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📋Pumpkin Gnocchi With Cinnamon And Brown Butter
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.
Course Side Dishes
Cuisine Italian
Diet Vegan, Vegetarian
Keyword pumpkin, side dish, Vegan
Prep Time 20 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 6 people
Calories 347 kcal
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
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 butter
½ cup butter
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.
Top tips
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
Calories: 347 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 18 g | Saturated Fat: 10 g | Cholesterol: 40 mg | Sodium: 2856 mg | Potassium: 494 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 3765 IU | Vitamin C: 11.6 mg | Calcium: 53 mg | Iron: 4.4 mg