Pumpkin Gnocchi

Hi there, food lover! 👋 Ready for a cozy autumn meal that wraps you in warmth and comfort? 🍂

Pumpkin gnocchi is one of those traditional dishes that feels like a hug on a plate. Originating from Italian kitchens where gnocchi has been cherished for centuries, this version celebrates the rich, earthy sweetness of pumpkin blended with the tender softness of potato. It’s a dish that brings family together around the table, especially during cooler months when comfort food reigns supreme.

Making gnocchi at home may sound intimidating, but in truth, it’s a simple and rewarding ritual. The process—mixing the dough, rolling it out, and shaping each little pillow—creates a mindful connection to tradition. Each bite of these golden nuggets delivers a soft, melt-in-your-mouth texture, with a hint of sweetness from pumpkin perfectly balanced by nutmeg, sage, and Parmesan.

Serve these with browned butter and crispy sage, a tomato-based sauce, or even a light cream sauce. However you pair them, pumpkin gnocchi is sure to become a family favorite. Gather your ingredients, roll up your sleeves, and let’s bring this traditional Italian comfort food to life. 🧡

---

Ingredients:

For the Gnocchi:

• 1 cup pumpkin purée (homemade or canned, unsweetened)
• 2 medium russet potatoes (about 1 lb), boiled and riced
• 1 ½ to 2 cups all-purpose flour (plus extra for dusting)
• 1 egg, lightly beaten
• ½ cup grated Parmesan cheese
• ½ tsp ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

For the Sauce (Classic Brown Butter & Sage):

• 6 tbsp unsalted butter
• 6–8 fresh sage leaves
• ¼ cup grated Parmesan cheese
• Pinch of salt

---

Step-by-Step Directions:

1. Prepare the potatoes:
   Boil the potatoes with their skins on until fork-tender. Drain, peel, and pass them through a potato ricer while still warm. Spread them out slightly to let steam escape.
2. Mix the dough base:
   In a large bowl, combine riced potatoes, pumpkin purée, Parmesan, nutmeg, salt, and pepper. Mix gently.
3. Add the egg and flour:
   Stir in the beaten egg. Gradually add flour, about ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but workable—avoid adding too much flour to keep the gnocchi tender.
4. Shape the gnocchi:
   Lightly flour a surface. Divide dough into four portions. Roll each into a rope about ¾ inch thick. Cut into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges (perfect for catching sauce).
5. Cook the gnocchi:
   Bring a large pot of salted water to boil. Drop gnocchi in batches. When they float to the surface, cook 1–2 more minutes, then remove with a slotted spoon.
6. Prepare the sauce:
   In a skillet, melt butter over medium heat until it foams and turns golden brown. Add sage leaves and cook until crispy and fragrant.
7. Combine and serve:
   Toss cooked gnocchi with the sage butter. Sprinkle with Parmesan and serve hot.

---

Nutritional Information:

⏰ Prep Time: 30 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~320 | 🍽️ Servings: 4

---

#️⃣ #pumpkingnocchi #comfortfood #italiancooking #homemadegnocchi #autumnrecipes #sagebutter

Bon appétit and happy cooking! 👩🍳🍽️