Pumpkin Gnocchi

Ready in 18 minutes
Complexity: Station Chef
Serves 96 People
Side Dish

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.
*HACCP: Prepared hot for hot service.

Pumpkin Gnocchi
Prep time: 
Cook time: 
Total time: 
Serves: 91, 6-ounce servings
  • 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)
  1. Measure 1-gallon water. Add the pumpkin puree and spices to the water and whisk well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Suggested serving with a creamy white wine brie sauce and crispy prosciutto.
Nutrition Information
Calories: 392 Fat: 2g Carbohydrates: 79g Sodium: 25mg Fiber: 3g Protein: 12g Cholesterol: 41mg