How to Make Pumpkin Gnocchi from Scratch and Without Potatoes

Ditch the spuds for pumpkin in this autumnal twist on classic gnocchi. Make potato-free pumpkin gnocchi from scratch and enjoy with butter, sage and Parmesan.

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This Pumpkin gnocchi without potatoes is a delightful autumn dish that puts a unique spin on a classic Italian favorite. Today, you’ll discover how to create these delectable dumplings using only pumpkin puree, flour, and a touch of egg. This recipe, steeped in the rich traditions of Mantua, Italy, offers a taste of history with every bite. You’ll learn to craft gnocchi that burst with flavor, perfect for pairing with sage butter, mushroom sauce, or melted Taleggio cheese. Get ready to transform simple ingredients into a sophisticated meal that will impress your guests and transport your taste buds to the heart of Italian cuisine.

The History and Tradition of Pumpkin Gnocchi in Mantova

A Culinary Legacy

Mantova, nestled in the heart of the Po Valley, boasts a rich culinary heritage deeply rooted in its fertile lands. Among its many gastronomic treasures, pumpkin gnocchi holds a special place. This autumnal delicacy has been a staple in Mantovan cuisine for centuries, with its origins tracing back to the region’s agricultural abundance.

From Fields to Feasts

The tradition of making pumpkin gnocchi in Mantova is intimately tied to the harvest season. As autumn blankets the countryside in mist, farmers gather ripe pumpkins from their fields. These golden orbs are then transformed into delectable gnocchi, a process that has been passed down through generations.

A Dish Fit for Nobility

Legend has it that pumpkin gnocchi was once a favorite of the Gonzaga family, the ruling dynasty of Mantova during the Renaissance. The renowned chef Bartolomeo Stefani is said to have regularly prepared this dish for the noble household, elevating its status from humble peasant fare to a refined culinary experience.

A Welcoming Tradition

In times past, pumpkin gnocchi was often offered to pilgrims who sought shelter in the region’s monasteries during festive seasons. This act of hospitality has become an enduring symbol of Mantovan warmth and generosity, with the dish continuing to be a cherished part of local celebrations and family gatherings to this day.

Recipe for Delicious Homemade Pumpkin Gnocchi Without Potatoes

Pumpkin gnocchi is a delectable autumn variation of the classic Italian potato gnocchi. This potato-free version showcases the rich, sweet flavor of pumpkin while maintaining the texture that gnocchi is known for. Made primarily with pumpkin puree, flour, and eggs, these little morsels offer a unique twist on traditional gnocchi recipes.

Versatility in Serving

One of the most appealing aspects of pumpkin gnocchi is its versatility. While traditionally served with a simple butter and sage sauce, these dumplings pair wonderfully with a variety of toppings. From earthy mushroom sauces to creamy cheese-based options like Taleggio, pumpkin gnocchi provides a canvas for culinary creativity. The natural sweetness of the pumpkin complements both savory and slightly sweet flavor profiles, making it a perfect autumnal comfort food.

Ingredients:

To make these delectable pumpkin gnocchi without potatoes, you’ll need:

• 700g pumpkin puree (3 cups plus 2 tbsp)
• 500g all-purpose flour (plus extra for dusting) (4 cups plus 2 tbsp)
• 1 egg
• Nutmeg to taste
• Salt to taste

For the classic sage butter sauce:

• 100g butter (¾ stick plus 1 tbsp)
• 1 bunch fresh sage leaves
• Grated Parmesan cheese

Watch the Video Recipe

Preparation

Start by cooking the pumpkin. Cut 1 pumpkin in half and place the two halves cut-side down on a baking sheet. Bake at 180 °C (356 °F) for about 30 minutes, or until the rind softens. Remove seeds and separate flesh from rind using a spoon. Puree the flesh with an immersion blender until smooth and allow to cool.

PRO TIP — For this recipe, you will need 700g of pumpkin puree. If you have leftover pumpkin puree, you can use it in some other recipe, for example pumpkin tenerina cake.

Add 700g pumpkin puree to a large bowl and gradually mix in the flour. Add salt, a pinch of nutmeg, the egg, and mix until you have a slightly sticky modeling dough. 

On a floured surface, roll the dough into long ropes about 2 cm thick (1 inch). If the dough is too sticky, frequently dust your hands with a little flour. Cut into 1.5 cm pieces (about 1/2 inch) to form your pumpkin gnocchi. Lightly dust with flour to prevent sticking.

Cook the gnocchi in salted boiling water. Meanwhile, melt the butter in a pan with sage leaves. The gnocchi is done when they float to the surface.

Drain them with a slotted spoon directly into the pan with butter and sage. Toss to coat while cooking for 1 minute. Serve on a plate with a generous sprinkle of Parmesan cheese. Garnish with a few fresh sage leaves.

Gnocchi with Pumpkin Tips And Tricks

Cooking Methods

When it comes to cooking pumpkin gnocchi, you have two main options. The traditional method involves boiling the gnocchi in salted water until they float to the surface, which typically takes 2–3 minutes. Alternatively, for a crispy exterior, try pan-frying the gnocchi in butter or olive oil until golden brown.

Sauce Pairings

Pumpkin gnocchi pairs wonderfully with a variety of sauces. A classic choice is the brown butter and sage sauce mentioned in the recipe. For a richer flavor, consider a creamy Gorgonzola sauce or a walnut pesto. A simple tomato sauce can also complement the sweetness of the pumpkin nicely.

Serving Ideas

To elevate your pumpkin gnocchi dish, consider these serving suggestions:

• Sprinkle with toasted pine nuts or pumpkin seeds for added crunch
• Garnish with fresh herbs like sage, thyme, or parsley
• Serve alongside roasted vegetables for a complete autumn meal
• Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti

Storing and Freezing Leftover Pumpkin Gnocchi

Leftover pumpkin gnocchi can be a delightful treat for later, but proper storage is key. If you plan to consume your gnocchi within a day or two, store them in an airtight container in the refrigerator. For longer preservation, freezing is your best option.

Freezing pumpkin gnocchi is a simple and effective method to extend their shelf life. Begin by arranging the gnocchi in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 2 hours, or until the gnocchi are completely frozen. This prevents them from sticking together. Once frozen solid, transfer the pumpkin gnocchi to freezer-safe bags or containers and remove as much air as possible to prevent freezer burn.

When you’re ready to enjoy your frozen pumpkin gnocchi, simply cook them directly from frozen by adding them to boiling water. Remember, frozen gnocchi may require a slightly longer cooking time than fresh ones. Once they float to the surface, they’re ready to be enjoyed with your favorite sauce.