This homemade Pumpkin Gnocchi with Oregano Cream Sauce is rich and delicious! It’s a fun weekend cooking project with high rewards! Freeze the gnocchi for special occasions.
The gnocchi is made with potato and pumpkin puree while the oregano Cream Sauce is made with fresh oregano leaves, garlic butter and heavy cream. It’s yummy and satisifying.
Most of the cooking time in this recipe is to boil the potatoes, which you can do ahead of time so they’re ready when you’re ready to start.
Homemade Pumpkin Gnocchi
How to make homemade potato gnocchi is easier than you think. You only need a few basic ingredients you probably already have in your kitchen. In the fall, I’m going to assume you may even have canned pumpkin in your pantry!
What’s more, you can use a different cream sauce than listed in this recipe. If you don’t have oregano, just omit or use sage leaves instead.
Pumpkin in a nutritious winter squash. Obviously, you can make pumpkin savory or sweet (try my very popular Chocolate Chip Pumpkin Bread) but, adding it to pasta can not only add extra nutrition, it will add flavor.
Homemade Pumpkin Gnocchi with Oregano Cream Sauce
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Equipment
4-Piece Gnocchi Board Set- includes wood board, potato ricer, dowel rolling pin, and scraper
or
Ingredients
*The full, printable recipe is in the recipe card below where you can adjust the serving size.
- all-purpose flour
- pumpkin puree (not pumpkin pie puree)
- Russet potatoes or Yukon Gold potatoes
- egg
- salt
Oregano Cream Sauce
- fresh oregano leaves
- minced garlic
- butter
- extra virgin olive oil
- heavy cream
- salt and black pepper to taste
Instructions Summary
*The full, printable instructions are in the recipe card below where you can adjust the serving size.
- First, boil the potatoes with skin on and let them cool enough to handle. Peel skins off.
- Next, rice the potatoes.
- Then, make the gnocchi dough with the riced potatoes, egg, pumpkin puree, flour and salt.
- Next, on a clean floured surface, roll the dough into long ropes and cut them into one inch long pieces.
- Then, flour the gnocchi paddle and roll the dough pieces down it.
- Next, cook the gnocchi in boiling water until they float, which is only 2-3 minutes. Drain in a colander.
- Meanwhile, make the cream sauce by sauteeing the garlic and oregano leaves in the olive oil and butter for 30 seconds and then add the heavy cream and allow it to bubble before turning it off.
- Then, add the cooked and drained gnocchi back to the original cooking pot along with the cream sauce and stir.
Substitutions and Additions
- Substitute half and half instead of using heavy cream.
- Use fresh sage leaves instead of oregano.
- Add toasted pine nuts for extra flavor.
- Use frozen store-bought gnocchi if you don’t have time to make if from scratch.
- Add fresh spinach leaves to add flavor and extra nutrition.
This Homemade Pumpkin Gnocchi with Oregano Cream Sauce is a rich, delicious elegant dinner to serve for special occaisions or any time you want a special dinner for yourself! It’s an impressive date night dinner.
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I took this recipe to Weekend Potluck.
Homemade Pumpkin Gnocchi with Oregano Cream Sauce
Equipment
Ingredients
- 14 oz Russet potatoes or Yukon Gold potatoes
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 1/2 tsp salt
Oregano Cream Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 4 cloves garlic minced
- 1 tbsp fresh oregano leaves
- 1/2 cup heavy cream
Instructions
Prepare the Potatoes
- First, thoroughly washing the potatoes. Leave the skin on as it will help prevent the potatoes from absorbing too much water.
- Boil water in a small pot with a 1/2 tsp of salt. Then carefully place the whole potatoes in the pot and cook the potatoes until they are tender when pierced with a small knife, usually around 30-40 minutes.
- Once cooked, drain the potatoes and let them cool for a few minutes until they are cool enough to handle.
- Then, peel the skin off of the potatoes and discard the skin.
Prepare the Dough
- Next, cut the potatoes in half and put each half piece in the potato ricer, press and allow the riced potatoes to fall into a large bowl.
- Then, add to the bowl with the riced potatoes 2 cups of the flour, one slightly beaten large egg, pumpkin puree and 1 tsp salt.
- Then, using your hands, gently mix the dough ingredients to form a soft, sticky dough. You may need to add more flour to make it hold together without adding too much flour. Therefore, add some more flour (up to 2 tbsp at a time) until the dough doesn't stick to your hands. Be careful not to overwork the dough, as it can become dense. NOTE: If the dough is still slightly sticky, you can add flour to each piece when you're rolling them in subsequent steps.
Shape the Gnocchi Dough
- Then, lightly flour a clean surface and transfer the dough onto it.
- Next, divide the dough into small portions and roll each portion into a long rope, about ½ inch thick.
- Then, cut the ropes into small pieces, around 1 inch long.
- Next, to give the gnocchi their traditional shape, roll each piece on a gnocchi board. The ridges will aid the sauce to adhere to the gnocchi. Put them in the refrigerator until ready to boil.
Cook the Gnocchi
- Then, bring a large pot of salted water to a boil but, not a roaring boil. When the bubbles appear in the water, it's hot enough to cook the gnocchi.
- Next, gently drop the gnocchi into the boiling water but, not roaring boil, but don't overcrowd the pot. Stir gently to prevent sticking. Once the gnocchi rise to the surface AND float, they are cooked and ready to be removed. This process usually takes about 2-3 minutes. NOTE: Be sure they don't stick to the bottom. If so, after a 2-3 minutes of cooking, gently scrape the bottom of the pot with spoon to lift them. Don't do this unless they're cooked or you'll damage them.
- Then, drain the cooked gnocchi in a colander and allow the excess water to leak out. I don't suggest removing the cooked gnocchi with a slotted spoon to dinner plates or a big pasta bowl because excess water can accompany the gnocchi and water down your sauce. But, you can use it to remove the cooked gnocchi to a colander where the water can drain in your sink while you're cooking the next batch of gnocchi.
Oregano Cream Sauce
- While the gnocchi is cooking, to medium saucepan add on med/high heat: minced garlic, oregano leaves, olive oil and butter. Cook for about 30 seconds but, don't let the garlic brown.
- Next, add the heavy cream and stir. Allow it to bubble and then turn off. It will thicken.
- Add the cooked and drained gnocchi back to the orginal pot along with the white cream sauce. Stir and serve with grated parmesan cheese and red pepper flakes if desired.
Notes
How to Freeze Fresh Gnocchi
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