Italian Pumpkin Gnocchi offers a deliciously comforting twist on traditional pasta, combining the smooth and sweet notes of pumpkin with the classic allure of gnocchi dumplings. The process begins by bringing together pumpkin puree with grated Parmesan cheese, salt, ground nutmeg, and a lightly beaten egg, resulting in a richly flavored base. All-purpose flour is then gently folded in until a soft, slightly sticky dough forms—a hallmark of well-made gnocchi.
Once the dough is ready, it is turned out onto a floured surface and kneaded gently until cohesive. The dough is then divided into four equal portions, each rolled into a long rope roughly 1/2 inch in diameter and sliced into bite-sized pieces. Optional ridges can be added using a fork, which helps to catch and hold onto sauces later.
The gnocchi are cooked in batches in a pot of boiling salted water, swimming until they float to the surface—a sign they are nearly done—and are given an additional two minutes to achieve the perfect texture. Afterward, they are transferred using a slotted spoon to retain their shape and texture.
For the final flourish, the gnocchi are sautéed in a large skillet with melted butter and fresh sage leaves, imbuing them with a richly aromatic and slightly crispy exterior. They are typically served with a generous sprinkle of additional grated Parmesan cheese, enhancing the dish’s savory depth.
Italian Pumpkin Gnocchi is an exquisite example of Italian culinary ingenuity, marrying the earthiness of pumpkin with the savory notes of cheese and the aromatic crispiness of sage-infused butter. This dish not only provides a delectable dining experience but also showcases the versatility of simple, quality ingredients in Italian cuisine.
Ingredients
2 cups pumpkin puree (preferably fresh)
2 cups all-purpose flour
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground nutmeg
1 egg (lightly beaten)
Butter (for sautéing)
Fresh sage leaves (optional)
Additional grated Parmesan cheese (for serving)
Directions
1. In a mixing bowl, combine the pumpkin puree, grated Parmesan cheese, salt, ground nutmeg, and the lightly beaten egg. Stir until well combined.
2. Gradually add the all-purpose flour to the pumpkin mixture. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
3. Lightly flour your work surface and turn the dough out onto it. Knead gently until the dough holds together.
4. Divide the dough into four equal portions. Roll each portion into a long rope about 1/2 inch in diameter.
5. Cut the ropes into 1-inch pieces to form the gnocchi. If desired, press each piece gently with a fork to create ridges.
6. Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Once they float to the surface, cook for an additional 2 minutes.
7. Using a slotted spoon, transfer the cooked gnocchi to a plate.
8. In a large skillet, melt butter over medium heat. Add fresh sage leaves if using.
9. Sauté the gnocchi in the butter until they are lightly browned and crispy on the edges.
10. Serve the gnocchi with additional grated Parmesan cheese.