How to Make Homemade Pumpkin Gnocchi - A Step-by-Step Guide

There's something so comforting about homemade pasta, and when it comes to fall comfort foods, homemade pumpkin gnocchi takes the cake. These little Italian dumplings are soft, pillowy, and bursting with the warm flavors of autumn. Making gnocchi from scratch may seem daunting, but with a few simple ingredients and a little bit of patience, you can create a truly delicious dish that will impress your family and friends.

The key to making incredible homemade pumpkin gnocchi is using th...

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Ingredients

  • 1 cup unsweetened pumpkin puree
  • ½ cup grated Parmesan cheese
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 egg white, beaten until frothy
  • ½ cup whole wheat flour
  • ¼ cup all-purpose flour
  • 1 (12 fluid ounce) can evaporated skim milk
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
  • Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
  • While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
  • Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.
  • Nutrition

    266 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 22mg
    • Sodium: 881mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 19g
    • Vitamin C: 9mg
    • Calcium: 518mg
    • Iron: 3mg
    • Potassium: 549mg