Pumpkin Gnocchi: A Delicious and Nutritious Twist on Traditional Gnocchi
Gnocchi is a traditional Italian dish made from potatoes and flour. In recent years, however, pumpkin gnocchi has become increasingly popular due to its unique taste and nutritional benefits.
Pumpkin has been used in cooking for thousands of years. American Indians were known to roast or boil pumpkin strips and use them as a nutritious staple. Today, pumpkin is a popular ingredient in many dishes, especially during fall and winter.
One of the benefits of pumpkin gnocchi is its nutritional value. Pumpkin is packed with vitamins and minerals, including vitamin A, potassium, and fiber. It also contains antioxidants, which can help protect against disease.
Making pumpkin gnocchi is easy and fun. The dough is made with pumpkin puree, flour, Parmesan cheese, egg yolk, salt, nutmeg, and black pepper. The dough is rolled into ropes and cut into bite-sized pieces before being boiled in salted water until they start to float.
To add extra flavor, the gnocchi is then sautéed in a pan with garlic, olive oil, fresh sage, and chicken or vegetable broth. The result is a savory and delicious dish that is perfect for any occasion.
Pumpkin gnocchi can be served as a main course or as a side dish. It pairs well with a variety of toppings, such as diced ham, mushrooms, or roasted cherry tomatoes. It can also be topped with grated Parmesan cheese, chopped basil, or a drizzle of olive oil.
If you’re looking for a flavorful and nutritious twist on traditional gnocchi, give pumpkin gnocchi a try. It’s a dish that’s sure to satisfy your appetite and your taste buds!
Ask the Chef: Pro Tips for making Pumpkin Gnocchi
Testing the Dough:
Be sure to test the dough by pinching off a small piece and boiling it to make sure the dough holds its shape when cooked. Adjust the dough with more flour if it falls apart when boiled, or with more pumpkin if it is too stiff.
Salt the Water:
Be sure to season the water when boiling the gnocchi. This will help the gnocchi get a little extra flavor.
Don’t Overcrowd the Pan:
When cooking the gnocchi in the skillet, be sure not to overcrowd the pan. This will cause the gnocchi to steam rather than fry, leading to a mushy texture. Instead, cook the gnocchi in batches or use multiple skillets.
Consistency of Sauce:
The sauce should be thin enough to coat the gnocchi evenly. If the broth reduces too quickly or the sauce is too thick, add more broth or water to reach the desired consistency.
Parmesan and Nutmeg Ratio:
Adjust the ratio of Parmesan cheese to nutmeg according to your taste. For a stronger cheese flavor, use more Parmesan, and for a stronger nutmeg flavor, use more nutmeg.
Additions like mushrooms or even crispy bacon can be added to pump up the flavor. Additions like this must be added when the garlic is added and the garlic must be cooked till fragrant as this releases the aroma of the added ingredient.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, be gentle with the gnocchi as they can easily fall apart.
How Many Calories are in Pumpkin Gnocchi?
4 Servings per Recipe
- Total Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 740mg
- Total Carbohydrates: 60g
- Dietary Fiber: 5g
- Total Sugars: 1g
- Added Sugars: 0g
- Protein: 12g
What Drinks Pair Best with Savory Pumpkin Gnocchi?
Wine pairing: A great wine pairing for this savory pumpkin gnocchi recipe would be a medium-bodied Pinot Noir. The earthy notes of the pumpkin and sage will complement the light, fruity flavors of a Pinot Noir.
Beer pairing: A Belgian-style saison would pair well with this savory pumpkin gnocchi as it complements the nutmeg and sage flavors while providing a refreshing effervescence that cuts through the rich buttery sauce.
Cocktail pairing: Pair the savory pumpkin gnocchi with a classic Negroni cocktail. The bold and bitter flavors of the Negroni will complement the savory and earthy flavors in the gnocchi.
How to Make Pumpkin Gnocchi
- 1 can (15 oz) pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh sage leaves
- 1/4 cup chicken or vegetable broth
- salt and black pepper to taste
- In a large mixing bowl, combine pumpkin puree, flour, Parmesan cheese, egg yolk, salt, nutmeg, and black pepper. Mix until a dough forms.
- Divide the dough into 4 portions and roll each portion into a long rope about 1 inch in diameter.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the surface, about 2-3 minutes.
- Drain the gnocchi and set aside.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the garlic and cook until fragrant, about 1 minute. Add chopped sage and cook until sage is fragrant, about 1 minute.
- Add the broth to the skillet and bring to a simmer.
- Add the cooked gnocchi to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat the gnocchi through.
- Season with salt and pepper to taste.
- Serve hot and enjoy your savory pumpkin gnocchi!