Pumpkin Gnocchi (Meal Prep) 🎃

Name: Pumpkin Gnocchi (Meal Prep) 🎃
Cuisine: American
Ingredients: 1 pumpkin; Nutmeg, to taste; 2 cups all-purpose flour (about 250 grams); 1 egg; Salt, to taste; Black pepper, to taste

Giulia 🌺 @julia_passioncook19

Umbria

Pumpkin gnocchi meal prep—always ready in the freezer! This is a super simple recipe you have to try. Let me know what you think!

Giulia 🌺 @julia_passioncook19

Umbria

Pumpkin gnocchi meal prep—always ready in the freezer! This is a super simple recipe you have to try. Let me know what you think!

Saved

Ingredients

1pumpkin
Nutmeg, to taste
2 cupsall-purpose flour (about 250 grams)
1egg
Salt, to taste
Black pepper, to taste

Saved

Steps

1

Wash the pumpkin, cut it open, and remove the seeds (you can wash and dry the seeds if you like). Cut the pumpkin into wedges and place them on baking sheets lined with parchment paper or reusable baking mats. Drizzle with a little olive oil and sprinkle with a pinch of salt.
2

Blend the pumpkin with a food processor until you get a smooth puree. Season with salt and add nutmeg to taste.
3

Bake the pumpkin in the oven until it becomes soft (check by piercing with a fork).
4

In a bowl, make a well in the flour. Add the pumpkin puree, salt, pepper, nutmeg, and the egg to the center. Start mixing with a fork.
5

If the dough sticks to your hands as you mix, gradually add more flour until everything is well combined. Shape the dough into a ball and let it rest for 30 minutes covered with plastic wrap.
6

After 30 minutes, cut off a portion of the dough (keep the rest covered). Roll it into a rope and cut into small pieces, then shape into balls. Place them on a floured, parchment-lined baking sheet.
7

Place the gnocchi in the freezer on the floured baking sheet, making sure they are spaced apart, until they are frozen.
8

Once frozen, transfer the gnocchi to airtight bags and label them with the date they were made. That’s it! Gnocchi ready to use whenever you want!