They may be redolent of warm fall flavors, but Pumpkin Gnocchi are a delectable addition to any meal in any season.
You know that fashion rule about not wearing white after Labor Day? Well, according to many lifestyle experts, that is definitely no longer a thing: you can wear white whenever you want. And the same principle applies to pumpkin. Just because Starbucks only serves its pumpkin products in the fall doesn’t mean that we have to confine our eating of that delicious ingredient to the autumn months. And it’s a good thing because you’re going to want to eat these soft, savory pumpkin gnocchi in winter, spring, summer, and (of course) fall. Pumpkin is not just for Thanksgiving anymore.
After all, Italy doesn’t have Thanksgiving, and it seems that’s where combining pumpkin and gnocchi originated. Foodie historians claim that in the 17th century in northern Italy, the Duke of Mantua’s chef prepared a meal made of gnocchi and local pumpkin. Pumpkin gnocchi, known as gnocchi di zucca, remains a very popular dish in Italy today, especially in the northern regions, including Mantua. And while it is mostly served there during pumpkin season, thanks to canned pumpkin purée, we can eat it all year round.
In addition to the rich pumpkin and mellow mashed potato, these gorgeously hued gnocchi are also flavored with earthy thyme and warmly spiced nutmeg. The process of making them is not only easy, it’s fun and very satisfying, too. Once you’ve made the dough, rolled the sections, and then cut each one into individual gnocchi, it’s time for them to go into the salted boiling water. Minutes later, you will be beaming with pride when they float up to the top of the pot, signaling that they are ready to be tossed with the melted butter and crispy sage. And don’t forget to add the salty, nutty Parmesan cheese!
Making perfect pumpkin gnocchi
The dough for pumpkin gnocchi is not difficult to make, but it needs to be the right consistency so that the pasta doesn’t fall apart while cooking. Once you’ve mixed the initial gnocchi ingredients together, begin adding your flour a half cup at a time; use a fork to incorporate the flour completely into the mixture. Continue to add flour until your dough becomes a soft, smooth, pliable ball. If it is sticky, add a bit more flour. You can use your hands at the end of this mixing process, but remember not to overwork the dough (or you’ll have tough gnocchi!). Once you’ve cut the dough sections, you can toss them in the salted boiling water as they are, or you can roll each one over a fork to create ridges, a well-known feature of gnocchi that helps hold the delicious sauce.
How do I store leftovers?
Cooled pumpkin gnocchi can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. In order to avoid sticking, flash freeze the gnocchi for an hour (on a baking sheet) before transferring to a Ziploc bag or freezer-safe container.
Serving suggestions
Let’s start by saying that just because you don’t have to pair pumpkin gnocchi with other autumn flavors doesn’t mean you shouldn’t. A really delicious Thanksgiving-inspired meal features Turkey Meatballs, pumpkin gnocchi, and Cranberry Relish. Another fall favorite is serving pumpkin gnocchi with Roast Pork Loin and Roasted Kabocha Squash with Baked Apple Slices (these don’t have to be for dessert!).
But pumpkin gnocchi are delicious in any season. Make them part of a meal celebrating spring by pairing them with Oven-Baked Lamb Chops and Pan-Fried Asparagus. Or welcome summer by serving pumpkin gnocchi with Grilled BBQ Chicken and Fresh Corn Salad. And there’s nothing better to combat the winter blues than a hearty, comforting meal starring Perfect Pot Roast, pumpkin gnocchi, and a Winter Salad.
We love sage butter sauce on pumpkin gnocchi, but there are other sauces that complement the gnocchi’s flavor equally well. Try tossing them in Homemade Basil Pesto or fresh Tomato Sauce. Both are great topped with the Parmesan cheese, but they are also delizioso topped with Marinated Mozzarella.
Pumpkin Gnocchi
Ingredients
- 1 large russet potato
- 1 cup pumpkin purée
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 pinch ground nutmeg
- 1/4 teaspoon ground black pepper
- 1 3/4 cups all-purpose flour plus more for dusting
- 4 tablespoons unsalted butter
- 8 fresh sage leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Bake the potato in a 400°F oven until it can easily be pierced with a fork, about 1 hour. Peel the skin off the potato, mash it, and allow it to cool.
- In a large bowl, mix together 1 1/2 cups of the mashed potato with the pumpkin purée, egg, salt, dried thyme, nutmeg, and black pepper. Gradually add flour until a soft dough forms, adding more flour to make it less sticky if needed.
- Turn the dough onto a floured surface, divide into sections, and roll each section into a long rope. Cut into 1-inch pieces.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until crispy. Add cooked gnocchi to the skillet and toss to coat with the sage butter.
- Serve the gnocchi hot, sprinkled with grated Parmesan cheese.
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