I stumbled onto this gnocchi recipe as I was trying to use up some extra pie pumpkin. I am sure other squashes could produce similar results.

Gallery

Recipe Summary test

prep:
45 mins
cook:
45 mins
additional:
1 hr 30 mins
total:
3 hrs
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place pumpkin, cut-sides down, on a cookie sheet.

  • Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.

  • Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.

  • Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.

  • Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.

  • Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.

  • Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you'd like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.

  • Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.

  • Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.

Cook's Notes:

You can hurry the pumpkin draining along by using pressure and draining it in cheesecloth or a coffee filter.

The uncooked gnocchi freeze well for up to 3 to 4 weeks: place on a parchment-lined cookie sheet in the freezer for about 1 hour, then transfer to a resealable freezer bag. When ready to use them, do not allow to thaw, just drop into boiling water frozen.

Nutrition Facts

358 calories; protein 7.1g; carbohydrates 49.3g; fat 16.1g; cholesterol 40.7mg; sodium 1285.9mg. Full Nutrition
Advertisement