Pumpkin Gnocchi is a delightful twist on traditional gnocchi that captures the essence of Italian culinary artistry. This authentic Italian recipe requires just three ingredients and no eggs, setting it apart from the store-bought versions. These pillowy dumplings are small, light, and fluffy, offering a burst of genuine pumpkin flavor that can elevate any dinner party to a memorable occasion.
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Embodying the Italian philosophy of "cucina povera," this dish proves that you don't need a long list of ingredients to create something truly delicious.
Unlike butternut squash or sweet potato gnocchi, this pumpkin gnocchi recipe delivers a unique taste experience that allows the natural sweetness and earthiness of the pumpkin to shine through.
It's a celebration of all things pumpkin, perfectly timed for pumpkin season.
This version of pumpkin gnocchi seasoned with cinnamon and walnuts draws its inspiration from the Venetians, who were known as spice merchants and used a wide array of spices in their cuisine.
Some of these Italian “gnocchi con cannella” recipes even combine sugar and parmesan cheese. I will keep it simple with just brown butter, cinnamon and walnuts.
I will leave any other additional ingredients to your creativity and taste.
So, if you're looking for a cute recipe to impress your guests or simply want to indulge in some comfort food, give this easy homemade gnocchi recipe a try.
Forget the rubbery, store-bought alternatives and discover the joy of making your own gnocchi with just the right texture.
It's an experience that will not only satisfy your palate but also add a unique touch to your festive menu.
For more gnocchi recipes you can check: purple gnocchi, sweet potato gnocchi, chestnut gnocchi
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
- Fresh Pumpkin: Since pumpkin puree is not readily available in Europe, this recipe uses fresh pumpkin. If you opt for puree, start with a small amount to ensure the dough doesn't become too watery.
- Regular Potato: Starchy potatoes like Russets or Yukon Golds are ideal for gnocchi as they provide the right texture.
- All-Purpose Flour: Be cautious with the amount; using too much can make the gnocchi dense rather than light and fluffy.
- Semolina Flour (Optional): Add this if you prefer your gnocchi to be a bit more robust and textured.
- Salt: Needed for boiling the potatoes and the gnocchi, enhancing their flavor
Seasoning with a Venetian Twist
- Brown Butter: Adds a nutty, rich flavor to the gnocchi. You can replace with olive oil for a vegan version
- Cinnamon: A spice that brings a unique, aromatic touch, reminiscent of Venetian culinary traditions.
- Walnuts: Provide a crunchy texture and complement the flavors well.
Alternatively, you can stick to the classics like a butter sage sauce or a simple tomato sauce and Parmesan cheese for seasoning.
Equipment
- Potato Ricer or Masher: Crucial for achieving lump-free, smooth potatoes..
- Kitchen Scale: Helps in precise measurement of ingredients for perfect, fluffy gnocchi.
- Slotted Spoon: Useful for lifting the cooked gnocchi out of boiling water without the liquid.
- Large Pot: For boiling both the potatoes and the gnocchi.
- Frying Pan or Skillet: To sauté the gnocchi in your choice of seasoning, be it brown butter and cinnamon or something else.
- Parchment Paper or Baking Sheet: Ideal for setting out the gnocchi pre-boiling.
- Bench Scraper (Optional): A handy tool for portioning the dough and keeping your workspace tidy.
- Roasting Pan and Aluminum Foil: Needed for roasting the fresh pumpkin in the oven.
Since these pumpkin gnocchi are designed to be small and airy, there's no need for the traditional fork indentations.
But if you like them larger and textured, the back of a fork will do the trick.
KitchenAid Vegetable Strainer
For those looking to streamline the process, a KitchenAid vegetable strainer attachment is invaluable.
It removes the need for peeling hot potatoes manually, separating the skin effortlessly.
This leaves you with smooth potatoes, ready to be transformed into delectable pumpkin gnocchi.
Having the right tools at your disposal ensures a smoother cooking process and a more successful end result.
Instructions
Roasting the Pumpkin
- Place cubed pumpkin on a baking sheet lined with parchment paper. Season with salt and olive oil
- Roast in an oven preheated to 200°C (400°F) for 45 minutes. Ensure the pumpkin is well-cooked and dry to avoid adding too much flour later.
Boiling the Potatoes
- Fill a large pot of salted water and bring to a boil.
- Add the regular potatoes and cook for 20-25 minutes.
- Use a sharp knife to test if the potatoes are done; it should smoothly pierce the center.
- Drain the potatoes.
Mashing the Potatoes and Pumpkin
- While the potatoes are still warm, peel them.
- Use a potato ricer to mash the potatoes and pumpkin together into a large bowl.
- Let them cool down to room temperature
Shortcut for Mashing
If you have a KitchenAid with a vegetable strainer, you can skip the peeling and mash the potatoes and pumpkin effortlessly.
It automatically separate the skin from the flesh
Making brown butter
- Place butter in a small pan over medium heat.
- Skim off the white particles with a ladle.
- Continue heating until the butter turns a light golden brown.
Preparing the Gnocchi Dough
- In a large bowl, combine the mashed potato and pumpkin mixture with flours and a teaspoon of salt.
- Mix until a smooth dough forms.
- If the dough is too sticky, add a small amount of flour.
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Shaping the Gnocchi
- Take a dough ball the size that fits in your palm.
- Roll it into a long rope on a floured work surface.
- Cut the rope into small, equal pieces using a bench scraper.
- Gently press the back of a fork onto each gnocchi to create the classic ridged pattern
- Place the uncooked gnocchi on a clean work surface covered with flour.
Cooking the Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches, ensuring they are in a single layer.
- Boil for 2-3 minutes until the gnocchi float to the top of the water.
- Use a slotted spoon to transfer the cooked gnocchi to a large pan with the brown butter
Finishing Touches
- Sprinkle the gnocchi with grated wild nuts and cinnamon.
- Serve while still warm
This method may take a little time and effort, especially if it's your first time making gnocchi, but the end result is well worth it.
Enjoy your homemade pumpkin gnocchi!
Serving Suggestions
These pumpkin gnocchi are incredibly versatile when it comes to serving options.
Since they contain no egg or ricotta, they make an excellent choice for a vegan Thanksgiving dinner.
For those who prefer a more traditional feast, these gnocchi also serve as a delightful side dish.
They pair wonderfully with turkey and cranberry sauce, adding a touch of elegance and a burst of flavor to your meal.
Whether you're serving them as the star of a vegan spread or as a complementary side, these pumpkin gnocchi are sure to impress.
Substitution
While these pumpkin gnocchi are delicious with brown butter and wild nuts, you can easily switch things up with different sauces to suit your taste or dietary needs.
Here are some alternative sauce options:
- Tomato Basil Sauce: A classic that brings out the sweetness of the pumpkin.
- Garlic and Olive Oil: Simple yet flavorful, especially good for a vegan option.
- Pesto Sauce: Adds a herby twist to the gnocchi.
- Alfredo Sauce: For those who love a creamy texture.
- Mushroom and Thyme Sauce: Adds an earthy flavor that complements the pumpkin well.
Feel free to experiment with these sauces or even mix and match to create your own unique combination.
The possibilities are endless!
Storage and Reheating
While these pumpkin gnocchi are best enjoyed fresh, you can store leftovers if needed. Here's how:
Storage:
I wouldn’t recommend storing uncooked gnocchi as they tend to absorb too much humidity and become sticky. You could cover them with a lot of flour but you will lose the fluffy texture.
For cooked gnocchi, transfer them to an airtight container and store them in the refrigerator for up to 2 days.
Reheating:
To reheat cooked gnocchi, you can warm them in a large skillet over medium heat with a little bit of butter or oil. Stir occasionally until heated through.
Freezing:
I generally do not recommend freezing these gnocchi, as the texture can change, making them less enjoyable when reheated.
By following these storage and reheating guidelines, you can extend the life of your pumpkin gnocchi leftovers while maintaining their quality.
Common Pitfalls and How to Avoid Them
Making gnocchi can be a rewarding experience, but there are some common mistakes that can affect the final result. Here's how to avoid them:
- Watery Dough:
- Problem: Using a watery pumpkin or potato mixture can result in a sticky, unworkable dough.
- Solution: Make sure to roast the pumpkin well so it's dry, and use a potato ricer for a finer, drier potato mash.
- Watery Potatoes:
- Problem: Boiling potatoes without their skin can make them absorb too much water.
- Solution: Always boil the potatoes in their skin to prevent them from becoming waterlogged.
- Using Too Much Flour:
- Problem: Excessive flour can make the gnocchi dense.
- Solution: Add flour gradually and stop when the dough is still a bit sticky but manageable.
- Inconsistent Size:
- Problem: Gnocchi pieces that are not uniform in size will cook unevenly.
- Solution: Use a bench scraper or a sharp knife to cut uniform pieces, and try to be consistent when rolling out the ropes of dough.
- Cooking Issues:
- Problem: Gnocchi sticking together in the pot or breaking apart.
- Solution: Cook in batches in a large pot of salted boiling water and stir gently with a slotted spoon to prevent sticking.
By being mindful of these common pitfalls, you'll be well on your way to making perfect pumpkin gnocchi every time.
Variation
If you've enjoyed making these pumpkin gnocchi, you might be interested in trying out other types of gnocchi for a fun and colorful plate. Here are some variations you can explore:
- Sweet Potato Gnocchi: For a slightly sweeter and vibrant orange alternative.
- Purple Potato Gnocchi: Adds a pop of color and a slightly nuttier flavor.
- Chestnut Gnocchi: Perfect for a more earthy and rich taste.
- Spinach Ricotta Gnocchi: Adds a green hue and a touch of veggies to your plate.
For a visually stunning and flavorful meal, consider mixing different types of gnocchi together. The orange of the sweet potato or butternut squash gnocchi pairs beautifully with the deep hues of the purple potato gnocchi. You can find these recipes on my blog, and adjust the flour in each recipe accordingly.
More gnocchi recipes
For more gnocchi recipes check the category gnocchi
More recipes with squash you may like
Looking forward to hearing your pumpkin 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
- ¼ 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 olive oil for vegan version
- 1 tablespoon salt (for boiling potatoes)
- 1 tablespoon salt (for boiling gnocchi)
Equipment
Instructions
Roasting the Pumpkin
- Place cubed pumpkin on a baking sheet lined with parchment paper. Season with salt and olive oil.¼ fresh pumpkin cut in cubes
- Roast in an oven preheated to 200°C (400°F) for 45 minutes. Ensure the pumpkin is well-cooked and dry to avoid adding too much flour later.
Boiling the Potatoes
- Fill a large pot of salted water and bring to a boil.1 tablespoon salt
- Add the regular potatoes and cook for 20-25 minutes.2 medium potatoes
- Use a sharp knife to test if the potatoes are done; it should smoothly pierce the center.
- Drain the potatoes.
Mashing the Potatoes and Pumpkin
- While the potatoes are still warm, peel them.
- Use a potato ricer to mash the potatoes and pumpkin together into a large bowl.
- Let them cool down to room temperature
Shortcut for Mashing
- If you have a KitchenAid with a vegetable strainer, you can skip the peeling and mash the potatoes and pumpkin effortlessly.
Preparing the Gnocchi Dough
- In a large bowl, combine the mashed potato and pumpkin mixture with flours and a teaspoon of salt.1 cup all-purpose flour, ½ cup semolina flour, 1 teaspoon salt
- Mix until a smooth dough forms.
- If the dough is too sticky, add a small amount of flour.
Shaping the Gnocchi
- Take a dough ball the size that fits in your palm.
- Roll it into a long rope on a floured work surface.
- Cut the rope into small, equal pieces using a bench scraper.
- Gently press the back of a fork onto each gnocchi to create the classic ridged pattern
- Place the uncooked gnocchi on a clean work surface covered with flour
Cooking the Gnocchi
- Bring a large pot of salted water to a boil.1 tablespoon salt
- Add the gnocchi in batches, ensuring they are in a single layer.
- Boil for 2-3 minutes until the gnocchi float to the top of the water.
- Use a slotted spoon to transfer the cooked gnocchi to a large pan with the brown butter½ cup butter
Finishing Touches
- Sprinkle the gnocchi with grated wild nuts and cinnamon.¼ cup chopped walnuts, 2 teaspoon cinnamon
- Serve while still warm
Video
Notes
- Place butter in a small pan over medium heat.
- Skim off the white particles with a ladle.
- Continue heating until the butter turns a light golden brown.
- 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