Description
This 4-ingredient Pumpkin Gnocchi recipe offers a soft, fluffy, and pillowy delight with a subtle sweetness and earthy flavor. Made without eggs or dairy, it’s a cozy, easy-to-make fall meal featuring tender gnocchi cooked by boiling and easily paired with your favorite sauce.
Ingredients
Scale
Ingredients
- 1 large russet potato
- 2 teaspoons of salt (divided)
- 2 cups of all-purpose flour (divided)
- 1 cup of pumpkin puree
- Water, as needed for boiling
Instructions
- Prepare the Potatoes: Peel and chop 1 large russet potato into chunks. Place them in a medium pot with a lid, cover with water, add 1 teaspoon of salt, and bring to a boil. Cook until potatoes are tender and starting to fall apart, then drain and let cool in a colander.
- Combine Ingredients: On a clean work surface, spread 1 ½ cups of flour. Add the cooked potatoes, pumpkin puree, and remaining salt. Use a fork to mash the potatoes and mix all ingredients thoroughly until completely smooth.
- Knead the Dough: Add ¼ cup of flour and knead the dough for about 20 seconds, adding an additional ¼ cup of flour if too sticky. Form into a large ball and let it rest for 10 minutes.
- Shape the Gnocchi: Lightly flour your work surface and place the dough ball on it. Sprinkle flour on top and cut the dough into 4 chunks. Roll each chunk into a long rope about ½ inch thick. Cut the ropes into 1-inch pieces to form gnocchi. Place them on a floured tray, sprinkle lightly with flour, and set aside.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches without overcrowding, gently stirring. Cook until the gnocchi float, then continue cooking for 1 minute. Use a slotted spoon to remove and transfer to a plate. Repeat with remaining gnocchi.
- Serve: Toss the warm gnocchi with your favorite sauce and enjoy immediately.
Notes
- This recipe is free from eggs and dairy, making it suitable for those avoiding these ingredients.
- Do not overcrowd the boiling pot to prevent gnocchi from sticking together.
- The texture is soft and fluffy; you may pan-fry the gnocchi after boiling for a crispy variation.
- Resting the dough helps improve the texture and manageability of the gnocchi.
Nutrition
- Serving Size: 1 serving
- Calories: 321
- Sugar: 3 g
- Sodium: 1172 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
