Pumpkin Gnocchi

Fall is the perfect time to bring cozy, comforting flavors into the kitchen, and nothing says autumn quite like Pumpkin Gnocchi. This soft, pillowy pasta combines the natural sweetness of pumpkin with a subtle hint of nutmeg and pepper, creating a dish that’s both hearty and elegant. Whether you’re looking for a new twist on traditional gnocchi or a delicious way to celebrate seasonal produce, this recipe delivers on every level. Plus, it’s made with simple ingredients and comes together surprisingly quickly, making it an ideal weeknight dinner or a special weekend treat.

Why I Love This Recipe

Pumpkin gnocchi is one of those recipes that feels indulgent yet wholesome. What makes it truly special is the balance of flavors—the richness of the pumpkin puree paired with savory Parmesan and fresh sage. It’s comforting without being heavy, and the texture is just heavenly: soft, tender gnocchi that melt in your mouth. I also appreciate how versatile it is; you can dress it up with a browned butter sage sauce or keep it simple with a drizzle of olive oil and freshly grated cheese. This recipe is a wonderful way to enjoy seasonal flavors while making a fresh homemade pasta that’s sure to impress.

Ingredient Breakdown

• 2 cups pumpkin puree: The star of the dish, providing moisture, sweetness, and that unmistakable fall flavor. Use canned pumpkin puree for convenience or homemade if you prefer.
• 2 cups all-purpose flour: This forms the base of your gnocchi dough. It helps create the right texture—soft yet sturdy enough to hold shape when boiled.
• 1 large egg: Acts as a binder to hold the dough together and add richness.
• 1 teaspoon salt: Enhances all the flavors in the dough.
• 1/4 teaspoon nutmeg: Adds a warm, slightly sweet spice that complements the pumpkin beautifully.
• 1/4 teaspoon black pepper: Provides a subtle kick and balances the sweetness.
• 1/2 cup grated Parmesan cheese: Infuses the gnocchi with a savory depth and helps with binding.
• 4 tablespoons olive oil: Used for sautéing the gnocchi and crisping them up with fresh sage leaves for garnish.
• Fresh sage leaves: Not just for garnish—when crisped, sage adds an earthy, aromatic finish that elevates this dish.

Appliances & Accessories

• Mixing bowl: To combine the dough ingredients easily.
• Baking sheet: For resting the gnocchi before cooking.
• Fork or gnocchi board: To create those classic ridges on the gnocchi, helping sauce adhere better.
• Large pot: For boiling water to cook the gnocchi.
• Slotted spoon: To gently remove the cooked gnocchi from boiling water.
• Skillet: To sauté the gnocchi in olive oil with sage leaves for that golden, crispy finish.

Make Pumpkin Gnocchi: A Simple Method

Step 1: Prepare the Dough

In a large mixing bowl, combine 2 cups of pumpkin puree, 1 large egg, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon black pepper. Mix until smooth and well blended. Gradually add 2 cups of all-purpose flour, mixing with your hands or a spatula until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, one tablespoon at a time.

Step 2: Shape the Gnocchi

Lightly flour your work surface and divide the dough into four equal portions. Roll each portion into a long rope about 3/4 inch thick. Using a knife, cut the ropes into 1-inch pieces. To create the traditional ridges that help sauce cling, gently roll each piece over the back of a fork or gnocchi board.

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches to avoid overcrowding. They’re done when they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate.

Step 4: Sauté and Garnish

Heat 4 tablespoons of olive oil in a skillet over medium heat. Add fresh sage leaves and cook until crisp, about 1 minute. Add the cooked gnocchi and sauté for 3-4 minutes until they’re golden and slightly crispy on the outside. Serve immediately, garnished with the sage leaves and an extra sprinkle of Parmesan cheese.

Healthier Substitutions

• Swap all-purpose flour for whole wheat flour for added fiber and nutrients.
• Use a plant-based Parmesan alternative if you prefer a dairy-free option.
• Replace olive oil with avocado oil for a higher smoke point and healthy fats.
• Instead of egg, try a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water) to make it vegan-friendly.

What I Learned Testing

• Using mashed pumpkin rather than pumpkin pie filling keeps the gnocchi from being overly sweet.
• The dough should be soft but not sticky; too much flour makes the gnocchi dense, while too little causes them to fall apart.
• Adding a touch of nutmeg enhances the pumpkin flavor beautifully without overpowering the dish.
• Crisping the gnocchi in olive oil with fresh sage leaves adds a delicious texture contrast and aroma.
• Making the gnocchi fresh is best, but you can freeze them before cooking for easy future meals.

Store, Freeze & Reheat

To store, place cooked gnocchi in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a little olive oil to maintain their crispy texture.

For freezing, arrange uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Cook frozen gnocchi straight from the freezer, adding a minute or two to the boiling time.

Common Qs About Pumpkin Gnocchi

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roast and puree fresh pumpkin for the best flavor. Just be sure to cook off any excess moisture by simmering the puree gently before mixing the dough.

How do I prevent the gnocchi from sticking together?

Lightly dust your work surface and gnocchi with flour while shaping. Also, avoid overcrowding when boiling and sauté them in batches for best results.

What sauce pairs well with pumpkin gnocchi?

A simple browned butter sage sauce is classic, but you can also toss the gnocchi with a light cream sauce or even garlic butter pasta for a flavorful twist.

Can I prepare the dough in advance?

Yes! You can make the dough a day ahead, wrap it tightly in plastic wrap, and keep it refrigerated. Bring it to room temperature before shaping.

Our Most-Loved Recipes

• Pumpkin Hummus – A creamy, spiced dip perfect for fall snacking.
• Whole30 Mashed Potatoes – A wholesome side with a comforting texture.
• Garlic Butter Pasta – Simple, buttery, and incredibly satisfying.

In Closing

Pumpkin gnocchi is a delightful way to celebrate the flavors of the season with a homemade touch. Its tender texture and rich, savory-sweet profile make it a crowd-pleaser that’s both comforting and elegant. Whether you’re new to making gnocchi or a seasoned pro, this recipe is approachable and rewarding. Serve it up with crisped sage and a sprinkle of Parmesan for a meal that’s sure to become a fall favorite in your kitchen. Enjoy every bite of this delicious, cozy creation!

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