Ginny’s Pumpkin Gnocchi

November 2, 2011

Author Notes: Leftover pumpkin from Halloween or Thanksgiving? Make gnocchi!!!ginnygetsfloury

Serves: 4


Pumpkin Gnocchi

  • 2 cans pumpkin
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups Flour and more as needed to make sure it doesn't stick

Browned Butter-Shallot-Walnut Sauce

  • 1 cup Walnuts
  • 2 Shallots, sliced
  • 1/2 stick butter
  • 1 teaspoon dried thyme
In This Recipe


Pumpkin Gnocchi

  1. Mix all the ingredients together.
  2. On a floured surface, roll into logs a 1/2 inch in diameter.
  3. Cut logs into 1 in pieces and rolled it down the back of a fork.
  4. Cook in batches in boiling water until they rise to the top of the pot.

Browned Butter-Shallot-Walnut Sauce

  1. In a pan, dry roast the walnuts until toasted and place in a bowl.
  2. Over medium heat, brown the butter until it has caramelized.
  3. Add the sliced shallots to the butter and cook until translucent.
  4. Add walnuts and thyme.
  5. Mix with the gnocchi and enjoy. You may want more butter or some olive oil to prevent sticking of the gnocchi.

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Reviews (2) Questions (0)

2 Reviews

Author Comment
ginnygetsfloury November 13, 2011
Probably about 4
juliaknoth November 12, 2011
how many cups of roasted pumpkin?