkin gnocchi. Roll out the dough into a rope about 1.5 inches in diameter. Cut the dough into 1-inch-thick pieces. Drop the gnocchi into the boiling water.
When they are cooked, they should float to the surface. Remove them with a slotted spoon and serve with a delicious sauce. Once done, you are ready to serve your guests.
What is in Pumpkin Gnocchi?
It’s easy to make gnocchi from frozen pumpkin because all you need is to add a little bit of pumpkin puree and mash it. Simply mash the pumpkin with a fork or potato masher. If you want a smooth texture, you can also use a food mill.
Once the potatoes and pumpkin have reached a smooth texture, mix in the egg yolk and stir well.
Next, form the dough into a smooth round loaf. You can also use leftover mashed potatoes. If you have leftovers, you can store them in the refrigerator for up to a day and then reheat them in the microwave. You can use less flour if you’re using a starchy potato.
Remember that older potatoes tend to absorb less flour and yield better results. Choose Russet potatoes or Yukon gold potatoes. Traditional gnocchi is made from potatoes and flour and is lacking in nutrients.
However, if you’re craving a sweet potato-based meal, pumpkin gnocchi is a delicious way to celebrate the fall season. You can roast or microwave them. You can even use pumpkin puree instead of egg.
Pumpkin gnocchi is an excellent alternative to traditional mashed potatoes, and it is a great alternative to pumpkin. The first step in making gnocchi is making the dough. The flour should be placed on a work surface.
After the potatoes are mashed, they should be allowed to cool completely before making the dough. Next, beat the egg with a fork. Add a teaspoon of fine salt to the dough and knead it lightly. Then, place the gnocchi in a warm dish.
What Sauce Goes Best with Gnocchi
The perfect fall meal is a plateful of pumpkin gnocchi with a sage brown butter sauce. It’s a delicious way to enjoy the flavors of fall while eating the best pasta dish of the year.
To make the pumpkin gnocchi, you need six cups of salted water, 2 tablespoons of butter, and a slotted spoon. To begin, cook the gnocchi in two batches for about 2 minutes.
Drain the gnocchi and toss them with the pumpkin and salt. To serve, drizzle the butter sauce over the gnocchi and sprinkle with parmesan cheese. To make a delicious pumpkin gnocchi, first prepare the sage brown butter sauce. You can use all-purpose flour or plain spelt flour.
Different flours absorb liquid differently, so make sure to use the right type of flour. Pumpkin puree and nutmeg add fall flavors and aroma to the pumpkin gnocchi. If you’re a vegetarian, you can use vegan butter in place of regular butter. To make the pumpkin ricotta gnocchi, combine 1/4 cup of flour with the pumpkin, the egg, and the remaining flour. Mix well and make a thin rope.
When the gnocchi is smooth, add the sage and garlic to the pan and cook for two to three minutes. You can store the leftovers in an airtight container for up to three days in the fridge. While the pumpkin gnocchi should be cooked, you can freeze them for up to an hour and still make them fresh when you’re ready to serve them.
Once the gnocchi is ready, heat the butter in a small skillet over medium heat. Once foamy, the butter will begin to burn, so keep an eye on it! A heat-proof glass measuring cup is a good idea to have on hand to monitor the cooking process.
Is Pumpkin Gnocchi Vegan?
If you’re looking for a gluten free, vegan pasta dish, then look no further. Pumpkin gnocchi are the perfect option. With only 4 basic ingredients and under an hour of prep time, you’ll be able to whip up this delicious dish in no time. Perfect for fall dinner parties, this dish is sure to please adults and children alike. Plus, it’s easy to make and can be enjoyed right out of the freezer!
To make pumpkin gnocchi, you can use boiled potatoes or pumpkin pulp. If you don’t have either, you can also use a potato masher to mash the pumpkin pulp. Then, add flour if needed. Allow the dough to rest for 20 minutes before rolling into 1-cm-thick sheets or shaping into loaves using a knife.
When finished, serve with a sauce. For a pumpkin gnocchi recipe, start by cooking the gnocchi in salted water. After they’re done, transfer them to a large bowl. Add a bit of olive oil to the pot and mix until smooth. Then, add pumpkin puree, oat flour, and water.
Mix until the pumpkin is smooth and creamy. When the gnocchi are done, garnish with sage leaves and drizzle with coconut cream. If you’re looking for a tasty, filling pasta recipe that’s gluten free, vegan, and egg free, you’ve come to the right place.
Pumpkin gnocchi is a fantastic option for those looking for a vegan meal. All you need are a few basic ingredients and a little imagination. These gnocchi bites are quick and easy to make, and they taste great.
How do you Store Pumpkin Gnocchi
When making pumpkin gnocchi, keep it chilled for at least an hour before using. While you can cook the gnocchi right away, they will take a little longer to float. You can freeze them in a freezer bag or on a tray covered with baking paper. Alternatively, you can freeze them in plastic bags that you can put in the freezer.
Just remember to make sure the gnocchi are still soft before putting them in plastic bags. To make pumpkin gnocchi, first mash the pumpkin pulp with a fork or potato masher.
Alternatively, you can use canned pumpkin puree. In either case, you should add just enough flour to form a dough. After that, you should knead the dough into a smooth round ball. Gnocchi is easy to store and can be kept for several days or even a week. You can also refrigerate leftover pumpkin gnocchi in an airtight container for up to five days. Just make sure to allow them to cool completely before storing.
You can also freeze uncooked gnocchi for up to 2 months. And since they are so convenient to prepare, they can be frozen as well. This is a great time-saving way to save a few extra pumpkin gnocchi and enjoy them at a later date. Unlike potato gnocchi, the pumpkin version is easier to store.
Instead of letting pumpkins wilt, you can cook them ahead of time and enjoy them at a later date. The same procedure applies to potato gnocchi.
Simply add pumpkin to the mix, then mix it with a little flour to form a dough that is sticky and pliable. While cooking, the pumpkin gnocchi should float to the top and rise to the surface.