Potato Pumpkin Gnocchi with Rosemary
A comforting dish made from scratch with mashed potatoes and pumpkin puree, seasoned with fresh rosemary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups mashed potatoes
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon salt
- Fresh rosemary stems
- Butter for sautéing
- Parmesan cheese for serving
Instructions
- Prepare the Ingredients: Boil your potatoes until fork-tender, then mash them.
- Mix the Base: In a large bowl, combine mashed potatoes, pumpkin puree, beaten egg, and salt.
- Incorporate Flour: Gradually add flour to the potato-pumpkin mixture to form a soft dough.
- Shape the Gnocchi: Roll dough into long ropes and cut into bite-sized pieces.
- Create the Signature Gnocchi Shape: Use a fork to press ridges into each piece.
- Bring Water to a Boil: In a pot, bring salted water to a boil.
- Cook the Gnocchi: Once they rise to the surface, cook for 2-3 minutes.
- Sauté the Gnocchi: In a skillet, melt butter and sauté gnocchi until golden brown.
Notes
For a gluten-free version, use a gluten-free flour blend. You can freeze uncooked gnocchi and cook them directly from the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: gnocchi, pumpkin, fall recipes, cozy food, homemade pasta