These soft nad pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
What would fall be if we didn’t enjoy in some enjoy in a nice pumpkin dish. Today were’ making homemade pumpkin gnocchi with a some delicious goodies. There’s butter, there’s prosciutto, there’s sage and then there’s also some grated pecorino on top.
Can you think of anything better?
If no, then keep reading.
How to make homemade pumpkin gnocchi?
It all starts with cooked pumpkin. This is super easy and quick. Even though pumpkins are very tough when raw and sometimes a pain to cut, they get cooked very quickly. And what is more a lot of the pumpkins (the sweet varieties at least) have a skin which also gets soft and they don’t need to be peeled at all.
For these gnochi, I did peel them, to keep that smooth color look, but if the skin is soft, you dont need to peel it.
So to make the gnocchi you need to purée the cooked pumpkin add in flour and an egg, some salt, and mix it all up. Be careful not to overmix, otherwise, you might end up with rubbery gnocchi. When it starts holding together this is when you can stop mixing.
Shape the dough into long strips and roll them out, and cut into nice bite-size pieces. This is super important! Place them on a lightly floured sourface or they’ll stick.
They cook very quickly as any other gnocchi, so this is a super fast meal, which you know I love!
What about the sauce?
This is the best and simplest sauce there is! I mean, we’re talking butter, prosciutto and sage.
All you need to do is melt butter and quickly fry sage and prosciutto. Throw in the cooked pumpkin gnocchi and add some grated pecorino and you have a perfect fall meal.
Need some extra pumpkin recipe ideas. Here are some of my favorites:
- pumpkin soup with balsamic glaze
- vegan roasted pumpkin curry
- Pumpkin risotto with goat cheese, pancetta and cranberries
- Pumpkin cupcakes with cashew cream cheese frosting
Pumpkin Gnocchi With Sage And Prosciutto
- 400 g cooked pumpkin
- 250 g all-purpose flour
- 1 egg
- 1 tsp fine salt
- 1½ TBSP butter
- 2 slices prosciutto cut into thin strips
- 100 g grated pecorino cheese (a little less than 1/2 cup)
- 8 sage leaves
- 1 TBSP salt for cooking gnocchi
- pumpkin seeds
Puree cooked pumpkin in a food processor and add it into a mixing bowl.
Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.
If the dough is too sticky to roll, add a litlle bit more flour. It also helps if you let it sit in the fridge for 30 minutes.
Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.
Place shaped gnocchi on a lightly floured surface until cooking.
Bring a large amount of salted water to a boil and add gnocchi. When the gnocchi float to the surface they are done. This should take around two minutes. If they don't float it's possible that they stuck to the floor or to one another. Use a wooden spoon and gently stir the water.
Prepare the sauce before cooking the gnocchi.
Melt butter in a large skillet.
Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.
Turn off the heat.
When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.
Serve immediately with some extra pecorino and chopped pumpkin seeds on top.
Pumpkin gnocchi can be frozen. Place them on a lightly floured baking tray and freeze. When they are frozen transfer them to a container of choice.