Pumpkin Gnocchi Recipe

By Ellie

4 Person

50 Minutes

219 Calories

This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes. This easy homemade gnocchi recipe is the perfect way to use up leftover pumpkin after Halloween. Used instead of traditional potato, the mashed pumpkin gives the finished gnocchi a beautiful golden color and sweet taste. Cooked with a simple sage butter sauce, this recipe is sure to warm you up on chilly autumnal evenings. If pumpkins are not available, butternut squash works just as well. To make this recipe vegetarian, swap the Parmesan for vegetarian hard cheese. See method

Ingredients

20 sage leaves
1 tsp. oil
60 g salted butter
200 g plain flour, plus extra to dust
1 egg, lightly beaten
50 g finely grated Parmesan, plus extra to serve
120 g ricotta, drained
400 g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes

Method

01

Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.
02

Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin puree over before patting dry to ensure you remove as much moisture as possible.
03

In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt, and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.
04

Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.
05

Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.
06

Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.
07

Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.

Related Tags

Pumpkin Gnocchi Recipe

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 219 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

20 sage leaves

1 tsp. oil

60 g salted butter

200 g plain flour, plus extra to dust

1 egg, lightly beaten

50 g finely grated Parmesan, plus extra to serve

120 g ricotta, drained

400 g leftover pumpkin or butternut squash, peeled, seeded and cut into 2.5cm cubes

03 Method

Step 1

Steam the pumpkin in a colander set over a pan of simmering water or a steamer pan for 20 mins, or until very soft and tender.

Step 2

Using a potato masher, mash the steamed pumpkin to a smooth purée. Line a surface with kitchen paper and spread the pumpkin puree over before patting dry to ensure you remove as much moisture as possible.

Step 3

In a bowl or food processor, mix the pumpkin purée, ricotta, grated Parmesan, the egg, ¼ tsp salt, and some black pepper. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to ‘overmix’.

Step 4

Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife. Gently mark each gnocchi with the back of a floured fork to achieve the traditional ridges.

Step 5

Bring a large pan of salted water to the boil. Tip in half the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon and cook the remaining gnocchi.

Step 6

Heat 15g butter and the oil in a large frying pan. Add half the gnocchi and fry for 2 mins or until starting to brown. Add 15g more butter and, once melted, add the sage leaves. Fry for 1-2 mins, until the gnocchi are golden all over and the sage is crispy. Repeat with the remaining butter, gnocchi and sage leaves.

Step 7

Divide between serving plates. Season with a twist of black pepper and some shavings of Parmesan.

04 Author