This post is going to be full of a lot of awesome things – first, because it’s part of a #VirtualPumpkinParty with some other rockstar bloggers, and second because I got to make this recipe with a secret weapon – my best friend!!
Backtracking… It was my birthday at the end of September, but I wasn’t looking forward to it very much. I always have a bit of bad luck on my birthdays. Something bad has happened on that day for as long as I can remember. But actually, this year turned out to be quite nice! Despite everything going on at work, my friends really cheered me up and we all had a great time. But the best part of my birthday wasn’t to come until a few days later. I had just come back from grocery shopping with my friend Jon, and we were walking down the corridor to get to my apartment. I turned the corner and saw something that took me a few moments to register…. it was my best friend in the world, Alex!!
I wish could have gotten a picture of my face at that moment because it was so funny. I’m pretty sure my jaw hit the floor. Alex lives in Rochester, NY – which is over five hours away from me. We used to live 10 minutes away from each other in high school, and having her so far away now has been hard for me. But there she was, standing outside my door, with a gift bag and a huge smile.
It took me a good five minutes to process that she was actually here. Then, once it hit me, I just burst into tears – so grateful that she was here, so overwhelmed to be reminded that our friendship was still true, so happy that I would be able to spend the day with her.
Alex and I were trying to figure out what we wanted to do together that day, and I was telling her about my blog and the Virtual Pumpkin Party I was part of. I told her that I wanted to do something a bit different, savory, and was thinking about making pumpkin gnocchi. She immediately loved the idea and said she would help – which turned out to be quite fortuitous, as Alex is half Italian and has grandparents, aunts, uncles and cousins over in Italy. She said she would teach me how to make gnocchi like her nonna – who, of course, is the HOLY GRAIL of cooking knowledge.
So that’s what we did! We made gnocchi, talked, laughed, cooked, and gobbled it all up. :)
Now about the Virtual Pumpkin Party – when Sara of Cake Over Steak asked me if I was interested in taking part of this online celebration, I felt like one of the cool kids had just told me I could sit at their table in the cafeteria. Seriously!! I feel like I’m still a fairly new blogger, and I’ve never been invited to a virtual party or roundup before. And Sara is one of the coolest bloggers out there – she actually makes these kickass illustrations to go along with her recipes, which really sets her apart.
My offering to the party is this pumpkin gnocchi with a reallllllly good parsley and mint pesto (seriously I could eat that pesto by the spoonful). I was going to put “Italian Best Friend” on the list of ingredients, but if you don’t have one of those lying around, just try to send all the positive vibes + love into those little pumpkin dumplings…. trust me, it makes it taste way better. ;)
Harissa-Spiced Pumpkin Gnocchi w/ Parsley and Mint Pesto
Ingredients
Gnocchi
- 1 1/2 Cups Pumpkin Purée or 1 can
- 2 Cups Flour
- 2 Tbs Extra Virgin Olive Oil
- 3 Tsp Harissa Powder
- 1 1/2 Tsp Salt
Parlsey + Mint Pesto
- 1 Cup Parsley packed
- 1/3 Cup Spearmint packed
- 5-6 Cloves Garlic
- Juice from 1 Lemon and a little zest
- Juice from 1 Orange and a little zest
- 1/4 Tsp Smoked Paprika
- 3/4 Tsp Sea Salt
- 3/4 Tsp Black Pepper
Instructions
Gnocchi
- To make the gnocchi, first mix together the flour, harissa powder, and salt until evenly combined. Then, add in pumpkin purée and olive oil. Mix together with a spoon until clumps form, then start kneading with your hands.
- Knead the gnocchi dough until evenly mixed. Be careful not to overknead - it will make gnocchi tough. When done, dough should be malleable but not falling apart. If it's too dry, add a little bit more olive oil. If it's too loose, add a little bit more flour.
- To make gnocchi shapes, roll out the pasta into little "snakes", about 1/2 inch wide. Cut the gnocchi at 3/4 inch intervals. Keep repeating this process until you are out of dough.
- This next step is optional but recommended - using a fork upside down, roll gnocchi down, applying slight pressure, so that little indentations are made. (See photos for reference). This is a very time-consuming and laborious process, but I think it really makes a difference!
- Once gnocchi are all done being formed, bring a big pot of water to boil. Cook the gnocchi in batches for 4-5 minutes each, or until they float to the top of the water. I cooked mine in about four batches, but this will depend on the size of your pot.
- This next step is again optional, but highly recommended - bring a little olive oil in a pan to medium heat. Fit as many gnocchi in the pan as you can without them overlapping, and sauté in olive oil until the edges are slightly browned. This adds a nice little crunch and greatly helps with the texture!
Parsley + Mint Pesto
- To make the pesto, combine all ingredients in a food processor and pulse until leaves are finely chopped.
Putting It All Together
- To serve, take as much gnocchi as desired and drizzle or toss with pesto. Enjoy!
P.S.
If you make this recipe, be sure to tag me on Instagram @wellandfull so I can see your creations!
60 Comments
pumpkin pie martini with coconut cream + homemade pumpkin spice syrup | holly & flora
October 21, 2015 at 6:44 am[…] Well and Full • Harissa-Spiced Pumpkin Gnocchi […]
Rebecca @ Strength and Sunshine
October 21, 2015 at 11:11 amThat’s fantastic! (I always have something bad happen on my birthday too though, I never look forward to it anymore), at least it turned out great!!
And I just made my first gnocchi last week…obsessed! I’ve missed that dish for so many years!
Sarah
October 21, 2015 at 12:30 pmBad luck birthday twins ;) haha. I hope your next birthday is wonderful though, dear. <3
Ana @ The Awesome Green
October 21, 2015 at 11:12 amThis looks great, Sarah! Love the idea of pumpkin gnocchi, and the pesto looks so creamy and delicious! I was thinking to recreate this using chestnut flour for a gluten-free version of gnocchi, I’m really curious how they turn out. Lovely photos :)
Sarah
October 21, 2015 at 12:30 pmOooh chestnut flour sounds so cool!! I will be on the lookout for that recipe ;)
Ruchama
October 21, 2015 at 11:17 amI love gnocchi but can’t find them vegan and kosher so this recipe is very welcome. Is it possible to make these a day before and cook them up the following day? Or boil them and then do the reheating in the pan the following day? How long does it take to get them ready to boil? My time is limited on Fridays but I’d so love to serve them for a Friday night dinner. Can they be kept warm for a couple of hours?
Sarah
October 21, 2015 at 12:33 pmYes to all of your questions!! I actually have a bunch of these leftover in my freezer right now ;) This is how you do it… when you make these gnocchi, I would recommend boiling all of them, at least quickly, so they’re cooked. If you freeze them in raw dough form, they’ll stick together! So boil them, let dry a little bit, then pop them right in the freezer! When you’re ready to thaw, stick them back in some boiling water for 5-10 minutes, or until they’re thawed. They can also keep in the fridge for a week! :D Hope this helps!
Ruchama
October 21, 2015 at 1:52 pmYes a big help; I may use squash puree instead, but I’ll definitely be making these. thanks!!!
Sarah
October 21, 2015 at 2:31 pmAwesome!! Thanks for stopping by, Ruchama!! :D
Grace
October 21, 2015 at 11:17 amYay for best friends and pumpkin gnocchi – these look fabulous with the harissa and mint pesto! Yum! Happy pumpkin party day!
Sarah
October 21, 2015 at 12:34 pmThanks Grace!! Happy Pumpkin Party to you too ;)
Erica
October 21, 2015 at 11:28 amLooks PERFECT! I love your pasta posts <3 That gnocchi sounds perfect, especially with the pesto! I'm getting super hungry.
Erica
October 21, 2015 at 11:38 amP.S. You may be fairly new, but you take photos and blog like someone with years of experience!! Total admiration :)
Sarah
October 21, 2015 at 12:34 pmOh my gosh I have the HUGEST smile on my face right now!! That is such a nice compliment :D :D Thanks so much Erica :)
Sara @ Cake Over Steak
October 21, 2015 at 12:59 pmAwwww this post makes me so happy! I seriously almost cried during the story about your friend showing up. It’s so cool that she used her Italian wisdom to help you with this dish. It turned out wonderfully, and I’m so glad you could be a part of the party!!! xoxo
Sarah
October 21, 2015 at 2:36 pmAww thanks Sara!! You’re so sweet! I’m so thrilled to have been a part of the #VirtualPumpkinParty! <3
Katrina @ Warm Vanilla Sugar
October 21, 2015 at 1:08 pmOh man, loving that mint pesto!! This looks GREAT!
Sarah
October 21, 2015 at 2:31 pmThanks Katrina!! :D
Amber | Loves Food, Loves to Eat
October 21, 2015 at 2:19 pmWow I love the flavor combo here… I’m so used to seeing the classic sage/nutmeg/cream flavors with pumpkin & gnocchi. This is so fun!
Sarah
October 21, 2015 at 2:37 pmThanks Amber!! I love anything spicy so Harissa was an obvious choice for me ;)
danielle is rooting the sun
October 21, 2015 at 2:41 pmoh sarah this is so excellent! what an amazing pumpkin contribution – so creative and delicious and I am completely inspired. i really cherish the included story – all of those positive vibrations really do feed into food like that, and therein deliver themselves in taste. beautiful photography and flavors. ♥
Sarah
October 21, 2015 at 11:10 pmThank you so much Danielle! I’m a firm believer than when food is cooked with love, it tastes way better ;)
Sarah @ Bourgeois Essence
October 21, 2015 at 4:29 pmpumpkin harissa and gnocchi! I think that says it all – great ingredients, great flavors, great recipe! I wish I could eat this right now :)
Sarah
October 21, 2015 at 11:10 pmThanks Sarah!! :D
Amber | Quite Good Food
October 21, 2015 at 5:40 pmWhat a stunning dish, in both colour and flavours. I’ll definitely be making this!
Sarah
October 21, 2015 at 11:11 pmThank you Amber!! Let me know how it goes :D
Sarah
October 21, 2015 at 6:42 pmThese are gorgeous Sarah! I made gnocchi a few days ago but didn’t quite get the shape right. Should have waited a few days to learn from you! :)
Sarah
October 21, 2015 at 11:12 pmAww thanks Sarah!! But I personally think gnocchi are delicious in any shape ;)
Kathryn @ The Scratch Artist
October 21, 2015 at 8:06 pmThese gnocchi look amazing, Sarah! Your story about your friend was so sweet. These types of stories about coming together over cooking a meal are what makes me love food, cooking, and now this food blogging community. It’s so funny what you said about receiving the invitation to the pumpkin party. I felt the same way! Haha!
Sarah
October 21, 2015 at 11:13 pmHahaha!! But we’re newbie blog twins, right? ;) As we just discovered today!!
Liz @ Floating Kitchen
October 21, 2015 at 9:22 pmYour surprise visitor and day of gnocchi making sounds amazing! What a great way to spend your birthday! I’m a big harissa fan, so I now I’m going to love this recipe!
Sarah
October 21, 2015 at 11:14 pmThanks Liz!! It was a great birthday surprise :D
Leslie @ flora foodie
October 22, 2015 at 11:48 amThese look CRAZY good! I have got to make them. And hooray for such an exciting birthday surprise, that is so stinking sweet of your friend!!! :)
Sarah
October 22, 2015 at 2:46 pmI know, she’s the best!! :D
Sophie | The Green Life
October 22, 2015 at 12:31 pmAw…so sweet that your boyfriend organized the whole thing and that you got to spend the whole day with your best friend! It looks like you’ve put lots of love into your recipe because these gnocchi sound pretty amazing!! I love the pesto and harissa addition. YUM. Such a great idea!
Sarah
October 22, 2015 at 2:48 pmThanks Sophie!! It was one of my best birthdays yet! :D
Brandon @ Kitchen Konfidence
October 22, 2015 at 2:35 pmLovely dumplings!! I’m sure I could eat a whole bowl of them :)
Sarah
October 22, 2015 at 2:48 pmThanks Brandon!! :D
Audrey @ Unconventional Baker
October 22, 2015 at 10:24 pmHarissa is one of my favorite spice mixes in the world. I love the sound of this pesto so much <3
Sarah
October 23, 2015 at 7:44 amThanks Audrey!! :D
Katalina @ Peas & Peonies
October 22, 2015 at 11:08 pmThese are so good looking, I love the pumpkin flavor, and great pics by the way :)
Sarah
October 23, 2015 at 7:44 amThank you Katalina!! :)
Jayme | holly & flora
October 23, 2015 at 2:51 amI’m finally getting to actually and truly read through all of the great posts we all shared on Wednesday. Sarah, your words brought tears to my eyes, as did the thoughtfulness of your boyfriend and friends. Those moments are so few and so precious; they’re meant to be cherished and shared. And that’s what the blogging community is all about. SHARING. I’m loving and envious of the fact that you got some serious hands-on training from a pro on the gnocchi topic! I want a hands-on tutorial! :-) These look amazing, and I think the mint pesto plays well with the savory, rich flavors. I just made some parsley and basil pesto with the remaining herbs from my garden, and I’m dreaming of a gnocchi situation like this one. XO!
Sarah
October 23, 2015 at 7:45 amAww thank you Jayme!! I had a blast making something delicious with my best friend and I’m so glad I got to share that experience with all of you :)
Sus // roughmeasures.com
October 23, 2015 at 3:53 pmWhat an awesome surprise! I hope you had a day that you will cherish forever with her :) And who better to help you make this lovely gnocchi creation, it was clearly meant to be! The virtual pumpkin party round up is full of so many mouth watering recipes!
Sarah
October 23, 2015 at 7:12 pmThanks Sus!! It was such a great day and I’m so grateful for it! :D
Alana
October 23, 2015 at 7:36 pmThat is the sweetest story! I was already thinking how awesome these gnocchi sounded but now!? Even better. And what a sweet BF!!
Sarah
October 25, 2015 at 12:25 amThank you so much Alana!! I’m such a huge fan of Fix Feast Flair and I’m so thrilled you stopped by!! :D :D
Cindy
October 24, 2015 at 1:30 amSurprise friend visits are the best. Seriously, so wonderful. This gnocchi looks amazing!
Sarah
October 25, 2015 at 12:25 amThanks so much Cindy!! :D
Pumpkin Link Love // 9 Vegan Pumpkin Eats! | Live Eat Learn
October 24, 2015 at 8:09 am[…] Here’s a different take on pumpkin gnocchi than what we did here at Live Eat Learn, this one being pure pumpkin, vegan, and with a zing! […]
genevieve @ gratitude & greens
October 25, 2015 at 3:52 pmAww surprises are the best and it was so sweet of her to show up! I have a knack of ruining surprises for myself (lol) but this is just super sweet and makes my heart melt. I have a soft spot for gnocchi- it’s so fun to roll out but I never make my own because I have a go to place in Toronto where they make the fluffiest gnocchi in the world. I’ve been taking advantage of all the pumpkin while I can and this sounds scrumptious!
dixya | food, pleasure, and health
October 26, 2015 at 1:04 pmthis is awesome in every level!
Sarah
October 26, 2015 at 1:54 pmThanks Dixya!!
Sherrie
October 26, 2015 at 9:39 pmThis sounds goooooood girl!!
Sarah
October 26, 2015 at 9:46 pmThank you so much Sherrie!! I’m a huge huge fan of With Food and Love and I’m so excited you stopped by!! :D :D
Spiced Pumpkin Scones with Maple Butter – InHappenstance
October 24, 2016 at 1:01 am[…] years list of recipes and they were INSANE. We are talking about pumpkin cookies, pumpkin waffles!, pumpkin gnocchi and pumpkin pie martinis just to name a few. It is basically a day when a whole lot of amazing […]
Spicy Chipotle Pumpkin Hummus | Well and Full
October 24, 2016 at 9:57 am[…] This is my second year participating, but I’m still dreaming of the insanely delicious pumpkin gnocchi I made last year. However, this year I decided to go for the savory route again, and made an easy, […]
A couple of unreported mystery meals – Liam's Recipes
November 20, 2018 at 9:25 pm[…] https://wellandfull.com/2015/10/harissa-spiced-pumpkin-gnocchi-w-parsley-and-mint-pesto/ […]
Pumpkin Gnocci – Liam's Recipes
November 22, 2018 at 1:51 pm[…] https://wellandfull.com/2015/10/harissa-spiced-pumpkin-gnocchi-w-parsley-and-mint-pesto/ […]