Then, cut rope crosswise into 1-inch pieces (gnocchi). Instructions Slice the pumpkin or squash in half and scoop out the seeds. Or pumpkin gnocchi, to be more precise. Home » Recipes » Autumn » Pumpkin Gnocchi. In a small saucepan, melt the vegan butter with the sage and cook on medium heat for 3-5 minutes, until the sage is crisp. These homemade pumpkin gnocchi are soft and simple, but oh so yummy. Reduce the heat to low and gently simmer until the pumpkin is tender (approximately 15-20 minutes. Gently mix in the salt and just enough flour to form a dough. Register and sign up for our newsletter to get the latest Italian recipes. Reduce the heat to low and gently simmer until the pumpkin is tender (approximately 15-20 minutes). To give an extra touch sprinkle the dish with some optional ingredient: a dose of grated Parmesan cheese or with a couple of crumbled amaretto biscuits. Dice your peeled pumpkin and potato into cubes, and boil in a saucepan until fork tender (10-15 minutes). Stir-fry for a minute, then turn off and serve. Please read my disclosure for more info. Required fields are marked *, Sign Up! This tasty and soft Potato Gnocchi with Creamy Pumpkin Sauce is a perfect combination of harmony and authenticity, perfect for autumn! Gradually stir in the flour one spoon at a time, then transfer to a lightly floured work surface. 5. Cook until they float on the surface, and set aside with a slotted spoon. Melt gnocchi 2 or 3 times during cooking with a wooden or silicone spoon (do not use metal spoons, otherwise the gnocchi would stick). But that’s not enough: it’s a real cure-all for our body! – Gnocchi Board. But you can choose the one you like the most. Divide the dough into four portions. A light coating of sauce or oil will help them not stick together. Add 100 ml of water for each package and the desired sauce to a pan and stir until the sauce thickens. This way allow me to have a creamy sauce but not adding any cream or thicken, which is perfect for a more natural and genuine recipe. It has in fact antioxidant properties and its very high number of fibers improves intestinal transit, rebalancing the flora. Our easy vegan parmesan goes great on top! Then I like to experiment with new seasonal recipes that weld my heart and soul. Let gnocchi cook for about 2 minutes or until they start to go floating over the water surface. Start by slicing 14 ounces of peeled, seeded pumpkin, which will be baked at 350 °F for about 20 minutes, or until softened. – Wooden Board Worktop. Wash the potatoes and put them with the peel to boil in a pot with water and coarse salt. Bring the dough together gently and don’t overwork it or handle unnecessarily, as this can lead to tougher gnocchi. I hope you’ve loved this recipe as much as I do! We decided to create Cucchiarella to spread, in our own way, all that we know about true Italian cuisine and food culture. Hooray for pumpkin season! In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender. You'll find lots of tips and step by step pics to help you make soft and tender gnocchi every time. Instead of the sage ‘butter’, you could also serve the gnocchi with a tomato sauce, a creamy vegan sauce or some sauteed greens. | We donate 10% of our profits to support good causes. Drain potatoes very well. The ingredients of our potato gnocchi with pumpkin are: steamed potatoes 50%, pumpkin 30%, type “0” wheat flour, eggs, salt, sunflower oil.. Low in fat, pumpkin is an ideal food for those who have to be careful of the line. xo. Subscribe to our email list and get your free copy of our Top 5 Vegan Recipes Ebook. But instead of the standard pumpkin spice latte, pumpkin pie, or pumpkin soup, we'll be enjoying this seasonal treat in pasta form â that's right, pumpkin pasta! You can find many great tips on preparing, shaping, cooking and storing these pumpkin gnocchi in the post above. You can also add some toasted pumpkin seeds/pepitas for some crunchy texture. Drain the pumpkin and potato and then mash until completely smooth and lump free. Reduce heat to low, cover and simmer 15 to 20 minutes until potatoes are very tender. If you leave them in for too long, then can go mushy. Requires: potato ricer or tamis (drum sieve) and plastic wrap (cling film). Cover three of the portions with, roll one of the portions into a long rope about 1.5cm in thickness. With wooden spoon, stir in flour until dough almost comes together. Nutrition Data is automatically calculated and may be not accurate. After that, we'll send you a new recipe every week as well as a monthly newsletter. This post may contain affiliate links, which means that as an Amazon Associate I receive a profit from eligible purchases. The thought of making pasta or gnocchi at home used to intimidate me. Potato Gnocchi with Pumpkin Alfredo Sauce | One Ingredient Chef Soft and tasty, the mamma emma potato gnocchi with pumpkin are among the most popular. I am loving all the pumpkin recipes at the moment. Step 4 - Cut the dough into quarters and on a floured board roll them with your hands into logs about 2 cm (3/4 inch) thick. But trust us, once you’ve nailed the art of gnocchi making - it’s a super fun process, with a delicious reward at the end! Place pumpkin and remaining Gnocchi ingredients in a bowl. CUCCHIARELLA is a space to share the secrets of the “REAL” italian cooking. Repeat until all the gnocchi are made, then let it rest on the. To make the pumpkin and sage sauce, melt butter in a medium-sized saucepan over medium heat. Step 7 - Bring a pan of salted water to the boil and add some of the gnocchi. Place it cut side down on a microwave-safe plate and... Bring a pot of water to boil with a generous pinch of salt. Reduce heat to low, cover and simmer 15 to 20 minutes until potatoes are very tender. When frozen solid, transfer them to an airtight container or freezer bag for longer storage. Great post! To make the pumpkin and sage sauce, melt butter in a medium-sized saucepan over medium heat. Use a tasty olive oil instead. On floured surface, with floured hands, gently knead each dough half to a smooth, soft dough. As soon as gnocchi float, with slotted spoon, carefully lift gnocchi from water, blotting bottom of slotted spoon with paper towels to remove excess water, and place on warm platter. Gnocchi are best served fresh. Stir-fry for a minute, then turn off and serve. The potato gnocchi with pumpkin are ready to eat in just 3 minutes. Slowly and having care to not press them, pour gnocchi into the boiling water. If you liked it, share it by pinning on Pinterest, or posting a picture on our Facebook Page. Continue until all the gnocchi are cooked. For extra indulgence, and a slightly crispy crust, you can pan fry your gnocchi after boiling. Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6). Our choice of enriching the gnocchi dough with pumpkin, is not only dictated by the sweet and delicate taste of this wonderful ingredient, but also by its extraordinary nutritional and healing properties. ___. Add garlic and sage, then stir / toss for no longer than 1 1/2 minutes (i.e. You can freeze gnocchi before cooking them. You can season the pumpkin as indicated in the recipe direction, and once ready, pour on the cooked gnocchi. Step 2 - Drain the pumpkin and potato and then mash until smooth and lump free.