Homemade Pumpkin Gnocchi


Serves 4


  • 1 cups pumpkin/squash puree
  • 1 egg yolk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 pinch nutmeg
  • 2 Tbsp butter
  • Freshly grated Parmesan cheese


  • Bring a large pot of salted water to a boil while you prepare the gnocchi.
  • Mix the egg yolk into the pumpkin puree. Mix the salt and nutmeg into the flour.
  • Mix ¾ of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
  • Turn onto a floured surface and Knead the dough for one minute, adding more flour as needed to prevent sticking.
  • Divide dough into 2 pieces and roll it out into 2 long thin rolls about 1/2 inch thick.
    Cut the rolls into 1/2 inch pieces and then dust lightly in flour.
  • Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2 minutes, remove with a slotted spoon and set aside on a greased baking sheet.
  • Heat a large skillet over medium heat and add butter. Once it stops foaming, add the cooked gnocchi and cook, stirring every 2 minutes, until golden and lightly crisped.
  • Top with freshly grated parmesan and serve immediately.