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Home » Recipes » Gnocchi

Pumpkin Gnocchi With Cinnamon And Brown Butter

Published: Nov 20, 2018 · Modified: Sep 8, 2022. This post may contain affiliate links. Please read my disclosure policy.

Recipe
The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar! #yourguardianchef #pumkin #thanksgivingrecipes #veganrecipes

The typical pumpkin gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

Pumpkin Gnocchi With Cinnamon

The first time you make gnocchi?

If you never have done gnocchi before, don't worry. You will find below a step by step video on how to make gnocchi. You will also find detailed information in the post: How to make Italian Homemade Gnocchi

Ingredients 

The ingredients to make pumpkin gnocchi are:

  • 2 medium potatoes
  • ¼ pumpkin
  • all-purpose flour
  • semolina flour
  • salt

For the sauce:

  • Butter
  • Cinnamon
  • Walnuts
Pumpkin gnocchi ingredients

How to make pumpkin gnocchi 

  1. Boil the potatoes for 20 minutes, or pierce with a knife to check that they are done
  2. Drain them
  3. Peel immediately
  4. Mash the potatoes while still warm
  5. Set aside and let them cool down COMPLETELY
step by step how to make gnocchi dough base
  1. Put the pumpkin cut in cubes over parchment paper on a baking tin 
  2. Bake in a hot oven at 200 C - 400 F for 45 minutes. Make sure it is well cooked and dry otherwise you will have to add to much flour to reach the right consistency
roast the pumpkin
  1. While still warm peel the pumpkin and strain it with the potatoes. Let them cool down
Mash with the potatoes

My favourite tool for making gnocchi

I find it very useful to use the KitchenAid vegetable strainer. It separates the skin directly so I don’t have to peel them. It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

Homemade gnocchi kitchenaid

Making brown butter

  1. Warm the butter in a small pan
  2. With a ladle remove the white particles
  3. Once the butter is clear, let it toast on the heat until it slightly brown
Step by step clarified butter

Making the gnocchi

  1. Add the flours and 1 teaspoon of salt and mix. Add more flour if needed
  2. Taking a small piece of dough at the time, make a thick roll and cut the gnocchi
  3. Lay them on a baking tray
  4. Sprinkle with grated wild nuts and bake in a hot oven (180C - 350F) 10 minutes before serving itCooking the pumpkin gnocchi

How and When to serve pumpkin gnocchi

There is no egg and no ricotta in these gnocchi, so they are perfect for a vegan Thanksgiving dinner.

You can also serve them as a side dish and they will be a perfect pairing with the turkey and the cranberry sauce.

Pumpkin Gnocchi With Cinnamon

More gnocchi recipes

For more gnocchi recipes check the category gnocchi

  • How to make Italian gnocchi
  • Gnocchi with truffle
  • Light and fluffy Italian gnocchi
  • Rainbow vegan gnocchi recipes

More recipes with squash you may like

  • Caramelized Squash Spinach Bacon Quiche
  • Roasted butternut squash mash
  • Roast Pumpkin Soup
rainbow vegan gnocchi recipes

Looking forward to hearing your Italian homemade gnocchi experience in the comments below. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Pumpkin Gnocchi With Cinnamon

📋Pumpkin Gnocchi With Cinnamon And Brown Butter

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar! #yourguardianchef #pumkin #thanksgivingrecipes #veganrecipes
Prep Time 20 minutes
Cook Time 1 hour
⏲️Total Time 1 hour 20 minutes
Servings: 6
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 2 medium potatoes
  • 2 cup fresh pumpkin cut in cubes
  • 1 cup all-purpose flour
  • ½ cup semolina flour
  • 1 teaspoon salt
  • ¼ cup chopped walnuts
  • 2 teaspoon cinnamon
  • ½ cup butter
  • 1 tablespoon salt (for boiling potatoes)
  • 1 tablespoon salt (for boiling gnocchi)
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Equipment

  • KitchenAid Mixer
  • Vegetable Strainer
  • Pasta pan 8-Quart 3-Piece
  • Silicone Pastry Mat
  • Colander Strainer Spoon
  • All-Clad Fry Pan
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Instructions

Make the gnocchi dough

  • Put the pumpkin cut in cubes over parchment paper on a baking tin 
  • Bake in a hot oven at 200 C - 400 F for 45 minutes. Make sure it is well cooked and dry otherwise you will have to add to much flour to reach the right consistency
  • Boil the potatoes in salted water for 20 minutes
  • Still warm peel the potatoes and the pumpkin and strain them. Let them cool down
  • I use the KitchenAid strainer so I don't have to peel them

Making brown butter

  • Warm the butter in a small pan
  • With a ladle remove the white particles
  • Once the butter is clear, let it toast on the heat until it slightly brown

Making the gnocchi

  • Add the flours and 1 teaspoon of salt and mix. Add more flour if needed
  • Taking a small piece of dough at the time, make a thick roll and cut the gnocchi
  • Boil them in salted water. When they start to float take them out with a ladle.
  • Lay them on a baking tray
  • Sprinkle with grated wild nuts and bake in a hot oven (180C - 350F) 10 minutes before serving it
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Notes

  • Peel and strain the potatoes while still warm
  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.
  • Wait until they are completely cold/room temperature before mixing them with the flour
  • Once the gnocchi are shaped lay them on a tray full of flour.  Keep the gnocchi separate otherwise they stick to each other. Dust with more flour

Nutrition

Calories: 347kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 2856mg | Potassium: 494mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3765IU | Vitamin C: 11.6mg | Calcium: 53mg | Iron: 4.4mg
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More Gnocchi

  • Malfatti Ricotta Spinach Gnudi
  • Gnocchi Parisienne (Parisian Gnocchi)
  • Homemade Fluffy Vegan Gnocchi Recipes
  • How to Make Authentic Italian Gnocchi
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Reader Interactions

Comments

  1. Brian Jones

    May 20, 2019 at 7:47 am

    5 stars
    i love making gnocchi at home it is one of those cathartic activities in the kitchen that is so relaxing. This sound lovely, pumpkin or squash gnocchi is so tasty.

    Reply
    • Laura

      May 20, 2019 at 7:52 am

      I agree it is very relaxing..especially if the boys help out

      Reply
  2. Adrianne

    May 20, 2019 at 12:15 pm

    5 stars
    I am such a fan of pumpkin gnocci! It is so comforting and delicious. This sounds very tasty and heart warming, Thanks

    Reply
    • Laura

      May 20, 2019 at 6:46 pm

      Thank you, yes they are

      Reply
  3. Beth Neels

    May 21, 2019 at 3:55 pm

    5 stars
    I have STILL never made gnocchi! I have to try this soon and just love this recipe with the browned butter and cinnamon! Can't wait to try it! You make it look so much easier than it is in my head!

    Reply
    • Laura

      May 22, 2019 at 8:37 am

      Do I need to come over? LOL

      Reply
  4. Julie

    May 23, 2019 at 4:13 pm

    5 stars
    Oh my!!! This sounds incredible!! I need to try this ASAP. Love the cinnamon and brown butter together.

    Reply
    • Laura

      May 23, 2019 at 4:18 pm

      Thanks, they are very nice

      Reply
  5. Mayuri Patel

    May 24, 2019 at 6:27 am

    I still have not tried making gnocchi at home. With pumpkin puree added to the potatoes, it looks so inviting. Paired with brown butter, sounds

    Reply
    • Laura

      May 25, 2019 at 4:41 am

      it is very easy to make it, thank you for the message

      Reply

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Laura Giunta Tobin

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