I had a can of pumpkin puree in my cupboard that was itching to be used in a savory recipe. So I turned to my trusty Pinterest boards for inspiration. The search results did not disappoint with suggestions for pumpkin-based biscuits, mac and cheese, soups and dips. There’s even a multitude of ideas for meals baked inside the pumpkin itself. After several swipes of my touchpad, I came across this recipe by one of my favorite food bloggers, Closet Cooking. I’ve tried a handful of his recipes in the past and knew I could count on similar success this time around.
While preparing gnocchi may seem like a daunting task, it’s actually quite easy. The trick is in how the dough feels. Is the dough too wet and sticky? Add more flour. If it’s too dry, either spoon in more pumpkin or add a little water for improved elasticity. I like to use a bench scraper for chopping the dough into nuggets and quickly dropping batches into boiling water. Don’t forget to create ridges with a fork. The tiny indentations help the sauce adhere better.
Pumpkin gnocchi also freezes well. Simply place the uncooked nuggets in a single layer on a baking sheet that has been lined with parchment paper. Place the baking sheet into the freezer until the gnocchi is solid. Remove the nuggets from the pan and place in a zip lock bag. Keep frozen until you are ready to boil.
1 (16 oz can) pumpkin puree, not pumpkin pie mix
1 egg yolk
1 1/2 to 2 cups flour
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
Stir one cup of flour, salt and ground nutmeg in large mixing bowl until well combined
Pour the egg yolk and pumpkin puree into the flour. Stir until the mixture forms a soft ball. Additional flour may be needed depending on the wetness of the puree.
Tumble the dough onto a floured cutting board or clean counter. Sprinkle flour on top of the dough and kneed for one minute, adding flour to prevent sticking. The dough should be soft and smooth.
Slice off sections of the dough and roll our long thin rolls about 1/2 inch thick. Cut the rolls into 1/2 inch nuggets. Lightly dust each nugget with flour and gently press a fork to create ridges.
Cook the gnocchi in salted boiling water in small batches until the nuggets float to the surface, about 2-3 minutes. Remove and set aside to drain.
Use as desired. I tend to toss my pumpkin gnocchi with warm butter and sage.