Pumpkin Gnocchi

A favorite Fall flavor meets a timeless comfort classic in this delicious Pumkin Gnocchi made using Idahoan® CREAMY Classic Mashed Potatoes. It’s a hearty, savory pasta dish that’s sure to warm the spirits of any guest this fall.

TIME

18 minutes

YIELD

DISH TYPE

Side Dish

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Pumpkin Gnocchi

Prep time: 18 mins

Cook time: 10 mins

Total time: 28 mins

Serves: 91, 6-ounce servings

Ingredients

1 bag (26 ounces) Idahoan® CREAMY Classic Mashed Potatoes (cold water preparation as
detailed below)
1 gallon cold water
1 quart pumpkin puree (unsweetened)
8 ounces pumpkin pie spice blend
20 each whole eggs (cracked and whisked to combine, held for assembly)
20 pounds plain flour (more may be needed depending on hydration)

Instructions

Measure 1-gallon water. Add the pumpkin puree and spices to the water and whisk well.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet
all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Place the whisked eggs in a stand mixer, add the hydrated potatoes (if prepared hot the
potatoes must be cooled completely), and mix on low until combined.
Once the potato and egg mixture is combined, slowly add the flour until all of the flour
is fully hydrated, and mix completely. Remove from mixer and allow to rest five minutes.
After the dough has rested, form the gnocchi pieces by rolling dough into a cylinder
shape (approximately ¾” in diameter), and then cutting into ¾” pieces. For authentic-looking gnocchi, you
can create ridges by using the back of a fork or a gnocchi paddle.
Bring a pot of water to a rolling boil and add the prepared gnocchi (salted water can be
used, depending on the desired finished dish). Boil the gnocchi until it floats.
Suggested serving with a creamy white wine brie sauce and crispy prosciutto.