Pumpkin Gnocchi

Makes: 4–6 servings

I recommend serving with my Creamy Lemon Chicken bake recipe.

Ingredients:

• 2 cups pumpkin purée (steamed and mashed)

• 2 egg yolks

• 1 tsp salt

• 1 tsp nutmeg (optional)

• 1½ to 2 cups plain flour (plus more for dusting)

• Optional: grated parmesan for richness (about ¼ cup)

Instructions:

1. Prep the Dough
   In a large bowl, mix the pumpkin purée, egg yolks, salt, and nutmeg.
   Gradually add the flour, starting with 1½ cups, and stir until it comes together into a soft, slightly sticky dough. Add more flour if it’s too wet — but only just enough to make it workable.

2. Shape the Gnocchi
   Lightly flour your surface. Divide dough into 6–8 pieces. Roll each into a rope about 2cm thick.
   Cut into bite-sized pieces and press with a fork if desired.

3. Cook
   Boil a large pot of salted water. Drop gnocchi in batches — when they float, cook for another 1–2 minutes. Remove with a slotted spoon.

4. Serve
   Enjoy as-is or pan-fry in a little butter or olive oil for crispier edges. Pair with your creamy lemon chicken thighs, sage butter, or your favorite sauce.