I LOVE gnocchi! I have made traditional potato gnocchi and sweet potato gnocchi but pumpkin gnocchi was a first for me. After making the pumpkin bread pudding for testing the bake setting on the Cosori pressure cooker I had a ton of leftover plain canned pumpkin. What to do with it???
I turned to this recipe by Foodesss for inspiration and am so glad I did. I love that these are so easy to make, not to mention bloody delicious.
I took the leftover pumpkin and put it in a fine sieve over a medium sized bowl.
I wanted less liquid and more pumpkin to flavour the dumplings.
What You Will Need
I love that this recipe just uses pumpkin, no potato required! As a result, you just need to open a can of pumpkin and you are ready to go.
For this recipe you will need: 1 cup pumpkin puree, 1 egg, 3/4 tsp salt, 1/4 tsp nutmeg, 1 1/2 cup flour (approximately), plus more for hands and work surface, 3 tbsp butter, 1/4 cup sage leaves, freshly grated Parmesan cheese for sprinkling on top, a pinch of sea salt to finish.
How To Make The Pumpkin Gnocchi
In a medium sized bowl combine pumpkin, egg, salt and nutmeg. Add flour in several additions, stirring to combine.
Continue adding flour until dough is firm enough to handle, but still somewhat sticky.
Shape into a disc, wrap in plastic wrap and refrigerate for about an hour. You probably can skip this step but I personally wanted the gluten to relax a bit.
Divide dough into four sections.
Roll between palms and on floured work surface to make a 1-inch thick rope.
Cut rope rope into 1-inch pieces. Repeat with remaining dough. Roll pieces over the back of a floured fork to give them ridges.
Put on a pot of salted water to boil. While coming up to temperature melt butter in large, heavy saucepan. Add sage leaves and cook, swirling frequently, until butter browns. Remove from heat.
Drop gnocchi into salted boiling water and cook until they rise to the surface, about 5 minutes.
Drain gnocchi on paper towels.
Add to brown butter and toss.
Serve sprinkled with parmesan and sea salt, if desired.
This was so delicious and wonderful I had to take it outside into the little sunlight available on a dark Vancouver rainy day to do the dish justice.
Talk about comfort food from the foodie gods! These pumpkin dumplings coated in butter and dotted with leaves of sage have to be one of the greatest treats I have had in a long time. So easy to make, it is dangerous! I am glad I made the dough ahead of time so I could cut them up and make them when I left like it. Had half one day for lunch and the next night shared for dinner with Reg.
I may have to start buying cans of pumpkin puree on a regular basis! If you are not making a pie, one $5 can goes a long, long way.