- Pumpkin gnocchi evokes cozy fall evenings with tender, pillowy dumplings infused with earthy pumpkin sweetness.
- Prep steps matter: drain purée, pre-measure flour, grate parmesan, and flour your work surface for best texture.
- Chef tips: keep dough light, test one gnocchi, shape gently, don't overcook, and choose complementary sauces.
- Versatile adaptations: gluten-free, pan-fried, baked casserole, vegan, or herb-infused variations suit many diets and occasions.
- Serve with brown butter and sage or a light cream sauce; freeze uncooked gnocchi for best preservation.
Pumpkin gnocchi is one of those recipes that instantly makes me think of fall evenings, cozy sweaters, and candlelit dinners. It’s tender, pillowy, and infused with the earthy sweetness of pumpkin, making it a comfort dish that feels indulgent yet wholesome. The first time I made pumpkin gnocchi at home, I couldn’t believe how something so simple could taste so elegant.
This recipe works beautifully as a weeknight treat when you want something quick but comforting. It also shines as a centerpiece for festive gatherings, especially when paired with a brown butter sage sauce or a light cream reduction. Whether you’re new to making gnocchi or already a fan of classic potato gnocchi, this pumpkin version adds a seasonal twist you’ll crave again and again.
Table of contents
Mise en Place for Pumpkin Gnocchi
This gnocchi comes together easily, but a little prep makes the process smoother. Here’s what I recommend:
- Drain your pumpkin purée: Excess moisture is the biggest enemy of fluffy gnocchi. Strain homemade or canned purée in cheesecloth for at least 30 minutes.
- Pre-measure your flour: Have it ready in a bowl so you can add gradually without overmixing.
- Grate the parmesan: Freshly grated cheese mixes better into the dough.
- Prepare your work surface: Dust with flour before rolling to prevent sticking.
Gnocchi Recipe Card
Pumpkin Gnocchi Recipe
4
servings25
minutes15
minutes320
kcalThis pumpkin gnocchi recipe is soft, pillowy, and filled with fall flavor. It’s easy to make at home and pairs perfectly with butter sauces or creamy toppings.
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Ingredients
1 cup pumpkin purée (drained)
1 egg yolk
0.5 cup grated parmesan cheese
1.5 cups all-purpose flour (plus extra for dusting)
0.25 teaspoon nutmeg
Salt and pepper to taste
Directions
- Start by draining your pumpkin purée to remove extra moisture. In a large bowl, mix the purée with the egg yolk, parmesan, nutmeg, and a good pinch of salt and pepper. Slowly add the flour, a little at a time, mixing gently until a soft dough forms. It should be slightly sticky but workable.
- Lightly flour your work surface and divide the dough into 4 portions. Roll each portion into a rope about 0.75 inch thick. Cut into bite-sized pieces and, if you like, press each gently with a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi in batches. They’ll sink first and rise to the surface when done, about 2–3 minutes. Scoop them out with a slotted spoon and serve immediately with your favorite sauce
Notes
- Always drain pumpkin well, or the gnocchi will turn gummy.
- Test one gnocchi in boiling water before cooking the whole batch.
- Leftovers can be pan-fried in butter for a crisp texture the next day.
Nutrition Facts
- Fat: 10g
- Sodium: 420mg
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
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Why Pumpkin Gnocchi Deserves a Spot at Your Table
Pumpkin gnocchi is one of those recipes that instantly makes me think of fall evenings, cozy sweaters, and candlelit dinners. It’s tender, pillowy, and infused with the earthy sweetness of pumpkin, making it a comfort dish that feels indulgent yet wholesome. The first time I made pumpkin gnocchi at home, I couldn’t believe how something so simple could taste so elegant.
This recipe works beautifully as a weeknight treat when you want something quick but comforting. It also shines as a centerpiece for festive gatherings, especially when paired with a brown butter sage sauce or a light cream reduction. Whether you’re new to making gnocchi or already a fan of classic potato gnocchi, this pumpkin version adds a seasonal twist you’ll crave again and again.
For deeper gnocchi-making inspiration, I often refer to the Serious Eats Gnocchi Guide, which covers texture and technique in detail!!
Chef-Approved Tips for Perfect Dumplings
Making gnocchi is simple once you know a few tricks. Here are my tried-and-true tips:
- Keep the dough light: Add just enough flour to hold the dough together. Over-flouring makes dense gnocchi.
- Test a sample first: Boil one gnocchi to check texture. If it falls apart, add a touch more flour.
- Shape gently: Use a fork to roll ridges into the gnocchi, this helps sauces cling better.
- Do not overcook: Gnocchi only needs 2–3 minutes in boiling water. They’re done when they float.
- Pair with the right sauce: Brown butter and sage or a light cream sauce highlight pumpkin’s sweetness beautifully.
If you’re new to shaping gnocchi, this step-by-step from The Kitchn is incredibly helpful with photos and variations.
How to Adapt Pumpkin Gnocchi to Your Style
One of the joys of pumpkin gnocchi is how adaptable it is. You can play with ingredients, sauces, and even textures to create something that fits your mood or dietary needs.
1. Gluten-Free Pumpkin Gnocchi
Swap the all-purpose flour with a gluten-free blend. A mix of rice flour and potato starch often works best for pillowy gnocchi. The dough will be a bit stickier, but with extra dusting flour, you’ll get gnocchi that tastes just as good as the classic version.
2. Pan-Fried Pumpkin Gnocchi
Instead of boiling all your gnocchi, try sautéing them in butter after boiling. The edges crisp up beautifully while the inside stays soft. Toss them with sage leaves for an aromatic twist.
3. Creamy Pumpkin Gnocchi Bake
Layer boiled gnocchi with béchamel sauce, mozzarella, and extra parmesan in a baking dish. Bake until bubbly for a cozy casserole-style dinner that feels decadent yet easy.
4. Vegan Pumpkin Gnocchi
Skip the parmesan and use nutritional yeast or vegan parmesan. Use olive oil or vegan butter for the dough and sauce. The flavor still shines, and it’s perfect for plant-based eaters.
5. Herb-Infused Pumpkin Gnocchi
Mix fresh herbs like thyme, rosemary, or parsley directly into the dough. The subtle aroma elevates the flavor and makes the gnocchi extra special.
Fried Squash Recipe!! a cozy dish that complements pumpkin gnocchi in a fall-themed meal.
FAQs
You may have added too much flour or overworked the dough. Keep it light and add just enough flour for structure.
Classic brown butter with sage, a light cream sauce, or even a simple olive oil and parmesan combo work beautifully
It’s better to freeze uncooked gnocchi. If freezing cooked gnocchi, freeze them in a single layer and reheat gently in a pan with sauce.
Yes, swap parmesan with nutritional yeast and the egg yolk with a flaxseed “egg.” The gnocchi will still be tender and flavorful.
Fall Comfort in Every Bite
Pumpkin gnocchi is one of those dishes that bridges rustic charm and gourmet elegance. It’s easy enough for a weeknight yet impressive enough for a dinner party. With its golden color and soft, pillowy bite, it’s a recipe that instantly feels like comfort on a plate.
Once you’ve mastered this version, don’t be afraid to experiment with variations like baking it into a casserole, pan-frying leftovers, or trying gluten-free options. I promise you’ll keep this recipe on rotation long after pumpkin season ends.
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