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Pumpkin Gnochi

When pumpkin is in season it is mandatory to cook those sweet, seasonal and with a perfect consistency gnocchi. Homemade gnocchi are the best of the best! Try to believe!

Season: Fall

Preparation Time: 40 min

Cooking time: 40 min

Ingredients for 4 people:

  • Pumpkin 500 g

  • Potatoes 350 g

  • Flour 00 200 g

  • Cornstarch 50 g

  • Eggs (1 medium) 57 g

  • Fine salt 3 g

  • Black pepper 1 pinch

  • Nutmeg 1 pinch


  1. To prepare the pumpkin gnocchi, start by boiling the potatoes: pour them into plenty of salted water to taste, cook for 30-40 minutes until they are soft.

  2. While the potatoes are cooking, take the pumpkin and cut it into slices and remove the seeds and internal filaments. Then remove the outer skin, you should obtain 350 g of pulp.

  3. Place the pumpkin slices on a baking tray and bake in a static oven preheated to 200°C for 15-20 minutes (or in a ventilated oven at 180°C for 10-15 minutes) until it starts to dry out slightly. By this time, the potatoes will also be cooked and you will have the ingredients for the pumpkin gnocchi ready.

  4. Knead the ingredients while still hot, especially the potatoes, so that the starch is not lost and the dough is sticky and easier to work. Sift the flour onto a pastry board 6 and, with the help of your hands or a spoon, create the classic fountain shape.

  5. Take the potatoes (we recommend working them warm) and mash them with a potato masher, seasoning with salt and pepper. Season with a pinch of nutmeg. Then mash the pumpkin (also warm).

  6. Knead the dough quickly with a spoon. Incorporate the egg into the dough with the help of a fork and knead it until it is smooth. Knead the dough as little as possible and as quickly as possible. Shape it into a ball and sift the cornstarch over it, which will give the dough its softness.

  7. The dough should be soft, not sticky. Should it be sticky, we recommend adding a little cornstarch (not flour 00). After the resting time has elapsed, take the dough ball, dust the work surface with a little flour and take a small piece of dough. Shape it into a stick and cut it into small pieces about 1.5-2 cm in size. Repeat the operation until the entire dough is finished.

  8. Place the gnocchi on a floured dishcloth. Your pumpkin gnocchi are now ready to be used! To use them, cook them one portion at a time in boiling water, waiting for them to rise to the surface. As soon as they rise to the surface, take them with a slotted spoon, drain them well and your pumpkin gnocchi are ready!

  9. You can accompany your pumpkin gnocchi with a sauce of your choice. We chose simple gorgonzola cheese melted in a saucepan.

Nutritional Value per serving: 320 kcal/ 68g carbs of which 4g sugar / 8g protein /2.5 g fat

CO2 emissions per portion: 112g

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