• egg yolk 1 egg yolk
  • flour 1 1/2 - 2 cups flour
  • nutmeg 1 pinch nutmeg (optional)
  • pumpkin puree 2 cups pumpkin/squash puree
  • salt 1/2 teaspoon salt
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How to make it

  1. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
  2. Mix the egg yolk into the pumpkin puree.
  3. Mix the salt and nutmeg into the flour.
  4. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
  5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
  6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
  7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
  8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
  9. Use as desired.