These pumpkin gnocchi, gnocchi di zucca in Italian, are made with roasted pumpkin and potatoes and no egg, then seasoned with clarified butter, cinnamon and walnuts. A Venetian friend made them at a dinner a long time ago, but I still remember their unique taste. They are small, light and fluffy, with the real flavor of pumpkin.
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Even if pumpkin gnocchi are a classic Italian recipe, seasoning them with cinnamon is not so common.
For centuries Venice was the main door to trade with the East, and its merchants sold spices to the rest of Europe. Cinnamon, nutmeg, cloves and saffron became one of the main features of Venetian cooking, more than in any other Italian region.
In the Renaissance, Bartolomeo Scappi listed cinnamon tarts among the dishes alla veneziana.
Inherently I noticed the use of cinnamon in many fall recipes (bean soups for example) in my mother's Cucina Italiana 70s collection.
Some Italian gnocchi con cannella recipes even combine sugar and Parmesan cheese, but I keep mine to clarified butter, cinnamon and walnuts.
For more gnocchi recipes, you can check my purple gnocchi, sweet potato gnocchi and chestnut gnocchi.
The first time you make gnocchi?
If you have never made gnocchi before, don't worry.
You will find a step-by-step video below and more detail in my post on how to make Italian homemade gnocchi.
Ingredients
- Fresh Pumpkin: Since pumpkin purée is not readily available in Europe, this recipe uses fresh pumpkin. You can also use butternut squash or another squash, but depending on the squash you use you may have to dry it in the oven for longer. If you opt for purée, 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, because using too much can make the gnocchi dense rather than light and fluffy.
- Semolina Flour: It makes the gnocchi a bit more robust and textured. It can be replaced by regular flour for fluffier gnocchi, as in my light and fluffy gnocchi.
- Salt: It is needed for boiling the potatoes and the gnocchi, and it enhances their flavor.
Seasoning with a Venetian Twist
- Clarified Butter: It adds a nutty, rich flavor to the gnocchi. You can replace it with olive oil.
- Cinnamon: It brings an aromatic touch, reminiscent of Venetian culinary traditions.
- Walnuts: Chopped walnuts give a crunchy texture and complement the other flavors.
You can also season these gnocchi with butter and sage, or with sausage and cream.
Find the measurements in the recipe card.
Equipment
- Potato Ricer or Masher: It is crucial for lump-free, smooth potatoes.
- Kitchen Scale: It helps you measure the ingredients precisely for fluffy gnocchi.
- Slotted Spoon: It lifts the cooked gnocchi out of the boiling water without the liquid.
- Large Pot: For boiling both the potatoes and the gnocchi.
- Frying Pan or Skillet: To toss the gnocchi in the clarified butter and cinnamon or in the seasoning you choose.
- Parchment Paper or Baking Sheet: To lay out the gnocchi before boiling.
- Bench Scraper (Optional): A handy tool for portioning the dough and keeping your workspace tidy.
- Roasting Pan and Aluminum Foil: For roasting the fresh pumpkin in the oven.
KitchenAid Vegetable Strainer
If you have a KitchenAid, the vegetable strainer attachment saves you from peeling the hot potatoes by hand, because it separates the skin from the flesh.
You are left with smooth potatoes, ready for the gnocchi dough.
Instructions
Roasting the Pumpkin
- Place the cubed pumpkin on a baking sheet lined with parchment paper, and season it with salt and olive oil.
- Roast it in an oven preheated to 200°C (400°F) for 45 minutes. Make sure the pumpkin is well cooked and dry, so you don't need to add too much flour later. Depending on the squash you use, you may have to dry it in the oven for longer.
Boiling the Potatoes
- Fill a large pot with salted water and bring it to a boil.
- Add the potatoes with their skin and cook them for 20 to 25 minutes.
- Test them with a sharp knife, which should smoothly pierce the center.
- Drain the potatoes.
Mashing the Potatoes and Pumpkin
- Peel the potatoes while they are still warm.
- 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 with it.
It separates the skin from the flesh.
Making clarified butter
- Place the butter in a small pan over medium heat.
- Skim off the white particles with a ladle.
- Keep heating until the butter turns a light golden brown.
Preparing the Gnocchi Dough
- In a large bowl, combine the mashed potato and pumpkin with the flours and a teaspoon of salt.
- Mix until a smooth dough forms.
- If the dough is too sticky, add a small amount of flour.
Shaping the Gnocchi
- Take a piece of dough the size of your palm.
- Roll it into a long rope on a floured work surface.
- Cut the rope into small, equal pieces with 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, making sure they are in a single layer.
- Boil them for 2 to 3 minutes, until they float to the top of the water.
- Use a slotted spoon to transfer the cooked gnocchi to a large pan with the clarified butter.
Finishing Touches
- Sprinkle the gnocchi with the chopped walnuts and cinnamon.
- Serve them while still warm.
Serving Suggestions
We eat gnocchi as a first dish after the starters and before the main course.
For more information on how Italians structure their meals, you can read the article: Italian Sunday dinners: a 6 meal courses.
Since they contain no egg or ricotta, these gnocchi also work for a Thanksgiving dinner, either as a first course or as a side dish with turkey and cranberry sauce.
Sauces for pumpkin gnocchi
Besides clarified butter, cinnamon and walnuts, I also serve these gnocchi with sausage and cream.
The classic butter and sage sauce works well with them too. I don't serve them with tomato sauce, because tomato would overtake the flavor of the pumpkin.
Storage and Reheating
These pumpkin gnocchi are best eaten fresh, but you can store leftovers.
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.
Here is how far ahead I make the gnocchi.
I don't let them rest for too long. Usually, I make them only 1 hour, 2 hours max, ahead, no more.
Any humidity in your kitchen will soften the gnocchi, so I put them on a well-floured tray and add more flour on top.
For cooked gnocchi, transfer them to an airtight container and store them in the refrigerator for up to 3 days.
Reheating:
Warm the cooked gnocchi in a large skillet over medium heat with a little butter or oil, and stir occasionally until heated through.
Freezing:
I generally do not recommend freezing these gnocchi, as the texture changes and they are less enjoyable when reheated.
Common Pitfalls and How to Avoid Them
- Watery dough: A watery pumpkin or potato mixture gives a sticky, unworkable dough. Roast the pumpkin well so it is dry, and use a potato ricer for a finer, drier potato mash.
- Watery potatoes: Potatoes boiled without their skin absorb too much water. Always boil the potatoes in their skin.
- Too much flour: Excess flour makes the gnocchi dense. Add the flour gradually and stop when the dough is still a bit sticky but manageable.
- Uneven size: Gnocchi that are not the same size cook unevenly. Cut the pieces with a bench scraper or a sharp knife, and roll the ropes to the same thickness.
- Gnocchi sticking or breaking in the pot: Cook them in batches in a large pot of salted boiling water, and stir gently with a slotted spoon.
Variation
If you enjoyed these pumpkin gnocchi, you can try other types of gnocchi for a colorful plate:
- Sweet Potato Gnocchi: A slightly sweeter, bright orange alternative.
- Purple Potato Gnocchi: They add color and a slightly nuttier flavor.
- Chestnut Gnocchi: For a more earthy and rich taste.
- Spinach Ricotta Gnocchi: They add a green color and some vegetables to your plate.
You can also mix different types of gnocchi on the same plate, adjusting the flour in each recipe.
Pumpkin gnocchi FAQ
I serve them with clarified butter, cinnamon and walnuts, or with sausage and cream, and the classic butter and sage works too. I don't use tomato sauce, because tomato would overtake the flavor of the pumpkin.
Yes, the pumpkin can be replaced with butternut squash or another squash. Depending on the squash you use, you may have to dry it in the oven for longer.
Pumpkin purée is not easy to find in Europe, so I use fresh pumpkin. If you use purée, start with a small amount so the dough doesn't become too watery.
They contain no egg or ricotta, so they are vegan if served with olive oil instead of butter.
Italian gnocchi offer two authentic variations, one with eggs and one without. I am a strong eggless supporter, as without the egg they can cater to vegetarians and vegans alike, and I can tailor their texture to the specific dish I'm making. This is the technique my mother taught me in the 70s.
Usually the potatoes were blended or the dough has too much flour. A blender overworks the potatoes, releasing too much starch and giving a dense, waxy and gummy texture, so I use a potato ricer. Too much flour makes the gnocchi tough, so I use as little as I can, but not too little, otherwise they will dissolve in the water when boiling.
I wouldn't freeze gnocchi, otherwise they become too humid and break apart. Some people do, but it may not be the same recipe. If I do not have time to make them, I buy them at a good deli store that sells them freshly made.
Cooked gnocchi can last up to 3 days stored in an airtight container in the fridge. However, the texture of the potatoes changes over time, so gnocchi are best eaten fresh. They can be reheated in a pan or in the oven, adding some more sauce or butter.
More gnocchi recipes
For more gnocchi recipes check the category gnocchi
More recipes with squash you may like
Let me know how your pumpkin gnocchi turn out in the comments below, and leave a star rating if you make them. You can find more recipes if you follow me on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Pumpkin Gnocchi With Cinnamon And Walnuts
Verified Culinary AuthorityVideo
Equipment
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)
Instructions
Roasting the Pumpkin
- Place the cubed pumpkin on a baking sheet lined with parchment paper, and season it with salt and olive oil.¼ fresh pumpkin cut in cubes
- Roast it in an oven preheated to 200°C (400°F) for 45 minutes. Make sure the pumpkin is well cooked and dry, so you don't need to add too much flour later. Depending on the squash you use, you may have to dry it in the oven for longer.
Boiling the Potatoes
- Fill a large pot with salted water and bring it to a boil.1 tablespoon salt
- Add the unpeeled potatoes (with their skin) and cook them for 20 to 25 minutes.2 medium potatoes
- Test them with a sharp knife, which should smoothly pierce the center.
- Drain the potatoes.
Mashing the Potatoes and Pumpkin
- Peel the potatoes while they are still warm.
- 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 with it, because it separates the skin from the flesh.
Preparing the Gnocchi Dough
- In a large bowl, combine the mashed potato and pumpkin with the 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 piece of dough the size of your palm.Roll it into a long rope on a floured work surface.
- Roll it into a long rope on a floured work surface.
- Cut the rope into small, equal pieces with 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, making sure they are in a single layer.
- Boil them for 2 to 3 minutes, until they float to the top of the water.
- Use a slotted spoon to transfer the cooked gnocchi to a large pan with the clarified butter.½ cup butter
Finishing Touches
- Sprinkle the gnocchi with the chopped walnuts and cinnamon.¼ cup chopped walnuts, 2 teaspoon cinnamon
- Serve them while still warm.
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
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