Pumpkin Gnocchi
A comforting, creamy dish made with wholesome ingredients, perfect for busy families seeking nutritious meals.
Ingredients
For the Gnocchi
- 1 cup Pumpkin Puree Use fresh for a richer taste, but canned works well.
- 1 cup All-Purpose Flour Substitute with gluten-free blend if needed.
- 1 large Egg Adds richness and binds the dough.
- 1 teaspoon Salt Essential to enhance flavor.
- 1/4 teaspoon Nutmeg Introduces warmth and depth.
- 1/4 teaspoon Black Pepper Balances the sweetness of pumpkin.
- 1/4 cup Parmesan Cheese For serving.
- 2 tablespoons Sage or Butter Optional, for elevating the flavor.
Instructions
Preparation
- Gather your ingredients and work surface.
- In a mixing bowl, combine the pumpkin puree and egg, mixing until smooth.
- Incorporate the flour, salt, nutmeg, and black pepper, mixing gently with your hands until a soft dough forms.
- Dust your work surface with flour and turn the dough out, kneading delicately until pliable (about 1 minute).
- Divide the dough into four portions for easier handling.
Cooking
- Roll each dough portion into a long rope, about ¾ inch thick.
- Cut the rope into 1-inch pieces to form individual gnocchi.
- Optionally, use a fork to create ridges by rolling each piece along the tines.
- Bring a large pot of salted water to a boil over medium-high heat.
- Carefully drop the gnocchi into the boiling water and cook until they float to the surface (usually about 2-3 minutes).
Serving
- Using a slotted spoon, remove the floating gnocchi and set them on a plate or tray.
- In a frying pan, melt butter or olive oil and gently sauté sage until fragrant.
- Toss the gnocchi in the sage-infused butter for added flavor.
- Serve warm, generously topped with grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze uncooked gnocchi for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave for 2-3 minutes.