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