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