Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, lightly beaten
- 1¼ to 1½ cups all-purpose flour, divided
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg
- Extra flour for dusting
Instructions
- Prepare the dough: Start by combining the pumpkin puree, beaten egg, Parmesan cheese, salt, pepper, and nutmeg in a large mixing bowl. Stir until well combined.
- Add 1¼ cups of flour and mix until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too wet to handle, add the remaining flour a tablespoon at a time until you can work with it comfortably.
- Shape the gnocchi: Lightly flour your work surface and turn the dough out onto it. Divide the dough into 6-8 portions to make handling easier.
- Roll each portion into a rope about ¾-inch thick. Using a knife or bench scraper, cut each rope into ¾-inch pieces.
- Add texture (optional): For traditional ridged gnocchi, roll each piece over the back of a fork or a gnocchi board. This creates ridges that help sauce cling to the pasta. If you prefer, you can leave them as simple pillows.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, drop the gnocchi into the boiling water.
- Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to your serving bowl or directly into your prepared sauce.
- Serving suggestions: Toss with brown butter and crispy sage leaves, or serve with your favorite marinara sauce. A simple drizzle of olive oil with garlic and red pepper flakes also works beautifully.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
