Autumn Harvest Pumpkin Gnocchi Pasta

Autumn Harvest Pumpkin Gnocchi Pasta is a delightful blend of autumn flavors and textures, featuring homemade pumpkin gnocchi that are soft yet delightfully chewy. The earthy sweetness from the pumpkin gnocchi are accompanied by vibrant yellow beets and butternut squash, both roasted to perfection to enhance their natural sweetness and provide a tender bite.

Enveloping these components is a simple but luscious brown butter sage sauce, which adds a necessary layer of rich, nutty flavor with a hint of aromatics from the crispy sage leaves. The sauce lightly coats each piece of gnocchi and vegetable, tying the dish together and creating a seamless blend of flavors.

Finally, the dish is adorned with crumbled goat cheese and fresh thyme, offering a tangy contrast to the sweetness of the vegetables and the richness of the sauce. The cheese melts slightly upon contact with the warm components, adding a creamy texture that complements the chewiness of the gnocchi.

Autumn Harvest Pumpkin Gnocchi Pasta is a dish that epitomizes the essence of fall, bringing together the vibrant, earthy flavors and colors of the season in each bite. It’s a comforting and indulgent meal, perfect for enjoying as the leaves turn and the air becomes crisp.

How do I make homemade pumpkin gnocchi?

Homemade gnocchi are delightful, pillowy pasta dumplings traditionally made with potatoes, flour, and egg. Gnocchi have a soft and delicate texture that sets them apart from other pasta varieties. While potato gnocchi is the most well-known, popular variations include ingredients such as ricotta cheese, spinach, and pumpkin. Today, we’re making pumpkin gnocchi.

1. Prepare Pumpkin Puree:
   • Preheat your oven to 400°F. Cut the pumpkin in half and scoop out the seeds and strings. Place the pumpkin halves cut-side down on a baking sheet, and roast in the oven for 30-45 minutes or until tender. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth. It may be soft enough that you choose to mash it. Place the pumpkin puree in a cheesecloth-lined strainer over a bowl to drain excess moisture for a few hours, or overnight in the fridge.
2. Mix Dough:
   • In a mixing bowl, combine pumpkin puree, egg, a pinch of salt, and a pinch of nutmeg if using. Gradually add flour until a dough forms. If the dough is too sticky, gradually add more flour until it becomes manageable. Be cautious not to add too much flour, as this can make the gnocchi dense. Lightly flour a work surface and gently knead the dough for a few minutes until it is smooth but still a bit sticky.
3. Rest the Dough:
   • Cover the dough with a kitchen towel, and let it rest for 10-15 minutes. This allows the gluten to relax and makes the gnocchi lighter.
4. Roll and Shape:
   • On a floured surface, divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2-inch in diameter. Cut the rope into small pieces (about 3/4-inch long) and press a fork on each piece to create the traditional gnocchi shape.
5. Boil Gnocchi:
   • Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. Once they float to the surface (usually within 3-4 minutes), they are cooked. Remove the cooked gnocchi with a slotted spoon, drain well, and serve immediately with your favorite sauce.

Pumpkin gnocchi freeze well. Lay them out on a baking sheet to freeze individually before transferring them to a bag or container. Boil directly from frozen when ready to use.

Autumn Harvest Pumpkin Gnocchi Pasta

5 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Hard

Servings

4

servings

Prep time

45

minutes

Cooking time

45

minutes

Total time

1

hour 

30

minutes

Autumn Harvest Pumpkin Gnocchi Pasta is a delightful blend of autumn flavors and textures, featuring homemade pumpkin gnocchi, fresh yellow beets, and butternut squash tossed in a brown butter sage sauce with crumbled goat cheese.

Ingredients

• Pumpkin Gnocchi

• 1 cup 1 pumpkin puree

• 2 cups 2 all-purpose flour

• 1 1 egg

• 1/2 teaspoon 1/2 salt

• For the Vegetables

• 2 medium 2 yellow beets, peeled and chopped

• 1 medium 1 butternut squash, peeled and chopped

• 2 tablespoons 2 extra virgin olive oil

• salt and ground black pepper, to taste

• Brown Butter Sage Sauce

• 8 tablespoons 8 butter

• 5-6 leaves of 5-6 sage

• salt, to taste

• For Serving

• 1 cup 1 goat cheese crumbles

• 1 tablespoon 1 thyme leaves

Equipment

• Dutch ovenBuy now
• Chef’s knifeBuy now
• Baking sheetBuy now

Directions

• Prepare the Pumpkin Gnocchi: Mix the pumpkin puree, egg, and salt in a bowl. Gradually add flour until a soft dough forms. Knead by hand as the dough gets thicker. On a floured surface, roll the dough into ropes and cut into bite-sized pieces. Boil the gnocchi in salted water until they float to the surface – about 3 to 5 minutes – then remove with a slotted spoon.
• Roast the Vegetables: Preheat your oven to 425°F. Toss the diced beets and butternut squash in extra virgin olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender.
• Prepare the Brown Butter Sage Sauce: In a skillet, melt the butter over medium heat until it starts to brown, being careful no to burn it. Once the butter starts to bubble, add the sage leaves and cook until the butter is golden brown and the sage is crispy. Season with salt to taste and remove from the heat.
• Assemble the Dish: Toss the cooked pumpkin gnocchi and roasted vegetables in the brown butter sage sauce. Serve warm, and garnished with crumbled goat cheese and fresh thyme leaves.