Pumpkin Gnocchi Recipes
I love making cozy meals at home, and pumpkin gnocchi is one of my favorite fall recipes.
The soft, pillowy dumplings paired with the earthy taste of pumpkin make a comforting dish.
Pumpkin gnocchi recipes are easy to follow and use just a few simple ingredients.
No fancy equipment or hard-to-find foods needed—promise.
When I make pumpkin gnocchi, I like to add sage, butter, or a sprinkle of parmesan cheese.
These recipes are perfect if you want something a little different for dinner tonight.
Why I Love Them
Pumpkin gnocchi always feel special to me. They just bring this cozy feeling to the table, especially when it’s chilly outside.
The taste is mild, a little sweet. Pumpkin gives the gnocchi a soft, tender texture that melts in your mouth.
One thing that stands out is how easy pumpkin gnocchi are to make. I don’t need many ingredients:
- Pumpkin puree
- Flour
- Egg
- Salt
It surprises me that I can whip them up on a busy weeknight. The bright orange color also makes them look fun, honestly.
Kids and adults both enjoy the color and soft shape. And you can pair them with so many sauces and toppings.
I feel proud when I serve a plate of homemade gnocchi. Even if I’m not a chef, this dish makes me feel like one.
Equipment
Making pumpkin gnocchi is much easier with the right tools. Here’s what I keep handy in my kitchen:
Large mixing bowl – I mix my pumpkin, flour, and other ingredients in this.
Potato masher or ricer – I mash the cooked pumpkin until it’s smooth.
Bench scraper or knife – For cutting the dough into smaller pieces once it’s rolled out.
I like to use a gnocchi board for those classic ridges. Sauce clings to every bite that way.
If you don’t have a gnocchi board, a fork totally works. I just roll each dumpling over the fork tines for that same vibe.
Baking paper is really helpful when working with freshly-cut gnocchi. I line a tray with it so nothing sticks.
Large pot – Needed for boiling the gnocchi until they float.
Ingredients
Making pumpkin gnocchi is easy if you have the right ingredients. I usually start with a base of pumpkin and flour to make soft, pillowy dumplings.
You can use fresh pumpkin or canned pumpkin. I find that pumpkin purée (either homemade or canned) works best for smoother dough.
Here’s a quick list of what I use most often:
- 1 cup pumpkin purée or fresh cooked pumpkin
- 1 egg
- 1 to 1 ½ cups all-purpose flour or 00 flour
- ½ cup grated parmesan cheese or pecorino romano cheese
- Pinch of salt
For flavor, I love using fresh sage leaves and a little garlic. Sometimes I add cooked fresh spinach for extra greens.
When it comes to toppings, I melt butter with sage and pour it over the gnocchi. Then I sprinkle more grated parmesan cheese or parmigiano reggiano on top before serving.
If the dough is too dry, I add a splash of pasta water. Each ingredient helps create soft, tasty gnocchi.
Here’s a table of my main gnocchi ingredients:
| Ingredient | Type/Option |
|---|---|
| Pumpkin purée | Fresh, canned |
| Egg | Whole, large |
| Flour | All-purpose, 00 |
| Cheese | Parmesan, pecorino, reggiano |
| Butter | Unsalted |
| Sage leaves | Fresh |
| Garlic | Fresh, minced (optional) |
| Fresh spinach | Optional |
Instructions
I start by making the gnocchi dough. I combine cooked pumpkin, flour, salt, and a little nutmeg in a bowl.
I mix until a soft, slightly sticky dough forms. Next, I dust my counter with flour and roll the dough into long ropes about 1 inch thick.
I cut the ropes into small, bite-sized pieces. If I want the classic look, I gently press each piece with a fork to make ridges.
To cook the gnocchi, I bring a large pot of salted water to a boil. I drop the homemade gnocchi in, cooking them until they float (about 2-3 minutes).
When they rise, I quickly scoop them out and set them aside. For a simple sauce, I melt butter in a skillet until it browns, then add fresh sage leaves.
The brown butter and sage smell amazing together and give the gnocchi a rich flavor.
I often toss the cooked gnocchi in my favorite sauce. If I want creamy pumpkin gnocchi, I use pumpkin purée, cream, and garlic.
For extra color, I like adding spinach. I serve the gnocchi warm, topped with more parmesan or a bit of fresh sage.
Equipment
Ingredients
- 1 cup pumpkin puree or fresh cooked pumpkin
- 1 egg
- 1 ½ cups all-purpose flour or 00 flour, plus more for dusting
- ½ cup grated parmesan cheese
- 1 pinch salt
- 2 tablespoons butter unsalted
- 8 fresh sage leaves
- 1 clove garlic minced
- 1 cup spinach
- Parmesan cheese for topping
Instructions
- In a large mixing bowl, combine pumpkin purée, egg, cheese, and salt.
- Gradually add flour and mix until a soft, slightly sticky dough forms.
- Dust your work surface with flour. Divide the dough and roll into ropes about 1 inch thick.
- Cut each rope into 1-inch pieces. Use a gnocchi board or fork to create ridges, if desired.
- Line a tray with baking paper and place the gnocchi pieces on it.
- Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float (2–3 minutes).
- Use a slotted spoon to remove them and set aside.
- In a skillet, melt butter over medium heat. Add sage leaves (and garlic, if using) and cook until fragrant and butter turns golden brown.
- Toss the cooked gnocchi in the sage butter sauce.
- Optional: Add fresh spinach and stir until wilted.
- Serve warm, topped with extra grated parmesan cheese.
Nutrition
Substitute
Sometimes I don’t have pumpkin on hand. If I need a swap, I use roasted kabocha squash or red kuri squash.
Both have a rich, sweet flavor and smooth texture that work well in gnocchi. If I’m out of regular butter, I like to use vegan butter.
It melts the same way and keeps my recipe tasting creamy. Sometimes I don’t have ricotta cheese for traditional gnocchi, so ricotta gnocchi can be replaced with cooked and mashed pumpkin for a similar soft dumpling.
For topping, crispy breadcrumbs add a nice crunch if I want to skip cheese. I toast them with a little vegan butter for flavor.
If the sauce needs thickening, I stir in a bit of heavy cream or a plant-based option for a dairy-free dish.
I always try to use fresh, roasted pumpkin when possible. But with these swaps, I can still enjoy pumpkin gnocchi even when my pantry is running low.
What Can Go Wrong?
I’ve had pumpkin gnocchi turn out too sticky. That’s usually what happens if I go heavy on the pumpkin or skimp on the flour.
The dough should be soft—sure—but not wet or gloopy. It’s a balance that’s honestly a little tricky to nail at first.
If I overmix the dough, the gnocchi gets tough instead of tender. It’s easy to think more mixing will help, but I’ve learned to stop as soon as the dough comes together.
Sometimes, my gnocchi dissolves or just falls apart while boiling. That’s almost always because the dough was too loose.
I try chilling the shaped gnocchi for a few minutes before cooking. It seems to help, though I wish I’d known that sooner.
| Problem | How It Happens | Quick Fix |
|---|---|---|
| Sticky dough | Too much pumpkin, less flour | Add a bit more flour |
| Tough gnocchi | Overmixing dough | Mix just until combined |
| Gnocchi dissolves in water | Dough too wet | Chill or dust with flour |
| Gummy texture | Overcooked or dense dough | Boil until they float |
Sauce choice matters, too. Sometimes my pumpkin gnocchi feels heavy. When I grab a thick or cheesy sauce, it can totally mask the light, creamy texture I’m after.
A lighter sauce just works better most of the time, at least for me. Maybe that’s just my preference, but hey, it makes a difference.
If cooking time is too long, my gnocchi can become mushy. I watch the pot and pull them out as soon as they float.
This helps keep them soft but not falling apart. It’s a little thing, but it really does matter.
