Pumpkin Gnocchi

Pumpkin Gnocchi
  • 6 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1

    small 3 lb (1.35 kg) pumpkin

  • 2


  • 3 1/2 cups
    (875 mL)


  • Salt to taste

  • 1/3 cup
    (80 mL)



Preheat the oven to 400°F / 200°C.

Peel pumpkin, remove strings and seeds and cute in 3/4 in. (2 cm) cubes.

Spread in a single layer on a baking sheet. Cook on the centre rack at 400°F / 200°C, 20 minutes or until soft.

Transfer to a bowl. Mash with a fork while still hot.

Add eggs, flour and salt. Mix with a wooden spoon until smooth. The mixture should be fairly stiff. Add a bit of flour as needed.

In a pan, bring 16 cups (4 L) water to a rolling boil.

Using soup spoons, shape mixture into balls the size of a walnut .

Drop ball into the water, a few at a time. Cook 2 to 3 minutes.

Using a skimmer, remove gnocchi as they cook and transfer to a buttered serving dish. Keep hot. Continue cooking the rest of the mixture.

Drizzle with melted butter before serving.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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