Pumpkin Gnocchi In Chipotle Bechamel

  • Author:
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 4 1x


If you think making gnocchi from scratch is a daunting task, your probably right. That’s what I thought too, until I came up with this Pumpkin Gnocchi In Chipotle Bechamel.



  • For the gnocchi
  • 15 oz canned pumpkin (one small can)
  • 1 egg, beaten
  • 3/4 cup 2% Greek yogurt
  • 2 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/8 tsp black pepper
  • 1 cup all purpose flour, sifted
  • 1 tbsp butter
  • 3 tbsp raw pumpkin seeds
  • 1/4 cup grated Parmesan cheese (optional)
  • For the Chipotle Bechamel
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups milk
  • 3.5 oz Sincerely Brigitte Chipotle Cheese, diced (about 1/2 a block)
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. To prepare the gnocchi, combine pumpkin, beaten egg, yogurt, maple syrup, salt, garlic powder, cinnamon and black pepper in a large bowl and mix well
  2. Add flour and mix gently using a rubber spatula until just incorporated. Do not overmix
  3. Spoon the batter into a resealable bag and refrigerate for 15 minutes
  4. In the meantime, prepare the béchamel sauce. Melt butter in a medium sauce pan. Add flour and cook over medium heat for 1-2 minutes, stirring constantly, until it starts to brown. Add milk, cheese, salt and pepper, whisking constantly until it thickens and the cheese is melted (for a thinner sauce add more milk). Set aside
  5. To cook the gnocchi, bring 4 cups of water to a boil with 2 teaspoons of salt in a large sauce pan. Cut the tip of the resealable bag containing the gnocchi dough. Gently squeeze small amounts into the boiling water, cutting each one by sliding a butter knife by the tip (make sure you do it close to the water, so it doesn’t splash). Cook them until they start to float, 1-3 minutes. Transfer them to a bowl using a slotted spoon.
  6. In a large skillet, melt 1 tablespoon of butter. Add gnocchi and sautee over medium heat, 2-3 minutes per side until golden brown. Remove from skillet and set aside. Using the same skillet, cook the pumpkin seeds, 2-3 minutes stirring frequently. Set seeds aside
  7. Before serving, spoon the bechamel sauce on the bottom of a serving plate. Place the gnocchi on top and sprinkle with pumpkin seeds and Parmesan cheese.

  • Category: entree
  • Cuisine: vegetarian


  • Serving Size: 1/4 dish
  • Calories: 457
  • Sugar: 16
  • Sodium: 800
  • Fat: 21
  • Saturated Fat: 11.5
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 50
  • Fiber: 8
  • Protein: 22
  • Cholesterol: 100