Sourdough Pumpkin Gnocchi (Cold-Fermented)

Sourdough Pumpkin Gnocchi (Cold-Fermented)

These Sourdough Pumpkin Gnocchi are a delicious way to use sourdough discard! Cold fermentation enhances their depth of flavor, making them slightly tangy with a soft, pillowy texture. The addition of pumpkin purée and potato flakes keeps them light, tender, and rich with flavor. Serve them with a simple brown butter and sage sauce, or a creamy sauce for a cozy, comforting meal.

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Prep Time: 30

Cook Time: 4

Total Time: 34

Course: Appetizer, Main

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Keyword: batch cooking, comfort, freezer meal, pasta, sourdough, sourdough discard, vegetable

Servings: servings

Calories: 479kcal

Author: juiceofsevenlemons

Cost: $2.50

Equipment

Ingredients

200 g pumpkin purée well-drained if homemade
30 –40g sourdough discard
1 egg yolk
½ tsp salt
¼ tsp nutmeg optional, but great for flavor
100 g 00 flour
100 g all-purpose flour
30 g potato flakes for a lighter texture

Instructions

In a bowl, mix pumpkin purée, sourdough discard, egg yolk, salt, and nutmeg.
200 g pumpkin purée, 1 egg yolk, ½ tsp salt, ¼ tsp nutmeg, 30 –40g sourdough discard
Stir in potato flakes and let sit for 5 minutes to hydrate.
30 g potato flakes
Gradually add the flour mix (00 + AP) and gently fold until a soft, slightly sticky dough forms. Avoid overmixing!
100 g 00 flour, 100 g all-purpose flour
Transfer to a lightly floured surface and knead just until smooth (about 30 seconds to 1 minute).
Wrap the dough in parchment/plastic wrap and refrigerate for 12–24 hours to cold ferment.

Cooking (Day of Serving)

Remove from the fridge and let sit at room temp for 10–15 minutes.
Roll into ropes, cut into gnocchi-sized pieces, and shape if desired.
Boil in salted water until they float (about 1–2 minutes).
Sauté in butter or serve with your sauce of choice.

Notes

Serves 2 for a main course or 4 as an appetizer portion.

Cold Fermentation Benefits: The 12–24 hour fermentation time enhances flavor and allows the flour to hydrate fully, making the gnocchi easier to handle and more flavorful.
Pumpkin Purée: If using homemade, be sure to drain it well to avoid excess moisture. Canned purée works great!
Potato Flakes Substitute: If you don’t have potato flakes, you can replace them with an equal weight of mashed potatoes for a similar effect.
Serving Ideas: Sauté the cooked gnocchi in butter with sage, toss them in a brown butter sauce, or pair them with a creamy garlic Parmesan sauce for an extra indulgent meal.

Nutrition

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