This delicious pumpkin gnocchi recipe features a delicious slightly chewy, and soft gnocchi served with rosemary butter along with some parmesan cheese. Made with homemade pumpkin puree, this gnocchi recipe is a great way to enjoy this fall season. Make it an activity with your loved ones and you will enjoy a great time making and enjoying this delicious recipe.
Gnocchi is a type of pasta made with potatoes, flour, sometimes eggs, and flavorings of your choosing. They are soft dough dumplings that taste best when made fresh. This pumpkin gnocchi recipe is egg-free but made with a mix of pumpkin puree, potato puree, and some flour. Served with delicious rosemary-flavored butter. This pumpkin gnocchi is very versatile and can be served with any sauce. The best way to enjoy these is in herb-flavored butter be in rosemary or sage along with parmesan cheese.
Recipe Notes for Pumpkin Gnocchi:
For potato puree; I cut a potato into small chunks and microwave them while dipped in water for 6 mins. Strain and blend the potato into a fine smooth puree
The dough while rolling is very delicate so use more dry flour for dusting and roll with extremely gentle strokes. Once cut into small chunks; carefully place them in boiling water but not rolling boil.
You can rest the dough in the refrigerator for it to firm before working with it. It will make it easier and less delicate than working with the dough directly
I served the gnocchi in rosemary-flavored butter but it tastes amazing, even with creamy white sauce. You can the sauce as a base for gnocchi from this delicious creamy sauce pasta recipe!
Pumpkin Gnocchi In Rosemary Butter
Ingredients
- ½ cup pumpkin puree Make it at home with my pumpkin puree recipe
- ½ cup mashed potato
- 4 Tbsp flour + more for dusting
- 4 Tbsp butter Swap for vegan butter; if Vegan
- 1 Tbsp garlic paste
- 2 sticks rosemary
- 2 Tbsp parmesan or more as per taste Swap for Vegan Parmesan; if Vegan
- Olive Oil to taste
- Pepper as per taste
- Cayenne pepper or chili powder as per taste
Instructions
- In a small bowl; mix pumpkin puree, potato and season it with salt and pepper generously
- Add in flour and mix well. Take it out of the bowl onto a clean surface. Dust the surface with flour so that it doesn’t stick. Be gentle with the pasta as it will be slightly sticky.
- Gently cut the flour into 4 parts. Roll out each one in a line, be careful and roll it carefully using both hands. Cut it into small ½ inch pieces.
- Using a fork gently press down on each piece (This step is totally optional)
- Bring a pot of water to a gentle boil. Carefully drop gnocchi pieces into the water and let it cook for 3-4 mins. You will notice the pasta will grow in size and start to float on top. Carefully drain the water and take out the pasta in a sieve
- In a pan on medium heat, add butter, oil, rosemary and garlic paste. Let it cook for a minute. Add gnocchi and flavor it with salt, pepper, cayenne and parmesan cheese. Feel free to modify and add more spices if you please.
- Spoon the rosemary butter over the pasta while cooking. Cook it for 2-3mins and voila its ready to serve!
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♥ Gurleen
