Are You Ready for a Cozy Night In? Try This Pumpkin Gnocchi Recipe!

As the days get colder, and the nights shorter, there’s nothing better than settling in at home with a comforting bowl of food. Pumpkin gnocchi stands out during the fall/winter season. This dish is simple to prepare and brings together seasonal flavors that celebrate the harvest. Whether you're hoping to impress family or treat yourself, this recipe will be a delightful addition to your cozy night in.

What is Gnocchi?

Gnocchi are small, soft Italian dumplings usually made from potatoes, flour, and eggs. They are highly versatile, pairing well with various sauces or simply sautéed in butter. The vibrant pumpkin adds both a lovely golden color and a hint of sweetness, making this dish perfect to pair with a simple brown butter sauce. Adding pumpkin can increase the dish’s nutrient density, providing 3 grams of fiber and about 100% of the daily recommended intake of vitamin A per serving.

Ingredients You’ll Need

Here’s what you'll need to make your pumpkin gnocchi:

For the Gnocchi:

• 1.5 cups of pumpkin puree (homemade or canned)

  
  

• 2 baked medium baked potatoes (russet types are best, don't use waxy potatoes here)

• 2 large eggs

• 2 cups all-purpose flour

  
  

• 1/2 cup shredded parmesan cheese

• 1 teaspoon salt

  
  

• 1/4 teaspoon black pepper

• 1/4 of nutmeg (optional, fresh ground is best)

  
  

For the Walnut Béchamel Sauce:

• 1/2 cup walnuts, chopped

• 10 fresh sage leaves, chiffonade (cut into thin ribbons)

• 3 cups milk

• 2 cloves garlic, peeled and crushed

• 2 small bay leaves (if using fresh, use only 1)

• 1 1/2 tablespoons all-purpose flour

• 1 1/2 tablespoons unsalted butter

• Salt and pepper, to taste

• Nutmeg to taste

  
  

Step-by-Step Instructions

Step 1: Make the Dough

Pass the potato through a potato ricer, if you don't have one smashing it through a colander will also work. You want to have a smooth consistency with no lumps. Combine potatoes with the pumpkin puree, eggs, salt, pepper, and nutmeg in a large bowl and mix until combined.

Then, gradually add 2 cups of flour to the mixture, stirring until a soft dough forms. If your pumpkin puree is very moist, you might need to add more flour to get the right consistency, which should be pliable but not sticky. Be sure to add small amounts of flour at a time, mixing in gently. Too much mixing will make the dough tough.

Step 2: Shape the Gnocchi

On a well-floured surface, divide the dough into manageable sections. Roll each section into long logs, approximately ¾ inch thick. (About the width of your index finger)

Cut the logs into 1-inch pieces, then roll each piece off the back of a fork to create ridges. Ridges help the sauce better adhere to the gnocchi, enhancing the flavor. (If you are lucky enough to own a gnocchi board, use that, I'm still waiting for Santa to bring me one.)

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface, which typically takes about 2-3 minutes. Take care to monitor the water temperature, avoid a rolling boil as this can cause them to fall apart. Use a slotted spoon to gently remove them from the pot. Drain the gnocchi and place them in a bowl with a small pat of butter. Give them a toss to coat. The butter will help them stay apart.

Step 4: Prepare the Béchamel Sauce

Toast the walnuts, either in an oven or in a sauté pan. Watch they don't burn.

In milk, garlic, and bay leaf in a saucepan. Warm the milk over medium heat.

While the milk heats, heat butter in a sauté pan (Hint: Use the pan you just used for the walnuts for extra flavor). Add the sage leaves and cook until crisp. Remove leaves with a slotted spoon and reserve.

Add the flour to the melted butter and make a roux. Stir mixture to slightly toast the flour, but avoid changing the color. Low heat and time are key here. This will take about 5-7 minutes.

Remove the garlic and bay leaf from the milk and whisk in the roux to the milk. Whisking will ensure a smooth sauce. Stir in the walnuts, then season with salt and pepper to taste and add a dash of nutmeg. Taste and adjust seasonings as necessary.

Step 5: Combine and Serve

Pour the sauce over the gnocchi and stir gently to coat each piece. Garnish with reserved sage leaves.

Alternate Serving Suggestion: Toss cooked gnocchi in the brown butter and sage leaves, serve immediately topped with freshly grated Parmesan cheese and a few extra sage leaves. Super simple, tasty and fast.

A warm serving of pumpkin gnocchi topped with butter and sage.

Perfect Pumpkin Gnocchi

1. Choose Quality Pumpkin: Roasting your own pumpkin enhances the flavor significantly. A freshly roasted pumpkin can add depth and sweetness compared to canned options. Just make sure it is a pie pumpkin, not a jack-o-lantern type. As an alternative use a butternut or kabocha squash, no one will be able to tell the difference.

   
   

2. Handle the Dough Gently: Overworking will toughen the dough. Aim for quick, gentle mixing to maintain tenderness.

   
   

3. Flour Your Surface: Ensure a floured work area to prevent sticking. If necessary, it’s always better to add a bit more flour than risk having your gnocchi stick together. A bench scraper can help you handle the dough and get it unstuck.

   
   

Variations to Try

Feeling adventurous? Here are some variations for your pumpkin gnocchi:

• Cheese-Stuffed Gnocchi: Add a small piece of mozzarella in the center of each gnocchi before sealing. This results in a gooey, cheesy surprise.

  
  

• Pumpkin Sage Gnocchi: Incorporate about 1 teaspoon of minced sage leaves into the dough for a layer of flavor.

  
  
  
  

Storing Suggestions

Embrace the cooking experience of making your gnocchi, and if you double the recipe you will do your future self a favor. These freeze well, and reheat easily either dropped into a sauce to reheat, or just tossed into a microwave. Place the gnocchi on a sheet pan in a single layer and freeze for a few hours until firm, then transfer them to an airtight container. Store for up to 3 months.

While it may seem time-consuming to prepare handmade gnocchi, the rewarding taste and warmth of your home-cooked pumpkin gnocchi will make every moment in the kitchen worthwhile.

Your Cozy Night Awaits

Whether hosting friends or enjoying a quiet evening by yourself, this pumpkin gnocchi recipe will surely bring comfort and joy. With its unique take on the traditional Italian dish, it uses what is available when the gardens are all put to bed. Gather your ingredients, roll up your sleeves, and explore the delightful world of pumpkin gnocchi. Cozy nights in have never been so delicious!

Set the table for a cozy night with friends.