Introduction:
Experience the ultimate comfort food with our Double Pumpkin Gnocchi! This delightful dish features tender, homemade pumpkin gnocchi paired with a creamy pumpkin sauce, creating a perfect harmony of flavors and textures. Ideal for a cozy dinner or a special occasion, this recipe combines the rich taste of pumpkin with the softness of gnocchi for an unforgettable meal.
Why You’ll Love This Recipe:
- Hearty and Comforting: A warm and satisfying dish that’s perfect for fall and winter.
- Homemade Touch: Made from scratch with love, offering a fresh and delicious taste.
- Creamy Sauce: The creamy pumpkin sauce adds a rich layer of flavor.
- Versatile: Can be served as a main course or a side dish.
Ingredients:
- For the Gnocchi:
- 2 cups mashed pumpkin (freshly roasted or canned)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 1/2 to 3 cups all-purpose flour
- For the Pumpkin Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (for finishing)
- Garnish (Optional):
- Fresh sage leaves, sautéed
- Extra grated Parmesan cheese
Instructions:
- Prepare the Gnocchi Dough:
- In a large bowl, mix the mashed pumpkin, egg, Parmesan cheese, salt, and nutmeg until well combined.
- Gradually add flour, mixing until a soft dough forms. You may need 2 1/2 to 3 cups of flour, depending on the moisture of your pumpkin.
- Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into manageable portions.
- Form the Gnocchi:
- Roll each portion of dough into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces.
- To shape the gnocchi, use a fork to gently press and roll each piece, creating the classic gnocchi ridges. Dust with flour to prevent sticking.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- Prepare the Pumpkin Sauce:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the pumpkin puree, heavy cream, and broth. Add the cinnamon, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Combine Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the pumpkin sauce. Gently toss to coat the gnocchi evenly with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Serve:
- Serve the gnocchi hot, garnished with extra Parmesan cheese and sautéed sage leaves if desired. Enjoy!
Tips for Success:
- Pumpkin: Use well-drained pumpkin puree or roasted pumpkin to prevent excess moisture in the gnocchi dough.
- Flour: Adjust the amount of flour based on the moisture level of your pumpkin. The dough should be soft but not sticky.
- Sauce Consistency: If the sauce gets too thick, thin it with a little extra broth or cream.
Recipe Variations:
- Herbed Gnocchi: Add fresh herbs like rosemary or thyme to the gnocchi dough for added flavor.
- Vegetarian Option: Use vegetable broth in the sauce and make sure the Parmesan is vegetarian-friendly.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.
Serving Suggestions:
- Serve with a side of garlic bread or a simple green salad for a complete meal.
- Pair with a crisp white wine or a light red wine to complement the flavors of the dish.
Freezing and Storage:
- Storage: Store leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked gnocchi in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. The sauce can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the gnocchi and sauce in a skillet over medium heat until warmed through. Add a splash of cream or broth if needed.
Special Equipment:
- Potato Masher or Ricer: For mashing the pumpkin smoothly.
- Fork or Gnocchi Board: For shaping the gnocchi.
FAQ:
- Can I use sweet potato instead of pumpkin?
Yes, sweet potato works well as a substitute for pumpkin in this recipe. - Can I use store-bought gnocchi?
Yes, you can use store-bought gnocchi if you prefer, though homemade adds a special touch. - Can I make the gnocchi in advance?
Yes, you can make and freeze the gnocchi ahead of time. Cook from frozen; just add a minute or two to the cooking time.
Preparation Time:
- 30 minutes for preparing and forming the gnocchi.
Cook Time:
- 20 minutes for cooking the gnocchi and preparing the sauce.
Total Time:
- 50 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 600
- Protein: 20g
- Carbohydrates: 80g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 700mg
- Fiber: 5g
- Sugar: 12g
Double Pumpkin Gnocchi
- Total Time: 50 minutes
Ingredients
Scale
- For the Gnocchi:
- 2 cups mashed pumpkin (freshly roasted or canned)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 1/2 to 3 cups all-purpose flour
- For the Pumpkin Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (for finishing)
- Garnish (Optional):
- Fresh sage leaves, sautéed
- Extra grated Parmesan cheese
Instructions
- Prepare the Gnocchi Dough:
- In a large bowl, mix the mashed pumpkin, egg, Parmesan cheese, salt, and nutmeg until well combined.
- Gradually add flour, mixing until a soft dough forms. You may need 2 1/2 to 3 cups of flour, depending on the moisture of your pumpkin.
- Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into manageable portions.
- Form the Gnocchi:
- Roll each portion of dough into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces.
- To shape the gnocchi, use a fork to gently press and roll each piece, creating the classic gnocchi ridges. Dust with flour to prevent sticking.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
- Prepare the Pumpkin Sauce:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the pumpkin puree, heavy cream, and broth. Add the cinnamon, nutmeg, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Combine Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the pumpkin sauce. Gently toss to coat the gnocchi evenly with the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Serve:
- Serve the gnocchi hot, garnished with extra Parmesan cheese and sautéed sage leaves if desired. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 kcal
- Fat: 25g
- Carbohydrates: 80g
- Protein: 20g
Closing Notes:
Have you tried making Double Pumpkin Gnocchi? Share your thoughts and variations in the comments below! Don’t forget to tag us on social media with your delicious creations and keep an eye out for more comforting recipes.
