Pumpkin Gnocchi
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 4 - 6 people
  • 1 (16 oz can) pumpkin puree, not pumpkin pie mix
  • 1 egg yolk
  • 1 1/2 to 2 cups flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  1. Stir one cup of flour, salt and ground nutmeg in large mixing bowl until well combined
  2. Pour the egg yolk and pumpkin puree into the flour. Stir until the mixture forms a soft ball. Additional flour may be needed depending on the wetness of the puree.
  3. Tumble the dough onto a floured cutting board or clean counter. Sprinkle flour on top of the dough and kneed for one minute, adding flour to prevent sticking. The dough should be soft and smooth.
  4. Slice off sections of the dough and roll our long thin rolls about 1/2 inch thick. Cut the rolls into 1/2 inch nuggets. Lightly dust each nugget with flour and gently press a fork to create ridges.
  5. Cook the gnocchi in salted boiling water in small batches until the nuggets float to the surface, about 2-3 minutes. Remove and set aside to drain.
  6. Use as desired. I tend to toss my pumpkin gnocchi with warm butter and sage.
Recipe by Culinary Cory at https://www.culinarycory.com/pumpkin-gnocchi__trashed/