Pumpkin Gnocchi Recipe: If fall had a flavor, it would be pumpkin. And if you’re craving a cozy, comforting dish that screams autumn, pumpkin gnocchi might just be your new obsession. These pillowy soft dumplings are not only fun to make from scratch but also packed with flavor and perfect for chilly evenings. Whether you’re a seasoned home cook or trying your hands at homemade pasta for the first time, this recipe will walk you through every step in a simple, straightforward way.
What makes pumpkin gnocchi so special? It’s that delightful blend of earthy pumpkin, floury goodness, and whatever magical sauce you pour on top. The result? A dish that’s hearty, healthy, and honestly a little addictive. You can go classic with butter and sage, or level things up with creamy sauces or even roasted veggies on the side.
Ready to roll up your sleeves and dive into one of the tastiest homemade pasta recipes out there? Let’s get started with everything you’ll need.
Ingredients You’ll Need
Making pumpkin gnocchi doesn’t require anything fancy—just a handful of pantry staples and a bit of time. Here’s your shopping list to get started:
Main Ingredients:
- Pumpkin Purée (1 cup): Homemade or canned, just make sure it’s pure pumpkin, not pie filling.
- All-Purpose Flour (1 ½ to 2 cups): For binding the dough.
- Egg (1 large): Helps hold everything together.
- Salt (1 tsp): For seasoning.
- Nutmeg (Optional, ¼ tsp): Adds a warm, nutty undertone.
- Parmesan Cheese (Optional, ¼ cup grated): For added richness.
Fresh vs Canned Pumpkin:
You can absolutely use canned pumpkin for convenience. It’s smooth and consistent in texture. But if you have the time and want to go the extra mile, roasting and puréeing fresh pumpkin gives a slightly sweeter, deeper flavor.
Flour Types and Their Role:
All-purpose flour works just fine, but if you’re feeling fancy, a mix of all-purpose and 00 flour (a finer Italian flour) gives a smoother texture. Avoid using bread flour—it’s too high in gluten and will make your gnocchi chewy.
Optional Add-ins:
Want to customize your gnocchi? Try adding:
- Finely chopped sage or rosemary
- Ricotta cheese (½ cup) for extra softness
- Black pepper or garlic powder for more punch
Equipment You’ll Need:
- Mixing bowls
- Potato masher or food processor
- Bench scraper (optional)
- Fork or gnocchi board for shaping
- Large pot for boiling
- Slotted spoon
Step-by-Step Guide to Making Pumpkin Gnocchi
Let’s break this down so it feels like you’re in the kitchen with a friend. Here’s how to go from raw ingredients to a plate of steamy, golden gnocchi:
Step 1: Prepare the Pumpkin Purée
Roast or steam pumpkin until very soft. Blend until smooth, then drain excess moisture using a sieve or cheesecloth. A dry purée prevents heavy gnocchi.
Step 2: Mix the Dough
In a bowl, combine pumpkin purée, egg, salt, and a pinch of nutmeg. Gradually add flour, mixing gently until a soft dough forms.
Step 3: Knead to the Right Texture
Lightly knead on a floured surface just until the dough comes together. It should be soft and slightly tacky, not sticky. Avoid overworking.
Step 4: Shape the Gnocchi
Divide dough into portions. Roll into ropes about ¾ inch thick, cut into bite-size pieces, and optionally roll over a fork to create ridges.
Step 5: Cook the Gnocchi
Boil in well-salted water. When gnocchi float to the top (2–3 minutes), remove with a slotted spoon. Serve immediately with butter, sage, or your favorite sauce.
Tips for the Best Texture
Pumpkin gnocchi can be tricky because pumpkin has more moisture than potatoes. Here’s how to nail that perfect pillowy texture:
Control the Moisture
- Always drain pumpkin purée before using, especially if it’s homemade.
- Don’t rush to add more flour. Too much flour = dense, doughy gnocchi. You want just enough to make the dough manageable.
Avoid Overmixing
- Mix until just combined. Overworking the dough activates gluten, making gnocchi rubbery.
- Use a light touch. Think “delicate dumpling,” not bread dough.
Use the Right Flour
- Start with all-purpose, then switch to a softer flour like cake or 00 for shaping if needed.
Serving Suggestions
So you’ve made your gnocchi—now let’s make them irresistible. Pumpkin gnocchi is like a blank canvas ready to soak up flavor. Here are some pairing ideas:
Sauce Ideas:
- Brown Butter & Sage – A classic. Nutty butter, crispy sage, and maybe a sprinkle of Parmesan.
- Creamy Garlic Alfredo – Rich and indulgent.
- Maple Butter Glaze – Sweet-savory perfection.
- Mushroom Cream Sauce – Earthy mushrooms pair beautifully with pumpkin.
- Pesto – For a bright, herby twist.
Toppings:
- Toasted walnuts or pine nuts
- Shaved Parmesan or Pecorino
- Crumbled goat cheese
- Crispy bacon bits or pancetta
- Fresh herbs like parsley or thyme
Mix and match based on your vibe—fall cozy night in or fancy weekend dinner.
Make It Vegan or Gluten-Free
Dietary restrictions? No problem. Here’s how to adapt pumpkin gnocchi without sacrificing flavor:
Vegan Pumpkin Gnocchi
- Skip the egg: Add 1 tbsp of olive oil or flax egg (1 tbsp flaxseed + 3 tbsp water) instead.
- Use vegan Parmesan or nutritional yeast for cheesy flavor.
- Sauté in vegan butter or olive oil.
Gluten-Free Pumpkin Gnocchi
- Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Almond flour won’t work well alone, but you can mix it with oat or rice flour.
- Handle dough gently, as GF flours make gnocchi more delicate.
You might need to experiment a bit with ratios, but the results can be just as satisfying!
Storing and Reheating
Made a big batch? Awesome. Gnocchi stores well if you know how to do it right.
Refrigeration:
- Place cooked gnocchi in an airtight container.
- Store in the fridge for up to 3 days.
- Add a drizzle of oil or butter to prevent sticking.
Freezing (Uncooked Gnocchi):
- Lay shaped gnocchi on a tray in a single layer.
- Freeze for 1–2 hours until solid.
- Transfer to a freezer-safe bag or container.
Cook directly from frozen—just add an extra minute or two to the boiling time.
Reheating Tips:
- Sauté in a hot pan with butter or oil for crispy edges.
- Microwave gently with a bit of sauce or water, covered with a damp paper towel.
- Avoid boiling again—reheating in water makes them mushy.
Common Mistakes and How to Avoid Them
Even experienced cooks can run into trouble with gnocchi. Here’s how to troubleshoot:
Mistake #1: Dough Too Sticky
- Likely too much moisture in the pumpkin.
- Solution: Drain the purée better or chill the dough before shaping.
Mistake #2: Gnocchi Falling Apart in Water
- Dough may be too wet or under-floured.
- Solution: Add flour a tablespoon at a time until the dough is tacky, not gooey.
Mistake #3: Gnocchi Too Dense
- Too much flour or overmixing.
- Solution: Mix gently and only add flour as needed.
Remember, practice makes perfect. Once you get the feel of the dough, it becomes second nature.
Nutritional Benefits of Pumpkin Gnocchi
Beyond being downright delicious, pumpkin gnocchi actually offers some solid nutritional benefits—especially compared to traditional potato gnocchi or boxed pasta.
Pumpkin’s Superpowers:
Pumpkin is rich in:
- Vitamin A – Great for vision, immunity, and skin health.
- Fiber – Helps with digestion and keeps you full longer.
- Antioxidants – Beta-carotene, lutein, and zeaxanthin all help fight inflammation.
It’s also low in calories and fat while still being hearty and satisfying. When paired with whole ingredients like herbs, olive oil, and maybe some cheese, it becomes a feel-good meal that doesn’t feel like a compromise.
Lower-Carb Alternative
Pumpkin gnocchi is lower in carbs than traditional pasta, especially if you use almond or chickpea flour. This makes it a smart choice for those watching their carb intake without wanting to give up comfort food.
Add in a simple veggie side or protein, and you’ve got a balanced, cozy meal that just happens to be good for you too.
Variations of Pumpkin Gnocchi
Want to put your own spin on the classic? You’ve got plenty of tasty options to play with:
1. Pumpkin Ricotta Gnocchi
Adding ricotta makes the gnocchi even softer and slightly creamier. Use:
- ½ cup pumpkin purée
- ½ cup ricotta
- 1 egg
- ¾–1 cup flour
The ricotta balances the pumpkin’s sweetness and adds protein. Perfect with a sage cream sauce.
2. Pan-Fried Pumpkin Gnocchi
After boiling, toss the gnocchi into a hot pan with some butter or olive oil and crisp them up. This gives a golden, crispy outside and a soft inside—so satisfying. Add garlic, chili flakes, or herbs for extra punch.
3. Baked Pumpkin Gnocchi Casserole
Next-level comfort food. Toss boiled gnocchi with marinara or creamy mushroom sauce, top with mozzarella and Parmesan, and bake until bubbly. It’s cheesy, cozy, and perfect for feeding a crowd.
4. Pumpkin Gnocchi with Spinach and Goat Cheese
Toss your gnocchi in a sautéed mix of garlic, spinach, and crumbled goat cheese. It’s earthy, tangy, and super flavorful without needing a heavy sauce.
What to Serve With Pumpkin Gnocchi
While gnocchi can totally shine on its own, pairing it with the right sides makes for a complete meal.
Best Proteins:
- Grilled chicken or turkey – Light but filling
- Italian sausage – For a spiced, savory contrast
- Crispy tofu – A great vegetarian option
- Shrimp sautéed in garlic butter
Great Sides:
- Arugula salad with lemon vinaigrette
- Roasted vegetables like brussels sprouts, carrots, or zucchini
- Garlic bread or focaccia to mop up any extra sauce
- Caprese salad for a fresh, herby starter
Mix and match based on the mood—cozy fall dinner, quick weeknight bite, or an impressive dinner party.
Is It Kid-Friendly?
Absolutely! Kids usually love gnocchi—it’s soft, fun to eat, and easy to chew. The pumpkin adds a hint of sweetness, which little taste buds often love.
How to Make It Even More Kid-Approved:
- Use a cheesy sauce or mild tomato sauce.
- Skip strong spices and herbs at first.
- Let them help shape the gnocchi—it’s like edible Play-Doh!
- Serve with simple sides like buttered corn or peas.
It’s also a great way to sneak in veggies without the drama. Win-win.
Pumpkin Gnocchi for the Holidays
Pumpkin gnocchi isn’t just for weeknight dinners—it’s a total holiday showstopper.
Thanksgiving or Friendsgiving:
Swap out the usual sweet potato casserole and serve pumpkin gnocchi with sage butter and pecans. It’s seasonal, elegant, and guaranteed to get compliments.
Halloween Dinner:
Make it fun! Shape the gnocchi into mini pumpkin shapes with little fork marks, and serve with a spooky purple beet sauce or black garlic oil. It’s festive and delicious.
Christmas Comfort Food:
Use a creamy gorgonzola sauce with crispy pancetta or walnuts for a luxurious, wintery meal that feels indulgent but homemade.
Whatever the celebration, pumpkin gnocchi adds a warm, comforting vibe that fits right in with the season.
Pairing Drinks With Pumpkin Gnocchi
The rich, savory flavors of pumpkin gnocchi pair beautifully with the right beverage. Whether you’re going fancy or casual, here’s what works best:
Wines:
- Chardonnay – Creamy and buttery to match the gnocchi’s richness
- Pinot Noir – Light and fruity for a nice contrast
- Sauvignon Blanc – Crisp and herbal, great with pesto or green sauces
Non-Alcoholic Options:
- Apple cider – Hot or cold, it’s the perfect fall pairing
- Sparkling water with lemon or rosemary
- Pumpkin spice mocktail – Yes, it’s a thing!
Pairing drinks well makes your meal feel extra special—even if it’s just a Tuesday night.
FAQs about Pumpkin Gnocchi Recipe
1. Can I freeze pumpkin gnocchi dough?
Yes! Shape the gnocchi first, then freeze them on a tray. Once frozen, transfer to a bag or container. Don’t freeze the dough in a lump—it’s too hard to portion later.
2. What flour is best for pumpkin gnocchi?
All-purpose flour works well, but 00 flour makes them extra light. Avoid bread flour—it creates a chewy texture.
3. Can I use leftover pumpkin purée?
Absolutely! Just be sure to drain any excess moisture. Leftover purée from pies or soups works perfectly here.
4. Why did my gnocchi fall apart while cooking?
Chances are the dough was too wet or not enough flour was added. Also, boiling too vigorously can break them apart. Keep the water at a gentle boil.
5. How long does it last in the fridge?
Cooked pumpkin gnocchi lasts 3 days in the fridge. Reheat by pan-frying or microwaving with a splash of water or sauce to keep them moist.
Final Thoughts
Pumpkin gnocchi might sound fancy or complicated, but once you try it, you’ll see just how approachable (and rewarding) it is. With only a few basic ingredients and a bit of patience, you can whip up a restaurant-worthy dish right in your own kitchen.
It’s cozy, flavorful, and perfect for fall—but honestly, it’s so good you’ll want to make it year-round. Whether you’re keeping it simple with butter and sage or getting creative with sauces and add-ins, this recipe is endlessly versatile.
So grab some pumpkin, roll up your sleeves, and treat yourself to one of the most satisfying meals you’ll ever make from scratch.
