Description
Delight in this simple and comforting 4-ingredient Pumpkin Gnocchi recipe that’s soft, fluffy, and pillowy with a hint of natural sweetness. Made without eggs or dairy, these gnocchi blend tender russet potatoes and vibrant pumpkin puree into a smooth dough, offering a cozy fall meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Gnocchi Dough
- 1 large russet potato
- 1 cup pumpkin puree
- 2 cups all-purpose flour (divided)
- 2 teaspoons salt (divided)
- Water (for boiling potatoes and cooking gnocchi)
Instructions
- Prepare the Potatoes: Peel and chop the russet potato into chunks. Place them in a medium pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook until the potatoes are tender and beginning to fall apart, about 15-20 minutes. Drain and cool in a colander.
- Make the Dough Base: On a clean counter, spread 1 ½ cups of flour. Add the cooled potatoes, pumpkin puree, and remaining salt. Use a fork to mash and combine until smooth, incorporating all ingredients thoroughly.
- Knead the Dough: Add ¼ cup flour and knead the dough for about 20 seconds, adding up to an additional ¼ cup flour if too sticky. Shape the dough into a large ball and let it rest for 10 minutes.
- Shape the Gnocchi: Lightly flour a work surface and your dough ball. Cut the dough into 4 pieces. Roll each into a long rope about ½ inch thick, then cut into 1-inch pieces. Place formed gnocchi on a well-floured tray and sprinkle some flour over them to prevent sticking.
- Cook the Gnocchi: Boil a large pot of salted water. Add gnocchi in batches without overcrowding. Stir gently until the gnocchi float to the surface, then cook for an additional minute. Remove with a slotted spoon and place on a plate. Repeat until all gnocchi are cooked.
- Serve: Toss the cooked gnocchi with your favorite sauce and serve warm for a cozy fall meal.
Notes
- This recipe creates soft, fluffy, and slightly sweet pumpkin gnocchi without using eggs or dairy, perfect for a light, vegetarian dish.
- Ensure not to overcrowd the boiling water to prevent gnocchi from sticking together.
- For variation, you can pan-fry the cooked gnocchi in a bit of butter or olive oil for a crispy exterior.
- Store uncooked gnocchi on a floured tray and cook fresh or freeze for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 321 kcal
- Sugar: 3 g
- Sodium: 1172 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
