Ingredients
Scale
- 1 small sugar pumpkin (about 2 cups mashed)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 large egg yolk
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup pasta sauce (such as brown butter sage or marinara)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the pumpkin and scoop out seeds. Place cut side down on a baking sheet lined with parchment paper and roast for about 45 minutes until fork-tender.
- Cool slightly, scoop out flesh into a bowl, and mash until smooth.
- In a large bowl, combine mashed pumpkin, flour, egg yolk, salt, and nutmeg until just mixed; avoid overworking the dough.
- Lightly flour your surface and shape the dough into long ropes about 1 inch thick; cut into bite-sized pieces.
- Boil salted water in a large pot; add gnocchi gently. They are ready when they float to the surface (about 2-3 minutes).
- Serve hot with your preferred sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5 gnocchi (110g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg