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Blue Pumpkin Gnocchi

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Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.













Trans-fat Free, High Fiber


1 ½ pounds pumpkin
fresh, peeled and cut into 1-inch cubes (or 1-1/2 cups purée)
2 tablespoons butter
1 large egg yolks
1 teaspoon salt
1 x black pepper
freshly ground, to taste
1 ¼ cups unbleached all-purpose flour
½ cup butter, unsalted
2 tablespoons thyme
1 x Parmesan cheese
shaved, for garnish


If using fresh pumpkin, place the cubes in saucepan and cover with boiling water.

Simmer over medium-high heat until the pumpkin becomes soft and tender. Drain and reserve the pumpkin.

Process the pumpkin in a food processor then place a sieve over a bowl.

Force the pumpkin through the sieve to create a smooth purée.

Add the pumpkin to the saucepan along with 2 tablespoons of the butter.

Cook over low heat, stirring frequently to avoid scorching until the pumpkin becomes thickened and dried. This should take about 10 minutes.

Remove from the heat and add the egg yolk, flour salt and pepper while beating vigorously until just combined.

The mixture should form a soft dough.

To make the gnocchi:

Roll about a tablespoon of dough in the palm of your hand to form and oblong disk.

Use a gnocchi board or the tines of a fork the press light against one side of the dish to make indentations.

Place the formed gnocchi onto a baking sheet that has been lined with parchment paper or wax paper. If not cooking immediately cover with plastic wrap and refrigerate. This can be completed up to four hours in advance.

When ready to cook bring a large pot of lightly salted water to a boil.

Make the sauce by combining the butter and thyme in a small skillet. Place over low heat and simmer until the butter turns golden.

Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warmed platter or baking pan. Keep warm in an oven set to 250 degrees F if needed.

To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh black pepper.


* not incl. in nutrient facts

Add review




Saint Louis, United States
 over 6 years ago

This recipe looks good! Looking forward to trying with the blue pumpkin we grew in the backyard. Saving seeds for this year! Thanks for posting the recipe!

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 46659% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 644mg 27%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 549% Vitamin C 12%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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