Easy Pumpkin Gnocchi

Easy Pumpkin Gnocchi

It’s a very easy way to make this and the secret ingredient is , which makes the gnocchi soft on the outside and soft on the inside. Much easier than the classic potato recipe. 

They taste amazing and are the perfect addition to a dinner or as a separate dish served in butter with sage.


  • 2/3 cup
  • 1/2 cup of ricotta 
  • 1 1/4 cup plain (all-purpose flour) plus more for dusting
  • 1/3 cup of , finely grated
  • 1 egg
  • 1/4 teaspoon of salt
  • black pepper

Line a colander with 4 sheets of paper towel. Put the puree on it and then leave it for 5 minutes, you will get rid of excess water.

Put the pumpkin and the remaining gnocchi in a bowl. Mix the dough thoroughly, it should be soft. Sprinkle more with flour if necessary.

Place the dough on the countertop. Divide into smaller parts and form each into a roll. Sprinkling with flour is helpful. Cut into smaller pieces (pillows).

Optional : use a fork to lightly press down on the scored side of the gnocchi.

Bring the water to a boil in a large pot.

Put a gnocchi in boiling water. Cook until all the gnocchi are on the surface (means cooked), then pull out onto a plate and proceed with another portion there. – I prefer cooking in batches, which prevents sticking and better cooking.

Serve with butter and sage or as an addition to meat, for example.

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