Skull Gnocchi #HalloweenTreatsWeek

Homemade potato gnocchi but make it skull shaped. These skull gnocchi are ready to be invited to a spooky dinner party.

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Welcome to Halloween Treats Week – where the treats don’t have to be sweet! That’s a good thing because 2 of the 3 recipes I am sharing this week are savory. There will be plenty of sweets to be had! But first things first are these skull gnocchi.

Technically they are just classic homemade potato gnocchi that are in the shape of a skull instead of a log with ridges. I traded in the fork to make the ridges for a silicone skull mold. Normally you would roll the dough into logs to be sliced into nuggets, but for these I used my small cookie scoop which was the perfect amount to fit into the skull mold.

I was able to pop them out of the silicone mold easily while maintaining their shape but if you could place them in the freezer for 30 minutes to make sure. Once you’ve formed all the dough into skulls you can freeze them for later or it’s time to boil them!

Working in batches, toss them into your cauldron of boiling salted water and within a few minutes they will start to float. Remove to drain and continue to boil the rest. I was very pleased with how well they maintained their shape!

This recipe is just for the skull gnocchi so you can serve these with whatever sauce you prefer. I originally intended to use an alfredo sauce because today is National gnocchi alfredo day, but ended up going with some of my husband’s homemade pasta sauce that he makes every year using tomatoes from our garden.

These skull gnocchi would also be good with some meatballs or sausage. I served them as is with a side of roasted broccoli but peppers and onions would be tasty as well.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

SKULL GNOCCHI

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Yield: 6 Servings Prep Time: 45 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 pounds Russet potatoes
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• Favorite pasta sauce, warmed

Directions

1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork, wrap in foil, and bake the sweet potatoes until tender and fully cooked, about 45-50 minutes depending on size. Cool slightly.
2. Cut in half and scoop the flesh into a large bowl and mash. Add the egg, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
3. Lightly grease a small silicone skull mold. Pinch off tablespoons of dough* and press into the mold. Carefully pop out and place on a large baking sheet dusted with flour**. Continue with the remaining gnocchi.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
5. Serve with your favorite pasta sauce.

Notes

*I used a small cookie scoop. **If they don't come out easily, freeze for 30 minutes prior to removing.

Source: Adapted from my Sweet Potato Gnocchi.