Pumpkin Sweet Potato Gnocchi

Name: Pumpkin Sweet Potato Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1.5 cups puréed cooked pumpkin (or winter squash); 0.5 cup cooked sweet potato (steamed or boiled until soft); 3 cups buckwheat flour (adjust as needed based on moisture, up to 4 cups); 0.25 cup fresh orange juice without pulp; 2 teaspoons fresh sage (minced, up to 3 teaspoons); 1 tablespoon thyme; 2 teaspoons mineral salt; 0.25 cup olive oil (for cooking water and general use); 0.25 cup butter (or coconut butter; for sautéing); 1 teaspoon freshly ground black pepper; 0.25 cup grated parmesan cheese (for garnish)

Por Dada Shivananda·Intermediário

Back to European dishes! Inspired by our fabulous Italian friends, this special fusion of pumpkin and sweet potato gnocchi brings a delightful twist to a classic dish. Tempted by their incredible recipes, I've created a subtle, sentient take—an orange pumpkin version of gnocchi with feta cheese. It's absolutely delicious!

Though a bit of a challenge, the effort is well worth it, as your family and friends will love it. This version of sentient gnocchi features fresh orange juice, baked pumpkin, and sweet potato, combined with feta or ricotta cheese, buckwheat flour, and baking powder to achieve a soft and fluffy texture. Once you get the hang of it, making gnocchi becomes an easy and rewarding process.

Tips for Success:
Choosing the right pumpkin is crucial, as different varieties of squash and pumpkin have varying moisture levels. Pumpkins tend to be wet and heavy, making them excellent for sauces, but some are drier and easier to work with for gnocchi. Kabocha, Hokkaido pumpkin, or butternut squash are ideal choices for this recipe. Instead of processed wheat flour, we use buckwheat flour to keep this gnocchi gluten-free.

Serving Suggestions:
When it's time to serve, ensure your butter is properly heated. If you're following a vegan approach, coconut butter works wonderfully. Keep the gnocchi in a single layer in the pan and let them cook undisturbed for at least a minute—this helps create a crispy exterior and soft, pillowy interior. For added flavor, swap sage for rosemary, oregano, or thyme—each brings its own unique touch. Want to take it up a notch? Try adding brown sugar with coconut butter, pumpkin, and sage for a heavenly combination.

Modo de Preparo

How to Make the Gnocchi Dough

Begin by preparing the vegetables: cut the pumpkin in half and bake it in the oven at 180ºC (360ºF) for 30 minutes. Once baked, scoop out the flesh and discard the seeds.

In a blender, combine the pumpkin, orange juice, cooked sweet potato, sage, thyme, and salt. Blend until smooth, then transfer the mixture to a bowl.

Gradually add 2 cups of buckwheat flour, mixing gently with your hands—avoid kneading as you would bread dough. The dough should be soft and pliable but not overly sticky; add more flour as needed.

Shape the dough into a thin log, sprinkling in small amounts of flour until it becomes rollable. The ideal dough should be fluffy and pliable, yet not too firm or elastic like pasta or bread dough.

Preparing the Cooking Water

Before shaping the gnocchi, bring a large pot of water to a boil. Add enough salt so it tastes like seawater and stir in a teaspoon of olive oil, then let it simmer while you form the gnocchi.

Shaping the Gnocchi

Lightly flour a large work surface and keep additional flour nearby.

Roll the dough into 1-inch thick logs, then cut them into equal-sized pieces. To create traditional gnocchi ridges, dust the pieces with flour and press each one gently against the back of a fork, letting it roll off onto the work surface.

These indentations serve two purposes:

They make the dumplings slightly thinner.

They create grooves that help the gnocchi hold onto sauces better.

Cooking the Gnocchi

Before boiling the gnocchi, add a little olive oil to the water to prevent them from sticking together.

Using a metal spatula, carefully drop a few gnocchi into the water at a time. Increase the heat to a rolling boil and cook until the gnocchi float to the surface, then remove them gently with a slotted spoon.

Work in small batches to prevent the gnocchi from clumping together, and repeat until all the dough is used.

Sautéing & Serving

Once all the gnocchi are cooked, heat butter over medium-high heat until it stops frothing. Add enough gnocchi to cover the pan in a single layer, avoiding overcrowding so they fry evenly.

Let them cook undisturbed for about 60 seconds until lightly crispy, then transfer the golden gnocchi to a saucepan and sauté them in butter.

When slightly crispy, remove from heat and toss with your favorite sauce and Parmesan cheese.

Enjoy your delicious pumpkin sweet potato gnocchi!