Pumpkin Gnocchi

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Pumpkin gnocchi is made even more decadent with a sauce of butter, shallots, bacon, and fresh herbs.

This post is brought to you thanks to Le Creuset

You remember that first set of pans you got as an adult?

For most of us, that meant shoddy hand-me-downs with suspect stuff encrusted on the handle, dented lids, and flaking-off coating that you just chalked up to helping your recommended dietary allowance of minerals.

Pumpkin Gnocchi is tossed in a decadent butter-herb sauce.

When we got married, we received a few new pans, and supplemented the nicer ones with stuff from big box stores. We moved across the country only six weeks after getting married, so dropping a paycheck on quality cookware wasn’t in the cards.

Fast forward through the years of home ownership and two kids, where there is always some pressing need like water heaters or fences or asthma medication, and it’s no surprise that investing in cookware was always put off.

That is, until this year, when my family surprised me with a set of stainless steel Le Creuset for my birthday. Granted, as I spent the entire day sick in bed I didn’t get to enjoy it right away, but I was thrilled to finally have pans without plastic handles.

Pumpkin Gnocchi is tossed with a sauce of butter, shallots, bacon, and fresh herbs.

I’ve used my pans every day since, and I’ve loved how beautiful they’ve stayed, even when we don’t get them cleaned right away. (Ahem.)

When I recently received the Saucier pan, I was blown away by how pretty it was. Even my toddler was enchanted, making faces at himself in the reflective curves.

The deep sides and rounded bottom of the Saucier make it ideal for recipes that need movement, like risottos, stir-frys, or quickly sautéing foods you don’t want to stick.

With the weather cooling down — even in Texas — I wanted to make a heartier dish full of seasonal flavor, so pumpkin gnocchi was at the top of my list.

Gnocchi, like pasta, is actually quite easy to make from scratch, but does take some time. If your kids are into cooking, this is a great project for them, because they can take part in the entire process.

You only need pumpkin puree, an egg, flour, and salt, though you can easily incorporate spices or herbs into the dough.

I prefer to use fresh herbs in the sauce, which keeps the flavor a bit lighter. That is, as light as it can be when paired with butter, shallots, and diced bacon!

Pumpkin Gnocchi - uncooked

I have a gnocchi paddle, but you definitely don’t need one to create the characteristic grooves of the gnocchi. A fork will do just as well.

The main thing to remember when forming the pumpkin gnocchi is to use a light hand when it comes to handling the dough and adding flour, as too much flour or overworking will make the gnocchi too chewy.

Also, you can use whichever flour you prefer for these, including whole wheat, fine pasta flour, or even a gluten-free blend.

Add the flour in small batches, as you might not need to use the whole amount, depending on how much liquid is in your puree.

Pumpkin gnocchi is made even more decadent with a sauce of butter, shallots, bacon, and fresh herbs.

After the gnocchi boils, simply toss it in the sauce and serve. It doesn’t take long to go from pan to plate for this comforting seasonal dish.

More pumpkin recipes you might like

Pumpkin Gnocchi photo

Pumpkin Gnocchi

This savory dish is quick to prepare for weeknight dinners.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 347 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 egg, beaten
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups flour, plus more for dusting
  • 2 slices thick-cut bacon
  • 4 tablespoons butter
  • 1/4 cup shallots, minced
  • 1 tablespoon fresh thyme

Instructions

  • Mix together pumpkin, egg, and salt. Slowly add the flour, a little at a time, until a soft dough forms. Knead dough a few times, but don’t overwork it. Divide dough into four pieces.
  • Dust a kitchen towel or board with flour. Roll each piece of dough into a long snake, then cut each snake into small pieces.
  • Form the gnocchi lines by rolling it softly down the tines of a fork or on a gnocchi paddle. Set aside on a lightly floured towel until ready to cook.
  • Set four quarts of water to boil.
  • Dice bacon and put in saucier. Set heat to medium and cook bacon until crispy, then reduce heat to medium-low and add butter and shallots, stirring frequently.
  • When the water is boiling, add gnocchi and cook for 3-4 minutes, until they float to the top. Remove from pot using a slotted spoon and immediately add them to the saucier.
  • Add thyme and stir to coat gnocchi, then plate and serve.

Nutrition

Calories: 347 kcalCarbohydrates: 43 gProtein: 10 gFat: 15 gSaturated Fat: 9 gCholesterol: 83 mgSodium: 347 mgFiber: 3 gSugar: 3 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!

Disclaimer: I received a Saucier pan for the purpose of review. I was not otherwise compensated for this post, and as always, my opinions are my own.

61 Comments

  1. My favorite fall food is my grandmother’s alternative to pumpkin pie, sweet potato pie! I’m also a huge fan of all of these delicious pumpkin beers that are in stores now 🙂

  2. I think caldos are my favorite fall food – thin broths with veggies and noodles floating in it. Also… throwing pumpkin bread plans out the window and making these instead!

  3. My husband makes soups in the fall and winter, so I always look forward to Sundays when the house is filled with good smells and I don’t have to cook.

  4. My favorite fall food is an apple, whether it’s baked as a side or delicious in a dessert like an apple crisp.

  5. My favorite fall recipe is good ‘ol fashioned chicken soup with lots of garlic and freshly baked bread and butter

  6. I love how gorgeous the new line of stainless steel pans from Le Creuset are. The handles are really comfy too. You know, I have been pretty anti pumpkin this fall with the sheer amount of pumpkin recipes that have been pumped out by just about everyone since the end of August, but this recipe just may make me change my mind. This looks so good! I think I look forward to soups in the fall. Nothing is more warming or comforting than a big bowl of hearty soup or chowder.

  7. I actually love making breads in Fall. Great smells in the kitchen. Plus goes great with all the soups, braises, and stews.

  8. Cannot remember the last time that i made gnocchi. Thanks for the inspiration, I definitely have to make some soon! My favourite fall food would have to be anything that contains pumpkin or apple.. nothing beats seasonal produce.

  9. My favorite fall dishes seem to include apples. Apple Brown Betty, homemade applesauce, Apple cider braised pork. Yum

  10. I get a little carried away with winter squashes/gourds of all varieties – pumpkin, butternut, acorn, delicata, red kuri, and so on. I put it in everything for as long as I can find it at the markets and stores.

  11. I love a good sweet potato in the fall! I have always wanted to make gnocchi but I’m intimidated! This recipe looks so amazing!!

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