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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.6
  • Total Fat: 2.0 g
  • Cholesterol: 54.1 mg
  • Sodium: 165.2 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Pumpkin Gnocchi calories by ingredient
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Pumpkin Gnocchi

Submitted by: SQUIRRELLYPOO

Introduction

A twist on the classic Italian dish. A twist on the classic Italian dish.
Number of Servings: 4

Ingredients

    200g raw weight pumpkin, mashed or pureed or 1 cup pureed pumpkin
    2 cups flour
    1 egg
    1/2 tsp nutmeg
    salt & pepper

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Directions

Combine pumpkin, 1 cup flour, egg, and nutmeg until uniform. Add another 1/2 cup flour and stir until combined.
Add the last 1/2 cup of flour until dough is consistency of cookie dough.
Prepare a baking sheet lined with parchment paper.
Flour your hands and pinch a small amount of dough to form a ball about the size of a quarter.
Place on the paper and repeat until all the dough is used. Sprinkle a small amount of flour on top of each ball and press the tines of a fork into each one to make the distinctive indentation.
Boil a very large pot of salted water and once it's at a rolling boil, drop each gnocchi in, making sure not to crowd the pot.
When gnocchi are cooked they will float to the top, where you should retrieve them with a slotted spoon.
Serve immediately, topped with pasta sauce or pesto.
(Makes about 45 gnocchi, we ate 10-12 each. If you make too many, the extra gnocchi can easily be frozen BEFORE cooking by placing your baking tray in a freezer for a few hours, then placing the gnocchi into freezer bags to boil from frozen for a quick mid-week dinner).


Number of Servings: 4

Recipe submitted by SparkPeople user SQUIRRELLYPOO.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I used 1 1/4 cups of whole wheat flour, too much flour will kill the pumpkin taste. - 5/27/11

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  • Bad
    1 of 1 people found this review helpful
    Don't waste your time. I ended up with bland, inedible dough-balls, and I couldn't even taste the pumpkin. I was mad I wasted the pumpkin, the pesto to try to add flavor (unsuccessfully), and my time. - 12/3/07

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  • this is surpirising good . we loved this . and it gave us more veggies .. - 5/27/11

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  • I love Pumpkin and will definitely try this....... - 5/27/11

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  • I LOVE gnocchi. And Pumpkin is one of my favorites. Don't need anything to add to the taste. (delighted sigh) Too much flour can make it worse, so keep an eye on it. - 5/27/11

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  • I'MADDING THIS TO MY GARDEN COOKBOOK - GREAT GREAT US E FOR LEFTOVER SQUASH. I USE BUTTERNUTS, A PUMPKIN RELATIVE. - 5/27/11

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  • This was OK - don't know if I'll make it again, but I'm always open to trying something new....just because. - 5/27/11

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  • really different and really tasty-- - 5/27/11

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  • Sounds great!, will definitely try it out! I love Gnocchi and I love butternut pumkin, so I am looking for ward to combining the 2 - 5/27/11

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  • I've never made gnocchi before, so it might be perfectly normal. The texture was a little odd, and they were a little bland. Maybe with the pesto sauce they'd have more of a kick! :) Still fun to try something new, though. - 7/24/07

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  • I'm not sure it's healthy, but it sounds delicious. - 3/19/07

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