Description
This 4-ingredient Pumpkin Gnocchi recipe is a simple and delicious way to enjoy a soft, fluffy, and pillowy gnocchi with the natural sweetness and earthiness of pumpkin. Making use of just russet potatoes, pumpkin puree, flour, and salt, these gluten-rich gnocchi are easy to prepare and perfect for a cozy fall meal, whether boiled or pan-fried with your favorite sauce.
Ingredients
Scale
Main Ingredients
- 1 large russet potato
- 1 cup pumpkin puree
- 2 cups all-purpose flour (divided)
- 2 teaspoons salt (divided)
- Water (for boiling potatoes and cooking gnocchi)
Instructions
- Cook the potato: Peel and chop 1 large russet potato into chunks. Place them in a medium pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook until the potatoes are tender and start to break apart, then drain and let cool in a colander.
- Prepare the dough mixture: On a clean counter, spread 1 ½ cups of flour. Add the cooled potatoes, pumpkin puree, and remaining 1 teaspoon salt. Using a fork, mash and combine everything until completely smooth, ensuring any remaining flour or pumpkin puree is fully incorporated.
- Knead the dough: Add ¼ cup of flour to the mixture and start kneading the dough. If sticky, gradually add up to another ¼ cup flour. Knead for about 20 seconds, then form into a large ball and set aside to rest for 10 minutes.
- Shape the gnocchi: Lightly flour a work surface. Divide the dough ball into 4 chunks. Take one chunk, cut it in half, and roll each half into a long rope about ½ inch thick. Cut the ropes into 1-inch pieces. Place the pieces on a well-floured tray and sprinkle with flour to prevent sticking. Repeat with remaining dough.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add a portion of gnocchi without overcrowding and gently stir. When the gnocchi float to the surface, continue cooking for an additional 1 minute. Remove with a slotted spoon or small colander and place on a plate. Repeat until all gnocchi are cooked.
- Serve: Toss the cooked gnocchi with your favorite sauce and enjoy warm for a cozy, comforting meal.
Notes
- This recipe is free of eggs and dairy, making it suitable for those with those dietary restrictions.
- Flour amounts may vary slightly depending on potato moisture; add flour gradually to avoid sticky dough.
- You can also pan-fry boiled gnocchi for a crispy outside texture.
- Serve immediately or store cooked gnocchi in the refrigerator for up to 2 days, reheating gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 321 kcal
- 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
