If you’re craving a comforting, flavorful meal that captures the essence of cozy autumn evenings, look no further than this Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe. This dish is the ultimate celebration of pumpkin in two delightful forms — tender, pillowy gnocchi made with pumpkin puree, paired with a luscious, spiced pumpkin sauce that elevates every bite. The warm spices and creamy sauce perfectly complement the subtly sweet pumpkin gnocchi, creating a harmony that feels like a warm hug in every mouthful.
Ingredients You’ll Need
The beauty of this Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe lies in its simplicity and the quality of its ingredients. Each one plays a crucial role in building the depth of flavor and the perfect texture, ensuring the dish shines bright both in taste and appearance.
- Pumpkin (for sauce): 5 oz (140g), peeled and deseeded; the star ingredient providing natural sweetness and vibrant color.
- Butter: ½ tablespoon (5g); adds richness and helps brown the sauce base for extra flavor.
- Light stock: ¼ cup (60ml); balances creaminess and enhances savory notes.
- Cream: 2 tablespoons; creates a silky texture that wraps the sauce in indulgence.
- Parmesan (for sauce): 2 tablespoons, finely grated; sharpness that cuts through the cream and adds umami depth.
- Ground cinnamon: ⅛ teaspoon; infuses warmth and spice that feels just right.
- Ground nutmeg: ⅛ teaspoon; a subtle hint intensifying the autumnal flavors.
- Pumpkin (for gnocchi): 12 oz (340g), peeled and deseeded; provides a sweet, smooth base for the gnocchi dough.
- All-purpose flour: 1 ½ cups (210g); essential for structure and that perfect gnocchi bite.
- Egg yolk: 1; binds the dough while enriching its flavor.
- Parmesan (for gnocchi): ¼ cup (11g), finely grated; adds savory undertones within each gnocchi pillow.
How to Make Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe
Step 1: Prepare the Pumpkin Sauce
Start by steaming the peeled and deseeded pumpkin chunks for about 15 minutes, until they become tender and easy to mash. Then purée the pumpkin until ultra-smooth. In a small pan over medium heat, melt butter until it turns a light golden brown — this slight browning layers in nutty richness. Stir in your pumpkin purée, mixing for a minute before adding light stock, cream, parmesan, cinnamon, and nutmeg. Allow it to simmer gently until it thickens ever so slightly, then set aside or refrigerate if making ahead.
Step 2: Cook the Pumpkin for Gnocchi
Next, steam the larger portion of peeled and deseeded pumpkin for about 15 minutes until velvety soft. Purée it similarly to the sauce pumpkin, then let it cool completely—cooling is key here to avoid scrambling the egg yolk later on.
Step 3: Craft the Gnocchi Dough
In a mixing bowl, combine cooled pumpkin purée, flour, egg yolk, and parmesan. The dough should be tender but manageable—soft enough to keep the gnocchi light but firm enough to hold shape. Don’t overwork it, or your gnocchi might turn tough.
Step 4: Shape the Gnocchi
Dust your hands and work surface with flour to prevent sticking. Pinch off spoonfuls of dough, roll them into logs, and cut into ½ to ¾ inch pieces. Gently shape each piece into small balls and place them on a floured surface to keep from sticking.
Step 5: Cook the Gnocchi
Bring a wide pan full of salted water to a rolling boil. Drop a few gnocchi at a time into the boiling water. They’re ready when they rise to the surface, which means they’re perfectly cooked. If a piece lingers underwater after a few minutes, give it a gentle nudge to release it. Scoop them out with a slotted spoon and set aside.
Step 6: Assemble and Warm the Sauce
While your gnocchi are cooking, warm your creamy spiced pumpkin sauce gently on low heat. This final step ensures your sauce remains velvety luscious without breaking or separating.
Step 7: Serve and Enjoy
Toss your tender pumpkin gnocchi in the warm pumpkin sauce generously. Top with extra parmesan if you love that cheesy finish. Each bite delivers the perfect balance of creamy sauce and soft gnocchi, a true celebration of pumpkin love.
How to Serve Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe
Garnishes
Sprinkle freshly grated parmesan or a handful of toasted pumpkin seeds for a delightful crunch that contrasts the softness of the gnocchi. Fresh sage leaves lightly sautéed in butter add an irresistible aromatic note perfect for autumn vibes.
Side Dishes
Pair this dish with a crisp green salad tossed in a tangy vinaigrette to cut through the creamy richness. Roasted autumn vegetables like Brussels sprouts or butternut squash also complement the flavors beautifully.
Creative Ways to Present
For a festive touch, serve the gnocchi in small pumpkin-shaped bowls or over a bed of sautéed Swiss chard with a drizzle of browned butter. A sprinkle of chili flakes or a dash of smoked paprika can add an exciting twist to this classic cozy meal.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping them apart prevents the gnocchi from becoming too soggy.
Freezing
Gnocchi freeze beautifully! Freeze them uncooked on a baking sheet in a single layer, then transfer to a freezer bag. They can be cooked straight from frozen, making weeknight dinners a breeze.
Reheating
Rewarm the pumpkin sauce gently on the stove to avoid curdling. For the gnocchi, simmer them briefly in boiling water until they float back to the surface. Toss together just before serving for that freshly made taste.
FAQs
Can I substitute canned pumpkin for fresh pumpkin in this recipe?
Yes, you can use canned pumpkin puree, but be sure it’s 100% pumpkin without added spices or sugar. The texture and flavor might differ slightly, but it will still make delicious gnocchi and sauce.
What if I don’t have parmesan cheese?
Pecorino Romano or Grana Padano are great substitutes offering a similar salty, nutty flavor that enhances both the gnocchi and sauce.
Is it possible to make this recipe vegan?
Absolutely! Swap butter for a plant-based alternative, use coconut cream instead of dairy cream, and omit the egg yolk—just add a bit more flour for binding. Nutritional yeast can replace parmesan for that cheesy flavor.
How do I know when the gnocchi are done cooking?
The gnocchi are cooked perfectly once they rise to the water’s surface, usually within 2–3 minutes. Remove them promptly to avoid overcooking and mushiness.
Can I prepare the gnocchi dough ahead of time?
Yes, you can assemble the dough and keep it wrapped tightly in the fridge for up to 24 hours. This helps the flour hydrate fully, sometimes making shaping even easier.
Final Thoughts
This Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe is the kind of dish that turns any dinner into a special occasion, inviting you to savor the best flavors of fall in every sumptuous bite. Trust me, once you try this cozy wonder, it will quickly become one of your favorites to make and share. So roll up your sleeves, embrace the pumpkin goodness, and enjoy a truly heartwarming meal that celebrates the season!
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Double Pumpkin Gnocchi with Creamy Spiced Pumpkin Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Double Pumpkin Gnocchi recipe offers a cozy and comforting fall dish featuring tender pumpkin-infused gnocchi paired with a rich, creamy pumpkin sauce spiced with warm cinnamon and nutmeg. Perfect for a seasonal treat, this homemade gnocchi delight combines the natural sweetness of pumpkin with savory parmesan, creating a harmonious blend of flavors and textures.
Ingredients
For the Pumpkin Sauce:
- 5 oz (140g) pumpkin, peeled and deseeded
- ½ tablespoon butter (5g)
- ¼ cup (60ml) light stock
- 2 tablespoons cream
- 2 tablespoons parmesan, finely grated
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Pumpkin Gnocchi:
- 12 oz (340g) pumpkin, peeled and deseeded
- 1 ½ cups (210g) all-purpose flour
- 1 egg yolk
- ¼ cup (11g) parmesan, finely grated
Instructions
- Prepare the Pumpkin for Sauce: Cut the peeled pumpkin into chunks and steam for about 15 minutes until tender. Puree the pumpkin until smooth to form the base of the sauce.
- Make the Pumpkin Sauce: In a small pan, melt the butter over medium heat until it turns slightly brown, enhancing its nutty flavor. Add the pumpkin puree and cook for a minute to integrate the flavors. Stir in the light stock, cream, parmesan, cinnamon, and nutmeg. Continue cooking until the sauce thickens slightly, then set aside or refrigerate until needed.
- Prepare the Pumpkin for Gnocchi: Cut the remaining peeled pumpkin into chunks and steam for about 15 minutes until tender. Puree or blend the pumpkin until smooth and let it cool to room temperature to prevent the egg from cooking in the dough.
- Make the Gnocchi Dough: Combine the cooled pumpkin puree with all-purpose flour, egg yolk, and parmesan. Mix gently to form a soft but manageable dough suitable for shaping.
- Shape the Gnocchi: Lightly flour your hands and work surface to prevent sticking. Take spoonfuls of dough, roll them into logs, and cut into ½ to ¾ inch sections. Shape each piece into a ball and place on a floured surface ready for cooking.
- Cook the Gnocchi: Bring a large pan of water to a boil. Drop a few gnocchi pieces at a time into the boiling water. Once they rise to the surface, usually within a few minutes, remove them with a slotted spoon. If they do not rise after a few minutes, gently nudge them to ensure even cooking.
- Warm the Sauce: While the gnocchi cooks, gently rewarm the pumpkin sauce over low heat to maintain its creamy consistency without burning.
- Assemble and Serve: Toss the cooked gnocchi in the warm pumpkin sauce until fully coated. Serve immediately, topped with additional parmesan for a delicious finishing touch.
Notes
- Steam pumpkin instead of boiling to preserve flavor and nutrients.
- Ensure the pumpkin puree for gnocchi dough is cooled before mixing with egg yolk to prevent curdling.
- Don’t overwork the dough to keep the gnocchi tender and light.
- Cooking gnocchi in small batches prevents them from sticking together.
- For a richer sauce, you may substitute light stock with vegetable or chicken broth depending on dietary preferences.
- Gnocchi rising to the surface indicates they are cooked; if not, gently poke them to finish cooking fully.
