Pumpkin Gnocchi

Imagine sitting down to a cozy, warm bowl of soft, pillowy gnocchi, each bite bursting with the rich, earthy flavor of pumpkin.

It’s the kind of dish that feels like a hug on a chilly autumn evening—comforting, satisfying, and packed with the best flavors of the season.

Pumpkin gnocchi isn’t just another pasta; it’s a celebration of fall, bringing together the natural sweetness of pumpkin and the heartiness of a traditional Italian staple.

Whether you’re a seasoned chef or just someone who loves experimenting in the kitchen, this recipe will make you feel like a culinary pro without the stress.

Why I Love This Recipe

Growing up, my family always had a way of marking the change of seasons through food.

When the first cool breeze of fall would blow, my mother would head straight to the kitchen to start cooking with pumpkin. We’d spend afternoons making pumpkin puree, the scent of cinnamon, and nutmeg filling the air, and the kitchen buzzing with the warmth of the oven.

One of my favorite things to make together was pumpkin gnocchi. It was simple enough that I could help out even as a kid, but delicious enough to make me feel like we were creating something truly special.

Now, it’s a recipe I come back to every year, a little taste of nostalgia that I love to share with friends and family.

Why You’ll Love This Recipe

Pumpkin gnocchi is a dish that’s both elegant and incredibly easy to make. It’s soft, fluffy, and has just the right amount of chew—kind of like little clouds of deliciousness.

But what makes this recipe really stand out is how it balances simplicity and flavor.

You only need a handful of ingredients, and the steps are straightforward, but the end result tastes like something you’d find in a high-end restaurant.

Plus, it’s endlessly versatile. You can serve it with a simple brown butter and sage sauce for a savory twist, or even a creamy, cheesy sauce if you’re in the mood for comfort food.

Not only is pumpkin gnocchi perfect for impressing guests at a dinner party, but it’s also a great way to make use of those beautiful pumpkins that show up everywhere in the fall.

Ingredients You’ll Need

Before we dive into the recipe, let’s take a closer look at what you’ll need.

Using the right ingredients can make all the difference, so I’ll share a few tips to help you choose the best options.

I’ve also included some optional add-ins that can elevate the flavor of your pumpkin gnocchi.

Ingredients for the Gnocchi

• 1 cup pumpkin puree (fresh or canned)
• 1 cup ricotta cheese (drained if watery)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 to 2 cups all-purpose flour, plus extra for dusting

Ingredients for the Sauce (Brown Butter Sage Sauce)

• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese (for serving)
• Freshly ground black pepper (to taste)

Tips on Selecting Ingredients

Pumpkin Puree

• Fresh vs. Canned: Fresh pumpkin puree has a slightly richer, earthier flavor, but it can be a bit more time-consuming to prepare. If you have the time, roast a small sugar pumpkin (or kabocha squash) and blend the flesh until smooth. If you’re short on time, canned pumpkin works perfectly. Just make sure you’re using pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
• Draining Fresh Pumpkin: If your homemade pumpkin puree seems watery, it’s a good idea to drain it using a cheesecloth or fine sieve. This helps ensure your gnocchi dough isn’t too sticky.

Ricotta Cheese

• Why Ricotta?: Adding ricotta makes the gnocchi light, tender, and fluffy. It helps the dough come together without making it dense.
• Draining Ricotta: If the ricotta you’re using is on the wetter side, let it drain in a sieve for 10-15 minutes before mixing it into the dough. This prevents your gnocchi from turning out too sticky or heavy.

Flour

• Choosing the Right Flour: All-purpose flour is great for this recipe because it’s versatile and easy to work with. However, you can also experiment with using whole wheat flour or even gluten-free flour if you prefer. Start with 1 1/2 cups, and add more if needed. The dough should be soft but not overly sticky.
• Don’t Overwork the Dough: Be gentle when adding flour. Overworking the dough can make your gnocchi tough, so add just enough flour until the dough is manageable and easy to roll.

Parmesan Cheese

• Use Freshly Grated: Freshly grated Parmesan melts better and has a stronger flavor compared to the pre-packaged, grated varieties. It’s worth the extra effort to grate your own for the best taste.
• Substitutions: If you’re looking for a different flavor, you can use Pecorino Romano or even a mix of both cheeses.

Nutmeg (Optional)

• The Secret Ingredient: Adding a hint of nutmeg to the dough brings out the warmth of the pumpkin and adds a touch of sweetness. It’s subtle but makes a big difference in the overall flavor.
• Other Add-ins: If nutmeg isn’t your thing, try a pinch of cinnamon or a little bit of ground sage. Both pair beautifully with pumpkin.

Tips for the Sauce Ingredients

Butter

• Go for Unsalted: Using unsalted butter allows you to control the saltiness of the sauce. You can always add more salt later, but you can’t take it out!
• Brown Butter Magic: Melting the butter until it browns slightly creates a nutty, aromatic sauce that complements the sweet, earthy flavor of the pumpkin gnocchi. Keep a close eye on the butter while it’s browning to prevent it from burning.

Fresh Sage

• Why Fresh is Best: Fresh sage leaves have a vibrant flavor that really shines when fried in the brown butter. Dried sage doesn’t quite have the same effect, so stick with fresh if you can.
• Frying for Crispiness: The sage leaves will sizzle and crisp up when added to the hot butter, adding both flavor and texture to the dish.

Parmesan & Black Pepper

Finishing Touches: A sprinkle of Parmesan and a crack of black pepper bring everything together. These simple toppings add a sharp, salty bite and a touch of heat, rounding out the flavors of the dish.

Equipment You’ll Need

Before you start cooking, it’s important to make sure you have the right tools on hand.

Using the proper equipment not only makes the process smoother but also ensures your gnocchi turns out light, fluffy, and perfectly shaped.

Below is a breakdown of the essential and optional equipment you’ll need for this recipe:

Mixing Bowl

Why You Need It: A large mixing bowl is crucial for combining all the ingredients for your gnocchi dough. Make sure it’s big enough to allow you to mix without spilling, especially when you’re incorporating the flour.

Fork or Potato Ricer

For Perfect Texture: If you’re using fresh pumpkin or potatoes (for a variation), a potato ricer is a game-changer. It helps break down the pumpkin into a smooth, lump-free puree, which results in fluffier gnocchi. A fork works in a pinch but may take a bit more effort.

Tip: If you don’t have a ricer, mash the pumpkin thoroughly with a fork or even use a blender to get that silky texture.

Cutting Board and Sharp Knife

Shaping and Cutting: After rolling out the dough into ropes, you’ll need a clean surface to cut the gnocchi pieces. A sharp knife ensures you get even, clean cuts, which helps the gnocchi cook uniformly.

Large Pot

For Boiling the Gnocchi: A big pot allows the gnocchi to cook without sticking together. The key is to have enough water, so the gnocchi have room to float freely. Using a pot that’s too small might cause them to clump and cook unevenly.

Slotted Spoon

For Easy Removal: Once the gnocchi float to the top of the boiling water, they’re done. A slotted spoon helps you scoop them out without bringing along too much water, making it easier to transfer them directly to the sauce.

Medium Skillet or Saucepan

Making the Sauce: You’ll need a skillet or saucepan to prepare the brown butter sage sauce. A medium-sized one works best because it allows the butter to brown evenly and gives you enough space to toss the gnocchi without overcrowding.

Optional Equipment

Gnocchi Board or Fork

For That Classic Look: A gnocchi board (also known as a ridged paddle) helps create those signature ridges on each piece of gnocchi, allowing the sauce to cling to them more effectively.

If you don’t have one, no problem! You can press each gnocchi piece gently with the back of a fork to achieve a similar effect. It’s a small step, but it can make a big difference in texture and presentation.

Food Processor

Easier Dough Mixing: While you can mix the dough by hand, a food processor can save time. It helps incorporate the ingredients quickly and evenly, ensuring the dough doesn’t get overworked. Just be careful not to over-process, as this can make the dough too dense.

Bench Scraper

Efficient Dough Handling: If you plan on making gnocchi often, consider investing in a bench scraper. It makes cutting and lifting the dough much easier and helps keep your work surface tidy.

It’s especially useful if the dough is sticky, as it helps lift the dough off the board without tearing or stretching it.

Cheesecloth or Fine Mesh Sieve

Draining Pumpkin or Ricotta: If your pumpkin puree or ricotta is watery, a cheesecloth or sieve will help you drain out the excess moisture.

This ensures that your dough doesn’t end up too sticky, which can make it difficult to work with and lead to denser gnocchi.

Having the right equipment on hand means less stress and a more enjoyable cooking experience. Plus, when you’re prepared, you’re more likely to get perfect results.

If you don’t have everything listed here, don’t worry—many of these tools have easy substitutes, so you can still make delicious pumpkin gnocchi without investing in extra gadgets.

How to Make Pumpkin Gnocchi with Brown Butter Sage Sauce

Now, let’s get cooking!

Making pumpkin gnocchi is a straightforward process, but there are a few key steps to ensure your gnocchi turns out light, fluffy, and flavorful.

Follow these instructions, and you’ll have a delicious, comforting dish that’s perfect for fall.

1. Prepare the Pumpkin Puree

Using Fresh Pumpkin:

Step 1: Preheat your oven to 400°F (200°C). Start by cutting a small sugar pumpkin (about 2-3 pounds) in half and scooping out the seeds.

Step 2: Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.

Step 3: Let the pumpkin cool slightly, then scoop out the flesh and puree it in a food processor or blender until smooth. If the puree seems watery, strain it through a cheesecloth or fine mesh sieve for about 15 minutes.

Using Canned Pumpkin:

Canned pumpkin is a convenient option that works just as well, but if it’s a bit watery, you can strain it to remove excess moisture.

Tip: Opt for 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugars and spices).

2. Mix the Dough

Combining the Ingredients:

Step 1: In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg (if using). Mix until everything is evenly blended.

Step 2: Gradually add 1 1/2 cups of flour, folding it into the mixture. The goal is to bring the dough together without over-mixing, which can make the gnocchi tough. You want a soft, slightly sticky dough—adding too much flour can lead to dense, heavy gnocchi.

Step 3: If the dough feels too sticky to handle, add a little more flour, 1 tablespoon at a time, until it’s workable but still soft.

Tips for Success:

• Avoid Overworking: Mix gently to combine the ingredients. Overworking the dough will activate the gluten in the flour, making your gnocchi chewy instead of tender.
• Flour Adjustment: Dough consistency can vary depending on the moisture content of your pumpkin and ricotta, so it’s okay to adjust the flour as needed.

3. Shape the Gnocchi

Rolling Out the Dough:

Step 1: Lightly dust a clean surface with flour. Divide the dough into 4 equal parts, and work with one portion at a time (keeping the rest covered to prevent drying out).

Step 2: Roll each portion of the dough into a long rope, about 3/4 inch thick. Take your time to make sure the rope is even; this helps ensure that all your gnocchi cook at the same rate.

Step 3: Use a sharp knife or bench scraper to cut the rope into 1-inch pieces. Each piece should resemble a small pillow.

Creating Traditional Ridges:

Using a Fork: If you want to give your gnocchi the classic ridges, press each piece gently against the back of a fork and roll it down to create indents. The ridges help the sauce cling to the gnocchi.

Using a Gnocchi Board: For a more professional look, roll each piece down a gnocchi board. This step is optional but adds texture and visual appeal.

Tip: If the dough starts to stick while you’re shaping it, dust your hands and the work surface lightly with flour. Just be careful not to add too much, as this can alter the texture of the gnocchi.

4. Boil the Gnocchi

Step 1: Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water, working in batches to avoid overcrowding the pot.

Step 2: Stir gently to prevent the gnocchi from sticking to the bottom. The gnocchi are ready when they float to the surface, which usually takes about 2-3 minutes.

Step 3: Use a slotted spoon to lift the gnocchi out of the pot, and transfer them directly to a skillet with your prepared sauce.

Tip: It’s important to cook the gnocchi right after shaping them. If you need to pause, place them on a floured baking sheet and cover them with a towel. Cook within an hour for the best texture.

5. Prepare the Sauce

Brown Butter Sage Sauce:

While the gnocchi is boiling, melt 1/2 cup of unsalted butter in a skillet over medium heat. Let it cook, swirling the pan occasionally, until the butter turns a light golden brown and has a nutty aroma (about 3-5 minutes).

Add 8-10 fresh sage leaves to the skillet. They will sizzle and crisp up in the butter, infusing it with a lovely herbal flavor.

Season with 1/4 teaspoon of salt and a pinch of black pepper. Turn off the heat as soon as the sage is crisp and the butter is browned to avoid burning.

Once the gnocchi is done, transfer them to the skillet and toss gently to coat them in the sauce. Serve immediately with freshly grated Parmesan on top.

Alternative Sauces

Creamy Garlic Parmesan Sauce: For a richer option, combine 1 cup of heavy cream, 1/2 cup of grated Parmesan, 2 minced garlic cloves, salt, and pepper. Cook until the cheese melts and the sauce thickens slightly, then toss with the gnocchi.

Tomato Basil Sauce: A simple tomato basil sauce also pairs beautifully with pumpkin gnocchi. Sauté garlic and chopped tomatoes, add fresh basil, and simmer until the tomatoes break down into a sauce.

By following these steps, you’ll be able to create perfectly fluffy pumpkin gnocchi that pairs beautifully with any of these sauces.

Don’t be afraid to experiment and find your favorite combination!

Serving & Pairing Suggestions

Once you’ve mastered making your pumpkin gnocchi, the final step is presenting it in a way that makes it even more appetizing.

Here are some ideas for plating, toppings, and pairings that will take your dish to the next level:

Plating Ideas

Presentation is key to elevating your pumpkin gnocchi from a simple meal to a restaurant-quality dish.

Here are a few tips to make your plate look beautiful and inviting:

• Use Wide, Shallow Bowls: Serving gnocchi in a wide, shallow bowl allows you to arrange the gnocchi neatly and leaves room for sauce to pool around them. It’s also easier to twirl the gnocchi around with the sauce, ensuring each bite is perfectly coated.
• Layer and Drizzle: Start by placing a small spoonful of sauce on the bottom of the bowl. Arrange the gnocchi on top, and then drizzle more sauce over them. This ensures the gnocchi are fully coated and gives a polished, finished look.
• Finishing Touches: Garnish is where you can get creative. Sprinkle grated Parmesan cheese over the gnocchi, add a few crispy sage leaves, and finish with a delicate drizzle of extra-virgin olive oil or a few drops of balsamic glaze for a touch of acidity and color contrast.

Suggested Toppings

Toppings can add extra flavor, texture, and visual appeal to your dish. Here are a few ideas:

• Grated Parmesan Cheese: The sharp, salty flavor of freshly grated Parmesan is the perfect complement to the sweet, earthy taste of the pumpkin. Use a microplane for fine, fluffy shavings that melt easily.
• Crispy Sage Leaves: These add a pop of green color and a crispy texture that contrasts beautifully with the soft gnocchi. Plus, they have a fragrant, earthy flavor that pairs perfectly with pumpkin.
• Toasted Pine Nuts: For a bit of crunch, sprinkle a few toasted pine nuts over the top. Their subtle, nutty taste enhances the flavor of the brown butter sauce and adds a layer of richness to the dish.
• Sprinkle of Nutmeg or Cinnamon: For a hint of warmth, dust the finished dish with a tiny pinch of nutmeg or cinnamon. It’s subtle but brings out the pumpkin flavor and adds an unexpected touch of coziness.
• Fresh Herbs: A sprinkle of fresh parsley or thyme can brighten up the flavors and add a touch of freshness to the dish, cutting through the richness of the butter sauce.

Pairing Suggestions

Pumpkin gnocchi is a versatile dish that pairs wonderfully with various sides and drinks. Here are a few combinations to try:

• Light, Fresh Green Salad: A simple salad with arugula, shaved fennel, and a light vinaigrette balances the richness of the gnocchi. The peppery notes of arugula and the crispness of fennel add freshness to the meal.
• Roasted Vegetables: Serve your gnocchi alongside roasted root vegetables like carrots, parsnips, or butternut squash. The caramelized, sweet flavors of the roasted veggies enhance the earthy, savory notes of the pumpkin gnocchi.
• Crusty Bread: A slice of warm, crusty bread is perfect for soaking up any leftover sauce. Consider serving a rustic baguette or a slice of sourdough to add a bit of chew and texture to the meal.

Wine Pairings

• White Wine: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with the gnocchi, cutting through the butteriness of the sauce. The acidity of the wine balances out the richness of the dish, creating a refreshing contrast.
• Red Wine: For those who prefer red, a light-bodied option like Pinot Noir or a young Chianti works nicely. These wines have enough acidity to handle the butter but also bring out the savory, earthy tones of the pumpkin.
• Sparkling Wine: If you’re looking to add a touch of celebration to your meal, a glass of Prosecco or Cava can be a delightful pairing. The bubbles help cleanse the palate and lighten up the dish.

Recipe Variations and Cooking Tips

Pumpkin gnocchi is a fantastic base recipe that you can easily adapt to suit different tastes and dietary needs.

Whether you’re looking to make the dish gluten-free, vegan, or just want to experiment with new flavors, there are plenty of ways to customize this recipe.

Below, you’ll also find some essential tips to ensure your gnocchi turns out perfectly every time!

How to Make A Gluten-Free Option:

Swap out the all-purpose flour for a gluten-free all-purpose blend. Look for one that includes xanthan gum, which helps mimic the elasticity of regular flour.

Another option is to use a blend of rice flour and potato starch, which can provide a similar light and fluffy texture.

Tip: Gluten-free flours can sometimes result in a stickier dough, so be prepared to add extra flour gradually until you reach the right consistency.

How to Make A Vegan Option:

Egg Replacement: Use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the egg. Let the mixture sit for 5 minutes until it thickens. This will help bind the dough without adding any animal products.

Vegan Ricotta: Substitute the ricotta with a vegan alternative made from cashews or tofu. Many grocery stores carry dairy-free ricotta, but you can also make your own by blending soaked cashews with a bit of lemon juice, salt, and water until smooth.

Butter Alternatives: Replace the butter in the sauce with a vegan butter or margarine. If you’re aiming for a similar nutty flavor, try browning the vegan butter carefully, though it might not brown exactly the same as dairy butter.

How to Make A Low-Carb or Grain-Free Option:

Flour Alternatives: For a lower-carb option, try using almond flour or a combination of almond and coconut flours. Keep in mind, this will change the texture slightly, making the gnocchi a bit denser, but it can still be delicious.

Gnocchi Flavor Variations

One of the best things about pumpkin gnocchi is how easily it adapts to different flavors!

Here are a few variations to try:

Spiced Pumpkin Gnocchi: Add a pinch of cinnamon, nutmeg, or even a hint of cloves to the dough to enhance the warm, cozy flavors of the pumpkin. This gives the gnocchi a subtly sweet, aromatic profile that’s perfect for fall.

Savory Herb Gnocchi: Mix finely chopped fresh herbs like rosemary, thyme, or sage into the dough. These herbs bring an earthy, fragrant flavor that complements the pumpkin and pairs well with butter-based sauces.

Sweet Potato Gnocchi: Swap the pumpkin puree with sweet potato puree for a slightly sweeter, richer version of the dish. Prepare the sweet potato the same way as the pumpkin (roasting or steaming) and proceed with the recipe as usual.

Tip: Because sweet potatoes can be a bit more starchy, you may need to adjust the amount of flour accordingly.

Cheesy Pumpkin Gnocchi: For extra indulgence, add 1/4 cup of shredded mozzarella or Gruyère to the dough. The cheese melts into the gnocchi as they cook, making them extra soft and flavorful.

Tips for Success & How to Store Gnocchi

Even with a simple recipe like this, a few tips can help you avoid common pitfalls and ensure your gnocchi turns out light, fluffy, and delicious.

Avoid Sticky Dough

If your dough is too sticky, resist the urge to keep adding more flour, as this can make your gnocchi heavy and dense. Instead, try chilling the dough for 15-20 minutes, which will make it easier to handle. If necessary, dust your hands and work surface lightly with flour.

Don’t Overmix

Overmixing the dough activates the gluten in the flour, which can make the gnocchi tough. Mix just until the ingredients are combined and you can shape the dough without it falling apart.

Cook Gnocchi in Batches

When boiling gnocchi, don’t overcrowd the pot. Too many pieces at once can cause the water temperature to drop, resulting in gummy gnocchi that stick together. Instead, cook them in small batches, giving each piece space to rise to the surface.

Avoid Overcooking

The beauty of gnocchi is how quickly it cooks. Once they float to the top of the boiling water, they’re done! Overcooking them can cause them to become mushy, so be ready with your slotted spoon to scoop them out as soon as they rise.

Storing Leftovers

Refrigeration: If you have leftover uncooked gnocchi, place them on a floured baking sheet, cover them with plastic wrap, and store them in the fridge for up to 24 hours. Cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days.

Freezing: To freeze uncooked gnocchi, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 2 months. Cook them straight from frozen, adding an extra minute or two to the cooking time.

Pumpkin Gnocchi Recipe