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!
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
How to make pumpkin gnocchi
- Boil the potatoes for 20 minutes, or pierce with a knife to check that they are done
- Drain them
- Peel immediately
- Mash the potatoes while still warm
- Set aside and let them cool down COMPLETELY
- 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
- While still warm peel the pumpkin and strain it with the potatoes. Let them cool down
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.
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
- Lay them on a baking tray
- Sprinkle with grated wild nuts and bake in a hot oven (180C - 350F) 10 minutes before serving it
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.
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
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 And Brown Butter
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)
Equipment
Looking for kitchen gadget gifts?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
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
Brian Jones
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.
Laura
I agree it is very relaxing..especially if the boys help out
Adrianne
I am such a fan of pumpkin gnocci! It is so comforting and delicious. This sounds very tasty and heart warming, Thanks
Laura
Thank you, yes they are
Beth Neels
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!
Laura
Do I need to come over? LOL
Julie
Oh my!!! This sounds incredible!! I need to try this ASAP. Love the cinnamon and brown butter together.
Laura
Thanks, they are very nice
Mayuri Patel
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
Laura
it is very easy to make it, thank you for the message