Pumpkin and Sweet Potato Gnocchi

We’ve all been there, we get overzealous buying up cans of pumpkin puree during the fall season. Only to end up with a random can of it that collects dust until your spring pantry clean out. Right? Or is that just me? Either way, I was thrilled to find a can of pumpkin puree recently that inspired this Pumpkin and Sweet Potato Gnocchi recipe!

These soft pillow-y gnocchi are finished off by lightly frying them to create the perfect crispy outsides in a rich and nutty browned butter sauce.

So what are you waiting for?! Let’s get cooking!

Ingredients

1 can pumpkin puree
2 small sweet potato, or 1 large
1 egg
1 tsp salt
2 1/2 cup all purpose flour, and more for surface
4 tbsp butter
salt to taste
olive oil to finish

Directions:

1. Puncture the sweet potato with a fork a handful of times and microwave on high for about 4-5 minutes. Removing from the microwave every 1-2 minutes to check for doneness. Rotate the sweet potato between sessions to ensure even doneness. You want it to be super tender and mashable!
2. Allow the sweet potatoes to cool enough that you can handle them, and remove skin (you can often just peel this by hand) and rice or mash potato until smooth.
3. Add pumpkin puree to mashed sweet potato and mix until smooth. Add egg to the wet mixture and combine.
   1. Note: make sure your wet mixture is not hot before adding the egg! You don’t want scrambled eggs.
4. Add flour, and begin incorporating into a dough, gently knead just until the dough comes together – you don’t want to overwork the dough, or your gnocchi will become tough and chewy.
   1. Note: This dough may feel sticky at this point! That’s okay. If the dough is too wet to manage, add more flour until sticky yet workable.
5. Now is a great time to fill a large stockpot with water and begin heating to a boil.
6. As the water is heating, we are ready to form the gnocchi into that signature shape. On a well floured surface, begin by forming your dough into a long oblong loaf. The cut your dough into four equal portions.
7. Roll one portion into a long snake about the diameter of a quarter. Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it’s up to you how small or large you make them, but remember that they will expand slightly when cooked.
8. Repeat the rolling and cutting for all four portions. Mark each gnocchi by gently pressing into them with a fork. Set aside the gnocchi as you go, but try not to create a pile of your gnocchi. They will stick together!
9. Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top. Remove with a slotted spoon and place on a paper towel or cloth for drying.
10. Once all of your gnocchi is boiled, add butter to a large saucepan over medium-high heat. Allow butter to cook until browned and aromatic. Add gnocchi a handful at a time. Allow to cook for 3-4 minutes per side, or until browned and crisp on both sides. Remove from pan and repeat until all gnocchi is cooked.
11. Serve pumpkin and sweet potato gnocchi with a pinch of salt and drizzle of olive oil to finish!

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Pumpkin and Sweet Potato Gnocchi

These soft pillow-y gnocchi are finished off by lightly frying them to create the perfect crispy outsides in a rich and nutty browned butter sauce.

Author: Maddie Augustin

Ingredients

• 1 can pumpkin puree
• 2 small sweet potato or 1 large
• 1 egg
• 1 tsp salt
• 2 1/2 cup all purpose flour and more for surface
• 4 tbsp butter
• salt to taste
• olive oil to finish

Instructions

1. Puncture the sweet potato with a fork a handful of times and microwave on high for about 4-5 minutes. Removing from the microwave every 1-2 minutes to check for doneness. Rotate the sweet potato between sessions to ensure even doneness. You want it to be super tender and mashable!
2. Allow the sweet potatoes to cool enough that you can handle them, and remove skin (you can often just peel this by hand) and rice or mash potato until smooth.
3. Add pumpkin puree to mashed sweet potato and mix until smooth. Add egg to the wet mixture and combine.
4. Note: make sure your wet mixture is not hot before adding the egg! You don't want scrambled eggs.
5. Add flour, and begin incorporating into a dough, gently knead just until the dough comes together – you don’t want to overwork the dough, or your gnocchi will become tough and chewy.
6. Note: This dough may feel sticky at this point! That's okay. If the dough is too wet to manage, add more flour until sticky yet workable.
7. Now is a great time to fill a large stockpot with water and begin heating to a boil.
8. As the water is heating, we are ready to form the gnocchi into that signature shape. On a well floured surface, begin by forming your dough into a long oblong loaf. The cut your dough into four equal portions.
9. Roll one portion into a long snake about the diameter of a quarter. Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it’s up to you how small or large you make them, but remember that they will expand slightly when cooked.
10. Repeat the rolling and cutting for all four portions. Mark each gnocchi by gently pressing into them with a fork. Set aside the gnocchi as you go, but try not to create a pile of your gnocchi. They will stick together!
11. Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top. Remove with a slotted spoon and place on a paper towel or cloth for drying.
12. Once all of your gnocchi is boiled, add butter to a large saucepan over medium-high heat. Allow butter to cook until browned and aromatic. Add gnocchi a handful at a time. Allow to cook for 3-4 minutes per side, or until browned and crisp on both sides. Remove from pan and repeat until all gnocchi is cooked.
13. Serve pumpkin and sweet potato gnocchi with a pinch of salt and drizzle of olive oil to finish!