Viral Pumpkin Gnocchi: Your New Fall Obsession!
Whip up this viral pumpkin gnocchi using potato, pumpkin puree, and flour for a delightful fall treat.
Ingredients
- 1 medium-large russet baking potato, about 1 1/2 cups grated
- 1 cup pumpkin puree
- 1 large egg
- 1 3/4 cups all purpose flour, plus more as needed
- 1 teaspoon salt
- 2 tablespoons salted butter, for pan frying
- 2 tablespoons salted butter
- A few fresh sage leaves and one smashed clove of garlic
- 1 tablespoon flour, for dusting
- 1 tablespoon heavy whipping cream
Instructions
- Bake the russet potato until tender, then peel and grate it finely to yield about 1 1/2 cups of shreds.
- In a clean bowl, combine the grated potato with pumpkin puree. Create a well in the center, crack the egg into it, and sprinkle with salt.
- Whisk the egg and then mix everything together by hand until a smooth dough forms; avoid overmixing and shape into a loaf.
- Cut the dough into slices, roll each into a long rope, cut into bite-sized pieces, and dust lightly with flour.
- Boil salted water, add gnocchi in batches, and cook until they float to the surface, then remove with a slotted spoon.
- Melt 2 tablespoons of butter in a skillet, add the cooked gnocchi, and pan-fry until one side is lightly crispy.
Notes
- Use a starchy potato like Russet for the best gnocchi texture.
- Grate the potato finely for a smoother dough.
- Don't overwork the dough; mix just until combined.
- Pan-frying gives the gnocchi a delightful crispy exterior. Allergens: Wheat, Milk, Eggs, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Grate the potato finely for a smoother dough.
- Don't overwork the dough; mix just until combined.
- Pan-frying gives the gnocchi a delightful crispy exterior. Allergens: Wheat, Milk, Eggs, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.