Pumpkin Squash Gnocchi

Indulge in the cozy, autumnal flavors of Pumpkin Squash Gnocchi, a delightful twist on traditional Italian dumplings. Made with a velvety blend of pumpkin and butternut squash purees, this comforting dish features a soft, pillowy texture enhanced by the subtle nuttiness of Parmesan cheese and a hint of freshly grated nutmeg. Gently sautéed in golden brown butter infused with fragrant, crispy sage leaves, each bite bursts with rich, earthy flavors. Perfect for an elegant dinner or a hearty weeknight treat, this homemade gnocchi recipe is surprisingly easy to make and takes just over an hour from start to finish. Serve it warm with extra Parmesan and freshly ground pepper for a restaurant-quality meal you'll savor all season long.

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Pumpkin puree
• 1 cup Butternut squash puree
• 2 cups All-purpose flour
• 0.5 cup Parmesan cheese, grated
• 1 large Egg yolk
• 0.25 teaspoon Nutmeg, freshly grated
• 1 teaspoon Salt
• 4 tablespoons Butter
• 10 whole Fresh sage leaves
• 0.25 teaspoon Pepper

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help later if you need to roast additional squash for puree.

Step 2

Combine the pumpkin puree and butternut squash puree in a large mixing bowl.

Step 3

Add the grated Parmesan cheese, egg yolk, nutmeg, and salt to the bowl. Mix well until fully incorporated.

Step 4

Gradually add the all-purpose flour, 1/2 cup at a time, mixing well after each addition until a soft dough forms. The dough should be slightly sticky but hold together.

Step 5

Lightly flour a clean work surface and divide the dough into 4 equal portions.

Step 6

Roll each portion into a long rope about 1/2 inch thick. Use a sharp knife to cut the rope into 1-inch pieces to form the gnocchi.

Step 7

Optional: To create the traditional ridges, roll each piece of gnocchi over the back of a fork or a gnocchi board.

Step 8

Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside on a lined baking sheet.

Step 9

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter becomes golden and nutty and the sage leaves crisp up, about 3-4 minutes.

Step 10

Reduce heat to low and add the cooked gnocchi to the skillet. Toss gently to coat each piece in the sage butter sauce.

Step 11

Season with freshly ground pepper and additional Parmesan cheese if desired.

Step 12

Serve immediately and enjoy your homemade Pumpkin Squash Gnocchi!

Nutrition Facts

Serving size	(814.8g)

Amount per serving	% Daily Value*
Calories	1724.8

Total Fat 72.7g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 361.0mg	0%
Sodium 3385.4mg	0%
Total Carbohydrate 223.4g	0%
Dietary Fiber 20.6g	0%
Total Sugars 12.6g
Protein 48.7g	0%

Vitamin D 27.2IU	0%
Calcium 674.8mg	0%
Iron 17.0mg	0%
Potassium 1304.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 11.2%

Carbs: 51.3%