Gluten-Free Pumpkin Gnocchi
Delight in the comforting flavors of autumn with this Gluten-Free Pumpkin Gnocchi recipe, a perfect blend of seasonal warmth and culinary innovation. Crafted with creamy pumpkin puree, gluten-free all-purpose flour, and a hint of ground nutmeg, these soft, pillowy dumplings are a gluten-free twist on a classic Italian favorite. Enhanced by the richness of grated Parmesan, the gnocchi become truly irresistible when tossed in golden brown butter infused with crispy sage leaves for a fragrant finish. Quick to prepare in just under an hour, this dish is ideal for a cozy dinner or as an elegant feature at your next gathering. Serve warm, and don’t forget a sprinkle of extra Parmesan for the ultimate indulgence. Perfect for gluten-free enthusiasts or anyone seeking a hearty, flavorful meal that celebrates the essence of pumpkin season!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Potato starch
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Parmesan cheese, grated
- 1 large Egg yolk
- 2 tablespoons Butter
- 8 Fresh sage leaves
Instructions
In a large mixing bowl, combine the pumpkin puree and grated Parmesan cheese. Stir until well mixed.
Add the gluten-free all-purpose flour, potato starch, xanthan gum, salt, and ground nutmeg to the pumpkin mixture. Mix until combined.
Add the egg yolk and continue mixing until the dough begins to come together. It should be soft but not sticky.
Lightly dust a clean surface with gluten-free flour. Transfer the dough onto the surface and gently knead it a few times until smooth.
Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4-inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi. For a traditional appearance, use a fork to press lightly onto each piece to create ridges.
Bring a large pot of salted water to a boil. Add the gnocchi in batches, ensuring they don't stick together. Cook for about 2-3 minutes or until they float to the surface.
Remove the cooked gnocchi with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a golden brown and the sage becomes crisp, about 3 minutes.
Add the cooked gnocchi to the skillet and toss them gently in the brown butter and sage mixture, cooking for an additional 2 minutes.
Serve the gnocchi warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 3317 mg | 144% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 619 mg | 48% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
