Pumpkin Gnocchi

Ingredients

• 600 g Pumpkin (muscat squash) (peeled, seeded and cut into 4‑5 cm dice)
• 300 g All-purpose flour (sift before use)
• 2 cuillères à soupe Extra virgin olive oil (about 30 ml)
• 2 Egg yolks (separated from whites)
• 0.5 cuillère à café Ground nutmeg (or freshly grated nutmeg)
• au goût Salt
• au goût Ground black pepper
• 30 g Grated parmesan (for serving)
• quelques feuilles Fresh basil (for garnish)
• 1 cuillère à soupe Coarse salt (for cooking water)

Instructions

1. Prepare the pumpkin

   Wash the pumpkin, cut it in half with a sharp knife, remove the seeds and fibers, then cut into roughly 4‑5 cm dice.

   Time: PT15M

2. Roast the pumpkin

   Preheat the oven to 200 °C. Spread the dice on a baking sheet, drizzle with one tablespoon of olive oil, season with salt and pepper, then bake for 30 minutes until tender.

   Time: PT30M

   Temperature: 200°C

3. Puree

   Let the pieces cool slightly, then pass them through a vegetable mill (or potato ricer) to obtain a smooth purée. Remove any lightly burnt parts.

   Time: PT10M

4. Incorporate the egg yolks and olive oil

   Add the two egg yolks to the purée, then fold in 2 tablespoons of olive oil, mixing gently with the spatula.

   Time: PT5M

5. Season

   Season with salt, pepper and add ½ teaspoon ground nutmeg. Mix quickly.

   Time: PT2M

6. First addition of flour

   Add about half of the flour (150 g) in several portions, mixing with the spatula until partially absorbed.

   Time: PT5M

7. Complete with remaining flour

   Incorporate the rest of the flour gradually, ensuring the dough no longer sticks to the spatula.

   Time: PT5M

8. Knead the dough

   Transfer the dough to a lightly floured work surface and knead by hand for about 10 minutes until homogeneous and no longer sticks to the hands.

   Time: PT10M

9. Form the logs

   Divide the dough into 4 equal portions, roll each portion into a log about 1‑1.5 cm in diameter.

   Time: PT5M

10. Shape the gnocchi

    Cut the logs into 1‑1.5 cm pieces, roll each over the back of a fork to create the characteristic ridges, then lightly roll in flour.

    Time: PT10M

11. Bring water to a boil

    Fill a large pot with water, add 1 tablespoon coarse salt and bring to a boil.

    Time: PT10M

12. Cook the gnocchi

    Drop the gnocchi into the boiling water, stir gently. As soon as they rise to the surface, cook for an additional 1 minute then remove.

    Time: PT4M

13. Drain

    Pour the gnocchi into a colander and let drain for a few seconds.

    Time: PT2M

14. Plating

    Arrange the gnocchi on a plate, drizzle with a splash of olive oil, sprinkle with chopped fresh basil and grated parmesan.

    Time: PT3M

Nutrition Facts

Calories

525

Protein

12 g

Carbohydrates

75 g

Fat

11 g

Fiber

6.8 g

Ingredient Substitutions

• Instead of Pumpkin (muscat squash): butternut squash, pumpkin
• Instead of All-purpose flour: whole wheat flour, rice flour (gluten‑free version)
• Instead of Extra virgin olive oil: canola oil, sunflower oil
• Instead of Egg yolks: egg replacer (vegan version)
• Instead of Ground nutmeg: fresh nutmeg
• Instead of Grated parmesan: pecorino, grana padano
• Instead of Fresh basil: parsley, cilantro

Equipment Needed

• Sharp chef's knife
• Cutting board
• Baking sheet
• Oven
• Vegetable mill (potato ricer) (optional)
• Mixing bowl
• Silicone spatula (rubber scraper) (optional)
• Fork (optional)
• Pastry cutter or knife (optional)
• Large pot
• Colander or skimmer

Critical Steps — Do Not Skip

• Cut the pumpkin with a sharp knife (risk of injury).
• Obtain a dough that is no longer sticky before shaping the gnocchi (crucial texture).
• Cooking the gnocchi: remove them as soon as they rise to the surface + 1 min.

Chef Tips from the Video

• Roasting the pumpkin with the skin retains more flavor; you can remove it after cooking.
• Using a small amount of freshly grated nutmeg gives a stronger aroma.
• For a lighter version, replace part of the olive oil with vegetable broth during mixing.

Troubleshooting

Storage

Refrigerator: Raw gnocchi, wrapped in plastic film, keep 24 h. Cooked gnocchi, in an airtight container, 2 days.

Freezer: Raw gnocchi on a tray, freeze 1 h then transfer to a freezer bag – up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Roast the pumpkin the day before and keep it refrigerated.
• Prepare the dough, shape into gnocchi and freeze on a tray before transferring to a bag.
• Cook the gnocchi ahead of time, cool them, then reheat quickly in a pan with a little olive oil.