When autumn arrives, my kitchen fills with warm aromas of spices, roasted squash, and comforting flavors – and one of my favorite recipes to make during this season is Pumpkin Gnocchi. The first time I made it, I was inspired by a crisp fall afternoon when I wanted something cozy, filling, yet elegant enough to serve to guests. I remember pulling fresh pumpkins from the farmer’s market, roasting them slowly until tender, and turning them into the silkiest gnocchi dough. The result was a plate of pillowy bites coated in a simple butter sauce – the perfect fall dinner that felt both rustic and refined.
You will love this recipe because it brings together the natural sweetness of pumpkin with the delicate, melt-in-your-mouth texture of homemade gnocchi. It’s hearty enough for a main dish, yet light enough that you won’t feel weighed down. Every bite tastes like comfort, but it also has a restaurant-quality touch that impresses friends and family.
This recipe is versatile – you can toss the gnocchi with brown butter and sage for a classic fall flavor, coat them with a creamy garlic parmesan sauce for a more indulgent meal, or even pan-fry them for a crispy exterior. They make a beautiful main course but also pair perfectly with roasted chicken or grilled vegetables for a larger spread.
Pumpkin gnocchi is also surprisingly affordable. A small pumpkin or canned pumpkin puree, a few pantry staples like flour and egg, and a pinch of seasoning are all you need. You can make a generous batch for a fraction of what you’d pay for store-bought gnocchi or restaurant pasta. Plus, making them from scratch feels special – it turns an ordinary dinner into a celebration of the season.
Ingredients for Pumpkin Gnocchi
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1 cup pumpkin puree (fresh or canned)
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1 egg, lightly beaten
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1 cup all-purpose flour (plus extra for dusting)
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½ cup grated Parmesan cheese
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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¼ teaspoon black pepper
How to Prepare Pumpkin Gnocchi
Making pumpkin gnocchi from scratch is easier than you think, and it’s a fun, hands-on recipe that always feels rewarding. The process is quick and approachable, even for beginner home cooks. With a few simple steps, you’ll have a dish that feels like it came from a cozy Italian trattoria.
Step-by-Step Instructions for Preparation
Step 1: Prepare the Pumpkin
If using fresh pumpkin, start by cutting it in half, scooping out the seeds, and roasting it in the oven at 190°C (375°F) for about 35–40 minutes until tender. Once it’s soft, scoop out the flesh and mash it until smooth. If using canned pumpkin puree, skip this step and measure out the amount you need.
Step 2: Make the Dough
In a large mixing bowl, combine the pumpkin puree, lightly beaten egg, grated Parmesan cheese, salt, nutmeg, and black pepper. Mix until smooth. Gradually add the flour, about ¼ cup at a time, gently folding it in. The dough should be soft but not sticky. Avoid overmixing, as this can make the gnocchi dense.
Step 3: Shape the Gnocchi
Lightly flour your work surface. Divide the dough into four equal portions. Roll each portion into a rope about 2 cm (¾ inch) thick. Cut the rope into bite-sized pieces, around 2 cm long. To give them the traditional gnocchi shape, gently press each piece against the back of a fork and roll slightly to create ridges. This step helps the sauce cling to the gnocchi.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the water in batches, stirring gently to prevent sticking. They will sink at first, then float to the surface when cooked – this takes about 2–3 minutes. Use a slotted spoon to remove them as soon as they rise, transferring them to a plate.
Step 5: Make the Sauce (Optional)
For a classic version, melt butter in a skillet over medium heat until it begins to foam. Add fresh sage leaves and cook until crispy and fragrant. Toss the gnocchi gently in the butter sauce until coated. For a creamy version, make a quick sauce with heavy cream, garlic, and Parmesan, then fold in the gnocchi.
Step 6: Serve Immediately
Serve the gnocchi hot, topped with extra Parmesan cheese and freshly ground black pepper.
Quick and Easy
Despite being homemade pasta, this recipe comes together quickly. Using canned pumpkin saves time, and shaping the gnocchi can be done in under 15 minutes once you get the hang of it. It’s a wonderful dish for weeknights because it requires minimal equipment and cooks fast.
Customizable
This recipe is easy to adapt to your taste. You can add a pinch of cinnamon or smoked paprika for extra warmth. For a protein boost, toss the gnocchi with shredded chicken or sautéed turkey bacon. If you prefer a lighter dish, serve it with roasted vegetables and a drizzle of olive oil instead of butter.
Popular with Many People
Pumpkin gnocchi is always a hit at gatherings. It’s vegetarian-friendly, which makes it a great choice when cooking for a group. Its rich color and soft, pillow-like texture make it look beautiful on the plate, and the taste is mild enough to please both kids and adults.
Making gnocchi at home may sound intimidating, but once you try it, you’ll see how approachable and satisfying it can be. The process is relaxing and enjoyable, especially if you make it with friends or family. It turns dinner into an experience rather than just a meal.
PrintEasy Pumpkin Gnocchi
Pumpkin Gnocchi is a soft, pillowy homemade pasta that celebrates the cozy flavors of autumn. With just a few ingredients, you can create a dish that feels special yet is easy enough for a weeknight dinner.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1 cup pumpkin puree (fresh or canned)
- 1 egg, lightly beaten
- 1 cup all-purpose flour (plus extra for dusting)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
Instructions
- Prepare the Pumpkin: If using fresh pumpkin, cut in half, remove seeds, and roast at 190°C (375°F) for 35–40 minutes until tender. Scoop out the flesh and mash until smooth. Measure 1 cup of puree.
- Make the Dough: In a large bowl, mix pumpkin puree, egg, Parmesan cheese, salt, nutmeg, and pepper until smooth. Add flour gradually, mixing gently until a soft dough forms. Do not overmix.
- Shape the Gnocchi: Lightly flour a work surface. Divide dough into four equal pieces. Roll each piece into a rope about 2 cm (¾ inch) thick. Cut into 2 cm pieces. Shape by rolling gently over the back of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches into the boiling water. Stir gently. When they float to the top (about 2–3 minutes), remove with a slotted spoon and transfer to a plate.
- Make the Sauce (Optional): In a skillet, melt butter until foamy, add fresh sage leaves, and cook until fragrant. Toss gnocchi gently in the sauce until coated. Alternatively, toss with creamy garlic Parmesan sauce, pesto, or olive oil.
- Serve: Plate the gnocchi immediately, sprinkle with extra Parmesan, and finish with black pepper.
Notes
Do not add too much flour or the gnocchi will become heavy.
You can substitute chicken ham or turkey bacon for a protein boost.
To freeze, place shaped gnocchi on a baking sheet, freeze, then store in a freezer-safe bag. Boil from frozen.
Roasted vegetables make a great side dish to complement this recipe.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes! Canned pumpkin puree works perfectly in this recipe and saves a lot of time. Just make sure you use pure pumpkin puree, not pumpkin pie filling, which contains sugar and spices.
How do I keep my gnocchi from becoming too dense?
The key is to add just enough flour to hold the dough together. Too much flour makes the gnocchi heavy. Mix gently and stop adding flour as soon as the dough is soft but not sticky.
Can I make the gnocchi ahead of time?
Absolutely. Shape the gnocchi, place them on a floured baking sheet, and refrigerate for up to 4 hours before cooking. For longer storage, freeze them in a single layer, then transfer them to a freezer bag. Boil straight from frozen when ready to cook.
What sauces work best with pumpkin gnocchi?
Brown butter and sage is a classic choice, but you can also serve them with creamy garlic Parmesan sauce, pesto, or a simple drizzle of olive oil. For a heartier dish, toss them with chicken ham, turkey bacon, or roasted vegetables.
Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but it still works well.