{"id":6516,"date":"2022-09-02T12:00:31","date_gmt":"2022-09-02T12:00:31","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=6516"},"modified":"2025-09-05T22:49:37","modified_gmt":"2025-09-05T22:49:37","slug":"pumpkin-gnocchi","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=pumpkin-gnocchi","title":{"rendered":"Pumpkin Gnocchi"},"content":{"rendered":"

Pumpkin Gnocchi may be the prettiest pasta we’ve ever seen! Gnocchi\u00a0are a varied family of dumplings<\/a> in Italian cuisine<\/a>.<\/sup>They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour,<\/sup> egg,<\/sup> salt, and potato, but here we are going to swap out potato with Farmer’s Market Pumpkin Puree<\/a>. This will give our gnocchi delicious flavor as well as some added fiber, vitamins and minerals!<\/p>\n

When making gnocchi, add the flour gradually, and stop when you are just able to form the dough. If you live somewhere humid or it’s a wet day, you may want to briefly simmer the pumpkin puree to dry it out slightly. Don’t overwork the dough–stop when it’s just coming together. The texture on top of the gnocchi isn’t just for fun–the more texture you have, the better your pasta sauce will stick to it! The more ridges and bumps, the more sauce it will hold, too get creative!<\/p>\n

Keep in mind you can also make the gnocchi ahead of time, making this a great recipe for a busy weeknight. Just transfer the gnocchi to a baking tray and cover loosely with plastic wrap, and freeze until ready to use.\u00a0<\/sup><\/p>\n

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Pumpkin Gnocchi with Sage, Brown Butter + Pecorino<\/h2>\n

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For the gnocchi: <\/h4>\n
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  • 1\/2 cup Farmer's Market Organic Pumpkin Puree<\/li>\n
  • 1 cup full-fat ricotta<\/li>\n
  • \u00bd cup grated pecorino<\/li>\n
  • 1 large egg (room temperature)<\/li>\n
  • 1 large egg yolk<\/li>\n
  • Salt & pepper (to taste)<\/li>\n
  • 1 1\/3 cups all-purpose flour (plus more for rolling)<\/li>\n<\/ul>\n

    For the sauce:<\/h4>\n
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    • \u00bd cup unsalted butter<\/li>\n
    • \u2153 cup walnuts (roughly chopped)<\/li>\n
    • 2 cloves of garlic (smashed)<\/li>\n
    • 8 fresh sage leaves<\/li>\n
    • \u00bd cup grated pecorino (plus more to finish)<\/li>\n
    • Salt & pepper (to taste)<\/li>\n<\/ul><\/div>\n
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      1. For the gnocchi:<\/li>\n
      2. \n

        In a large mixing bowl stir together the Farmer's Market Organic Pumpkin Puree, ricotta, pecorino, egg, egg yolk, salt & pepper until well combined.<\/p>\n<\/li>\n

      3. Add the flour & work into the pumpkin mixture until a soft dough is formed. If dough seems wet, add additional flour a tablespoon at a time.<\/li>\n
      4. Transfer the dough to a heavily floured surface & cut into 6 evenly sized pieces. Roll each piece into a 12-inch rope & cut into \u00bd inch pieces. Indent each gnocchi with a fork or slide on a gnocchi paddle if desired.<\/li>\n
      5. Transfer to a baking tray & dust generously with flour. Freeze until ready to cook. If freezing overnight, cover loosely with plastic wrap.<\/li>\n
      6. When ready to serve, bring a pot of salted water to a boil. Add the gnocchi & cook until the gnocchi floats to the top, about 3 to 5 minutes. Strain & set aside until ready to add to the sauce.<\/li>\n
      7. For the sauce:<\/li>\n
      8. In a large saucepan over medium heat add the butter, walnuts & garlic. Cook until the butter begins to turn light brown with a toasty aroma.<\/li>\n
      9. Lower heat & add the sage leaves. Cook until crispy & fragrant, about 2 minute.<\/li>\n
      10. Add the cooked gnocchi & toss to coat. Remove from heat. Finish with cheese, salt & pepper. Serve immediately.<\/li>\n<\/ol><\/div>\n
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