Pumpkin gnocchi recipe
When it comes to wholesome comfort food, gnocchi is in a league of its own. Little clouds of joy, gnocchi is actually a type of dumpling that originated in Italy. Interestingly, the word ‘gnocchi’ is believed to be derived from the Italian word "nocchio," meaning a knot in wood, or "nocca," meaning knuckle, reflecting their small, rounded shape.
How to make pumpkin gnocchi: key tips
One of the best parts about making gnocchi is working the dough and cutting it into little shapes. Though it might be tempting, try not to overwork the dough as this will result in tough and chewy gnocchi. When rolling the dough into ropes, use a light touch and avoid pressing too hard. Then, use a sharp knife to cut the ropes into even pieces (you’re aiming for 2-3cm long). I always recommend creating ridges in each gnocchi by rolling each piece over a fork or gnocchi board. This will help sauces cling to the gnocchi (and who doesn’t want more sauce?
What goes into our pumpkin gnocchi recipe?
The heart of pumpkin gnocchi is, unsurprisingly, pumpkin. So, it pays to choose the right one. You’ll want to opt for a variety that is dense and not too watery, such as butternut or sugar pumpkin. Be sure to prep it by washing it thoroughly, and then remove the seeds and stringy bits.
Want more gnocchi recipes? Here’s 20 other great gnocchi recipes perfect for a weekday night.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 600g piece pumpkin
- 1 - 1/1/2 cups plain flour
- 1/4 cup grated parmesan
- 1 tsp salt
- 1 egg
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 1 cup Italian parsley leaves
- 1/2 lemon, juiced
- Parmesan, grated, extra to serve
Method
-
Step 1Preheat oven to 180°C/160°C fan forced. Wrap whole piece of pumpkin in foil, place on an oven tray and bake for 1 hour until very soft. Allow to cool slightly, then scoop flesh out of skin. Place in a colander lined with a new Chux. Leave to drain, then tie ends of Chux together and squeeze to remove as much liquid as possible.
-
Step 2Place drained pumpkin in a bowl (you should have approx 250g) and add 1 cup flour, parmesan, salt and egg. Mix well. Turn out onto a floured surface and knead until smooth, adding a little more flour if it is too wet or sticky. Cut into 4 pieces and roll each piece into a long thin rope. Cut into 2cm pieces. You can roll over a fork for the classic gnocchi shape, or just leave rustic.
-
Step 3Heat oil in a large frypan over medium heat. Add garlic slices and cook, stirring, until starting to colour. Add parsley leaves - be careful as they will spit and hiss. Once they settle down, squeeze over lemon juice, and season. Keep warm while you cook the gnocchi.
-
Step 4Bring a large saucepan of salted water to the boil. Add gnocchi in batches. When they rise to the surface, remove and place add to garlic parsley oil. Toss to coat well. Serve with extra parmesan.
Recipe Notes
Can I make gnocchi ahead of time?
You might not realise this, but gnocchi is a great meal prep option. You can choose to refrigerate or freeze uncooked gnocchi (don’t cook it first):
- Refrigeration (up to 2 days): If you plan to use the gnocchi within a day or two, place them on a lightly floured baking tray in a single layer. Cover the tray with a clean kitchen towel or plastic wrap and store it in the refrigerator.
- Freezing (up to 2 months): Arrange the gnocchi in a single layer on a baking tray lined with baking paper, ensuring they don't touch each other. Place the tray in the freezer until the gnocchi are frozen solid (this usually takes a couple of hours). Once frozen, transfer the gnocchi to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months. When ready to cook, you can cook the gnocchi directly from frozen. Just add a couple of extra minutes to the cooking time.
How much flour will I need?
Flour quantities will vary depending on how much pumpkin is left after cooking and squeezing out liquid. Try to add as little as possible to form a manageable dough.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register