Pumpkin Manchego Gnocchi

/// September 19th, 2013

Pumpkin Manchego Gnocchi

For the longest time I thought – and truly believed – I didn’t like gnocchi. I think it was partly because my mom ate it all the time when we were kids – but ordered us (plain) pasta – so by the time she finally offered some my way, I was pretty suspicious of the little potato pillows. They looked so foreign and bizarre. I was skeptic.

Pumpkin Manchego Gnocchi

Buuuuuut then last year I was peer pressured into taking “just one bite”, and whoa (!!!), gnocchi totally has it going on. I love it! So much making up to do…

Pumpkin Manchego Gnocchi

Pumpkin Manchego Gnocchi

So, since we’re celebrating pumpkin this week (yay!) , I decided to ditch the potatoes this round and pump these darling little dumplings with p-u-m-p-k-i-n  AND manchego cheese. Manchego cheese doesn’t really have anything to do with pumpkin week, it’s just delicious and blends really well with our bright orange friend. Hooray!

Pumpkin Manchego Gnocchi

Now, about dressing these little guys! You have a lot of options in that department. As you can see from these photos, I originally chose a very light (but awesome!) buttery sage cheese sauce. It took about 4 minutes to cook, and really let the pumpkin flavor in the gnocchi shine. That being said, this gnocchi can certainly hold its own with a heartier sauce. I cooked the second half of our batch (this recipe makes a hefty amount of dumplings) with a rich chorizo marinara and wow – divine!

Pumpkin Manchego Gnocchi

No matter what sauce you choose, these petite pumpkin pillows are sure to make you a believer.

Pumpkin Manchego Gnocchi… Do it.

Pumpkin Manchego Gnocchi – Baker by Nature 

Ingredients:

(1) 15 oz can pumpkin puree (NOT pumpkin pie mix; it won’t work this time)

1 cup manchego cheese, grated

2 egg yolks

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon nutmeg

1/2 cup whole wheat flour

2 cups all purpose flour + additional for dusting as needed; the dough will be very sticky

Instructions:

Place the pumpkin, cheese, egg yolks, and spices in a large bowl and mix well.

Add the flour to the wet mixture and gently fold – using a rubber spatula – the ingredients together until just combined. The mixture will be very shaggy.

Generously flour a smooth counter top (or whatever work space you have) and turn the shaggy gnocchi mixture out; knead until smooth, but don’t over work the dough!

Divide the dough into 4, then roll out each piece into a long rope about 1/2″ – 3/4″ in diameter. Cut the rope into 3/4-inch pieces. Continue with all 4 ropes. At this point you can either cook the gnocchi or place the dumplings on a sheet of wax paper and freeze until firm, then transfer to an air tight freezer bag.

If cooking:

Bring a large, salted pot of water to a rapid boil. Add the gnocchi and cook for 3-4 minutes, or until they all float to the top of the pot. Once they come to the top, let them cook for another minute or so, then drain.

Toss with sauce of choice and serve at once!

47 thoughts on “Pumpkin Manchego Gnocchi

  1. Tieghan

    Ha! I never had gnocchi until I was like 13, then tried it loved it and never had it again till last year. No idea why! It’s SO good! I made butternut squash gnocchi, but your pumpkin version is calling my name. YUM!

    Reply
  2. Julia

    I’ve been meaning to try pumpkin in a savory dish and it’s been years since I’ve had gnocchi. This looks like such a delicious and healthful meal packed with flavor!

    Reply
  3. Heidi

    I have a version of this on my blog and it’s one of my favorites! Must compare. Is your dough a little sticky? Seems like I’m adding a lot of flour to mine. My other question: Where’s that chorizo marinara sister?

    Reply
    1. bakerbynature Post author

      This dough was *very sticky when I was forming the long ropes, but it still wasn’t as bad as scone dough haha. And that chorizo marinara was a beautiful mistake I must recreate asap.

      Reply
  4. Amy @ Elephant Eats

    Not only am I positive that these taste amazing, but their color is so gorgeous!!! My husband would love this and I’m also marking it down as a meal to make when I have my vegetarian friends over to dinner- it’s hard to find a sophisticated veggie meal!

    Reply
  5. Eileen

    These guys sound so good and so easy! Certainly a step up in the ease department from the sweet potato gnocchi I’ve made in the past–that require remembering to put sweet potatoes in the oven an hour and a half before you want to eat. Why have I never thought to use canned pumpkin before? Thanks for the great idea!

    Reply
  6. Olena@iFOODreal

    Ha, funny you mentioned you hated gnocchi. I still can’t really say I like them…I don’t know what but there is something about gnocchi for me… I don’t know. Your gnocchi look beautiful though.:)

    Reply
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  9. Joanne

    Gnocchi are probably my favorite homemade pasta to make! Those little pillows are just so fabulous. Yet..I’ve never done a pumpkin variety. SHAME.

    I’m imagining the pumpkin manchego combo. And yes. That’s awesome.

    Reply
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  11. Sofia

    Made this last night. The dough was wayyy too sticky to roll out and work with in any way I needed more like 3 cups of flour, FYI!

    Reply
  12. Shannon

    1/2 cup of whole wheat flour? There’s no measurement listed… Would it be alright to increase to one cup of whole wheat flour to go with the two cups of all purpose flour or would this change the consistency too much?

    Reply
    1. bakerbynature Post author

      Yes 1/2 cup of whole wheat flour. I’ve added that in the directions. I think doing 1 cup whole wheat flour and 2 cups all purpose flour will work fine. Just be careful how much you add when sprinkling. Just a heads up, the dough will be super sticky, so don’t freak out if it’s hard to work with; just add flour as needed until you can work with it :)

      Reply

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