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This Pumpkin Gnocchi Is The Perfect Comfort Food You Need Tonight


Image Credit: Il Cuchiaio di Argento

The concept of comfort foods is universal, especially during the fall and winter months, when we seem to cook and bake a little more than usual, adding that homey feeling of making meals that reminds us of our childhood, bringing us a sense of well-being and nostalgia.

Nobody does comfort food better than Italians (although Americans are champs at it!). Loaded with carbs and cheese, Italian comfort food is hard to beat. Who doesn’t remember their mom’s spaghetti with meatballs? Even if the sauce was store bought, you still have fond memories associated with that dish.

This Pumpkin Gnocchi recipe does not disappoint. It checks all the comfort food boxes; carbs, carbs a little grated cheese and more carbs, but I promise you, it’s all worth it!

Differently than its more famous cousin, the potato gnocchi, this pumpkin dumpling has a lot more flavor and lots of nutrients. Pumpkins are low in carbohydrates and loaded with fiber, potassium, antioxidants, vitamins and minerals that are great for your health.

This recipe is easy and somewhat fast to make. Yields 4 servings.

What You’ll Need

2 cups all-purpose flour

2 2/3 cup pumpkin puree (pulp from a 3-pound pumpkin) or 1 ½ cans of canned pumpkin

1 egg

1 tsp salt

½ tsp pepper

1 tsp sugar

¼ tsp nutmeg

3oz butter

10 sage leaves

Grated Pecorino Romano

How To Make It

Roast the Pumpkin:

Preheat oven to 375 degrees

Open the pumpkin in half and scoop out the seeds and strings.

Image Credit: Il Cuchiaio di Argento

Place the pumpkin halves facing up on a baking sheet and cover it with aluminum foil.

Image Credit: Il Cuchiaio di Argento

Roast for 45 to 60 minutes, or until tender.

Image Credit: Il Cuchiaio di Argento

After removing it from the oven, let it cool and scoop out the pulp. Using a ricer, mash it to make sure there are no visible lumps in it.

Image Credit: Il Cuchiaio di Argento

In a mixing bowl, combine the flour, sugar, salt, pepper and nutmeg. Add the pumpkin puree and the egg. Blend well until all the ingredients are combined.

Image Credit: Il Cuchiaio di Argento

On a lightly floured surface, knead until a soft dough is formed and let it rest for a few minutes.

Image Credit: Il Cuchiaio di Argento

Divide the dough into four parts. Dust each portion with flour and at this point, the dough should be soft but not sticky. Use more flour if needed until you reach the right consistency.

Image Credit: Il Cuchiaio di Argento

Roll each part into a ½ inch rope and cut it into ¾ inch pieces.

Image Credit: Il Cuchiaio di Argento

Bring a large pot of water to a boil and add salt.

Chop sage and set aside.

Drop the dumplings in boiling water and cook it in batches. Gnocchi is cooked and ready when it starts to float. Drain it with a slotted spoon.

In a large frying pan, melt the butter and add the chopped sage.

Image Credit: Il Cuchiaio di Argento

Carefully toss the cooked gnocchi into the melted butter pan. Gently fold it, so every dumpling is covered in butter.

Plate it and finish it with freshly grated Pecorino Romano.

Buono appetito!

Via: Il Cuchiaio di Argento 

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