If you love fall flavors and comforting Italian dishes, you are in for a real treat with this Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe. It takes the humble gnocchi to a cozy new level by incorporating creamy pumpkin both in the soft potato-like dumplings and a rich, velvety sauce that’s infused with buttery nuttiness and a hint of warming spices. This recipe combines the sweetness and earthiness of pumpkin with the sharp umami of Parmesan, resulting in a dish that feels indulgent yet wholesome. Whether you’re cooking for a family dinner or a special occasion, this gnocchi will fill your kitchen and heart with the warmest autumnal vibes.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing the perfect texture and flavor in this Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe. Each one plays a special role, from the creamy pumpkin to the fragrant spices that bring depth and color.
- Pumpkin (5 oz for sauce): Peeled and deseeded, this base gives your sauce a smooth, comforting body.
- Butter (1/2 tbsp): Browning it adds a lovely nutty aroma that complements the pumpkin beautifully.
- Light stock (1/4 cup): Adds moisture and a subtle savory note to balance the sweetness.
- Cream (2 tbsp): Enriches the sauce for that luscious mouthfeel.
- Parmesan (2 tbsp for sauce, 1/4 cup for gnocchi): Finely grated, it’s the key umami element that elevates the dish.
- Ground cinnamon (1/8 tsp): A pinch for warmth without overpowering.
- Ground nutmeg (1/8 tsp): Adds subtle spice depth and aroma.
- Pumpkin (12 oz for gnocchi): Peeled and deseeded; this pumpkin forms the tender dough base.
- All-purpose flour (1 1/2 cups): The binding agent that makes the dough workable and soft.
- Egg yolk (1): Provides richness and helps bind the dough for perfect gnocchi shape.
How to Make Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe
Step 1: Prepare the Sauce
Start by cutting your smaller portion of pumpkin into chunks and steam it for about 15 minutes until velvety soft. Once tender, puree it until smooth to capture that comforting pumpkin flavor.
Step 2: Brown the Butter and Build Flavor
In a small pan, gently warm the butter until it turns golden and releases a delicious nutty aroma—this step adds the signature flavor to your sauce. Stir in the pumpkin puree and cook for about a minute to marry the flavors.
Step 3: Create the Rich Sauce Base
Add the light stock, cream, grated Parmesan, cinnamon, and nutmeg to the pan. Cook for a few minutes until the sauce thickens slightly and all the ingredients are melded perfectly. Set the sauce aside or refrigerate if making ahead; it can easily be reheated later.
Step 4: Prepare the Gnocchi Dough
Now, take the larger chunk of pumpkin and steam it in the same way until fork-tender. After pureeing it smooth and allowing it to cool, combine it with flour, egg yolk, and Parmesan to form a soft dough. This dough has a tender texture from the pumpkin and just the right doughiness from the flour and egg.
Step 5: Shape and Chill the Gnocchi
Lightly flour your work surface and roll dough portions into logs. Cut these into small pieces about half to three-quarters of an inch thick, then roll each piece gently into a ball. You can either cook these immediately or chill them on a floured surface or plate until you’re ready.
Step 6: Cook the Gnocchi
Bring a shallow pan of water to a rolling boil. Carefully add a few gnocchi at a time—not overcrowding—to the boiling water. They’re done when they float to the top, which usually takes a couple of minutes. If some gnocchi stick to the bottom, a gentle nudge with a spoon will free them up.
Step 7: Warm the Sauce and Serve
While cooking your gnocchi, gently reheat the nutty pumpkin Parmesan sauce. Plate the tender gnocchi and generously spoon over the sauce. Finish with an extra sprinkle of Parmesan for that irresistible savory finish.
How to Serve Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe
Garnishes
Adding garnishes can take your Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe from lovely to show-stopping. Toasted pumpkin seeds add a delightful crunch and extra nuttiness, while a sprinkle of fresh sage leaves offers a fragrant contrast. A drizzle of extra virgin olive oil or a few cracks of black pepper adds polish and depth.
Side Dishes
This dish is wonderfully rich, so serving it with a light side like a crisp green salad with a lemon vinaigrette creates a perfect balance. For a heartier meal, roasted Brussels sprouts or garlic sautéed greens complement the pumpkin flavors beautifully, adding a slightly bitter or earthy counterpoint.
Creative Ways to Present
Presentation can be playful and inviting. Serve the gnocchi in shallow white bowls to highlight the vibrant orange hues of the pumpkin sauce. For a rustic touch, use wooden boards or cast-iron skillets. You can also nestle a few dollops of crème fraîche or a swirl of pesto on top for a burst of color and added flavor complexity.
Make Ahead and Storage
Storing Leftovers
You can keep leftover gnocchi and sauce separately in airtight containers in the refrigerator for up to two days. Keeping them separated helps maintain the soft gnocchi texture and makes reheating easier.
Freezing
To freeze uncooked gnocchi, arrange them on a floured baking sheet so they don’t touch, freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen, just allowing an extra minute for them to rise to the top of boiling water. The sauce freezes well too, but always reheat gently to avoid breaking.
Reheating
Reheat the sauce in a small pan over low heat, stirring occasionally. For gnocchi, boil water and cook them until they float, just like the first time—this keeps them fresh and pillowy. Avoid microwaving the gnocchi directly to preserve their delicate texture.
FAQs
Can I use canned pumpkin instead of fresh?
While fresh pumpkin offers the best texture and flavor for this Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe, pure canned pumpkin can be used in a pinch. Just make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
What if I don’t have all-purpose flour?
All-purpose flour provides the right gluten content for tender but sturdy gnocchi. You can experiment with pastry flour for a lighter texture, but avoid whole wheat or gluten-free flours as they will change the dough’s consistency drastically.
Can I make the gnocchi dough ahead of time?
Definitely! Gnocchi dough can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. This can actually make handling easier and improve the texture slightly. Just bring it back to room temperature before shaping and cooking.
Why do some gnocchi not float when boiling?
If some gnocchi sink or stick to the bottom of the pot, it’s usually because they haven’t been cooked quite enough or may be a bit too dense. Giving them a gentle stir or nudge helps free them up. Also, avoid overcrowding the pot to keep the water temperature consistent.
Is this dish suitable for kids?
Absolutely! The mild sweetness of pumpkin and creamy sauce often makes it a big hit with children. You can reduce or omit the spices if preferred and add a little extra Parmesan for a familiar cheesy flavor that kids love.
Final Thoughts
This Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe is a delightful celebration of pumpkin in two comforting forms. It’s the kind of dish that warms your soul and impresses your guests without needing complicated steps or hard-to-find ingredients. I hope you give it a try soon and savor every bite of this seasonal, cozy masterpiece.
Print
Double Pumpkin Gnocchi with Nutty Pumpkin Parmesan Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Double Pumpkin Gnocchi recipe features soft, pillowy gnocchi made from pumpkin and flour, served with a rich and creamy pumpkin sauce infused with warm spices. Steamed pumpkin is pureed and combined with flour and egg yolk for the gnocchi dough, while the sauce is made by browning butter and blending it with pumpkin puree, cream, parmesan, cinnamon, and nutmeg. The recipe yields a comforting, fall-inspired Italian dish perfect for a cozy meal.
Ingredients
For the Sauce
- 5 oz pumpkin (140g, peeled and deseeded weight)
- 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 weight)
- 1 1/2 cups all purpose flour (210g, plain flour)
- 1 egg yolk
- 1/4 cup parmesan (11g, finely grated)
Instructions
- Prepare the Sauce: Cut the peeled pumpkin (140g) into chunks and steam for approximately 15 minutes until tender. Remove from heat and puree or blend until smooth.
- Brown the Butter and Combine: Warm the butter in a small pan, allowing it to brown slightly and develop a nutty aroma. Add the pumpkin puree, cooking for about one minute.
- Add Remaining Sauce Ingredients: Stir in the light stock, cream, parmesan, cinnamon, and nutmeg. Cook for a couple more minutes until the sauce thickens slightly and the ingredients are well mixed. Set the sauce aside or refrigerate if preparing ahead.
- Prepare the Gnocchi Pumpkin: Cut the peeled and deseeded pumpkin (340g) into chunks and steam until tender to the knife’s point, around 15 minutes.
- Puree and Cool: Puree or blend the steamed 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 well combined; note the dough will be fairly soft.
- Shape the Gnocchi: Lightly flour a work surface. Using floured hands, roll out large spoonfuls of the dough into logs, then cut into 1/2-3/4 inch (about 2 cm) thick sections. Roll each section into a ball and place on a floured surface or plate if chilling for later use.
- Cook the Gnocchi: Bring a shallow, wide pan of water to a boil. Drop in a few gnocchi at a time, taking care not to overcrowd the pan, and keep the water boiling.
- Remove when Cooked: Use a slotted spoon to remove the gnocchi as they rise to the surface. If some gnocchi do not float after a couple of minutes, nudge them gently to prevent sticking.
- Warm the Sauce & Serve: Gently reheat the sauce while cooking the gnocchi. Serve the gnocchi topped with the pumpkin sauce and extra parmesan cheese.
- Optional Freezing: To freeze uncooked gnocchi, lay them out on a baking sheet and freeze until solid. Transfer to a freezer bag and cook from frozen when ready, allowing an extra minute for them to float up.
Notes
- You can make the pumpkin sauce in advance and refrigerate until needed.
- Ensure the dough is soft but manageable; adding a little more flour can help if too sticky.
- When boiling gnocchi, avoid overcrowding to prevent sticking and ensure even cooking.
- Freezing uncooked gnocchi is a convenient way to store them for future meals.
- Rolling the gnocchi into balls is optional but helps prevent sticking.
- Use a slotted spoon to gently remove gnocchi from boiling water to avoid breaking.
