Pumpkin Gnocchi


600gr (21oz or 2 1/2 cups) pumpkin puree

300gr (10.5oz or 2 1/4 cups) soft-wheat flour

1 egg



On a clean surface mash the cooked pumpkin with a potato ricer.

If you do not have a potato ricer, you can use a colander. Press the cooked pumpkin through the colander with a spoon.

Gradually start adding flour (do not add all the amount at once).

Add the egg, a pinch of salt, and more flour.

Mix and combine the ingredients with your hands by gently folding and pressing it down, until the dough comes together. Gradually add more flour until the dough is no longer sticky.

You may need to add more or less flour than the amount in this recipe. It all depends on the moisture of the pumpkin.

When your dough is soft, smooth, and no longer sticks to your hands or work surface, dust it with flour and leave it to rest for a few minutes.

Clean your work space with a scraper to remove loose bits of dough and excess flour. You need a clean work surface for the final steps.

Now you need to roll out and shape your gnocchi.

There are 3 different shapes you can make: simple pillowsridges with a fork, ridges with a gnocchi board. Here's what they look like.

When you are done shaping your pumpkin gnocchi, cook them immediately or store them.

Complete and Continue