Ingredients

For the Gnocchi:

• • 550 g pumpkin puree (made from a medium-sized baked pumpkin)
  • 1 egg
  • 300 g all-purpose flour

• Salt and pepper to taste

For the Sauce:

• • 2 tablespoons oil (olive or vegetable)
  • 2 tablespoons butter

• • 2 handfuls of young spinach (about 100 g)
  • 100 ml cream (30%)
  • 50 g parmesan (finely grated)

How to Make Creamy Pumpkin Gnocchi with Spinach and Parmesan

Step 1: Prepare the Pumpkin Puree

1. Bake the Pumpkin: Preheat your oven to 200°C (392°F). Cut the pumpkin in half, remove the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes or until the flesh is tender.
2. Scoop and Blend: Once cooled, scoop out the flesh and blend it into a smooth puree. Measure 550 g of puree for the recipe.

Step 2: Make the Gnocchi Dough

1. 1. Combine Ingredients: In a large bowl, mix the pumpkin puree, egg, flour, salt, and pepper until a soft dough forms. The dough should be slightly sticky but manageable.

1. Knead Gently: Transfer the dough to a floured surface and knead gently, adding a little flour if necessary. Avoid over-kneading to keep the gnocchi tender.

Step 3: Shape and Cut the Gnocchi

1. 1. Roll the Dough: Divide the dough into four portions. Roll each portion into a rope about 2 cm in diameter.
   2. Cut into Pieces: Use a sharp knife to cut the ropes into small pieces, about 2 cm long.

1. Optional Shaping: If desired, roll each piece over the back of a fork to create ridges, which help the sauce cling to the gnocchi.

Step 4: Cook the Gnocchi

1. 1. Bring a large pot of salted water to a boil.
   2. Drop the gnocchi into the boiling water in small batches. They are done when they float to the surface, which usually takes 2-3 minutes.

1. Remove the cooked gnocchi with a slotted spoon and set aside.

Step 5: Prepare the Sauce

1. 1. Sauté the Spinach: Heat the oil and butter in a large skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.
   2. Make the Cream Sauce: Reduce the heat to low and stir in the cream. Allow it to warm through, then add the grated parmesan. Stir until the cheese melts and the sauce is smooth.

Step 6: Combine and Serve

1. 1. Add the cooked gnocchi to the skillet with the sauce. Toss gently to coat the gnocchi evenly.
   2. Season with additional salt and pepper to taste.
   3. Serve immediately, garnished with extra parmesan if desired.

Tips for Making the Perfect Pumpkin Gnocchi

1. 1. Use Fresh Pumpkin: Fresh pumpkin puree yields the best flavor and texture. Canned puree can be used in a pinch but may require adjusting the flour to achieve the right dough consistency.
   2. Don’t Overwork the Dough: Over-kneading can make the gnocchi tough. Aim for a soft, slightly sticky dough.
   3. Adjust the Flour: Depending on the moisture content of your pumpkin puree, you may need to add more or less flour. Add it gradually to avoid a heavy dough.

1. Use a Light Touch: Handle the gnocchi gently when shaping and cooking to maintain their fluffy texture.
2. Enhance the Flavor: Add a pinch of nutmeg or cinnamon to the dough for a subtle warmth that complements the pumpkin.

Nutrition Facts (Per Serving)

• • Calories: 350 kcal

• • Protein: 10 g
  • Carbohydrates: 45 g
  • Fat: 14 g

• Fiber: 3 g
• Sodium: 150 mg

FAQs

1. Can I make the gnocchi dough ahead of time?
Yes, you can prepare the dough a few hours in advance and refrigerate it, wrapped in plastic wrap. Shape and cook the gnocchi just before serving.

2. Can I freeze the uncooked gnocchi?
Absolutely! Place the shaped gnocchi on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Cook directly from frozen.

3. Can I use other greens instead of spinach?
Yes, kale, arugula, or Swiss chard are great alternatives to spinach.

4. Can I make this dish vegan?
Yes! Replace the egg with a flaxseed or chia seed mixture, use vegan butter and cream, and substitute the parmesan with nutritional yeast or a plant-based cheese alternative.

5. What can I serve with this dish?
This dish is satisfying on its own but pairs well with a crisp side salad, garlic bread, or roasted vegetables.

Storage Tips

1. 1. Refrigeration: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk.
   2. Freezing: Freeze uncooked gnocchi as described above. Cooked gnocchi can also be frozen, though their texture may change slightly upon reheating.

Why This Recipe is a Classic

Pumpkin gnocchi is a testament to the beauty of simple ingredients coming together to create something extraordinary. The dish’s rustic roots and seasonal flavors make it a timeless classic that feels both familiar and innovative. Its adaptability ensures that it can be tailored to suit any palate or occasion.

The combination of pumpkin, spinach, and parmesan creates a harmonious balance of flavors, while the creamy sauce adds a touch of indulgence. This recipe is a celebration of comfort food at its finest, blending tradition with modern culinary flair.

Conclusion

Creamy Pumpkin Gnocchi with Spinach and Parmesan is more than just a dish; it’s a celebration of seasonal ingredients, comforting textures, and vibrant flavors. This recipe is a reminder of how the simplest ingredients can create something truly special. Whether you’re enjoying it as a weeknight meal or serving it to guests, it’s a dish that delivers warmth and joy in every bite.

Take the time to savor the process of making gnocchi from scratch—it’s a rewarding experience that connects you to culinary traditions. As you gather around the table to enjoy this dish, you’ll appreciate the love and care that goes into creating such a timeless recipe.