Pumpkin gnocchi offers a delightful culinary experience.
These pillowy little dumplings combine the earthy sweetness of pumpkin with creamy ricotta, creating the most comforting autumn dish anyone will ever twirl their fork around.
They’re surprisingly simple to make at home, even for those who’ve never tackled homemade pasta before.
One can transform a can of pumpkin puree into something that’ll make dinner guests think there’s hidden Italian heritage.
Time to get hands delightfully floury!
Ingredients
- Pumpkin puree
- Ricotta cheese
- Egg
- Parmesan cheese
- All-purpose flour
- Salt
- Nutmeg
- Unsalted butter
- Fresh sage leaves
- Black pepper
Recommended Tools
Making pumpkin gnocchi from scratch is so much easier when you have the right tools on hand. These kitchen essentials will help you mix, shape and cook your homemade gnocchi like a pro, turning this classic Italian dish into a regular in your dinner rotation.
- Large Mixing Bowl
Essential for combining your pumpkin, ricotta, egg and other ingredients without making a mess.
- Wooden Spoon
Perfect for gently folding flour into your wet ingredients without overworking the dough.
- Gnocchi Board
Creates those classic ridges that help sauce cling to each piece of gnocchi.
- Sharp Knife
Makes quick work of cutting your dough ropes into uniform 1-inch pieces.
- Large Pot
Provides plenty of room for boiling your gnocchi without crowding them.
- Slotted Spoon
Helps you easily transfer your cooked gnocchi from boiling water to the skillet.
- Skillet
Crucial for browning butter, crisping sage leaves and searing your gnocchi to perfection.
- Microplane Grater
Makes it easy to add freshly grated Parmesan cheese over your finished dish.
Instructions
Making this pumpkin gnocchi is easier than you might think! First, grab a large bowl and mix 1 large egg, 1 cup pumpkin puree, and 1/2 cup ricotta cheese until well combined.
Add 1/4 teaspoon salt, a pinch of nutmeg, and 1 cup grated Parmesan cheese, then stir until you’ve got a smooth mixture.
Now comes the tricky part – gently fold in 1 1/4 cups all-purpose flour until you form a soft dough. Don’t overmix it or your gnocchi will turn out tough! The dough should be slightly sticky but workable.
Dust your countertop with some extra flour and turn out your dough. Divide it into 4-6 portions and roll each piece into a rope about 1/2 inch thick. Cut these ropes into 1-inch pieces – these are your gnocchi!
For that classic ridged look, press each piece gently with a fork or roll it down a gnocchi board if you’re feeling fancy.
Bring a large pot of salted water to a boil (don’t skimp on the salt—it flavors your pasta!). Drop your gnocchi in and cook until they float to the surface, about 2-3 minutes. They’ll tell you when they’re done!
While your gnocchi cooks, melt 6 tablespoons of unsalted butter in a large skillet until it starts to brown and smells nutty. Add 20 fresh sage leaves and let them crisp up for about 30 seconds. Scoop out the sage leaves and set aside.
Use a slotted spoon to transfer your cooked gnocchi directly to the brown butter skillet. Let them sear for about 3 minutes until they develop a slight crust – this is where the magic happens!
Plate up your gnocchi, drizzle with the remaining brown butter, sprinkle with extra Parmesan, and top with those crispy sage leaves. Finish with a crack of fresh black pepper and dig in while it’s hot!
Pro Tips
To prevent your gnocchi dough from becoming too sticky and difficult to work with, lightly flour your hands and work surface throughout the rolling and shaping process, adding just enough flour to maintain the proper consistency without making the dough too dense.
Substitutions & Variations
While traditional pumpkin gnocchi offers a comforting autumn flavor profile, creative substitutions can transform this classic dish with new textures and taste experiences.
- Sweet Potato Swap: Replace pumpkin puree with mashed sweet potatoes for a slightly sweeter gnocchi with beautiful orange color.
- Gluten-Free Option: Substitute all-purpose flour with a blend of rice flour and potato starch to make this dish accessible for those with gluten sensitivities.
- Herb Infusions: Add chopped fresh thyme or rosemary to the dough for an aromatic variation that complements the sage in the sauce.
- Dairy-Free Version: Use dairy-free ricotta alternative and nutritional yeast instead of Parmesan for a plant-based adaptation.
- Spice Blend: Incorporate cinnamon, ginger and cloves into the dough for a warming holiday-inspired variation.
- Browned Butter Alternative: Replace the sage brown butter with a light cream sauce infused with roasted garlic for a different flavor profile.
Leftovers & Storage Tips
Three simple strategies will extend the life of your pumpkin gnocchi, saving you time and preventing food waste.
Refrigerate cooked gnocchi in an airtight container for up to three days. When you’re ready to eat, don’t microwave! Instead, toss them in a hot skillet with a splash of water and butter.
For longer storage, freeze uncooked gnocchi on a baking sheet before transferring to freezer bags.
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Pumpkin Gnocchi with <strong>Brown Butter Sage Sauce</strong>
Homemade pumpkin gnocchi tossed in a rich brown butter sage sauce for a delicious fall-inspired pasta dish.
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- Pinch of nutmeg
- 6 tablespoons unsalted butter
- 20 fresh sage leaves
- Salt and black pepper to taste
- Mix egg, pumpkin, ricotta, salt, nutmeg, and Parmesan until smooth.
- Stir in flour gently to form a dough; avoid overmixing.
- Roll dough into ropes, cut into 1-inch pieces, and shape on a floured surface.
- Boil gnocchi in salted water until they float (2-3 min).
- Brown butter in a skillet, add sage leaves until crispy; remove sage.
- Toss cooked gnocchi in brown butter; sear for 3 minutes.
- Serve with grated Parmesan, fried sage, and black pepper.
