🎃 Homemade Pumpkin Gnocchi (Easy & Soft) – Neary

Q: Quelle courge choisir pour des gnocchis ?

Le butternut est idéal pour sa texture crémeuse, le potimarron pour son goût légèrement noisette. Mélange les deux pour des gnocchis maison encore plus savoureux !

Q: Comment éviter que les gnocchis ne soient trop mous ?

Égoutte soigneusement la purée de courge, incorpore la farine progressivement et laisse reposer la pâte au frais si besoin pour faciliter le façonnage.

Q: Peut-on préparer les gnocchis de courge à l’avance ?

Oui. Garde-les crus au frais ou congèle-les. Pocher directement, sans décongélation, pour une texture parfaite.

Q: Quelle sauce avec des gnocchis de courge maison ?

Beurre de sauge, crème au parmesan, poêlée de champignons ou éclats de noisettes grillées se marient parfaitement avec la douceur de la courge.

Q: Peut-on faire des gnocchis de courge maison sans œuf ?

Oui, en remplaçant l’œuf par de la fécule de maïs ou pomme de terre. Cela donne des gnocchis vegan et faciles à réussir.

Oct 18, 20250 comments

🎃 Homemade Pumpkin Gnocchi (Easy & Fluffy) – Neary

By Charles Piedboeuf • Home Cooking 🍠

Quick answer: To make ultra-soft homemade pumpkin gnocchi , simply cook a squash (butternut, pumpkin, etc.), mash it into a puree, mix in flour, egg, and a little salt, then shape, poach, and brown the gnocchi in a pan 🥄. The result: melt-in-your-mouth, flavorful little bites, perfect for a comforting meal!

🎃 Buy butternut squash 🍁 Discover pumpkin

How to make homemade pumpkin gnocchi? 🥣

Choose your favorite squash : butternut is great for its sweetness, while kabocha squash adds a nutty touch. Fresh butternut here or local kabocha squash, depending on your preference.
Prepare the purée : cut the squash into cubes, steam or bake (to reduce water content). Mash the flesh well with a fork or potato masher until smooth.
Drain the puree : let it cool in a fine sieve or a clean cloth, this is the key to getting gnocchi that hold their shape.
Mix the dough : add an egg, salt, a little pepper, and nutmeg to the pumpkin puree. Gradually incorporate the flour (type T55 or semi-wholemeal). You will obtain a soft, slightly sticky but workable dough.
Shape the gnocchi : flour your work surface well, roll out logs of dough, then cut into small pieces. Roll each gnocchi over a fork to form the pretty ridges (optional but so cute 😍).
Poach the gnocchi : slide them in small batches into a pan of simmering salted water. As soon as they rise to the surface, remove them with a slotted spoon.
Brown them in a pan : fry the gnocchi for a few minutes in a little olive oil or butter, until they are golden and crispy on the outside, melting on the inside 🧡.
Serve hot : add sage, Parmesan cheese, a drizzle of hazelnut oil, or a creamy sauce to taste. A true comfort food for the evening!

My tips for perfect homemade pumpkin gnocchi ✨

Opt for oven baking for a less watery puree: this way, you will use less flour, and the gnocchi will be more tender.
Don't overload with flour : just add enough to shape, otherwise your gnocchi will be hard.
If the dough is too sticky, flour your hands and work quickly!
For a gluten-free version, replace the flour with a rice + corn or buckwheat mix 🥗.
Add some grated parmesan or ricotta to the dough to boost the softness and deliciousness.
Don't oversalt the dough, the squash is naturally sweet: adjust the seasoning after cooking.

Pumpkin gnocchi variations to try 🍠

Pumpkin : a more rustic flavor, great with fresh goat cheese and toasted hazelnuts.
Butternut squash : velvety texture, goes very well with sage or rosemary.
With or without egg : you can make it without egg if you want a vegan version (add a little more flour or starch).
Flavored gnocchi : incorporate a little mild curry, cumin or Espelette pepper into the dough to enhance the flavor 🔥.
Air fryer version : after poaching, put the gnocchi in your air fryer for a few minutes for a crispy touch without excess fat.

FAQ: Everything you need to know about homemade pumpkin gnocchi 🤔

Which squash should I choose for gnocchi?

Butternut squash remains the star for its creamy texture, but kabocha squash is also perfect for flavorful gnocchi. You can even mix the two! Discover butternut or kabocha squash from Lorraine for a change of pace.

How can I prevent gnocchi from being too soft?

Drain the pumpkin puree well, add the flour gradually, and don't overmix. You can also chill the dough in the fridge to firm it up before shaping.

Can pumpkin gnocchi be prepared in advance?

Yes! You can shape the gnocchi, arrange them on a floured baking sheet and chill them for a few hours, or even freeze them raw. Then you can simply poach them directly without thawing them first 🧊.

What sauce goes well with homemade pumpkin gnocchi?

Sage butter, a light parmesan cream, a gorgonzola sauce, or even a pan of mushrooms… The possibilities are endless! For an even more indulgent version, try it with some toasted hazelnut pieces 🥜.

Can you make homemade pumpkin gnocchi without eggs?

Absolutely! Replace the egg with a little cornstarch or potato starch to bind the dough. This works very well for a vegan version 🌱.

Need more inspiration?

Try this recipe for butternut squash gnocchi with sage that's a hit with home cooking enthusiasts!