Pumpkin Gnocchi Recipe: There’s something magical about fall flavors, and pumpkin gnocchi delivers the ultimate comfort food experience with a touch of seasonal flair.
These soft, pillowy dumplings carry the subtle sweetness of pumpkin and the satisfying bite of traditional gnocchi.
Whether you’re planning a cozy dinner or impressing guests, this recipe gives you the foolproof steps to create the perfect homemade pumpkin gnocchi—right in your kitchen.
Why You’ll Love This Pumpkin Gnocchi
If you’re into cozy, comforting meals that feel like a warm hug on a chilly day, pumpkin gnocchi is your new best friend. It’s not just about flavor—though the earthy sweetness of pumpkin with a hint of nutmeg is irresistible—it’s also about texture. The tender bite of homemade gnocchi melts in your mouth, especially when tossed in sage butter or a creamy Parmesan sauce. Plus, it’s surprisingly easy to make. You don’t need to be a pro chef—just follow the steps, and you’re golden. And let’s not forget, it’s a great way to sneak veggies into your meal without sacrificing taste.
What Is Pumpkin Gnocchi?
Pumpkin gnocchi is a delightful twist on the classic Italian potato gnocchi, swapping out the spuds for roasted or steamed pumpkin. The result? A slightly sweet, golden-orange dumpling that soaks up sauces beautifully. Traditionally made with flour and egg, this version also adds warm spices like nutmeg or cinnamon to complement the pumpkin. While it may sound fancy, pumpkin gnocchi is rustic and simple at its core—a dish rooted in tradition but open to creative spins.
List of Ingredients You’ll Need
Making gnocchi from scratch may sound intimidating, but the ingredient list is short and sweet. Here’s what you’ll need:
For the Gnocchi Dough:
- 1 ½ cups pumpkin puree (preferably homemade or canned, unsweetened)
- 1 large egg (room temperature)
- 1 tsp salt
- ¼ tsp ground nutmeg (optional but recommended)
- 1 cup all-purpose flour (plus extra for dusting)
- ½ cup grated Parmesan cheese (optional, for richer flavor)
For Cooking & Serving:
- Salted water for boiling
- 2 tbsp butter (or olive oil for vegan version)
- Fresh sage leaves (optional, but amazing in brown butter sauce)
- Grated Parmesan or vegan cheese (optional topping)
- Freshly ground black pepper
You can always get creative with add-ins like garlic, chili flakes, or even a drizzle of truffle oil for an elevated finish.
Choosing the Right Pumpkin
Not all pumpkins are created equal when it comes to cooking. The typical jack-o’-lantern variety is too watery and bland for gnocchi. Instead, go for sugar pumpkins, pie pumpkins, or even kabocha squash. These types are sweeter, denser, and have a lower water content—making your dough easier to work with. If you’re using canned pumpkin, make sure it’s 100% pure pumpkin with no added sugar or spices.
Pro tip: After roasting or steaming your pumpkin, always drain excess water or blot with paper towels to avoid a soggy dough.
Tools and Equipment Required
Before you dive into cooking, make sure you’ve got the right tools handy:
- Sharp knife and spoon (for prepping the pumpkin)
- Baking sheet or steamer (to cook the pumpkin)
- Potato masher or food processor
- Mixing bowls
- Clean surface or pastry board (for kneading)
- Bench scraper or butter knife (for cutting dough)
- Fork (for shaping gnocchi)
- Large pot (for boiling)
- Slotted spoon (to remove gnocchi from water)
- Nonstick skillet (if finishing with butter sauce)
These simple tools make the process much smoother, especially if it’s your first time making gnocchi from scratch.
Step-by-Step Guide to Making Pumpkin Gnocchi
Step 1: Roast or Steam the Pumpkin
Start by roasting or steaming the pumpkin. For roasting, cut it into chunks, remove the seeds, and roast at 400°F (200°C) until tender and lightly caramelized. Steaming is quicker and keeps the flavor mild. Let the pumpkin cool completely to avoid excess moisture.
Step 2: Mash the Pumpkin to Perfection
Mash the pumpkin until very smooth using a fork, potato masher, or food processor. If the pumpkin seems watery, drain it through a sieve or cheesecloth. A dry mash is key to light, fluffy gnocchi.
Step 3: Prepare the Dough
Place the pumpkin mash in a bowl and add salt, a pinch of nutmeg, and grated Parmesan if desired. Gradually mix in flour just until a soft dough forms. Avoid overworking the dough—think gentle folding, not heavy kneading.
Step 4: Shape the Gnocchi
Divide the dough into portions and roll each into long ropes on a lightly floured surface. Cut into bite-sized pieces. For a traditional look, roll each piece over a fork or gnocchi board to create ridges that hold sauce beautifully.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. Once they float to the surface, cook for another 30–60 seconds, then remove with a slotted spoon.
Step 6: Prepare Your Sauce or Butter Toss
While the gnocchi cook, melt butter in a pan and add sage, garlic, or herbs. Alternatively, use a light cream sauce or olive oil with Parmesan to keep the pumpkin flavor front and center.
Step 7: Combine & Serve
Gently toss the cooked gnocchi with the sauce. Serve immediately with extra cheese and black pepper.
Soft, pillowy, and comforting—pumpkin gnocchi is autumn on a plate 🎃🍝
Best Sauces to Pair with Pumpkin Gnocchi
Pairing is everything when it comes to gnocchi. Since pumpkin has a mildly sweet, earthy flavor, it works best with sauces that balance or enhance it.
Top Sauce Pairings:
| Sauce Type | Why It Works |
|---|---|
| Brown Butter & Sage | Nutty, aromatic, and classic |
| Gorgonzola Cream | Rich and tangy to offset sweetness |
| Garlic Alfredo | Creamy and comforting |
| Toasted Walnut Pesto | Adds crunch and earthy contrast |
| Spicy Tomato Sauce | Bright, acidic, with a kick of heat |
| Mushroom Cream Sauce | Umami-rich, pairs well with pumpkin’s depth |
Each one brings out different notes in the gnocchi, so don’t hesitate to try a few and find your favorite.
Storage Tips and Reheating Instructions
Got leftovers? No problem.
- Refrigerate: Store cooked gnocchi in an airtight container for up to 3 days. Add a drizzle of olive oil to prevent sticking.
- Freeze: Flash-freeze uncooked gnocchi on a tray, then transfer to a ziplock bag. Cook from frozen—just add an extra minute or two.
- Reheat: Warm gently in a skillet with a bit of butter or sauce. Avoid the microwave, as it can make gnocchi rubbery.
Keeping them fresh means you can enjoy pumpkin gnocchi all week long.
Gluten-Free and Vegan Options
Want to make your gnocchi gluten-free or vegan? Totally doable.
- For gluten-free: Substitute all-purpose flour with a gluten-free blend. Add a bit of xanthan gum if your mix doesn’t include it.
- For vegan: Omit the egg and add 1–2 tbsp of olive oil to bind the dough. You can also skip the cheese or use a plant-based alternative.
The texture might be slightly different, but the flavor will still be rich and satisfying.
Troubleshooting Common Issues
Making gnocchi is an art—and sometimes, a bit of a science. Here’s how to fix common problems:
- Sticky Dough: Add a little more flour, but don’t overdo it. Too much makes the gnocchi dense.
- Gnocchi Falling Apart in Water: Your dough might be too wet. Next time, drain your pumpkin better or chill the dough before boiling.
- Too Dense or Rubbery: Overkneading or too much flour can lead to tough gnocchi. Work gently and stop once the dough holds together.
- Not Floating When Boiled: They might be too heavy or the water isn’t hot enough. Make sure to bring it to a rolling boil before dropping in the gnocchi.
Tips for Making Gnocchi Like a Pro
Want to level up your gnocchi game?
- Use a scale: For precise flour-to-pumpkin ratio.
- Chill the dough: A short rest in the fridge makes shaping easier.
- Don’t overwork it: Less is more when it comes to kneading.
- Cook in small batches: Overcrowding cools the water and makes them soggy.
- Finish in the sauce: Gnocchi absorbs flavor best when tossed directly into your warm sauce.
What to Serve with Pumpkin Gnocchi
Pumpkin gnocchi is hearty enough on its own but pairs beautifully with sides:
- Arugula or mixed greens salad with balsamic vinaigrette
- Roasted Brussels sprouts or carrots
- Crusty garlic bread or focaccia
- A glass of dry white wine or cider
Round out your meal with a light dessert like panna cotta, biscotti, or a fruit sorbet.
Nutritional Value of Pumpkin Gnocchi
Pumpkin gnocchi is surprisingly nutritious—especially when made from scratch.
Nutrition highlights (per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 240–280 |
| Protein | 7–10g |
| Carbohydrates | 40–45g |
| Fat | 6–9g |
| Fiber | 3–4g |
| Vitamin A | Over 100% DV |
| Iron | 10–12% DV |
It’s a delicious way to get in beta-carotene, fiber, and comfort food vibes—all in one bite.
FAQs about Pumpkin Gnocchi Recipe
1. Can I freeze pumpkin gnocchi?
Yes! Freeze uncooked gnocchi in a single layer, then transfer to a freezer-safe bag. Boil straight from frozen when ready to cook.
2. What sauces go best with pumpkin gnocchi?
Brown butter with sage, Gorgonzola cream, and garlic Alfredo are all amazing. Even a simple olive oil and herb mix works great.
3. Why is my gnocchi dough sticky?
Your pumpkin may have too much moisture. Drain or blot it well before mixing. Add flour gradually to get the right consistency.
4. Can I use canned pumpkin puree?
Absolutely. Just make sure it’s 100% pure pumpkin with no added sugar or spices.
5. How do I know when the gnocchi is done?
They float to the top of the boiling water. That’s your cue to scoop them out!
Conclusion
Pumpkin gnocchi is one of those dishes that feels gourmet but is totally doable at home. With just a handful of ingredients and a bit of love, you can whip up a restaurant-worthy meal in your own kitchen. Whether you’re keeping it simple with sage butter or dressing it up with a fancy sauce, it’s sure to become a fall favorite—or, honestly, an anytime comfort food. So grab that pumpkin and get rolling!
