Description
This 4-ingredient pumpkin gnocchi recipe is a simple, comforting dish that combines the earthy sweetness of pumpkin with soft, pillowy gnocchi dough made from russet potatoes and flour. Free from eggs and dairy, it’s perfect for a cozy fall meal and can be boiled or pan-fried for serving with your favorite sauce.
Ingredients
Scale
Main Ingredients
- 1 large russet potato, peeled and chopped
- 1 cup pumpkin puree
- 2 cups all-purpose flour, divided
- 2 teaspoons salt, divided
- Water, for boiling
Instructions
- Boil the Potatoes: Place the peeled and chopped potato in a medium pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook until the potatoes are tender and starting to fall apart, then drain and cool in a colander.
- Prepare the Dough: On a clean counter, spread 1 ½ cups of flour. Add the cooled potatoes, pumpkin puree, and the remaining 1 teaspoon salt. Mash all ingredients with a fork until completely smooth, incorporating the flour fully.
- Knead the Dough: Add ¼ cup flour and knead the dough for about 20 seconds, adding up to another ¼ cup if it’s too sticky. Form the dough into a large ball and let it rest for 10 minutes.
- Shape the Gnocchi: Flour a work surface and place the dough ball on it. Sprinkle flour on top, cut dough into 4 chunks, then take one chunk, cut it in half, and roll each half into a rope about ½ inch thick. Cut into 1-inch pieces to form gnocchi and place them on a floured tray, dusting the top with flour to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches, avoiding overcrowding. Stir gently. When they float to the surface, cook for one additional minute, then remove with a slotted spoon. Place on a plate and repeat until all gnocchi are cooked.
- Serve: Toss cooked gnocchi with your favorite sauce and enjoy immediately while warm.
Notes
- This recipe contains no eggs or dairy, making it a great option for dairy-free diets.
- You can cook the gnocchi by boiling or pan-frying them for a slightly crisp texture.
- If dough is too sticky, add more flour gradually during kneading to avoid tough gnocchi.
- Be sure not to overcrowd the pot when boiling to prevent gnocchi from sticking together.
- Perfect served with sage butter, marinara, or a creamy sauce for a cozy fall meal.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 3 g
- Sodium: 1172 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
