Ingredients
Scale
- 1 ½ cups pumpkin puree (fresh or canned)
- 2 cups all-purpose flour, plus extra for kneading
- 1 egg
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (optional)
- Butter and sage for garnish (optional)
Instructions
- Start by blending your pumpkin puree in a mixing bowl. Add a pinch of salt, the egg, and ground nutmeg if desired.
- Gradually add the flour to the pumpkin mixture while gently kneading until a soft, slightly sticky dough forms. Be careful not to overmix.
- Divide the dough into smaller portions. Roll each portion into a long rope about ½ inch thick. Slice into 1-inch pieces, then shape each into gnocchi by pressing gently with a fork or gnocchi board for ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Notes
- Use high-quality nonstick cookware to handle the dough gently.
- Keep the dough lightly floured to prevent sticking.
- Avoid overmixing to ensure fluffy gnocchi.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg