Pumpkin Gnocchi
Pumpkin Gnocchi is soft, pillowy, and full of cozy fall flavor. Made with just six ingredients, these tender bites are quick to whip up and versatile enough for any sauce from sage butter to creamy Alfredo. It’s autumn comfort food at its best.
Ingredients
- 2 cups pumpkin puree homemade or canned, drained well
- 1 cup all-purpose flour or gluten-free blend
- 1 egg or flax egg for vegan
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
Instructions
- In a large bowl, mix pumpkin puree, egg, salt, nutmeg, and pepper until smooth.
- Gradually add flour, stirring until a soft dough forms.
- Turn onto a floured surface and knead lightly for 1–2 minutes.
- Divide dough, roll into ropes, and cut into bite-sized pieces. Press with a fork to form ridges.
- Bring salted water to a boil. Drop gnocchi in gently and cook until they float (2–3 minutes). Remove with a slotted spoon.
- Serve warm with sage butter, Alfredo, marinara, or your favorite sauce.
Notes
Drain pumpkin well to avoid sticky dough. Don’t over-knead for tender gnocchi. Freeze uncooked gnocchi on a tray, then boil straight from the freezer when ready.