Best Pumpkin Gnocchi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN GNOCCHI IN SAGE BUTTER



Pumpkin Gnocchi in Sage Butter image

For a delicious autumn spin on an Italian classic, try this hearty, seasonal gnocchi. Sage and garlic butter sauce complements the pumpkin wonderfully. -Donna Mosca Kahler, Jupiter, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
6 quarts water
1/2 cup butter, cubed
4 fresh sage leaves, thinly sliced
1 garlic clove, minced

Steps:

  • In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.

Nutrition Facts : Calories 394 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g 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

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

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

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.

RICOTTA-PUMPKIN GNOCCHI WITH BROWN BUTTER



Ricotta-Pumpkin Gnocchi with Brown Butter image

Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor. The gnocchi cook up fast thanks to this awesome hack: Instead of tediously rolling the dough by hand, pipe it directly from a pastry bag into the boiling water, using a piece of butcher twine tied across the pot to "cut" the dough into pieces.

Provided by Katherine Sacks

Categories     Vegetarian     Dinner     Pumpkin     Pasta     Squash     Fall     Ricotta     Broccoli     Pine Nut     No Meat, No Problem

Yield 4 servings

Number Of Ingredients 17

6 garlic cloves, divided
2 large egg yolks
1 cup canned pumpkin purée
1 cup drained whole-milk ricotta (about 1/2 pound)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup finely grated (about 1 1/4 ounces) plus 1/4 cup shaved Parmesan, divided
2 1/4 teaspoons kosher salt, divided, plus more
1 1/8 teaspoons freshly ground black pepper, divided, plus more
1 cup all-purpose flour
1/2 pound broccolini, trimmed, cut in half lengthwise, then crosswise
1/2 cup (1 stick) unsalted butter
1 medium delicata squash (about 1 3/4 pounds), halved lengthwise, seeded, sliced crosswise into 1/4"-thick half-moons
Vegetable oil (for greasing)
2 tablespoons pine nuts
Special Equipment
A pastry bag with a 1" round tip; butcher's twine

Steps:

  • Using a knife or garlic press, finely chop 2 garlic cloves. Pulse chopped garlic, egg yolks, pumpkin, ricotta, cinnamon, nutmeg, 1/2 cup grated Parmesan, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor, scraping down sides if needed, until smooth, about 30 seconds. Add flour and pulse just to combine, about 15 seconds. Transfer pumpkin mixture to pastry bag fitted with 1" round tip or a large resealable plastic bag. Chill at least 10 minutes.
  • Cook broccolini in a 6-8-qt. pot of boiling salted water until crisp tender, 3-5 minutes. Using a spider or tongs, transfer to a colander to drain. Reserve water in pot.
  • Smash remaining 4 garlic cloves with the side of a knife. Melt butter in a large skillet over medium heat. Add garlic and cook, swirling pan occasionally, until butter turns caramel-brown and smells nutty and garlic is toasted, about 5 minutes. Pour all but 3 Tbsp. butter into a small bowl.
  • Add squash to remaining brown butter in skillet; cook over medium heat, stirring frequently, until squash begins to brown, about 5 minutes. Add 1/4 tsp. salt, 1/8 tsp. pepper, and 1/3 cup water; cover pan and cook until squash begins to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and squash is tender and caramelized, about 5 minutes more.
  • Bring reserved water to a simmer. Tie a long enough piece of butcher's twine onto handles of pot so that it stretches tightly across top of pot. If using a resealable plastic bag, cut a 1" opening in 1 corner. Working in 3 batches, pipe dough into pot, using twine to cut off 1/2" lengths and letting dough drop into water. Cook gnocchi until cooked through and puffed, 4-5 minutes. Using a slotted spoon, transfer to a greased sheet tray. Repeat with remaining dough, reserving 1/4 cup pasta cooking liquid.
  • Toast pine nuts in a dry small skillet over medium-high, tossing often, until golden brown, about 2 minutes. Let cool.
  • Meanwhile, return reserved garlic and 5 Tbsp. brown butter to skillet. Add broccolini and cook, stirring, until coated. Add reserved 1/4 cup pasta cooking liquid and simmer until a thin sauce forms, about 1 minute; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
  • Divide vegetables and gnocchi among bowls and spoon remaining sauce from pan over gnocchi. Top with pine nuts and 1/4 cup shaved Parmesan.
  • Do Ahead
  • Gnocchi dough can be made 1 day ahead; cover pastry tip and chill.

PUMPKIN/SQUASH GNOCCHI



Pumpkin/Squash Gnocchi image

This recipe comes from a wonderful pumpkin/squash cook book that my sis found at a local book store. It is rather easy to make and the end results taste very nice. This recipe is great for company for it looks quite impressive and everybody will think you spent the whole day in the kitchen. ;)

Provided by Lalaloula

Categories     Vegetable

Time 49m

Yield 3 serving(s)

Number Of Ingredients 6

500 g pumpkin (I used hokkaido squash) or 500 g squash (I used hokkaido squash)
1 egg
1 tablespoon oil
400 -500 g flour (depending on how wet your pumpkin puree is)
salt, pepper
sage or rosemary

Steps:

  • Wash, peel (if necessary) and chop the pumpkin/squash. Cook covered in water for 20-25 minutes or until tender. Drain well.
  • Place pumpkin/squash in a bowl and mash. Add egg, oil and herbs. Mix well. Little by little sift in the flour and fold in carefully. Using your hands work into a smooth, but not sticky dough (this might require extra flour).
  • Turn out onto a floured surface and form into rolls of about 1 cm thickness. Cut into pieces and flatten with a fork to create a decorative pattern.
  • Cook gnocchi in a big pot (it shouldnt be crowed or theyll stick together) in boiling salt water for about 3-4 minutes and serve with a sauce of your choice (I used a herby cheese sauce, but tomato or pesto would ge great as well.).
  • If you dont want to use a very large pot, you can also cook the gnocchi in portions, keeping the already cooked ones warm in the oven.

PUMPKIN GNOCCHI WITH MUSHROOMS



Pumpkin Gnocchi with Mushrooms image

This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 11

1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
2 cups "00" flour, plus more for work surface
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg, plus more for serving
1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
1/2 cup (1 stick) unsalted butter
2 shallots, finely chopped
20 medium chanterelle mushrooms, trimmed
8 fresh sage leaves
1 cup homemade or store-bought low-sodium chicken or vegetable stock
1 cup heavy cream

Steps:

  • Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
  • Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
  • Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
  • Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
  • Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
  • Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.

NORTHERN ITALIAN PUMPKIN GNOCCHI WITH SAGE BUTTER



Northern Italian Pumpkin Gnocchi With Sage Butter image

This special you will find in the area of Trieste. It's easy and a simple dish, with exploding aroma...

Provided by Eismeer

Categories     Pumpkin

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

750 g pumpkin (Hokkaido or Butternut, deseeded)
200 g potatoes (cooked and mashed)
100 g flour
2 eggs
100 g parmesan cheese (grated and split in two portions)
3 -4 tablespoons butter
2 tablespoons sage (roughly chopped)
salt and pepper

Steps:

  • Cut pumpkin in wedges and let roast until tender in the oven at 200°C (45min.).
  • Transfer cooled, mashed pumpkin to a bowl, add potatoes, flour, salt, pepper, 50g parmesan and the two eggs until a firm dough forms (amount of flour can vary according to egg size).
  • Form dough to long rolls and cut into pieces (about 1,5 cm).
  • Bring salted water to a boil and cook gnocchi until they rise to the surface.
  • Melt butter in a pan and add sage. Let sage fry a bit.
  • Garnish the gnocchi with sage butter and sprinkle with parmesan (or smoked ricotta).

PUMPKIN GNOCCHI WITH BROWN BUTTER



Pumpkin Gnocchi with Brown Butter image

I stumbled onto this gnocchi recipe as I was trying to use up some extra pie pumpkin. I am sure other squashes could produce similar results.

Provided by kmtod1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h

Yield 6

Number Of Ingredients 7

1 medium pie pumpkin, halved and seeded
4 teaspoons sea salt, divided
¼ teaspoon ground cinnamon, or more to taste
1 pinch ground nutmeg, or more to taste
1 pinch freshly ground pepper to taste
2 cups all-purpose flour, or more as needed
½ cup unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place pumpkin, cut-sides down, on a cookie sheet.
  • Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.
  • Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.
  • Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.
  • Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.
  • Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
  • Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you'd like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.
  • Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.
  • Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 49.3 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10 g, Sodium 1285.9 mg, Sugar 3.8 g

PUMPKIN GNOCCHI AND SAGE BUTTER SAUCE



Pumpkin Gnocchi and Sage Butter Sauce image

Traditionally, Gnocchi are made with potato, but here is a recipe that is made with a special touch, made with pumpkin - hope you enjoy -

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups pureed pumpkin
1 egg, lightly beaten
3 cups flour
1/4 teaspoon cinnamon
1 teaspoon salt
3 grinds pepper
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled
10 fresh sage leaves
parmesan cheese, for serving

Steps:

  • If you're starting with a real pumpkin, as opposed to canned, cut it into quarters, scrape out the seeds and bake it until soft.
  • Cool. Scoop out the pumpkin and mash well.
  • In a bowl, mix the pumpkin and egg. Stir in the flour, cinnamon, salt and pepper. Knead briefly on the counter to incorporate the flour and make a smooth sticky dough. Wrap in plastic and refrigerate for an hour.
  • Bring a pot of salted water to a rolling boil. Using a teaspoon, scoop up a ball of dough, roll it off the spoon with your fingers and drop into the boiling water.
  • If the dough is sticky, dip the teaspoon in cold water between each scoop.
  • When the gnocchi float to the surface, scoop them out with a slotted spoon into a serving bowl. There will be too much dough to cook all at once, so do the gnocchi in batches.
  • Meanwhile, in a saucepan, heat the butter with oil and garlic. Chop the sage into slivers and add to the butter. When the first batch of gnocchi is in the bowl, remove the garlic and pour the butter over the gnocchi, stirring lightly to coat.
  • Keep each batch warm in a low oven. Serve warm, sprinkled with pepper and Parmesan cheese.

Nutrition Facts : Calories 329.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 41.2, Sodium 435.2, Carbohydrate 51.8, Fiber 2.1, Sugar 1, Protein 8.2

HARVEST HERB GNOCCHI WITH PUMPKIN SEEDS



Harvest Herb Gnocchi with Pumpkin Seeds image

Hearty warming winter meal with pumpkin seeds, and fast to make, too.

Provided by stronglive1

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 25m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package gnocchi
2 tablespoons olive oil, or more as needed
2 tablespoons pine nuts
2 (10 ounce) packages frozen diced butternut squash
1 cup roasted, salted pumpkin seeds
1/4 cup dried carrot greens, or to taste
⅛ teaspoon dried marjoram, or to taste
⅛ teaspoon ground thyme, or to taste
⅛ teaspoon dried basil, or to taste
⅛ teaspoon ground black pepper, or to taste
1 pinch dried rosemary, or to taste
1 pinch dried parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
  • Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
  • Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

Nutrition Facts : Calories 312 calories, Carbohydrate 24.4 g, Cholesterol 10.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 208 mg, Sugar 0.7 g

PAN-FRIED PUMPKIN GNOCCHI



PAN-FRIED PUMPKIN GNOCCHI image

Categories     Pasta     Squash

Yield 4-6

Number Of Ingredients 12

1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Steps:

  • Preheat oven to 300F 1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. 2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. 3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi - enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi. 4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat - as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi. 5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

PUMPKIN GNOCCHI IN SAGE SAUCE



Pumpkin Gnocchi in Sage Sauce image

A simple recipe for homemade gnocchi. Perfect for the pumpkin-everything time of year! An extra hand in the kitchen can greatly reduce the prep time. Top with Parmesan cheese and prepare to eat way too much!

Provided by Anna Jean Lohse

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 4

Number Of Ingredients 12

1 large russet potato
1 cup pumpkin puree
2 cups all-purpose flour, or as needed
1 egg, whisked
2 teaspoons salt, divided
1 tablespoon oil, or as needed
4 tablespoons salted butter
2 tablespoons salted butter
1 clove minced garlic
5 leaves fresh sage, chopped
1 tablespoon heavy cream
1 tablespoon all-purpose flour, or more as needed

Steps:

  • Prick holes in potato with a fork and place in a microwave-safe dish. Microwave on high for 6 minutes.
  • Remove potato from microwave and set aside until cool enough to handle. Peel off and discard skin. Grate potato with a cheese grater. Measure grated potato (you should have approximately 2 cups) and place into a large bowl. Mix in pumpkin puree. Add flour (an amount equal to the grated potato), whisked egg, and 1 teaspoon salt; mix until dough just comes together in a smooth, but not too sticky, ball.
  • Roll dough on a lightly floured work surface into a rope. Flatten the rope slightly and cut into squares that are just under 1 inch. Dip a fork into oil, press lightly onto a square of dough, and roll the fork to create a gnocchi shape. Repeat to shape remaining gnocchi.
  • Bring a large pot of water to a boil. Add remaining 1 teaspoon salt. Working in batches, drop gnocchi into boiling water in a single layer, and cook until they float to the top, 2 to 4 minutes. Remove with a slotted spoon to a plate and repeat with remaining gnocchi. Reserve 1/2 cup of the cooking water.
  • Melt 4 tablespoons butter in a large skillet over medium heat. Working in batches, add gnocchi in single layers to the skillet and fry undisturbed until crispy on one side, 3 to 5 minutes. Remove to a plate and repeat with remaining gnocchi.
  • Melt 2 tablespoons butter for the sauce in the same skillet over low heat. Add garlic and sage; cook until fragrant, 2 to 3 minutes. Whisk in heavy cream and flour; stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes. Gradually whisk 2 tablespoons of the reserved cooking water into the flour mixture. Continue to whisk in cooking water, 2 tablespoons at a time, until sauce is desired consistency. Add gnocchi to the skillet and toss to coat with sauce. Transfer to a serving bowl or serve straight out of the skillet.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 71.4 g, Cholesterol 91.8 mg, Fat 24.1 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 12.9 g, Sodium 1455.9 mg, Sugar 2.9 g

PUMPKIN GNOCCHI WITH BACON AND SAGE SAUCE



Pumpkin Gnocchi with Bacon and Sage Sauce image

Enjoy fall flavors any time of the year with Pumpkin Gnocchi with Bacon and Sage Sauce! This pumpkin gnocchi dish is ready to serve in under an hour.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 4 servings.

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, chopped
2 fresh sage leaves
2 cloves garlic, crushed
2/3 cup pumpkin puree
1/2 cup milk (any kind, I used low-fat)
1/2 cup KRAFT Grated Parmesan Cheese
Freshly ground black pepper to taste
Pinch ground nutmeg
1 pkg. (16 oz.) potato gnocchi
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Bring a medium pot of water to a boil.
  • In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
  • Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
  • Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
  • Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
  • Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
  • Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI



Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini image

An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.

Provided by Eismeer

Categories     Pumpkin

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

700 g pumpkin (Hokkaido, Butternut, Muscat)
350 g potatoes (for mashed potatoes)
300 g flour
1 egg (size M to L)
50 g butter
50 g parmesan cheese (grated)
1 dash nutmeg (freshly ground)
salt and pepper
750 g chanterelle mushrooms, cleaned and coarsley chopped (or about 60g porcini mushrooms, soaked in warm water for 30 min. or 750g other mushrooms such as Bot)
2 shallots (minced)
2 -3 garlic cloves (minced)
100 ml dry white wine
100 -150 ml cream or 100 -150 ml creme fraiche
1 -2 tablespoon fresh parsley (roughly chopped) or 1 tablespoon sage
grated parmesan cheese (or parmesan shaves for garnish)

Steps:

  • Clean pumpkin, discard seeds and chop.
  • Meanwhile preheat oven to 200°C.
  • Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
  • Cook potatoes until soft (for about 20 min).
  • Take pumpkin chunks out of the oven and let cool.
  • Rinse cooked potatoes under cold water and peel.
  • Put pumpkin chunks through a (potatoe) ricer into a bowl.
  • Do the same with the potatoes (cut in chunks first).
  • Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
  • Knead to a medium to firm dough (add flour if necessary).
  • Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
  • Heat water in a large pot.
  • Meanwhiles melt the rest of the butter in a pan.
  • Add chopped shallots and garlic. Fry until soft and fragrant.
  • Add chopped chanterelles (or porcini or any other mushroom you like to use).
  • Let fry until they loose water and turn soft.
  • Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
  • Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
  • Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
  • Toss carefully and add chopped parsley or sage.
  • Salt and pepper to taste.
  • Transfer to deep dish plates and garnish with parmesan (shaves).

Nutrition Facts : Calories 692.5, Fat 24.4, SaturatedFat 14.2, Cholesterol 112.5, Sodium 327.4, Carbohydrate 94.2, Fiber 6.8, Sugar 7.4, Protein 24.5

PUMPKIN, WALNUT AND BLUE CHEESE GNOCCHI



Pumpkin, Walnut and Blue Cheese Gnocchi image

Make and share this Pumpkin, Walnut and Blue Cheese Gnocchi recipe from Food.com.

Provided by English_Rose

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pumpkin, peeled, deseeded and chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon olive oil
4 1/2 ounces blue cheese, crumbled
4 1/2 tablespoons milk
3 ounces walnuts, toasted and chopped
1 lb fresh gnocchi
salt and pepper

Steps:

  • Preheat the oven to 400°F Put the pumpkin into a roasting tin with the rosemary, drizzle with the olive oil and season well with salt and freshly ground pepper. Toss to coat and roast for 25-30min or until tender.
  • Meanwhile, melt the cheese in a pan with the milk. Add the chopped walnuts.
  • Cook the gnocchi according to packet instructions, then stir through the sauce and pumpkin. Season and serve immediately.

Nutrition Facts : Calories 323.1, Fat 27.2, SaturatedFat 8.2, Cholesterol 26.3, Sodium 455.2, Carbohydrate 12, Fiber 2.1, Sugar 2.3, Protein 11.8

PUMPKIN GNOCCHI WITH HAZELNUT SAGE BUTTER



Pumpkin Gnocchi With Hazelnut Sage Butter image

From one of the great Joyce Goldstein's cookbooks (maybe Back to Square One, maybe Kitchen Conversations). I've made this dozens of times, including as a meatless Thanksgiving alternative. It's reliable and good. It's easy to prepare the dough in advance, then just cook when ready to serve. Be sure to drain and warm the puree to dry it out or it will require up to 2 more cups of flour to reach the right consistency. Trust me on this.

Provided by fluffernutter

Categories     Vegetable

Time 53m

Yield 4 serving(s)

Number Of Ingredients 9

2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
1 egg (optional)
salt & freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 1/2-2 cups flour (or more)
8 tablespoons butter
24 sage leaves
2/3 cup shredded parmesan cheese
1/2 cup chopped toasted hazelnuts

Steps:

  • If you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. Then warm the puree in a pan to evaporate any excess moisture.
  • Combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. Knead a few times, adding more flour if needed to make a non-sticky dough.
  • Form dough into a long roll (or two) about 1 inch across. (At this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
  • Bring a large pot of water to a boil. Cut off about 1/2-inch segments of dough. (We don't bother to shape them.) Boil about 8 to 12 gnocchi at a time. They're ready when they float to the top. Remove to a bowl.
  • Heat the butter in a saute pan. Add the sage leaves and hazel nuts. Toss lightly with the gnocchi. Top with Parmesan and mix gently.

Nutrition Facts : Calories 568.7, Fat 38.7, SaturatedFat 18.4, Cholesterol 75.7, Sodium 420.1, Carbohydrate 43.2, Fiber 3.2, Sugar 1.9, Protein 14.6

CHICKEN BACON PUMPKIN GNOCCHI



Chicken Bacon Pumpkin Gnocchi image

A healthier version of this chicken bacon pumpkin gnocchi dish. Ready in under 30 minutes and packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce. Original recipe: https://www.nutmegnanny.com/chicken-bacon-pumpkin-gnocchi/

Provided by kimberlynewport

Categories     Pumpkin

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (16 ounce) packages gnocchi (total two pounds)
8 slices bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces silky tofu, cut into cubes
1 cup unsweetened pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon dried chipotle powder
1/2 teaspoon garlic powder
1 cup nonfat yogurt
kosher salt and pepper, to taste
3 green onions, sliced

Steps:

  • Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
  • Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking) and set aside.
  • Set a large skillet over medium heat and add bacon. Fry until crispy. Remove from pan to a paper towel-lined plate and blot away extra fat.
  • Add diced chicken to the pan and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
  • Reduce heat to low. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add tofu. Mash and stir gently until creamy.
  • Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
  • Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout.
  • Mix yogurt in well and and stir until just warm.
  • Taste the dish and season with kosher salt and pepper if needed.
  • Sprinkle the finished dish with green onions and serve immediately.

Nutrition Facts : Calories 279.9, Fat 14.8, SaturatedFat 5.3, Cholesterol 60.9, Sodium 453.2, Carbohydrate 10.1, Fiber 1.1, Sugar 6, Protein 27.2

PUMPKIN GNOCCHI WITH MUSHROOM SAUCE



PUMPKIN GNOCCHI WITH MUSHROOM SAUCE image

Categories     Sauce     Mushroom     Pasta     Side     Sauté     Thanksgiving     Vegetarian     Dinner     Fall     Potluck

Yield 10-12 10 per

Number Of Ingredients 17

Gnocchi:
3-4 cups all-purpose flour, divided
2 cups pumpkin puree
1 egg, whisked
1 tsp. salt
1/2 tsp. nutmeg
Mushroom Sauce:
2 sticks unsalted butter
1/4 cup extra virgin olive oil
2 lbs. assorted mushrooms, chopped
1 cup Parmesan cheese, grated
2 tbsp pumpkin purée
1/4 cup heavy cream
1/2 cup chicken stock
1 shallot, minced
1/4 tsp nutmeg
4 sage leaves,

Steps:

  • 1. In a large bowl, add the egg, pumpkin puree, salt and nutmeg. Stir until combined. Add 3 cups of the flour, one at a time, stirring until fully combined and a soft dough has formed. 2. Using some of the remaining cup of flour, turn out the dough onto a lightly floured surface and knead for one minute. Divide the dough into 3 equal sized parts. Return two parts of dough back to the bowl. 3. Knead the dough into a 1/2" to 1" log and then cut into 1/2" pieces, using any extra flour as needed. The more you knead the dough the more flour you will need and this will make your gnocchi heavy. Line a baking sheet with wax or parchment paper. Place the gnocchi onto the baking sheet. Repeat with the remaining dough. *To freeze gnocchi: Refrigerate gnocchi for 5 hours then transfer to a Ziplock bag. Freeze for up to 3 months. 4. Place a wire cooling rack over another baking sheet. Top the rack with paper towels. Bring a large pot of water to a boil. 5. Gently drop batches of the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Remove with a slotted spoon and place on the paper towel lined rack to drain. Repeat with remaining gnocchi. Mushroom Sauce Directions: 1. Melt butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots, stirring frequently until the mushrooms release their liquid and have softened, 5-7 minutes. 2. Add the stock and cook on medium for 5 minutes 3. Add the sage leaves, heavy cream, pumpkin purée and 1/2 cup of the Parmesan cheese. Stir to combine. Toss in cooked gnocchi. Salt and pepper to taste. 4. Serve with additional Parmesan cheese sprinkled on top.

PUMPKIN GNOCCHI



Pumpkin Gnocchi image

Make and share this Pumpkin Gnocchi recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 11

1 lb pumpkin puree
1 egg yolk
3/4 cup all-purpose flour, plus
1 1/2 tablespoons all-purpose flour (3.5 ounces by weight total)
sea salt, to taste
grated nutmeg, to taste
4 -6 tablespoons butter
15 -20 sage leaves
fresh ground black pepper
grated parmesan cheese
1 (1 1/2-2 lb) whole pumpkin (optional)

Steps:

  • Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
  • Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
  • Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
  • Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
  • Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.

Nutrition Facts : Calories 319, Fat 17.2, SaturatedFat 10.3, Cholesterol 103.6, Sodium 113.7, Carbohydrate 36.8, Fiber 1.7, Sugar 2.2, Protein 6.1

PUMPKIN GNOCCHI WITH SAGE BUTTER



PUMPKIN GNOCCHI WITH SAGE BUTTER image

Yield 1

Number Of Ingredients 8

1/2 cup pumpkin purée
3 tablespoons unsalted butter
1 large egg yolk
6 tablespoons whole wheat flour
6 tablespoons all-purpose flour, plus more for dusting
5-8 fresh sage leaves (depending on the size, mine were small)
Kosher salt and freshly ground black pepper
1 tablespoon freshly grated Parmesan

Steps:

  • Stir the egg yolk into the pumpkin. Add the whole wheat flour, then half the all-purpose flour and stir just to combine the flour with the pumpkin. Add the remaining flour a little at a time, stirring, until the mixture forms a dough. On a floured work surface, knead the dough two or three times to firm it up, taking care not to overwork the dough or the gnocchi will be tough. Separate the dough into four pieces and roll each piece into a ball. Again, on a floured work surface, roll each ball out into a long dowel shape, about an inch in diameter. With a fork or pastry knife, cut the dowel into 2-inch pieces. Roll each piece across the back of a fork with your thumb to form a small indentation on one side and ridges on the other. Toss the finished gnocchi with flour. Bring a large pot of water and 1 tablespoon salt to a boil over medium-high heat. Meanwhile, prepare the sauce: melt the remaining butter in a large skillet over medium heat. When the butter melts, add the sage leaves and a sprinkling of salt and pepper. Shake the pan around until the butter lightly browns, then remove the pan from the heat so the butter doesn't burn. Add the gnocchi to the boiling water and cook them until they rise to the surface, 4-6 minutes per batch. Put the butter back over medium heat if it has cooled. Drain and add the gnocchi to the skillet with the butter and sage and toss to coat. Sprinkle with the Parmesan and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #vegetables     #kosher     #vegetarian     #dietary     #pasta-rice-and-grains     #squash     #presentation     #served-hot     #4-hours-or-less

Related Topics