When you say fall, I say…pumpkin everything! To the point that I will use pumpkin for literally anything: from pie (my favourite) to coffee (#pslgirl right here). And savoury! You know I have it all covered. And as for savoury in particular, this recipe for pumpkin gnocchi with butter & crispy sage needs a bit of explanation.
The statement I am starting today’s post with is very bold. Extremely bold. But I hate gnocchi. Just hate them, cannot stand their texture. So why am I sharing this pumpkin gnocchi recipe with you today? Because it seems like I do not hate gnocchi anymore. Or at the very least not as much.
Let’s move back ever so slightly and find out why. My grandma in Rome is what you could name the queen of gnocchi. She makes them herself since forever and we always end up helping her when we are around because she makes so much. We’re not a huge family, but we like to eat. So I grew up with gnocchi around me. Whether that was because I was making them or simply admiring the rest of the family eating them, I had them around. But I tried them years and years ago and decided that I hated them. How can one hate the most traditional potato gnocchi? I like potatoes. I like pasta. Why did I hate gnocchi so much?
I am assuming it’s texture.
But then again, some pasta can have a very similar texture to gnocchi. So I decided very recently I was going to try and make pumpkin gnocchi and give it a go. And a whole plate of pumpkin gnocchi later, I am here to tell the tale.
Mark my words, I am not 100% sold. And I will most probably not order gnocchi when we are out. But I will give my grandma’s gnocchi some redemption by trying them next time we’re there. And I will definitely make this pumpkin gnocchi recipe again because it was more than edible, it was delicious.
From start to finish, the pumpkin gnocchi don’t take too long – prepped them in the morning ready to be served for lunch. If this is not lush, I don’t know what is. A quick to whip together recipe is always great in my books. I did have some help from my auntie and Fred. Especially when it came to the texture of the dough. But you get it.
So let’s chat about the pumpkin gnocchi recipe.
In terms of ingredients, we are talking about very basic stuff: pumpkin, flour and salt. Oh yes, the pumpkin gnocchi here are vegan, if you exclude the sauce.
You will start by roasting the pumpkin. Directions for this vary from the oven you are using and how much pumpkin you are roasting, of course. But for this recipe, in particular, you will need 300g of roasted pumpkin flesh.
Why not boiling the pumpkin instead? Well, first of all, the roasted pumpkin will come through stronger in flavour. And secondly, but somehow most importantly, roasting will dry it out enough for you not to use more flour than actually required. How do I know all this, you ask? But of course, my first batch of gnocchi was made with boiled pumpkin. Me and always trying to cut corners! They were still nice but required a whole load of flour to balance the water content of the pumpkin. Which can in return make the pumpkin gnocchi very tough to eat. And you don’t want that, trust me.
What do I do to make the pumpkin gnocchi recipe you are going on and on about?
Well, once your pumpkin is ready, everything else will seem like a walk in the park. Just mix the flour with the pumpkin until you get the right consistency, add a pinch of salt and start shaping. Easy peasy, am I right?
Now, if like me you do not have the right tools for the job, fear not. We used a cheese grater, but you could also use a fork. I know, right?! The secret is in the push…or so my auntie was saying, I am simply repeating that statement.
Once you have shaped them, let them dry on a cloth sprinkled with flour for at least an hour before you either cook them or freeze them. If you plan on freezing them, make sure you do so on a tray first, then once frozen move to a ziplock bag of sorts. This is to avoid the pumpkin gnocchi sticking together in a giant mess. I know, I know – you can thank me later.
What sauce goes well with the gnocchi?
We went simple with butter & sage because we did not want to cover the pumpkin flavour. But I mean, the world is your oyster here! My grandma in Rome serves her potato gnocchi with a pork & beef ragout, you could use plain tomato sauce. Or cream, with maybe cheese. A four-cheese gnocchi dish sounds dreamy – bake it for an extra luxurious taste. Or so I am told.Print
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The pumpkin gnocchi recipe will honestly be one of your favourites in no time.
First of all, you will be able to honestly whip them up in 30 minutes, from pot to dish. Secondly, they are technically vegan. And I am sure you can replace normal flour with gluten-free flour and satisfy the cravings of a gluten-free friend.
But is pumpkin good for you?
I know, the million-dollar question everyone asks themselves from September to November. In short, yes, pumpkin is indeed good for you. Pumpkin is packed with vitamins and minerals, including vitamin A, vitamin C and both potassium and manganese. It’s low in calories (94% of it it’s water!) and high in antioxidants. I mean, if this is not the perfect veg, I don’t know what is. You can use it in savoury and sweet dishes (very versatile indeed) and it contains plenty of fibres too.
Alas, this is the end of my pumpkin gnocchi recipe post. I hope you get to try them and enjoy them as much as we did. If you fancy something similar, why not check out this creamy sausage pasta with pumpkin, sage & mascarpone from our friend Kacie? Remember to check out our latest post on books to read in October here and our pie-making guide here. For more pumpkin recipes, try these pumpkin pie pancakes and our collection of fall recipes here. If you are after some vegan recipes inspiration for some quick (but oh so yummy!) meals, make sure to check out Sarah’s article!