Gnocchi is a fabulous pillowy soft pasta that is a perfect side or a meal on its own.
I used to eat potato gnocchi a lot. But, I have now discovered pumpkin gnocchi. I am so glad that I did. You would think that it would have a strong pumpkin flavour, but it does not. That is because we are not adding the traditional spices that make it taste distinctly of pumpkin.
The only thing noticeable is the lovely colour that the pumpkin brings (and the added nutrients).
These gnocchi are easily made gluten free by using gluten free flour or buckwheat flour.
To make sure that your gnocchi is not mushy, be sure to take 5 – 10 minutes out to drain the pumpkin puree (even if using canned pumpkin puree).
These directions include actual video steps that were recorded when doing this recipe live on Twitch.
|Servings||Prep Time||Cook Time|
|3-4||30 minutes||10 minutes|
- Use either canned pumpkin puree or homemade puree. Do not use “pumpkin pie filling” because this has added sugar and other ingredients
- Cooked gnocchi can be frozen for 3-6 months. To cook from frozen: Place unthawed gnocchi in boiling water. Wait for them to rise to the top and then remove from water immediately.
- 2/3 Cups (215 g) Pumpkin Puree (This will end up being about 1/2 Cup once drained)
- 1/2 Cup (125 ml) Soft Ricotta Cheese
- 1 1/4 Cups (185 g) Flour
- 1/3 Cup Parmesan Cheese, finely grated
- 1 Large Egg
- 2 Cloves Minced Garlic
- 1/4 Teaspoon Salt
Brown Butter Sage Sauce
- 1 Teaspoon Olive Oil
- 1 Tablespoon Butter
- 1/4 Cup (40 g) Butter
- 1 Clove Minced Garlic or 1/4 Teaspoon Dried Garlic
- 20 Fresh Sage Leaves
- Salt to taste
1 Drain pumpkin puree with a mesh strainer lined with paper towel, cheesecloth or a clean cut up sheet. You can let it drain on its own or squeeze out the excess moisture.
2 Combine all of the gnocchi dough ingredients together and mix well with hands. It will be a soft dough. Add more flour if it is sticky.
3 Cut dough into smaller pieces.
4 Shape into snakes, about the same size.
5 Cut into smaller pieces and press gently with a fork.
6 Bring a large pot of water to a rolling boil. Drop the gnocchi into the boiling water. They will sink to the bottom. Once they come back up and float, cook for another minute.
7 Heat a saute pan with Olive Oil and 1 Tablespoon butter. Once the gnocchi is cooked, scoop them out with a slotted spoon and place in hot oil and butter.
8 Once all of the gnocchi has been cooked and sauteed, reduce the heat add the rest of the butter, the garlic, and the sage leaves. Add additional salt to taste. Once the sage leaves are wilted and soft, remove from heat and serve.