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
Scale
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.
