Pumpkin Buckwheat Gnocchi Gratin Recipe

A version of pumpkin gnocchi, with the addition of buckwheat flour to add a little bit of a nutty flavor. I’ve been asked if you can make pumpkin gnocchi with canned pumpkin, and the answer is yes, of course. This would be wonderful with sauteed in browned butter and almonds. Here, I’ve used it in a baked gratin with a little arugula.
Pumpkin Buckwheat Gnocchi Gratin picture


Preparation Time45 MinCooking Time5 Min
Ready In50 MinServings4
VegetarianMain Ingredient

Recipe Story

As Culinary Director of Italiaoutdoors, a programmer of culinary biking, hiking and ski tours of Northern Italy, I spend my time here in the US exploring the cuisine of the regions we visit. I am playing with the many varieties of gnocchi that are found there - from the standard potato to pumpkin, spinach, kale, bread crumb, ricotta, grains such as chickpea or buckwheat flour, so many to try! I share my recipes on my blog: chefbikeski.wordpress.com


For gnocchi
 Canned pumpkin15 Ounce (1 Can)
 Buckwheat flour1⁄2 Cup (8 tbs)
 All-purpose flour3⁄4 Cup (12 tbs) (Plus More For Dusting)
 Grated reggiano parmigiano1⁄2 Cup (8 tbs)
 Kosher salt2 Teaspoon
 Nutmeg1⁄2 Teaspoon
For gratin
 Butter1 Tablespoon
 Light cream1 1⁄2 Cup (24 tbs)
 Arugula2 Cup (32 tbs)
 Kosher salt To Taste
 Freshly ground pepper To Taste
 Panko/Bread crumbs1⁄2 Cup (8 tbs)
 Toasted almonds1⁄4 Cup (4 tbs), coarsely chopped


Bring a large pot of water to a boil. Season with salt.

Preheat the broiler.

Place all of the ingredients in a bowl or directly on the counter and mix together. You will have a very sticky dough. Place the dough on the counter, and using flour to keep it from sticking, form it into a large ball. You want to use as little flour as possible to keep the gnocchi light and tender, so don’t work the dough too much as it will continue to absorb flour. Coat it with just enough flour to allow you to handle it.

Take a grape-size piece of the dough and place it in the boiling water. It should sink, and then float to the surface. If it breaks apart, you will need to add more flour to the dough. If it sinks and then floats, you can form the gnocchi.

On a floured countertop, take about 1/4 cup of the dough and, using the palms of your hands, roll it out into a 1/2 inch (thumb size) log. The dough will be quite sticky, so you will need to coat your hands with flour. As this particular gnocchi dough is quite sticky, it is easier to do this if you do it in small amounts. Cut the log into 1 inch lengths and place the individual gnocchi on a floured sheet pan. Continue to shape all of the dough into individual gnocchi.

Working in batches so as to not overcrowd the pot, place the gnocchi in the boiling water. They will sink, and then rise to the surface when they are done; scoop them out with a slotted spoon and place on a clean sheet pan. At this point, they can be frozen if you are not using them immediately.

Coat the bottom and sides of a 13x9 baking dish. Place the gnocchi in the dish. Heat the cream in a medium saucepan until just simmering; add the arugula and cook just until wilted. Season with salt and pepper. Pour the cream mixture over the gnocchi, then top with the parmigiano reggiano and bread crumbs. Place under the broiler until the cheese and crumbs are golden brown. Top with chopped almonds and serve.