The Best 3-Ingredient Pumpkin Gnocchi
Doughy and soft on the inside, crispy on the edges, and perfectly sweet when coated in that sweet, buttery sauce. The perfect winter dish to keep you feeling warm and cozy!
Ingredients
Gnocchi
- 1 cup canned pumpkin
- 1 ¾ cup all purpose flour, plus more for kneading
- 1 egg, whisked
- pinch kosher salt
Maple Browned Butter Sauce
- 3-4 tbsp. salted butter, I like using Kerrygold Irish Butter
- 2-3 tsp pure maple syrup
Instructions
- In a large bowl, add all ingredients and mix until just combined.
- Turn dough out onto a clean, lightly floured surface. (For easy clean-up, I like to use a silicone baking mat as my surface!) Divide dough into 4-6 pieces to make it easier to work with. The pieces don't have to be equal.
- Knead dough for 3-5 minutes until it comes together, adding flour as needed to prevent any sticking.
- Bring a large pot of water to a boil. Meanwhile, roll each piece into 1" thick logs, then cut each log into 1" pieces. Now you have your gnocchi shapes!
- Drop in a few pieces of gnocchi at a time, and cook for 30 seconds. Don't over-cook it! Repeat this process until all the gnocchi have been boiled. Set aside.
- In a large skillet over medium-low heat, add a few large tablespoons of butter. I love using Kerrygold Irish Butter. Stir continuously until butter cooks down and turns a light brown color. Add in 2-3 teaspoons of pure maple syrup and stir.
- Immediately add gnocchi to browned butter sauce and sear on all sides until crispy. Remove from pan and serve immediately, spooning on some more of that maple browned butter sauce! Top with dried rosemary for serving if desired.