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Harissa-Spiced Pumpkin Gnocchi w/ Parsley and Mint Pesto

An autumn twist on an Italian classic, this pumpkin gnocchi is made with love, and paired with a perfectly delicious parsley and mint pesto. RECIPE EDIT made August 2018. My apologies, I mixed up two of the measurements.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes



  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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

  1. To make the pesto, combine all ingredients in a food processor and pulse until leaves are finely chopped.

Putting It All Together

  1. To serve, take as much gnocchi as desired and drizzle or toss with pesto. Enjoy!