Sweet Potato Gnocchi with Pumpkin

Discover the creamy, comforting flavors of Sweet Potato Gnocchi with Pumpkin in this easy, step-by-step recipe perfect for fall dishes. This delightful dish combines the natural sweetness of sweet potatoes and the earthy warmth of pumpkin, resulting in soft, pillowy gnocchi that melt in your mouth. It’s a comforting meal that feels both indulgent and wholesome, perfect for cozy gatherings or a special weeknight dinner.

Why You’ll Love This Recipe

• Comfort Food Made Healthy: Combining sweet potatoes and pumpkin adds natural sweetness and nutrients without extra sugar or fat.
• Simple Ingredients: Uses pantry staples and fresh produce, making it easy to gather what you need without special trips.
• Perfect Fall Flavor: The blend of sweet potato and pumpkin makes this gnocchi a standout autumn dish that warms the soul.
• Great for All Skill Levels: Whether you’re a beginner or seasoned cook, the clear steps make this recipe accessible and rewarding.
• Versatile Pairings: Easily complements a variety of sauces, from sage butter to creamy cheeses, for endless flavor combinations.

Ingredients You’ll Need

The magic of Sweet Potato Gnocchi with Pumpkin lies in its simplicity. Each ingredient plays a vital role in achieving the perfect texture, flavor, and color, making this dish both delicious and visually inviting.

• Sweet Potatoes: The base ingredient providing sweetness and softness essential for tender gnocchi.
• Pumpkin Puree: Adds moisture, earthiness, and vibrant orange color to the dough.
• All-Purpose Flour: The binding agent that holds the dough together and helps achieve the ideal gnocchi texture.
• Ricotta Cheese: Optional but recommended to enrich the dough’s creaminess and tenderness.
• Parmesan Cheese: Adds a savory depth of flavor to balance the sweetness.
• Egg: Acts as a natural binder, helping to hold the dough without overpowering the flavors.
• Nutmeg and Salt: Classic seasonings that amplify the autumnal warmth and enhance the dough’s taste.
• Butter and Sage: For the finishing touch, creating a fragrant, golden sauce that complements the gnocchi perfectly.

Variations for Sweet Potato Gnocchi with Pumpkin

This recipe is wonderfully adaptable, making it a great canvas for your creativity or dietary needs. Feel free to experiment and make it your own.

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend designed for gnocchi to enjoy it without gluten.
• Vegan Version: Replace the egg and dairy with flax eggs and plant-based cheese alternatives to keep it plant-powered.
• Herb Infusions: Add fresh rosemary or thyme to the dough or butter sauce to introduce complementary herbal notes.
• Cheese Variations: Swap Parmesan for pecorino or asiago to switch up the cheesy flavor profile.
• Spicy Kick: Incorporate a pinch of red pepper flakes into the sauce for a subtle heat that contrasts beautifully with the sweetness.

How to Make Sweet Potato Gnocchi with Pumpkin

Step 1: Roast and Prepare the Sweet Potatoes

Start by roasting whole sweet potatoes until fork-tender to bring out their natural sweetness. Once cool, scoop out the flesh and mash it until smooth, ensuring no lumps remain. This silky base is crucial for smooth, delicate gnocchi.

Step 2: Mix the Dough Ingredients

In a large bowl, combine the mashed sweet potatoes, pumpkin puree, ricotta (if using), Parmesan, egg, nutmeg, and salt. Gradually fold in the flour until the dough comes together into a soft, slightly sticky ball. Avoid overworking to keep the gnocchi tender.

Step 3: Shape the Gnocchi

On a floured surface, divide the dough into small portions. Roll each into long ropes about ¾ inch thick, then cut into bite-sized pieces. Use a fork to gently press and create ridges on each piece, helping sauces cling beautifully.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches. As they float to the top, cook for an additional 30 seconds to ensure they’re cooked through. Remove with a slotted spoon and set aside.

Step 5: Prepare the Sage Butter Sauce

In a large skillet, melt butter over medium heat and add fresh sage leaves. Cook until the butter turns golden and aromatic, then toss in the cooked gnocchi to coat evenly. Finish with a sprinkle of Parmesan and freshly cracked black pepper.

Pro Tips for Making Sweet Potato Gnocchi with Pumpkin

• Use Dry Sweet Potatoes: Roasting rather than boiling sweet potatoes reduces moisture for better dough consistency.
• Don’t Over-Flour: Add just enough flour to bring the dough together to keep the gnocchi light and tender.
• Test a Sample Piece: Boil one gnocchi first; if it falls apart, add a bit more flour to the dough.
• Work Quickly: The dough can become sticky as it warms, so shape the gnocchi immediately after mixing.
• Use Fresh Sage: Fresh leaves provide the best flavor for the butter sauce—dried won’t have the same aromatic impact.

How to Serve Sweet Potato Gnocchi with Pumpkin

Garnishes

Top your gnocchi with toasted pine nuts or walnuts for crunch, a dusting of grated Parmesan or Pecorino, and a light drizzle of high-quality olive oil to add richness.

Side Dishes

Pair this dish with a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables such as Brussels sprouts or asparagus to create a balanced meal.

Creative Ways to Present

Serve the gnocchi in shallow bowls with extra sage butter spooned around for dipping, or plate them neatly and sprinkle with colorful microgreens for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover cooked gnocchi in an airtight container for up to 2 days. Gently reheat in butter or a warm pan to prevent them from drying out.

Freezing

Freeze uncooked gnocchi on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen by boiling them as usual, adding a minute or two to the cooking time.

Reheating

To reheat, sauté leftover gnocchi gently in butter over medium heat until warmed through and slightly crisped on the outside—a perfect texture upgrade!

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works well and saves time—just be sure it’s pure pumpkin and not pumpkin pie filling for best results.

Is it necessary to use ricotta cheese in the dough?

While ricotta adds creaminess and tenderness, you can omit it if needed, but expect a slightly firmer gnocchi texture.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance, wrap it tightly in plastic wrap, and refrigerate before shaping and cooking.

What sauce pairs best with Sweet Potato Gnocchi with Pumpkin?

Sage butter sauce is classic, but brown butter with garlic, a light tomato sauce, or even a creamy mushroom sauce all complement the gnocchi beautifully.

How do I prevent the gnocchi from sticking after cooking?

Toss the cooked gnocchi gently in butter or olive oil, or serve them immediately to avoid sticking. If storing, reheat carefully with some fat to keep them separate.

Final Thoughts

Sweet Potato Gnocchi with Pumpkin is an absolute joy to make and even more delightful to eat. It’s the kind of recipe that turns ordinary ingredients into a show-stopping dish, perfect for sharing with loved ones during cozy evenings. Give it a try, and you’ll quickly see why this fall-inspired gnocchi has become a favorite in so many kitchens.

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