This is how I make my pumpkin gnocchi! It’s so easy. If you have pumpkin puree on stock (a must for the autumn dishes) you can be done in 15 minutes! Check out how I make my pumpkin puree here.
Pumpkin gnocchi are just one of my favorites gnocchi to make, l love the orange color, the sweet smell and taste and it’s softness when I take a bite. I like to serve pumpkin gnocchi with a simple cheese sauce, butter and sage is very popular or a nice meat gravy.
What sauce would you serve with these orange fluffy and delicious pillows?
Pumpkin Gnocchi
Servings 4 portions
Ingredients
- 500 grams of pumpkin puree
- 2 tea spoons of salt
- 200 grams of sharp flour + more for shaping
Instructions
- I use homemade pumpkin puree. This just means I baked the pumpkin (in slices) in the oven with some olive oil until soft and blend it until smooth. I don’t mind the skin on with Hokkaido pumpkin, but if you do, peel it off.
- To make delicious pumpkin gnocchi you need to mix all 3 ingredients and kneed it into dough. Roll it out into a rope shape with the help of more flour if it’s sticky and cut it to smaller pieces to get gnocchi. Cook in hot, salted water until they come to the surface, drain and serve with your favorite sauce.
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