Best 2 Creamy Pumpkin Gnocchi Recipes

Dive into a culinary journey with our creamy pumpkin gnocchi, a symphony of flavors that will tantalize your taste buds. Crafted with homemade gnocchi, this dish is a delightful union of soft, pillowy dumplings and a velvety pumpkin sauce. Savor each bite as the creamy pumpkin sauce, delicately infused with garlic, thyme, and nutmeg, envelops the tender gnocchi. Be sure to explore our variations, including a vegan version for those with dietary restrictions, a baked version for a comforting casserole-like experience, and a skillet version for a quick and easy weeknight meal. Each recipe offers a unique twist on this classic dish, ensuring there's something to satisfy every palate. Let your taste buds dance with delight as you embark on this culinary adventure.

Let's cook with our recipes!

CREAMY PUMPKIN GNOCCHI

Creamy Pumpkin Gnocchi image

We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup mashed potatoes (without added milk and butter)
2 cups all-purpose flour
1 large egg, lightly beaten
1 cup canned pumpkin
2 teaspoons minced fresh sage
1/2 cup butter, cubed
6 fresh sage leaves
1 garlic clove, minced
1 tablespoon all-purpose flour
2 tablespoons heavy whipping cream
Shaved Parmesan cheese
1/4 teaspoon salt

Steps:

In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

HOMEMADE PUMPKIN GNOCCHI

Homemade Pumpkin Gnocchi image

I've always loved pumpkin and this homemade gnocchi recipe is no different.

Provided by brownie3775

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup unsweetened pumpkin puree
½ cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 egg white, beaten until frothy
½ cup whole wheat flour
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated skim milk
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 33 g, Cholesterol 22.2 mg, Fat 6.9 g, Fiber 4 g, Protein 19.4 g, SaturatedFat 4 g, Sodium 880.8 mg, Sugar 12.3 g

Tips:

For the best results, use fresh, ripe pumpkin. This will give your gnocchi a sweet, earthy flavor.
If you don't have time to make your own pumpkin puree, you can use canned pumpkin puree instead.
Be careful not to overcook the gnocchi. They should be cooked through but still slightly firm.
Serve the gnocchi immediately with your favorite sauce. They are also delicious the next day, reheated in a pan with a little butter or olive oil.

Conclusion:

Creamy pumpkin gnocchi is a delicious and easy-to-make dish that is perfect for a fall meal. This recipe is made with fresh pumpkin puree, ricotta cheese, and Parmesan cheese, and it is served in a creamy tomato sauce. The gnocchi are light and fluffy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.