I’ve been obsessed with gnocchi recently, it’s become a go-to over the last few months, and this pumpkin gnocchi recipe is a great way to enjoy one of my favourite dishes using seasonal ingredients and get in an extra of my five a day.
My goal for this recipe was to make the dough as simple and easy as possible. If you look up pumpkin gnocchi recipes, you’ll find that many of them still contain potatoes alongside a smaller amount of gnocchi. With those recipes, the potato starch can help the gnocchi bind together and may result in using less flour. But if you want pumpkin gnocchi, you want pumpkin gnocchi. And prepping the potato alongside the pumpkin feels like an extra unnecessary step.
Suggested Post: The Best Gluten Free Gnocchi Ranked
Making Your Pumpkin
I opted to boil my pumpkin and then mash it to make the pumpkin puree, some people may opt to roast there’s. Pumpkins can be a little tricky to chop and prep. So, I cubed mine then removed the skin after I’d boiled it when it was very easy to peel off. Boiling it does keep a little more moisture in the pumpkin, which means the overall recipe probably requires more flour. But roasting it, you need to be very careful that the edges don’t become crispy, and you need to take more time to peel and prep the pumpkin prior to the cooking process.
If you want to make this recipe lower carbs/ calories, you may wish to roast yours, but I find the prep much easier when it’s boiled.
Nutritional Information
This dish serves 4-6 depending on serving size, the following is based on 6 servings per recipe which are more of a starter/ side dish sized servings (4 servings for a main).
Each serving of this recipe is 213 calories, 4g of protein and 3g of fibre. You’ll get 10% of the recommended daily amount of vitamin B1 and B3 per serving, as well as an eighth of your daily B6 and a sixth of your daily vitamin A.
Fresh Dough Tips
So, in an ideal world, you’ll have plenty of time to dust your gnocchi in flour and let it sit in it for at least an hour and lightly dry out before you want to cook it. But, the dough takes a while to make, you’re busy and don’t always have time to do full prep. Don’t worry, this can still work, but using fresh dough that hasn’t had time to rest is a little trickier and it can become soggy easier. Follow these steps to ensure you get soft pillowy gnocchi that doesn’t become gloopy.
- Use a large pan. Overcrowding promotes sticking. Whichever pan you think is about the right size for the serving you’re cooking, size up one.
- Make sure the water is boiling before you place the gnocchi in the pan. This is very important. Don’t be tempted to place the gnocchi in a pan and top it up with boiling water. The water needs to be boiling prior to adding the gnocchi.
- Add a little bit of olive oil and a generous pinch of salt to the water before adding the gnocchi.
- Flour your hands and gently roll the gnocchi in it before placing it in the pan. It isn’t quite the same as leaving it in the flour for an hour, but it helps.
- Keep an eye on it when it’s cooking. Gnocchi obviously cooks very quickly, remove it from the water as soon as you notice it’s starting to rise and don’t let it sit.
Substitutions
This is a very simple recipe with just two ingredients making up the dough. I intentionally left it plain so it could be easily customised for any recipe, so feel free to add any herbs and spices of your choice to the dough recipe. This would be delicious with some sage in the dough, or a hint of garlic and chilli.
How to store and does it keep?
Keep your prepared dough refrigerated for up to five days in a sealed container. And you can freeze your dough too! If you’ve made too much, you can freeze your dough for later, but defrost it before cooking.
Can you reheat it?
If you have some cooked gnocchi dough you haven’t added any sauce to, you can reheat it, although it’s best served fresh. To reheat your gnocchi, add it to a pan of boiling water for about 60 seconds, or a frying pan for 2-3 minutes to reheat.
Pumpkin Gnocchi Recipe
Easy vegan and gluten free pumpkin gnocchi recipe with two ingredient dough recipe.
This recipe is gluten free, dairy free and vegan. It can be nut and soy free depending on your choice of vegan butter.
Pumpkin Gnocchi Recipe
Ingredients
- 500 g cooked pumpkin
- 275 g gluten free plain flour
- Pinch of salt
- Dash of olive oil
Served as shown
- 25 g vegan butter
- 3 sprigs fresh rosemary
- 1 ½ tsp of dried sage
Instructions
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Take your cooked pumpkin and mash it into a puree, then add in your plain flour and mix into a dough. You do not need to knead your dough, but I find that the dough mixes better if you use your hands to work in the flour.
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Divide the dough into four strips, shape them into long sausages, then cut each strip into smaller gnocchi sized pieces. With floured hands, shape these smaller pieces to round the edges. Then roll them on the back of a fork to get the indentations.
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Place your rolled dough on a floured cloth/ surface for at least an hour (if possible, see the fresh dough section above if not). Then bring a pot of water to the boil (make sure it’s up to temperature to prevent your gnocchi turning to mush). Add some salt and a dash of olive oil then add your gnocchi for 3-4 minutes, or until it rises back to the top of the water.
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In a separate pan, melt the butter slowly, then add the rosemary sprigs and let them crisp up for a few minutes, making sure the butter won’t burn.
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Drain the gnocchi and add them to the butter pan and stir in the dried sage, sauté them quickly and serve immediately. I like to turn up the heat at this point to make my gnocchi a little bit crispy on the edges, but that’s optional.
Serve and enjoy!
Until next time,
Sophie
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