Description
Indulge in the rich and creamy flavors of this homemade pumpkin gnocchi with a luscious pumpkin sauce. Perfect for a cozy autumn evening!
Ingredients
Scale
Gnocchi Dough:
- 2 cups all-purpose flour (plus more for dusting)
- ⅔ cups pumpkin purée (homemade or canned)
- ½ cup Pecorino Romano cheese (finely grated or Parmesan)
- 1 large egg
Creamy Pumpkin Sauce:
- ⅓ cup unsalted butter
- 5 garlic cloves (minced)
- ½ cup pumpkin purée
- ½ cup reserved pasta water
- 2 cups heavy cream
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Fresh basil leaves
- Freshly grated Parmesan cheese
Instructions
- Prepare the Gnocchi Dough: In a large bowl, combine the flour, pumpkin purée, Pecorino cheese, and egg. Knead gently until a soft dough forms, adding extra flour if necessary. Cover the dough and let it rest.
- Shape the Gnocchi: Roll out the dough, cut into strips, and shape into gnocchi pieces.
- Cook the Gnocchi: Boil the gnocchi until they float, then set aside.
- Make the Creamy Pumpkin Sauce: Sauté garlic, mix pumpkin purée with water, add cream, and simmer.
- Season the Sauce: Add spices and adjust to taste.
- Combine and Simmer: Stir in cooked gnocchi and simmer.
- Serve and Garnish: Serve hot, garnished with basil and Parmesan.
Notes
- You can customize the sauce by adding sage, nutmeg, or a pinch of chili flakes for extra flavor.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Pumpkin Gnocchi, Homemade Pasta, Creamy Pumpkin Sauce
