Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
is it possible to make pumpkin ricotta gnocchi gluten free. thank you.
Hi, Pat! Honestly, we haven’t tried making a gluten-free version of this recipe, so I can’t say for sure! If you’re up for some experimentation, I’d start by swapping out the flour in this recipe with an all-purpose gluten-free flour blend that contains xanthan gum, like Bob’s 1-to-1 mix. Let us know how it goes if you give it a try!
I’m thinking of doing a porchetta for Thanksgiving this year instead of a turkey. I’m intrigued with pumpkin gnocchi as a side dish. If I wanted to bump up the pumpkin flavor in this, any recommendations on how to do that? Maybe half pumpkin/half butternut squash?
Hi Cathy, good question. Most canned “pumpkin” is actually made from butternut squash, so I use them interchangeably in recipes like this.
are these able to be frozen and stored for awhile when they are completed? or do they need to all be used at once?
Hi Kristen, I haven’t tried freezing them, but don’t see why they wouldn’t freeze well. Just toss with a little flour on a baking sheet and freeze for an hour to firm up. The flour is to prevent them from sticking. Then put them in a freezer bag and freeze. Plop them directly in boiling water to cook (no need to defrost).
I had some leftover pumpkin from making a pie, and this was a great use for it! I halved the recipe and it worked out fine. Not all that time consuming when you have the pumpkin already ready.
Such a great recipe! I love the flavour the sage adds to thes gnocchi. I don’t fry them for my little boys, but offer them just boiled, with honey – they also love them.
made this last night for 15 ppl … absolutely awesome. but I cut down the butter a little. I like how this recipe is less delicate and harder to mess up than gnocchi ive made in the past :)
This recipe is crazy good! And the author made it easier about making gnocci than most cooks do. I used Semolina for flour and BTW this freezes well too!
I made this recipe for the 29 of January, and have an italian friend over for dinner.
The dough was very sticky, but I left it in the fridge for a couple of hours and it got a lot easier to work with. :)
We all loved it!
Thanks for the recipe!
After the gnocchi are formed but not cooked could they be refridgerated to be cooked tomorrow?
No. Either store the dough in the fridge or store the boiled gnocchi in the fridge. ~Hank
I made these and blogged about them. They are delicious and the instructions were wonderfully easy to follow. See what I did at theteenykitchenthatcould.blogspot.com/
Very good. I wanted to use kabocha squash but couldn’t find any, ended up using canned pumpkin that was very wet. Soaked up the extra liquid with lots of paper towels before incorporating it into the recipe and actually used quite a bit less flour than the recipe specified. Not as light as potato gnocchi I’ve made in the past, but certainly not heavy, actually quite a nice texture I would describe as ‘toothsome’.
I attempted this as a dinner date last night and it came out alright. I used butternut squash and was surprised at how discreet the squash flavor was. Although the gnocchi didn’t turn out as little leaden nightmares, they weren’t quite the fluffy little balls of joy I was hoping for. I think the key is being patient and adding as little flour as possible. I rushed it at the beginning thinking that my mixture was going to be an unworkable sticky nightmare. Regardless, we enjoyed them with a side of bruschetta and a nice pinot. And I still have enough leftovers to feed a small army!
Thanks so much for this recipe.I last made gnocchi too long ago to count, so this was really my first time. It was so easy and delicious, a new family favourite! We ate them with cherry tomatoes and a sprinkle of parmesan. We are thinking of using them as a side, my meat eaters are full of ideas (sausages, pork). What is the traditional way to eat gnocchi – I guess as one course of many…?
To those with freezing questions, gnocchi are a snap to freeze formed but not cooked. Freeze in a single layer on a parchment lined sheet tray, then transfer to a Ziplock bag. (They freeze quickly, so you can even freeze some as you form the rest and rotate out to keep the process moving!) To cook, drop frozen gnocchi into boiling salted water and cook until they float, then sauce or saute in butter. While it’s good advice to boil a few at a time if fresh, I often just chuck in the whole frozen batch (which would be enough gnoccho to feed 3 of us) at a time and they always come out fine. Can’t wait to try these, my family recipe has never used egg and I’m intrigued!
Thanks Elise (and Hank!) – Pumpkin gnocchi was delicious. After using a quarter of the dough, I froze the rest in 3 other ‘dough logs’. Used the first one last night (employing 7yr old granddaughter as my gnocchi roller) and the dough held up beautifully. To finish, I added a little bit of maple syrup, served with some lovely salmon and had a wonderful meal. Elise, the recipes you choose to post are always great – anything I’ve tried has come out perfect and delicious (actually looking like the pictures!!). Thank you!
Made these for a dinner party this week, AND again for dinner last night. They are de-li-cious! A little dense (and I only used 2 1/2c. of all purpose), so not too sure what happened there. The only thing I changed was to make a simple sauce with white wine, lemon, and half and half. I also put some gorgonzola crumbles on the side for those who wanted it. I know that you noted above that you don’t want to “mask the flavor”, but I thought it worked really nicely.
I made these for dinner tonight and was disappointed in the lack of pumpkin flavor in the final product. Should there be a pumpkin flavor or is that ingredient more for the texture of the dough? The brown butter and sage made it a delicious dish, but the gnocchi on its own just tasted like flour dough. Is there anyway to amplify the pumpkin flavor?
Not sure, but the pumpkin flavor is muted. It’s not supposed to be a big “pumpkin bomb,” so you didn’t mess up. The pumpkin does keep the gnocchi moist and it is also for color. Flavor is only part of the equation. ~Hank
Oh how I wished I would have read this comment earlier… I completely agree with you- I felt like we were eating little flour dough pancakes. Yes the butter and sage was yummy- but the gnocchi itself was not so much. I used the purée pumpkin and wonder if the pumpkin pie purée (the one With the seasonings) would have been tastier. Maybe living in Italy for 4 years- Europe for over 8- has spoiled is, but it was nothing like we were craving.
The instructions were very easy and great to follow! I we just wish the flavor would have been with more pumpkin.
I just made these, and they turned out horrible. I have no idea what I might have done wrong, but they were not light and puffy, they were dense and chewy and gross. :( Any ideas? Off to find something for dinner…
Gnocchi can be tricky. Most likely you used too much flour, which happens a lot when you first make gnocchi because this dough can be really sticky. And keep in mind this is still a squash-flour dumpling, so it will never be actually “light and puffy” the way a gnudi would; gnudi are held together only with egg, and are even trickier to pull off well. Sorry. ~Hank
I haven’t had gnocchi much less made it so I wasn’t sure what to expect. I have heard how good they are, so when I saw this recipe all the ingredients were making my mouth water. Last night I made them and they were delish! I found the pumpkin flavor was very mild (meaning couldn’t really tell it was there), but they were wonderful! Thanks for the recipe. :)
We loved these – I made them tonight for dinner with beef tenderloin, and it was one of the best dinners I’ve had in forever. I didn’t change a single thing, and the truffle salt added a lot.