Pumpkin gnocchi are a comforting classic of Italian home cooking, especially loved during the autumn season. Soft, fragrant and delicately sweet, they pair beautifully with butter, sage and Parmesan cheese. A recipe that feels rustic yet refined, perfect for slow meals and cozy gatherings.
Vegetarian
Traditional
Autumn
Vegetarian
Pumpkin Gnocchi
Pumpkin gnocchi are soft and delicate Italian dumplings made with steamed pumpkin, eggs, flour and Parmesan cheese. Perfect with butter and sage.
Ingredients
- Pumpkin 1.2 kg
- Eggs 2
- Flour 250 g
- Milk 1 cup
- Garlic 1 clove
- Grated Parmesan 70 g
- Rosemary 1 sprig
- Nutmeg to taste
- Salt to taste
- Water as needed
Tools
- Steamer
- Blender
- Bowl
- Spoon
- Large pot
Instructions
- Clean the pumpkin, slice it and steam it with salt and rosemary.
- Let the pumpkin cool, then blend it with milk, eggs, garlic, nutmeg and salt.
- Add flour and Parmesan, mixing until a soft but workable dough forms.
- Adjust consistency with extra flour or milk if needed.
- Shape the gnocchi using a spoon and drop them into boiling salted water.
- Cook until they float to the surface, then drain.
- Season with melted butter and sage or with sesame oil and gomasio.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
16 g
16 g
Carbohydrates
54 g
54 g
Protein
14 g
14 g
Sugar
7 g
7 g
Fiber
5 g
5 g
Sodium
320 mg
320 mg
This post is also available in: Italiano (Italian)
