Deliciously sweet and savory whole wheat pumpkin gnocchi—perfect sautéed in olive oil or topped with creamy sauces.
Whole Wheat Pumpkin Gnocchi
Deliciously sweet and savory whole wheat pumpkin gnocchi—perfect sautéed in olive oil or topped with creamy sauces.
Equipment
- Mixing bowl
- pot
- Knife
- Baking sheet
Ingredients
- 1 pound 455 g red potatoes
- 2 tablespoons 30 g extra-virgin olive oil
- ½ cup 122 g solid-pack pure pumpkin purée
- 1½ to 2 cups 180 to 240 g whole wheat pastry flour, plus more for dusting
- 1 teaspoon ground sage
- Pinch of nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Peel the potatoes and cut them into chunks.
- Boil the potatoes until fork-tender, then drain and return to a pot or mixing bowl.
- Add olive oil and pumpkin purée to the potatoes, then mash until smooth and lump-free.
- Let the mixture cool completely.
- Add flour, ground sage, nutmeg, salt, and pepper.
- Knead the mixture into a soft dough, adjusting flour as needed for consistency.
- Turn the dough onto a floured surface and divide it into 6 equal pieces.
- Roll each piece into an 8-inch (20 cm) rope.
- Cut each rope into 12 equal pieces.
- To store, freeze gnocchi on a baking sheet, then transfer to an airtight container.
- To cook fresh, bring a pot of water to a boil.
- Cook the gnocchi in batches, boiling until they float to the surface.
- Sauté in olive oil or nondairy butter until crispy and golden.
- Serve immediately, alone or with a sauce of your choice.
Notes & Wine Advice
Wine Advice:
Pair with a medium-bodied white wine such as Chardonnay or a light red like Pinot Noir.
Pair with a medium-bodied white wine such as Chardonnay or a light red like Pinot Noir.
Nutrition values
Calories: 210 kcal | Carbohydrates: 37 g | Protein: 6 g | Fat: 4 g | Sugar: 2 g