Whole wheat pumpkin spice gnocchi. Oh yum. Serve with some butter and asiago cheese and everyone will love you.
Add ingredients together and mix with your hands to form a dough. If it is too sticky, add a bit more flour and mix. Break off about 1/5 of the dough and roll into a long, even strip. Cut gnocchi into desired size with knife.
Boil a large pot of water and add salt liberally. This is your only chance to season the gnocchi. Boil gnocchi in small batches until it floats, about 3 minutes. Drain. Serve with a bit of butter and grated asiago cheese.
Note: The flour amount is an approximation. I began with about 1 1/2 cups, but gradually added a bit more with my hands. Play it by ear!
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I looove pumpkiny foods and these did not disappoint! I’m not a super talented cook, but I found these relatively simple to make and they turned out great. I made them in the fall, but have been craving them again recently, so I’ll probably be making another batch soon. So glad I found this recipe!
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hansen922 on 2.15.2010
I had 2.5 cups of pumpkin that I had just defrosted to free up space in my freezer and found this recipe. I used my Kitchenaid mixer to mix it up (double batch) and had no difficulties with the dough. I froze the gnocchi and just took a serving out last night to cook up. They were delicious, healthy and even my 2 year old was gobbling them up (almost had to cook up more for me). I drizzled on walnut oil and sprinkled parmeseam cheese. Next time I think I’ll saute up some sage in butter and drizzle that over them.
rinabeana on 10.14.2009
I was so excited to see this recipe! I have oodles of pumpkin and am looking for new and delicious things to try. I made this tonight and coated it with melted butter and chopped sage. Then I added some Parmesan (no Asiago). YUM!
Katie on 10.9.2009
I’m making this tonight! Looks great.
debip on 10.8.2009
I love to hate you girl…gnocchi get me E.V.E.R.Y time…thanks for another good one!!