Pumpkin Gnocchi with a quick and simple Parmesan cream sauce. Check out May’s Ultimate Recipe Challenge with over 35 pasta recipes.
My family loves gnocchi and I am always looking for new versions to make. So when I found out that this month’s Ultimate Recipe Challenge was on pasta I knew I wanted to make another version of gnocchi.
This time I decided to make a pumpkin gnocchi. You could easily substitute pumpkin for butternut squash which is much more accessible during the summer months. The method is the same. I’ve made traditional white gnocchi and sweet potato gnocchi and if you’ve never done it before I have a step by step tutorial here.
This time I decided to do a Parmesan herb cream sauce which was a nice pairing with the pumpkin. The sauce comes together quite quickly and is made using mostly pantry ingredients.
I topped the pasta off with some fresh parsley which helps to give it some good color but isn’t entirely necessary for taste. So don’t feel like it’s 100% necessary for the dish.
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Pumpkin Gnocchi with Parmesan Cream Sauce
- 1 lb fresh pumpkin
- 1 cup flour
- 1 large egg
- 1 Tbsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp allspice
- 1/8 tsp ginger
- 1/8 tsp cloves
- 2 Tbsp butter
- 2 Tbsp flour
- Dash black pepper
- 1 1/2 cups milk I used almond milk
- 3/4 cup shredded parmesan cheese
- 2-3 Tbsp mix of fresh herbs- sage, oregano, and rosemary or 1/2 Tbsp dried herbs
- fresh chopped parsley for garnish
Steam pumpkin in a large pot with about 2-3 inches of water and 1 Tbsp salt. Steam until pumpkin is soft. Allow to cool enough until able to handle. Pass through a ricer into a larger bowl.
Add flour, egg, kosher salt, and spices to the large bowl. Using your hands, gently combine the ingredients until the dough is smooth and soft. Allow to rest for 10 minutes.
Meanwhile, bring a separate large pot of water to a boil with 1 Tbsp salt. Bring to a boil over high heat.
Lightly dust your work space with flour. Divide dough into 4-6 pieces. Roll each ball into a long snake about 1/4 inch thick. Cut your rope into 1 inch pieces. Place the finished gnocchi onto parchment paper or cookie sheets lightly dusted with flour.
Pour half the gnocchi into the salted boiling water in the large pot. Cook for 2-3 minutes until gnocchi rises to the surface. Using a large slotted spoon remove gnocchi. Repeat with the other half.
For the sauce, melt the butter over medium heat. Add flour and stir until completely mixed. Slowly add milk and stir well after each addition. Cook and stir over medium heat until thick and bubbly.
Add shredded cheese and stir until completely melted and incorporated. Add fresh herbs and stir cooking for 1 minute more.
Pour over hot gnocchi.