Pumpkin (or Sweet Potato) Gnocchi with Creamy Mushrooms

Tender pillows of pumpkin gnocchi (or sweet potato gnocchi) doused with creamy mushrooms.  A real treat in the Fall, or anytime!

I think I was an Italian Nonna in a previous life.  You see, I have this uncanny ability to whip up perfect, homemade pasta, whether it be tortellini, orecchiette, gnocchi, fettuccine, linguine, ravioli, etc…you name it.  I was never taught how to make pasta..just watched the Italian boyfriend (from Italy Italian) of a boyfriend’s sister make it one Thanksgiving late, late evening, years ago, then watched a cooking show where they demonstrated pasta making. I think it was Mario Batali (?? my super-duper memory is failing me at this moment).

Anyway, two months later, I jumped in head first and made ravioli.  To my surprise, it went without a hitch; the pasta was silky and not one ravioli opened up during cooking.

Pumpkin (or Sweet Potato) Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!
Then I made a lasagna from scratch, pasta and all. The guy I was dating at the time lived in a predominantly Italian neighborhood.  He insisted we share the lasagna with some of his friends because it was that good. The general consensus was along the lines of;

“Whoa, this is betta than my Mutha’s. You didn’t really make this, did you?”

“Come on, Lis, you bought this at Fairway Market, right?” (wink wink)

What the hell?

Pumpkin (or Sweet Potato) Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!My pumpkin gnocchi is a darker orange than most pumpkin gnocchi because after straining the pumpkin overnight, I cooked it down until thick and dark in color, to concentrate the pumpkin flavor.

I’m not bragging; I’m extremely perplexed by this.  Don’t get me wrong, I do thoroughly enjoy this ‘gift’ if that’s what it is, but I don’t make pasta from scratch as often as I should, and probably still won’t.

Another perplexing part is the speed in which I make it.  This is why I’m convinced I was an Italian Nonna in another life.  It’s like second nature to me.  I kneaded, cut, rolled, cut again, and rolled on a fork approximately 2 lbs of this pumpkin gnocchi in about 30 minutes last night.  I felt like I was on a human hamster wheel, no end in sight, until I picked up the last 1/2-inch piece of dough, not quite sure how I got to it.  I was flushed and probably in some weird parallel pasta universe where gnocchi magically forms itself into ridged dumplings. It couldn’t have been just me, right?.

This is crazy. Where did this ability come from?

Well.this speed came in handy for this month’s Secret Recipe Club. I was assigned the blog, Everyday Mom.  I made two recipes prior to this gnocchi.from her blog.  The first was early in the month – Slowcooker BBQ beef.  Coincidentally, she made this from another blog for the SRC a few months ago. It was gone so fast there was no way I could get a photograph of it without having my hand bit off. Not only that, the recipe has been passed on to several people, a forever recipe for them.

Pumpkin Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!
Yes, it was that good.  I don’t use a crock pot very often, but now I’ve definitely caught the bug.  If you make the Slowcooker BBQ beef, I made two changes to the recipe.  I seared the beef prior to adding it to the pot, along with all the fond and juices and cut the ketchup with tomato sauce. 1 cup each instead of 2 full cups of ketchup.

I had already made the decision that I wanted to bake something, especially with pumpkin, for the #squashlove bloghop, so instead of doing the slow cooker beef again, I chose her pumpkin streusel muffins.  Herein lies the problem; her recipe contains molasses, and I don’t like molasses with pumpkin because I think it overpowers it.  I also didn’t want to use substitutions like maple syrup, or more brown sugar, so his led to me going to a favorite pumpkin muffin recipe of mine and trying to mesh it with hers.  Not to mention, I wasn’t making any old pumpkin muffins, I was making jumbo loaded pumpkin muffins stuffed with cheesecake and topped with a toffee streusel.

By the time I was finished and had taken photos, I realized that my muffins were nothing like her recipe..not even close.

Pumpkin Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!
This is how my pumpkin gnocchi, a last minute, as in very last minute, idea, took shape. She has a recipe for potato gnocchi, so I substituted pumpkin puree for the potatoes, a bit of nutmeg for the garlic powder, used 00 flour – and there you have it.  I’m so glad I made this because I’m in love with it.  The Creamy Mushrooms  I decided on comes from Chef Frank DeCarlo of Peasant and Bacaro restaurants via, you guessed it, Martha Stewart again.

I played with the creamy mushrooms a bit, tweaking it to my liking.  For instance, I’m a multi-mushroom girl.  If a recipe calls for one type of mushroom, I scoff.  I love to mix different varieties, especially since they each have their own special fungi nuances that take a recipe to another planet.  I used a mix of oyster, baby bellas, and shiitakes.  I also reduced the butter by half and cooked the sauce down a lot longer than the recipe calls for, to thicken it. It was way too soupy after the only few minutes of cooking stated in the recipe.

Pumpkin Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!
This is the best pumpkin gnocchi and sauce I’ve ever made.  PLEASE try this,  because if you do, you might want to give me two big, fat kisses on each cheek (I hope)!  Oh, and try the Slowcooker BBQ beef too.  Trust me, it will be a forever recipe for you too, and well..sometimes dumping everything in a crock pot, then coming home to a hot, flavorful meal, is just too easy to pass up.

Don’t forget to check out Everyday Mom for some yummy recipes, and I’ve got two linky’s for you to click on, this time.  The first, the blue frog below to see all the delicious dishes my fellow Group A SRC’ers chose from the blogs they were assigned.  The second is for #squashlove.  A month long bloghop where everyone cooked or baked something using some kind of squash.  Mouth-watering creations so far!

Pumpkin Gnocchi with Creamy Mushrooms. This gnocchi can be made with mashed sweet potatoes instead of pumpkin, too, for a sweet potato gnocchi!
Finally, don’t forget about my giveaway to honor Breast Cancer Awareness, HERE.  It’s running until November 14tth 15th, 2011, so leave a comment to enter, and you just might win that baby pink Cusinart food processor.   I’m even thinking of adding another so two people can win!  Stay tuned!

Secret Recipe Club

November is #squashlove month!

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Please join in on the #squashlove fun by linking up any squash recipe from the month of November 2011. Don’t forget to link back to this post, so that
your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove.

Thanks to the below hosts of #squashlove.  Be sure to visit their blogs to see their delicious squash creations!

Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Cake Duchess, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike’s Baking, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Queen’s Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.

Homemade Pumpkin Gnocchi

Pumpkin (or Sweet Potato) Gnocchi with Creamy Mushrooms
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
ingredients:
  • 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato (1 very large or two medium sweet potatoes = 2 cups cooked and mashed)
  • 1 egg
  • 2 to 3 cups 00 or All-Purpose flour
  • ½ teaspoon salt
  • Grated, fresh nutmeg, about ¼ teaspoon
directions:
  1. Spoon the pumpkin puree into a strainer lined with cheesecloth over a bowl, overnight or for at least 4 hours (I strain it overnight..about 12 hours), covered in the refrigerator. Once drained of as much liquid as possible, cook it down (reduce it) in a pot on the stove top until thick and darker in color..like the top of a baked pumpkin pie. Keep stirring it as it cooks down so it doesn't stick to the bottom of the pot. Large bubbles will open and pop (burp) when it's ready or close to ready. This is a very important step in getting a more intense pumpkin flavor in the gnocchi and a less sticky dough. Set aside and let cool.
  2. If making sweet potato gnocchi, puree the cooked sweet potato in a food processor or blender, then strain it, for at least 4 hours, in a cheesecloth lined fine-meshed strainer as you would the pumpkin. The sweet potato doesn't need to be cooked down, so one step you can skip. However, I highly recommend you bake the sweet potato instead of boiling or steaming it. Rub the skin lightly with vegetable oil, then prick several times with a fork, and bake at 400 F for about 45 minutes to 1 hour.
  3. Combine the egg, nutmeg, salt and cooled pumpkin puree (or mashed sweet potato) until uniform.
  4. Add enough of the flour into the pumpkin puree combination to form a soft dough that is not too tacky to work with. * See notes.
  5. Knead the dough for several minutes, until you have a nice, smooth ball. Wrap dough in plastic wrap and let it rest for about 20 minutes before proceeding.
  6. Cut the ball into 4 equal pieces, then roll each piece into a long thin cylinder, about ½ inch thick.
  7. Cut the cylinders into ½ inch pieces. Roll pieces in flour, shaking off any excess, if needed. (I keep a bit of the bench flour in a pile at the edge of my work space, just in case)
  8. Roll the pieces over a gnocchi board or a fork to give them the ridges.
  9. Cook the gnocchi in salted boiling water in small batches until it floats to the surface, about 2-3 minutes. Strain gnocchi and shake off any excess water.
  10. Toss gnocchi in pan with creamy mushroom sauce, then serve with extra cheese (your favorite Italian hard grating cheese) and julienne sage.
notes:
*Important - If it's humid outside, flour absorption is at its worst, so I suggest not worrying about rolling the dough into coils and cutting - just cut pieces from the tacky dough, roll them in a little flour, and proceed with the fork shaping. OR, just cut off sticky pieces and throw into salted, boiling water immediately, sort of like spaetzle. There's nothing worse than heavy, leaden gnocchi, so never continue to add more flour if too tacky. Never exceed 3 cups flour in this recipe, unless you like eating silly putty dumplings!

Bookmark and Share

This entry was posted in Dinner, Italian, Lunch, Pasta, SRC, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

96 Responses to Pumpkin (or Sweet Potato) Gnocchi with Creamy Mushrooms

  1. That dish looks amazingh and ever so scrumptious! I love the creamy mushroom sauce you served with them.

    Cheers,

    Rosa

  2. These look absolutely delicious…you’re right about your pasta making skills 🙂 I love the idea of substituting pumpkin for the potato – the colour looks so pretty and can imagine they have a delicious sweetness. Another gorgeous post 🙂

  3. AmandaP says:

    this sound delicious!

  4. Thank goodness you were a Nonna in another life:) Now we have the benefit of your talent and recipes. These gnocchi do look perfect!

  5. Renata says:

    OMG! That looks so… so… so… I don’t know an adjective for that gnocchi…
    You are indeed talented to the highest degree! I will bookmark this one cause I just HAVE to try it! Thanks for lending us your expertise!

  6. Laura says:

    Bravissima! I love squash gnocchi, and grew up eating them. Since going gluten free I haven’t made me, but I so want to try the recipe without wheat flour. Would it work? I better start.

    I love that you were a nonna in another life, if you can make a killer risotto, I would think you were a northern Italian nonna.

    Love the photos, they make you want to eat the screen.

    • Lisa says:

      Oh…I have no doubt there’s a way to make the pumpkin gnocchi gluten free and get a great result. I’m not super familiar with the GF flours to get you started, bur so many GF blogs out there could 🙂

  7. Lisa~~ says:

    Looks wonderful and I’m impressed with your speed pasta. Looking forward to your muffin post. E’s off on his flight, chat later.

    Lisa~~
    Cook Lisa Cook

  8. So first of all, enter me in that give away! Pink? Love it. We have a gnocchi board at WS and I really love anything made of wood, and altho I have never made gnocchi, now I HAVE to buy it since I bookmarked this recipe. (I know I can use a fork, but I am a gadget [email protected]!) I love the idea of the many mushrooms. Sounds like fall, even tho its 75 here!

  9. Love pumpkin gnocchi. good job!

  10. That looks so good! I love gnocchi, but have never had pumpkin gnocchi before. It must be divine. Great choice!

  11. Liren says:

    Can I call you Nonna? I’ve always wanted an Italian grandmother, lol. This looks ridiculously fantastic and comforting! And it would perfect on a day like today 🙂

  12. Suz says:

    Definitely bookmarking. This is one of those dishes that won’t leave me alone until I make it, isn’t it? It looks like the best autumn comfort food ever.

  13. jennifurla says:

    I have to try this, lovely blog and pics too.

  14. I am crazy about gnocchi and just as crazy about pumpkin. This would be a dream dish for me.

  15. Ilke says:

    Great pasta and you might have been an Italian Nonna in your previous life, who knows. It is much cooler to think that way 🙂 I love the color…
    It was such a pleasure to cook from your site and get to know you this month 🙂

  16. Suzanne says:

    Lisa, fantastic job, I was wondering about how you made such gorgeous pasta now I know you were Italian in your previous life :). I actually have Italian in my genes maybe I’ll get the pasta making gene like you. I have never made my own before except when those pasta makers were all the rage in the early 90’s. Each pasta recipe you share that you made by hand I get nudged a little closer to trying it out.The sauce sounds really good and the pictures are mouthwatering good too. You really do amaze me at your culinary skills!

  17. Nutmeg Nanny says:

    This pumpkin gnocchi looks beyond amazing! I have never made my own gnocchi but have been really wanting to try. I gotta give this a whirl…it looks so delicious!

  18. Kim says:

    This is a great variation of the recipe. Gnocchi is a family favorite for us because it is so versatile. Glad you had the chance to check out a couple different recipes.

    • Lisa says:

      Yes, gnocchi is very versatile! I just pulled a Bubba Gump on a friend about all the ways it can be made (choux paste, potatoes,no potatoes like mine, and all the things you can add to it), and I think it made her dizzy lol

  19. georgiecakes says:

    Beautiful gnocchi recipe! I made gnocchi too, for the first time for #squallove and it’s going to remain as a keeper recipe box. I look forward to making more varieties of pasta! YAY for pasta & YAY for #squashlove. Nice meeting you here.

  20. sara says:

    Wow, homemade gnocchi, so impressive! What a cool dish, this looks delicious. 🙂

  21. One day you’ll have to give me a lesson how to whip it up quickly. It looks fabulous!

  22. Your blog is great. I love the confidence you exude and the passion for your cooking. You’ve convinced me, it was the easy manner and the, can do confidence. I had gnocchi once before and didn’t enjoy it but I am SO making this dish asap. I imagine the flavours of the pumpkin and the mushroons to be heavenly, ooh and the textures. Yup, I’ll be making this v.soon. Thank you x

  23. lo says:

    Love it. I may just try this out with some of the winter squash I just stocked up on at the farmer’s market. The mushroom squash combo is SO classic.

  24. Thanks for celebrating Squash Love with us! I may have to give gnocchi another go!

  25. Megan says:

    Pumpkin gnocchi has been on my “list” for such a long time now. I’m definitely coming back for this recipe when I finally get around to making it!

  26. OMG these pumpkin gnocchi are absolutely adorable, Love that you show the dough and individual gnocchi before they are cooked. Just beautiful. Love squaslove bloghop!

  27. mjskit says:

    What beautiful gnocchi! I love the use of squash!

  28. Jessica says:

    oh. em. gee. I feel like this is the best thing that I have never eaten. Also, I had no idea gnocchi was that simple! Must, must make this. Having never made pasta of any kind, maybe I’ll discover a secret talent too, or just the opposite. 😀

  29. Tandy says:

    I love making pasta – of any kind – your gnocchi looks like a perfect ‘next to do’ dish 🙂

  30. FOOD PORN!!!!

    Total and COMPLETE Food porn! LOVE it!!

    I so need this now! Va Bene!

    • I must add… this is seriously sex for the mouth and eyes….. I’m going to have to make this, and combine it with a burlesque cooking post, but this is quite possibly the sexiest dish I have seen in quite some time!

  31. Jenny says:

    This looks totally scrumptious!

  32. Karen says:

    I’m so glad that I discovered your blog and this wonderful gnocchi recipe. So appropriate for this time of the year.

  33. Jamie says:

    Okay, don’t laugh, but I am sure I was Mme. de Pompadour in a former life which may be why I love books but ain’t such a great cook 🙂 And, yeah, I can just tell you were an Italian Nonna… But these gnocchi are drop-dead gorgeous! Or should I say “Gawgeous!” Fabulous and I am so making this! I have only made gnocchi once with only mediocre success and am so dying to make pumpkin gnocchi! Damn, girl, I do need to be your neighbor! Fabulous, just fabulous….

  34. Jenni says:

    That’s IT! I am coming over right now. I can probably be there by dinner time, so save me some, ok? 🙂 This dish looks marvelous, and two things that my husband hates and I love – pumpkin and mushrooms. I would never get away with making this, but I so wish I could!!

  35. Lisa, don’t doubt it: you were an italian Nonna in a previous life! how wonderful skills! I’ve never tried to make my own pasta, but I’m quite confident after your comments (maybe I’ll discover an italian-something inside me 😉

  36. Juliana says:

    I love gnocchi, but never had pumpkin ones…yours look great with the mushrooms, nicely paired.
    By the way, love your pink macs 🙂
    Hope you are having a nice week Lisa!

  37. Hezzi-D says:

    Great job! Your gnocci looks professional!

  38. This looks incredible. You could serve this at the best restaurant in town. I’m book marking this for a special occasion dinner.

  39. Lisa, you may certainly have been an Italian nonna but you are also so very talented at whipping up things too so that may account for your skill with these delicious dishes 😉

  40. Pingback: Berny

  41. teaandscones says:

    THIS looks fantastic. I have to try Pumpkin gnocci. I have only made gnocci once. Hope mine looks 1/2 as good.

  42. Crumbs of Love says:

    We make sweet potatoe gnochi about once a week in this house, so I will try it with pumpkin next time instead – I bet it will taste divine! Best, Sandie

  43. Delishhh says:

    Huge gnocchi fan and pumpkin ones sound fabulous – i am going to have to try that out.

  44. Dan says:

    These pumpkin gnocchi looks yummy – what a great seasonal dish. Your stuff is always 4 star restaurant quality. The photos with black background are elegant. Don’t understand the fascination with natural light since most people eat in artificial light. Well done!

  45. I have been looking for good alternatives to potatoes. Ricotta and butternut squash are also good replacement. I should try out pumpkins!

  46. Krista says:

    You are hilarious! 🙂 I love that you have this crazy-where-in-the-world-did-that-come-from gift. 🙂 Treasure it!!

  47. kyleen says:

    Use your gift wisely: with power comes responsibility, Spiderman taught me that. I’m jealous of your pasta-making abilities. The one time I attempted making pasta at home, I was convinced that I should never try again because it failed miserably.

  48. Dayana says:

    Wowza, good lookin gnocchi! Gonna make it this weekend. Can’t wait!

  49. FOODESSA says:

    To my young Italian nonna (LOL)…you did a wonderful job in convincing a non-gnocchi lover to have at least an entrée of your delicious looking squash delights ;o)

    Have a great weekend,
    Claudia

  50. Sue says:

    Just another talent to add to your list:) I need to try some homemade pasta since I never have. I don’t think I will be a “natural” though. You are always so ambitious and amazing in the kitchen, Lisa!

  51. Jen says:

    I was one of the lucky ones to try this gnocchi with mushrooms, and to quote TFN it was, ‘The Best Thing I Ever Ate’ pasta edition !! Pleeeeeaase use your gift more often, like once a week, more often! Was awesome seeing your “gorgeousness” again!

  52. I’ve been wanting a good pumpkin gnocchi recipe and this looks fantastic! Love the mushroom sauce, too. (your gnocchi, btw, look better than the MS gnocchi).

  53. What a great recipe. Love gnocchi and with pumpkin + creamy mushrooms, then I’m sold! Glad to cook along with you on this squash event.

  54. I’m in love! I recently posted a pumpkin gnocchi recipe but it seriously doesn’t compare! YOURS is on my list lady!

  55. Mmmmmm, this sounds so decadent! I love pumpkin anything, this will be a must on pour family rotation!

    xo
    Katie

  56. Julie says:

    This looks delicious! I can’t wait to try it. I was wondering, how many portions does this recipe make?

  57. Lisa says:

    Hi, Julie! It is delicious! I would say this recipe serves 8 as an appetizer and 4 as a main dish. Let me know how it turns out for you!

  58. Nicole says:

    I made this and they were pretty good. I didn’t know what it meant to cook down the pumpkin puree, so that might be why the flavor wasn’t very strong. But they were fun to make! And this recipe makes a ton!

    • Lisa says:

      Hi, Nicole:) Yes, cooking down the pumpkin removes all liquid and concentrates the flavor, hence it giving them a more ‘pumpkinny’ taste..and yes, it does make a ton, but they freeze great!

  59. Pingback: 101 Amazing Sweet Potato Recipes - Simply Stacie

  60. Melissa B says:

    Tried…failed. DAMN IT

  61. t says:

    Wtf does “cook it” mean?!??!

  62. Lex says:

    Hi Lisa. Tried the recipe but it seems very very sticky and no matter how much flour I add it does not improve. Reading comments elsewhere, more flour=heavier gnoochi. Also a lot of people recommend not adding egg. Any advice please. Thanks!

    • Lisa says:

      Hi, Lex! Pumpkin gnocchi is always going to be a little sticky, so it’s ok, BUT, if yours are overly sticky, I have to ask a question before I answer in full. When you made them, was it humid outside? Some baking, or anything involving flour absorption, never works out well on humid days! Also..do you happen to live in a state with lots of humidity? Also, this recipe contains one egg, which although not 100% necessary, adds a nice, rich depth to it 🙂

      • Lex says:

        Hi Lisa. Not humid but I’m wondering how much more flour to keep adding as it’s been 3.5cups now and it does not look like your neatly rolled picture at all. Maybe it’s back to the drawing board this first time

      • Lisa says:

        Ok, stop there at 3.5 cups. You do not need to roll the dough into neat coils. Just cut pieces of dough from the tacky mound..lightly roll in flour, then roll over the fork – OR, just cut pieces and boil as is (Yes, the classic ridges in gnocchi are to hold extra sauce, but it’s not necessary. You’d much rather have light and airy gnocchi than hard, leaden pretty gnocchi!). As for why this is happening..what kind of flour are you using? I’m assuming basic AP flour, but just thought I’d ask to get to the root of the problem. Oh, another idea! Did you strain out the moisture from the canned pumpkin for a few hours, then cook it down before making your gnocchi?

  63. Pingback: 40 Sweet & Savory Pumpkin Recipes: 21-30 - Made From Pinterest

  64. Lauren says:

    How long does the puree need to cook down for? It seems like mine is taking forever.

    • Lisa says:

      Hi, Lauren, just until it darkens a little and ‘burps’..meaning large air bubbles start to open and pop..if that makes sense? lol The pumpkin scent should intensify a little too.

  65. Pingback: Farbe für den Winter - Süßkartoffel Gnocchi an Lieblingssoße

  66. bre says:

    Hi I’m just confused where I went wrong.. I followed your directions exactly and used sweet potato that was previously cooked and sitting in my fridge. Everything came out perfect expect… When I put the ghocci in the water it dissolved!!

    • Lisa says:

      Hi, bre. I’m so sorry that happened! If gnocchi falls apart or dissolves, it usually means there was not enough flour. Gnocchi, just like pizza or bread doughs, is something where going by feel is key because weather (especially humidity) can cause the amount of flour to vary. How much flour did you end up using? The full 3 cups?

  67. mp says:

    at what temp should the pumpkin be cooked down on? med, high low??? 10 min less?

    • Lisa says:

      I’d say medium low is ideal, but keep watch and keep stirring so it doesn’t burn or stick to the bottom. Remember, it should not only thicken and reduce, but it will be slightly darker in color when ready. 🙂

  68. leah says:

    Is it necessary to use the cheesecloth to strain the sweet potato? I have found some recipes that skip this step. Would would be the benefit? I do not have a cheesecloth and it is quite hard to come by one where I am living. Do you have any recommendations?

    • Lisa says:

      Hi, Leah, no, it’s not necessary to strain the sweet potato, but I would cook it down in a pot to dry it out and concentrate the flavor before using it. Those are the reasons why I recommend doing both, to give the gnocchi a more intense flavor of pumpkin or sweet potato (because it can get a little lost in the flour and egg) by removing the moisture and concentrating flavor. Also, if you don’t have cheesecloth, paper coffee filters work just as well, but, again, you can skip that step 🙂

  69. fancy says:

    What could I use as a substitute for the eggs?

    • Lisa says:

      Hi, fancy. You could completely eliminate the egg – just season it up a little more. It might not be as fluffy and rich tasting without the egg, but it will still be good. 🙂

  70. Have you ever made this with an alternative flour, such as a nut flour or other wheat free option?

    • Lisa says:

      Hi, Cheri 🙂 No, I have not made this gnocchi with anything other than All-Purpose or 00 flour, so I can’t actively recommend it. However, it’s definitely worth a try! If you do make it using an alternative flour, could you please let me know how it turns out? Thanks!

  71. Pingback: Homemade Sweet Potato (or Pumpkin) Gnocchi | ãlouaö

  72. Pingback: A ‘Taste’ of Summer | still trying to figure things out

  73. Pingback: Comfort Food Recipes That Are Actually Healthy

Leave a Reply

Your email address will not be published. Required fields are marked *