How to Make Pumpkin Gnocchi
Gnocchi are a staple in Italian kitchens but while potato gnocchi are the most well-known, they’re not the only ingredient you can use to make gnocchi! This seasonal gnocchi recipe uses roasted pumpkin to create gnocchi infused with Pecorino Romano cheese that are smothered in a creamy burnt butter and sage sauce.
Before everyone tells me this isn’t traditional, hear this: before potatoes became popular in Italian cuisine and pasta in the 1600s, pumpkins were often used to create gnocchi topped with breadcrumbs and covered with grated fontina cheese…UMMM, YUM! Enjoy my version, I know I’ll be making pumpkin gnocchi next time I see Nonna.
Watch the Pumpkin Gnocchi Video Recipe:
How to make PUMPKIN GNOCCHI RECIPE Like an Italian
Vincenzo’s Top Tips To Make Pumpkin Gnocchi
BE MINDFUL of the temperature
It’s crucial to mash the pumpkin when warm, not hot or cold. If the pumpkin is too hot, the gnocchi won’t turn out!
DON’T overwork it
Once you have transferred the dough to the counter it’s important to knead the it gently – don’t overwork it.
TOP quality is the best way to go!
It’s important to use top-quality butter for this recipe because it’s the main ingredient for the sauce.
Pumpkin Gnocchi
Print Recipe
Equipment
- Large fry pan
- large pot
- Baking Tray
- Parchment paper or Baking paper
- Chopping-board
- knife
- Large bowl
- Potato masher
- Rolling pin
- Dough cutter
- wooden spoon
- Colander or Hand sieve
- Tablespoon
Ingredients
- 400 grams Pumpkin, 14oz
- 250 grams 00 flour, 8.8oz
- 3 TBSPs Pecorino Romano cheese
- 1 egg
- 80 grams Butter, 2.8oz
- 1 bunch Fresh sage
Instructions
- This homemade gnocchi requires fresh pumpkin! Start by slicing off the stem then scoop the seeds out. Make sure you slice the skin off as well.
- Once it’s cleaned, place the pumpkin on the chopping board, slice it into pieces, then chop each slice in half.
- Preheat your oven to 180 °C/ 356°F. While heating, place your pumpkin slices on the baking sheet with a piece of parchment paper.
- Bake for 40 minutes then leave to cool – your roasted pumpkin is then ready to be turned into gnocchi!
- In a large bowl, add 250g/8.8oz of 00 flour and grab a potato masher. Smash a few pieces at a time into the bowl with flour.
- Scrape excess off the masher with a spoon and continue until all your pumpkin is added.
- Add 3 tablespoons of Pecorino Romano cheese (even more if you’d like!) along with the egg.
- Use one hand to mix the ingredients in the bowl and keep mixing until the dough starts to turn orange.
- Once the dough starts to form, you will want to transfer it to the kitchen counter and keep kneading it until all the flour is absorbed.
- Keep kneading until all of the flour has combined well and forms into a ball.
- Once ready, place the pumpkin gnocchi dough in your large bowl and cover it. Leave this to rest for 10 minutes.
- It’s now time to make the gnocchi! Line a tray with baking paper and place this on the side for now.
- Uncover the dough and place it on the bench/wooden board then sprinkle flour underneath it and on top.
- Press the dough with your hand on both sides until it has been flattened into a thick disc.
- Grab your rolling pin and gently stretch forward and back, then flip and rotate it 180° before rolling back and forth again. Pat the dough down again to help it stretch, then flip it and use the rolling pin once more back and forth.
- Next, take a large knife and cut 1 inch strips. Once you’ve finished, add a sprinkle of flour on top to keep it from sticking.
- Take each strip and roll it gently with your hands on the counter. After you roll each one, take a dough cutter (or knife) and cut into bite-sized pieces.
- Once cut, transfer the gnocchi to the baking sheet and sprinkle extra flour on top. Continue cutting the strips one by one until all the dough has been cut.
- Add 5L of water to a large pot and place it on the stove on high heat. This will be used to cook your gnocchi.
- While the water is heating up, add a frypan to your stove and warm it on medium heat to make the sauce. You’ll need a bunch of sage and 80g/2.8oz butter.
- Place the butter into the pan once it is heated. While the butter is melting, add the sage. You can place the sage in whole or pull it apart with your hands first.
- Cook the butter and sage together to help infuse the flavor into the butter. Make sure to keep stirring the butter with a wooden spoon for about 3-4 minutes on medium heat (lower if it burns too quickly).
- Once water is boiling add 1 tablespoon of rock salt and let dissolve.
- Next add the pumpkin gnocchi – as much or as little gnocchi as you like!
- Boil the gnocchi until they come to the surface of the water – even a little longer if you prefer a softer texture.
- Strain your gnocchi once you are happy with the texture and collect a mug full of pasta water.
- By this time, the butter sauce should be done so add the cooked gnocchi into the pan along with two tablespoons of reserved pasta water.
- Stir gently until the pasta is well-coated with your creamy sauce. Try tossing the pasta in your pan to help create the ultimate sauce!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Pumpkin Gnocchi
Add a portion of the pumpkin gnocchi to the plate, ensuring you get extra creamy sage butter sauce so you can taste all of the flavors fused together. If you love cheese, top the pasta with even more Pecorino Romano – there’s no such thing as too much!
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