I found this gnocchi recipe when looking for a way to use up some leftover pie pumpkin. I have no doubt that different squashes may yield comparable outcomes.
| Prep Time: | 45 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 medium pie pumpkin, halved and seeded
- 4 teaspoons sea salt, divided
- ¼ teaspoon ground cinnamon, or more to taste
- 1 pinch ground nutmeg, or more to taste
- 1 pinch freshly ground pepper to taste
- 2 cups all-purpose flour, or more as needed
- ½ cup unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pumpkin, cut-sides down, on a cookie sheet.
- Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.
- Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.
- Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.
- Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.
- Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
- Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you’d like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.
- Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.
- Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.
- You can hurry the pumpkin draining along by using pressure and draining it in cheesecloth or a coffee filter.
- The uncooked gnocchi freeze well for up to 3 to 4 weeks: place on a parchment-lined cookie sheet in the freezer for about 1 hour, then transfer to a resealable freezer bag. When ready to use them, do not allow to thaw, just drop into boiling water frozen.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 1286 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |