Looking for a quick, no-mess recipe for pumpkin gnocchi? This no-kneading method is an easy, foolproof way to create delicious homemade pumpkin gnocchi in just 30 minutes!
With just 3 simple ingredients: pumpkin, egg and flour, you can enjoy this cosy dish with your favourite sauce any night of the week. By the way, there is minimal preparation required and no need to knead the dough.
Table of Contents
Step by Step Pumpking gnocchi recipe
Step 1: Prepare the Pumpkin
Soften the Pumpkin: Bake halved pumpkins at 390°F (200°C) for 15-20 minutes or steam chunks for 10-15 minutes until tender. Cool and scoop out the flesh.
Step 2: Make the Pumpkin Puree
Make the Puree: Mash the pumpkin until smooth and let it cool completely.
Step 3: Mix the Dough
Mix the Dough: Combine the pumpkin puree and egg, then gradually fold in flour until a soft dough forms. Season with salt.
Step 4: Shape the Gnocchi
Shape the Gnocchi: Transfer dough to a piping bag, cut a corner, and squeeze small portions into boiling salted water.
Step 5: Cook the Gnocchi
Cook the Gnocchi: Once gnocchi rise to the surface, cook for an additional 1 minute, then remove with a slotted spoon.
No-knead pumpkingnocchi recipe from scratch
Learn how to make no-knead pumpkin gnocchi from scratch in just 30 minutes! This quick and easy recipe uses simple ingredients for fluffy, mess-free gnocchi.
Quick No-Knead Pumpkin Gnocchi Recipe – Ready in 30 Minutes!
Difficulty: EasyLooking for a quick, no-mess recipe for pumpkin gnocchi? This no-kneading method is an easy, foolproof way to create delicious homemade pumpkin gnocchi in just 30 minutes! This dish is simple to make with just a few ingredients, no kneading required. Enjoy it with your favourite sauce any night of the week.
Ingredients
2cups (500g) pumpkin (butternut squash or kabocha squash work well)
1 large egg
1.5 cups (Approximately 200g) all-purpose flour
Salt, to taste
Directions
- Prepare the Pumpkin
- You have two options to soften the pumpkin: either by oven baking or steaming.
- Oven-Baked Method
- Preheat your oven to 390°F(200°C).
- Halve the pumpkin and remove the seeds.
- Place the halves cut-side down on a lined baking sheet.
- Bake for 15-20 minutes, or until soft. Cool slightly, then scoop out the flesh.
- Steaming Method
- Cut the pumpkin into chunks, removing seeds.
- Steam the pumpkin for 10-15 minutes, or until tender.
- Let it cool slightly, then scoop out the flesh.
- Make the Pumpkin Puree
- Mash the softened pumpkin until smooth, making sure there are no lumps.
- Allow the puree to cool fully before adding the egg to prevent premature cooking.
- Mix the Dough
- In a large bowl, combine the cooled pumpkin puree with the egg, stirring until well incorporated.
- Gradually add the flour, a little at a time, until the mixture forms a soft dough with a thick, pudding-like consistency.
- No kneading required! Just fold in the flour until the dough holds together.
- Season with salt.
- Shape the Gnocchi
- Transfer the dough into a piping bag or plastic freezer bag.
- Cut off one corner of the bag to create an opening.
- Bring a pot of salted water to a boil.
- Squeeze the dough out of the bag in small portions (about 2-3 cm long) directly into the boiling water using scissors to cut the pieces.
- Cook the Gnocchi
- Let the gnocchi cook until they rise to the surface, which takes about 1-2 minutes.
- Once they float, cook for an additional 1 minutes to ensure they are fully done.
- Use a slotted spoon to remove the gnocchi from the water and drain them.
- Serve
- Your gnocchi are now ready to serve! Top with your favorite sauce—whether it’s sage brown butter, creamy parmesan, or a classic tomato sauce—and enjoy!
Notes
- Garnish with freshly chopped parsley, basil, or chives to add a burst of freshness.
You can even cook a bit more pumpkin and whip up a batch of simple pumpkin oatmeal cookies, from On My Kids Plate. If you’ve got a sweet tooth, why not? Since you’re already preparing the pumpkin for our pumpkin gnocchi, it’s the perfect opportunity to enjoy a delicious dessert with minimal extra effort!
How to serve gnocchi?
Here are some delicious ways to serve your pumpkin gnocchi:
- Porcini Mushrooms Parsley-Butter Sauce:
- First, sauté the porcini mushrooms with the red onion. Then, deglaze the pan with the dried porcini mushroom cooking liquid. Next, add the parsley, butter, and finally the pumpkin gnocchi cooking liquid to thicken the sauce.
- Parmesan and Garlic Cream Sauce:
- Sauté minced garlic in butter, then add heavy cream and grated Parmesan. Simmer until thickened and toss the gnocchi in the sauce for a rich, creamy flavor.
- Sage Brown Butter Sauce:
- Melt butter in a pan until it begins to brown, then add fresh sage leaves. Toss the cooked gnocchi in the sauce and top with grated Parmesan.
- Tomato Basil Sauce:
- Cook a simple tomato sauce with crushed tomatoes, garlic, and fresh basil. Serve the pumpkin gnocchi with a sprinkle of Parmesan for a light and tangy dish.
- Crispy Pancetta or Bacon:
- Sprinkle small crispy bits of pancetta or bacon over the gnocchi for a salty crunch.
- Salad
- Serve with a simple arugula or mixed green salad, tossed with a lemon vinaigrette for a bright contrast to the rich gnocchi.
Tips for great pumpkin gnocchi from scratch:
- Cool the Pumpkin: Always ensure the pumpkin puree is fully cooled before adding the egg. This helps prevent the egg from cooking in the hot puree, which could ruin the texture of your gnocchi.
- Avoid Over-Flouring: For soft, melt-in-your-mouth gnocchi, resist the urge to add too much flour. The dough should be soft but still form into small shapes.
- No Kneading Needed: The great thing about this recipe is that you don’t have to knead it, which makes it perfect for when you’re short on time.
Frequently Asked Questions
What type of pumpkin should I use for gnocchi?
For best results, use a firm, flavorful pumpkin like butternut squash or kabocha. Both have a sweet taste and smooth texture that works perfectly in gnocchi.
Can I make pumpkin gnocchi without kneading the dough?
Yes! This no-knead pumpkin gnocchi recipe is designed for ease. The dough comes together quickly, and there’s no need to knead it—just stir in the flour and you’re good to go!
How can I store leftover gnocchi?
Cooked gnocchi can be stored in the refrigerator for up to 2 days. For longer storage, freeze the uncooked gnocchi pieces on a baking tray, then transfer them to an airtight container for up to 3 months. Boil straight from frozen when ready to cook.
Why did my gnocchi turn out dense?
If your gnocchi is dense, it’s likely because too much flour was added. Add flour gradually, stopping once the dough holds together without becoming too stiff. Aim for a soft, pillow-like texture.
What sauces pair well with pumpkin gnocchi?
Pumpkin gnocchi pairs beautifully with a variety of sauces. Sage butter sauce, creamy alfredo, or even a simple tomato sauce all complement the subtle sweetness of the pumpkin.
Can I use gluten-free flour for this recipe?
Yes! You can substitute all-purpose flour with a gluten-free blend. The texture may vary slightly, but the recipe remains the same.
Nutrition table for the pumpkin gnocchi recipe
| Nutrient | Per Serving (approx. 1/4 of recipe) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 3g |
| Saturated Fat | 0.8g |
| Cholesterol | 47mg |
| Sodium | 210mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 6g |
| Vitamin A | 95% of Daily Value (DV) |
| Vitamin C | 12% of DV |
| Calcium | 3% of DV |
| Iron | 10% of DV |
This easy pumpkin gnocchi recipe is your go-to for quick, no-knead comfort food. With just a few simple ingredients and a straightforward method, you’ll have light, fluffy gnocchi on the table in 30 minutes. Whether you’re looking to impress guests or enjoy a cozy weeknight meal, this dish is sure to deliver on taste, convenience, and satisfaction.
Did you try this pumpkin gnocchi recipe? Let me know on social media how it turned out and share it with friends for a quick and delicious dinner idea!
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