Pumpkin Gnocchi

Soft, pillowy homemade pumpkin gnocchi made with roasted pumpkin, flour, egg yolk, and warm spices. Serve with brown butter and sage for an easy cozy fall dinner.

Print Recipe

Prep Time 30

Cook Time 43

Total Time 1

Course Dessert

Cuisine American

Servings 4 servings

Ingredients

2 cups about 480g roasted pumpkin or butternut squash puree, well-drained
1 –1½ cups 130–195g all-purpose flour, plus more for dusting
1 egg yolk optional
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper

Instructions

Preheat oven to 400°F (200°C).
Cut pumpkin in half and roast cut-side down for 35–40 minutes, until tender.
Scoop out the flesh and drain in a fine-mesh strainer or cheesecloth for at least 15 minutes.
Allow the pumpkin to cool.
Combine pumpkin, egg yolk, salt, nutmeg, and black pepper.
Gradually add flour until a soft dough forms.
Roll dough into ropes about ¾ inch thick.
Cut into approximately 1-inch pieces.
Roll over a fork or gnocchi board if desired.
Bring a large pot of salted water to a boil.
Cook gnocchi until they float, then continue for about 30 seconds.
Remove with a slotted spoon.
Toss with your preferred sauce and serve immediately.

Notes

Roast rather than boil or steam the pumpkin.
Drain pumpkin thoroughly before making the dough.
Add flour gradually.
Don't overwork the dough.
Test-cook one gnocchi before cooking the entire batch.
Fresh gnocchi takes approximately 2–3 minutes to cook.
Freeze uncooked gnocchi for up to 2 months.