Whole Wheat Pumpkin Gnocchi!
Oh dear. I don’t even know if I have words for this.
This recipe is SO easy. There are only 2 main ingredients – pumpkin and flour.
I made this pumpkin gnocchi with whole wheat flour, mainly because our favorite gnocchi is made out of sweet potato and whole wheat flour. I thought it would add a nice, nutty flavor, and it totally did.
I also added just a sprinkling of pumpkin pie spice. Thought it would add a nice touch. Who doesn’t need more spice in their life?
I used about 1 cup of pumpkin, but as you can see, this is a hefty 1 cup.
Probably more like 1 and 1/4 cups pumpkin.
Just throw the pumpkin in with the flour, and it’s time to rock and roll.
You may need to add some additional handfuls of flour. The mixture shouldn’t be too sticky, but also shouldn’t be dry. You have to just feel it out.
The dough will look like this, and you want to roll it into long strips.
I thought I took a picture of that, but it must have been eaten by the camera monster.
After rolling, just cut small pieces with a knife. Pronouced ka-nife, for extra effect.
Don’t these look like Puffins?
Ohmigosh, how good would pumpkin spice Puffin’s be?!? We already have cinnamon, so why not have pumpkin spice?
Drop into a pot of boiling water and cook just until the gnocchis float.
For me, this was about 3 minutes or so.
I topped mine with less than a teaspoon of olive oil, and Asiago cheese, one of my favorites.
The cheese must be added while the gnocchi’s are still warm. That way it gets oooey-gooey and all delicious and other words that I can’t say on the internet. It is THAT good.
I once had pumpkin tortellini in a resturant with brown butter and sage, which was also delicious. It would probably work here, too.
This recipe is just so simple and quick. You can’t beat it.
Whole Wheat Pumpkin Gnocchi
1 3/4 cups whole wheat flour
1/4 teaspoon pumpkin pie spice (or nutmeg)
1 1/4 cups canned pumpkin
Add ingredients together and mix with hands to form a dough. If it is too sticky, add a bit more flour and mix. Break off about 1/5 of the dough and roll into a long, even strip. Cut gnocchi into desired size with knife.
Boil a large pot of water and add salt liberally. This is your only chance to season the gnocchi. Boil gnocchi in small batches until it floats, about 3 minutes. Drain. Serve with a bit of butter and grated asiago cheese.
Note: This flour amount is an approximation. I began with about 1 and 1/2 cups, but gradually added a bit more with my hands. Play it by ear!
Check out that tiny pool of olive oil at the bottom.
Oh, yum. No more words. Just pictures.
61 Comments on “Whole Wheat Pumpkin Gnocchi!”
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Just followed this recipe (approximately); they were good! I rolled mine up a whisk and improved my technique as I went (including making them smaller, to mitigate the dense nature of the whole wheat flour). Next time, I’ll maybe try whole wheat pastry flour or otherwise meddle with flours, and play with the consistency, but it was pretty darn straightforward! I had no idea basic gnocchi were so easy, so thanks for putting this out there!
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Made this tonight and will probably make it every night until fall is over. SO FREAKIN YUM
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That sounds great to try out