Description
This Double Pumpkin Gnocchi recipe combines tender homemade gnocchi made with pumpkin, flour, egg yolk, and parmesan, served with a rich, creamy pumpkin sauce infused with butter, cream, and warm spices like cinnamon and nutmeg. This comforting dish blends the velvety sweetness of pumpkin with a subtle nuttiness, perfect for an elegant yet cozy meal.
Ingredients
Scale
For the sauce
- 5 oz pumpkin (140g, peeled and deseeded)
- 1/2 tbsp butter (5g)
- 1/4 cup light stock (60ml/4 tbsp)
- 2 tbsp cream
- 2 tbsp parmesan (5g, finely grated)
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
For the gnocchi
- 12 oz pumpkin (340g, peeled and deseeded)
- 1 1/2 cups all purpose flour (210g plain flour)
- 1 egg yolk
- 1/4 cup parmesan (11g, finely grated)
Instructions
- Prepare the sauce pumpkin: Cut the peeled pumpkin into chunks and steam for approximately 15 minutes until tender. Remove from heat and puree or blend until smooth.
- Cook the sauce: Warm the butter in a small pan until it browns slightly and smells nutty. Add the pumpkin puree, cook for one minute, then stir in the light stock, cream, parmesan, cinnamon, and nutmeg. Simmer for a couple of minutes until slightly thickened and well mixed. Set aside or refrigerate if making ahead.
- Prepare the gnocchi pumpkin: Cut the peeled and deseeded pumpkin into chunks and steam for around 15 minutes until tender to a knife’s point. Puree or blend the pumpkin until smooth and allow it to cool.
- Make the gnocchi dough: Add the flour, egg yolk, and parmesan to the cooled pumpkin puree. Mix until combined into a fairly soft dough.
- Shape the gnocchi: Lightly flour your work surface. Roll out large spoonfuls of dough into logs and cut off sections about 1/2 to 3/4 inch (2 cm) thick. Roll each piece into a ball and place onto a floured surface or plate if chilling for later cooking.
- Cook the gnocchi: Bring a shallow wide pan of water to a boil. Drop a few gnocchi in at a time, avoiding overcrowding and maintaining a boil. When the gnocchi rise to the top, remove with a slotted spoon. If some do not rise or stick, gently nudge them with a spoon.
- Serve: Gently warm the pumpkin sauce again and serve the cooked gnocchi with sauce spooned on top and additional parmesan sprinkled over.
- Optional freezing: You can freeze uncooked gnocchi by laying them out on a baking sheet, freezing until solid, then transferring to a freezer bag. Cook from frozen as usual; they will take an extra minute to float to the top.
Notes
- The sauce can be prepared ahead and refrigerated until needed.
- Ensure the pumpkin is well pureed for a smooth sauce and dough.
- Use floured hands and surface throughout to prevent sticking.
- Gnocchi dough will be soft; handle gently for best shape.
- Freeze uncooked gnocchi on a sheet before transferring to bags to avoid sticking together.
- Cooking gnocchi in small batches prevents overcrowding and ensures even cooking.
- Lightly browning the butter adds a nutty depth to the sauce flavor.
