Homemade Pumpkin Gnocchi recipe

All Recipes Fruits and Vegetables Vegetables Squash

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

Nutrition Info

266.1 calories
carbohydrate: 33 g
cholesterol: 22.2 mg
fat: 6.9 g
fiber: 4 g
protein: 19.4 g
saturatedFat: 4 g
servingSize: -
sodium: 880.8 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Turn dough out onto a lightly floured surface and roll into several 1-inch wide \"snakes.\" Cut each snake into 1-inch pieces.

  3. 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.

  4. 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.

  5. Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

Recipe Yield

4 servings

Recipe Note

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

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