There is something truly magical about tender, pillowy gnocchi infused with the subtle sweetness and earthy charm of pumpkin. This Pumpkin Gnocchi Recipe transforms simple ingredients into a comforting dish that celebrates fall flavors without any fuss. Soft, slightly creamy, and perfectly seasoned, it’s a wonderful way to impress family or friends with your homemade pasta skills. If you love autumn-inspired food that feels cozy yet sophisticated, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Getting this Pumpkin Gnocchi Recipe just right is all about the balance of fresh, quality ingredients that contribute flavor, texture, and color. Each component plays a crucial role in creating dough that is soft but manageable, flavorful but not overpowering, and that golden hue we all adore.
- Pumpkin puree: Use plain pumpkin puree, not pie filling, for pure, natural sweetness and moisture.
- Egg: Acts as a binder to bring the dough together, giving it structure without heaviness.
- Ricotta cheese (optional): Adds creaminess and softness, making the gnocchi extra tender.
- Parmesan cheese: Brings a savory depth and slight nuttiness that complements pumpkin beautifully.
- All-purpose flour: The foundation of your dough; adding it gradually ensures the right soft, slightly sticky consistency.
- Salt: Essential for balancing the sweetness of pumpkin and enhancing overall flavor.
- Ground nutmeg: Provides a warm, spicy note that pairs perfectly with pumpkin.
- Freshly ground black pepper: Adds a subtle heat to brighten the dish.
- Optional chopped sage or garlic powder: Classic fall herbs and spices that elevate the gnocchi with aromatic flair.
How to Make Pumpkin Gnocchi Recipe
Step 1: Mix the Pumpkin Base
Start by combining pumpkin puree with egg, grated Parmesan, salt, nutmeg, and black pepper in a large bowl. If you like, stir in ricotta for extra softness. This mixture is the heart of your dough, delivering moistness and those wonderfully cozy flavors we all crave in a pumpkin dish.
Step 2: Add Flour and Form Dough
Gradually add the flour to the pumpkin mixture, mixing as you go. The dough should turn soft and slightly sticky but hold together well. Resist the urge to add too much flour, or you’ll lose that tender gnocchi texture. Just enough to work with your hands comfortably is perfect.
Step 3: Shape into Ropes and Cut
Divide the dough into four portions and roll each portion into a long rope about one inch thick. Then cut the ropes into 1-inch pieces, which will become your gnocchi. This is a fun and hands-on step that’s great for involving family or friends.
Step 4: Create Ridges
If you want that classic gnocchi look and texture, gently roll each piece over the back of a fork to make ridges. These little grooves help sauces cling beautifully and give a charming homemade touch. This step is optional but highly recommended for authenticity!
Step 5: Cook the Gnocchi
Bring a pot of salted water to a gentle boil. Drop the gnocchi in small batches to avoid overcrowding, and cook them until they float to the surface, usually about 2-3 minutes. Floating means they’re perfectly cooked and ready to be fished out with a slotted spoon.
Step 6: Toss with Sauce
Your freshly cooked pumpkin gnocchi are now primed to be dressed in a sauce of your choice. Brown butter sage, garlic Parmesan, or a creamy vegan sauce all pair wonderfully, enhancing that irresistible fall flavor profile.
How to Serve Pumpkin Gnocchi Recipe
Garnishes
A sprinkle of toasted pine nuts, extra grated Parmesan, or fresh sage leaves can take this Pumpkin Gnocchi Recipe to the next level. These garnishes add crunch, flavor, and a bit of color contrast, turning a simple plate into something restaurant-worthy.
Side Dishes
Serve this gnocchi alongside a crisp green salad with vinaigrette to cut through the richness, or roasted autumn vegetables like Brussels sprouts and parsnips for a hearty, seasonal meal. The versatility of this dish means it pairs beautifully with many fall favorites.
Creative Ways to Present
For a special occasion, plate your Pumpkin Gnocchi on a large platter with scattered sage, a drizzle of browned butter sauce, and a dusting of Parmesan. Individual serving bowls topped with a swirl of creamy sauce and fresh herbs make for an inviting presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to two days. It’s best to toss them with a little oil to prevent sticking. When you’re ready to enjoy them again, reheat gently in a pan or in hot sauce to keep their delicate texture intact.
Freezing
This Pumpkin Gnocchi Recipe freezes wonderfully if you want to prepare in advance. Lay the uncooked gnocchi on a baking sheet in a single layer so they don’t stick together. Once frozen solid, transfer them to a freezer bag. They can keep for up to two months and cook straight from frozen—just add a minute or two to the boiling time.
Reheating
The best way to reheat cooked gnocchi is to sauté them lightly in butter or olive oil until warmed through and slightly crisp on the outside. This revives their delicate texture and adds a delightful contrast to each bite.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to avoid pie filling since it contains added sugars and spices that can alter the flavor and texture of your gnocchi. Use plain pumpkin puree for the most authentic and balanced results.
Is ricotta cheese necessary in the Pumpkin Gnocchi Recipe?
Ricotta is optional but highly recommended if you want extra softness and creaminess. If you prefer a firmer gnocchi, you can skip it without any major issues.
What sauces pair best with pumpkin gnocchi?
Brown butter sage sauce, garlic Parmesan cream, or even a simple browned butter drizzle complement the pumpkin’s sweetness well. For a vegan option, try a creamy cashew sauce or marinara.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it wrapped tightly in the fridge for up to 24 hours. This can make the shaping step easier when you are ready to cook.
How do I prevent the gnocchi from sticking together?
Dust your work surface and hands with flour when shaping, and avoid overcrowding the boiling water when cooking. Toss cooked gnocchi with a little oil or butter if storing leftover pieces to keep them separate.
Final Thoughts
Making this Pumpkin Gnocchi Recipe is such a joyous way to bring the flavors of fall into your kitchen with minimal hassle and maximum comfort. From the first tender bite to the delightful aroma wafting through your home, it’s a dish that invites warmth and celebration. I encourage you to give it a try and watch this humble recipe become a new staple in your seasonal rotation. Happy cooking!
Print
Pumpkin Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Pumpkin Gnocchi recipe offers a delightful twist on traditional Italian gnocchi by incorporating seasonal pumpkin puree for a subtly sweet and creamy texture. The tender dumplings are made with simple ingredients including pumpkin, flour, cheese, and spices, then boiled until perfectly soft and ready to be tossed in your favorite sauce. Ideal for a cozy autumn meal, these gnocchi can be customized with sage or garlic for additional flavor.
Ingredients
Main Ingredients
- 1 cup pumpkin puree (not pie filling)
- 1 egg
- ½ cup ricotta cheese (optional, for softness)
- ½ cup Parmesan cheese (grated)
- 1½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
Optional Flavorings
- Chopped sage
- Garlic powder
Instructions
- Prepare the Dough: In a mixing bowl, combine the pumpkin puree, egg, Parmesan cheese, salt, nutmeg, and freshly ground black pepper. Optional: add ricotta cheese for additional softness and mix until smooth and well incorporated.
- Add Flour Gradually: Slowly add the all-purpose flour to the pumpkin mixture, stirring as you go, until a soft dough forms. The dough should be slightly sticky but manageable for shaping.
- Divide and Roll: Divide the dough into four equal portions. On a floured surface, roll each portion into a long rope approximately 1 inch thick.
- Cut and Shape: Cut each rope into 1-inch pieces to form individual gnocchi. Optionally, roll each piece gently over the back of a fork to create ridges, which help sauce cling better.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches to avoid overcrowding.
- Cook Until Floating: When the gnocchi float to the surface of the water (approximately 2 to 3 minutes), they are cooked through. Carefully remove them with a slotted spoon.
- Toss and Serve: Transfer the cooked gnocchi to a serving bowl and toss with your favorite sauce such as brown butter sage, garlic Parmesan, or a creamy vegan sauce. Serve immediately for best taste.
Notes
- If the dough is too sticky to handle, add a little more flour gradually until manageable.
- Ricotta cheese is optional but adds a creamier texture to the gnocchi.
- To keep gnocchi from sticking after boiling, toss gently with a small amount of olive oil or butter.
- Fresh sage and garlic powder enhance the flavor, but can be omitted or substituted with other herbs.
- Gnocchi can be frozen before boiling; lay them out on a baking sheet, freeze until solid, then transfer to a container. Boil directly from frozen when ready to cook.
