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Golden Pumpkin Gnocchi with Spinach

Savor the warmth of fall with this delectable Golden Pumpkin Gnocchi with Spinach recipe. Crispy on the outside, soft on the inside, and bursting with the flavors of pumpkin and spinach.
2
1 hr
TOTAL TIME
328
CALORIES
$2.04
PER SERVING
Golden Pumpkin Gnocchi with Spinach
Ingredients
7 INGREDIENTS
4 SERVINGS
All-purpose Flour
1 1/2 cups all-purpose flour
plus more for dusting
Dried Oregano
1 tsp dried oregano
Baby Spinach
2 cups baby spinach
Russet Potatoes
2 medium russet potatoes
peeled and cubed
Salt
1/2 tsp salt
Hokkaido Pumpkin
1/2 whole hokkaido pumpkin
peeled, seeds removed, and cubed
Olive Oil
1 tbsp olive oil
Directions
7 STEPS
30 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
1
Boil the cubed russet potatoes and hokkaido pumpkin together until soft and easily mashable. Drain and let cool until they are safe to handle.
2
Mash the potatoes and pumpkin together in a large bowl using a potato ricer or masher.
3
Add the salt and flour to the mashed mixture. Knead with your hands until a smooth dough forms, adding more flour if necessary.
4
Divide the dough into four portions. On a floured surface, roll each portion into a rope, then cut into individual gnocchi pieces.
5
Bring a large pot of water to a boil. Boil the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove using a slotted spoon, rinse with cold water, and set aside.
6
In a large saucepan, heat the olive oil over medium heat. Pan-fry the gnocchi until crispy and golden.
7
Add the dried oregano and baby spinach to the saucepan. Cook until the spinach is wilted. Season with salt to taste and serve.
Health Info
Macros
65g
CARBS
4g
FAT
9g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What type of potato is best for making gnocchi?
How do I prevent my gnocchi from becoming too hard or chewy?
How do I know when gnocchi is cooked?
Can I freeze uncooked gnocchi?
My gnocchi always falls apart in the water. What am I doing wrong?
Do I need to add egg to gnocchi dough?
Can I add ingredients into my gnocchi dough, like herbs or cheese?
What sauces pair well with gnocchi?
Why does my gnocchi taste bland?
Is gnocchi gluten-free?