Pumpkin Gnocchi I’m Making for the 3rd Time This Week

Pumpkin gnocchi are a cozy, comforting treat that feel like a hug on a plate. Have you ever wondered how to capture the perfect balance of tender, pillowy gnocchi with that subtle fall flavor? The pumpkin gnocchi I’m making for the 3rd time this week hits that sweet spot every time.

This recipe is a delicious way to enjoy pumpkin beyond pie soft, lightly spiced, and perfectly paired with browned butter or sage. Whether you’re new to gnocchi or a seasoned pro, this pumpkin gnocchi will quickly become a staple in your kitchen.

Why I Can’t Stop Making These Cookies

• Quick win: each batch takes less than 30 minutes to prepare and cook.
• Flavor twist: pumpkin adds subtle sweetness and moistness, unlike traditional potato gnocchi.
• Pantry-friendly: basic ingredients mostly pantry staples, with pumpkin puree as star.
• Kid-friendly: soft texture and mild flavor make these a favorite for little ones.
• Seasonal appeal: perfect for autumn or anytime you want that warm pumpkin vibe.

What Type of Pumpkin Should I Use?

For the best pumpkin gnocchi flavor, use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling, which has added sugar and spices. Canned puree provides consistent texture and moisture.

If using fresh pumpkin, choose a sugar pumpkin or pie pumpkin for sweetness and smooth flesh. Roast it low and slow until tender, then puree in a blender. Make sure to drain excess moisture by letting it sit in a fine mesh sieve for 30 minutes to avoid soggy dough.

Avoid frozen pumpkin unless thawed completely and patted dry. Excess water will affect gnocchi texture, making them sticky or heavy.

Options for Ingredient Alternatives

• Butter: swap for olive oil or vegan butter for dairy-free options.
• Flour: all-purpose flour works best, but you can mix in some whole wheat for nutty flavor.
• Milk: use almond, oat, or soy milk instead of dairy milk if needed.
• Extracts: a drop of vanilla or maple extract can enhance flavor, though traditionally none is added.
• Pumpkin puree: canned or fresh, but if using coconut oil in sauce, chill the oil first or it will separate.

The Biggest Challenges While Baking

• Avoid overmixing dough toss ingredients gently until just combined to keep gnocchi light.
• Fold any delicate add-ins (like sage leaves or cheese) last and use a gentle hand.
• Keep butter temperature cool but soft; too warm and dough can get greasy.
• If dough feels dry, add milk a tablespoon at a time to reach the right consistency.
• Chill dough for about 30 minutes before shaping to prevent stickiness and make rolling easier.

Storage & Freezing Instructions

Pumpkin gnocchi are best served fresh, but you can store uncooked gnocchi on a parchment-lined tray in the fridge for up to 24 hours. Freeze uncooked gnocchi spaced out on a baking sheet; once frozen, transfer them to an airtight bag for up to 3 months.

Cooked gnocchi keep well in the fridge for 3 to 4 days, stored in an airtight container. Reheat gently in a pan with butter or toss back in boiling water until warmed through.

Make-ahead dough can be wrapped tightly and frozen for up to 1 month. Thaw dough in the refrigerator overnight before shaping.

Estimated Nutrition

Whole batch (about 4 servings):

• Calories: 800–900
• Carbohydrates: 140 g
• Protein: 20 g
• Fat: 12–15 g

Per serving:

• Calories: 200–225
• Carbohydrates: 35 g
• Protein: 5 g
• Fat: 3–4 g

Ingredients

• 1 1/2 cups canned pumpkin puree (about 340 g)
• 2 cups all-purpose flour, plus more for dusting (240 g)
• 1 large egg
• 1/4 cup grated Parmesan cheese (25 g)
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 2 Tbsp unsalted butter (28 g)
• Fresh sage leaves for garnish (optional)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. In a large bowl, combine pumpkin puree, egg, Parmesan, salt, nutmeg, and pepper. Stir until smooth.
2. Gradually add flour, mixing gently with a spoon until the dough starts to come together but is still slightly sticky.
3. If dough is too dry and crumbly, add milk 1 tablespoon at a time until it holds together softly.
4. Turn dough out onto a floured surface and knead lightly just until smooth, about 1–2 minutes; do not overwork.
5. Chill the dough wrapped in plastic wrap for 30 minutes to firm up.
6. Divide dough into 4 portions and roll each into a long rope about 3/4 inch thick. Cut into 1-inch pieces, then gently roll each piece over the back of a fork or a gnocchi paddle to create ridges.
7. Bring a large pot of salted water to a boil. Cook gnocchi in batches, dropping them into boiling water. When they float to the surface (about 2–3 minutes), remove with a slotted spoon and toss in melted butter or sauce. Serve immediately, garnished with sage if desired.

Tips, Variations & Serving Ideas

• Add shredded fontina or mozzarella into the dough for cheesy pockets.
• Toss freshly cooked gnocchi in browned butter with crispy sage leaves.
• Try a drizzle of balsamic glaze for a touch of sweetness that complements pumpkin.
• Underbake slightly or serve with creamy sauces for extra comfort.
• Freeze gnocchi before cooking to make weeknight dinners a snap.
• Presentation tip: sprinkle with toasted pumpkin seeds for crunch.
• Use brown butter sauce and fresh thyme for an earthy flavor twist.

FAQs

Q: Can I use sweet potato instead of pumpkin for gnocchi?
A: Yes! Sweet potato is a great alternative and will produce similarly tender gnocchi with a sweeter taste.

Q: How do I know when gnocchi are cooked?
A: They are done when they float to the surface of boiling water, usually within 2 to 3 minutes.

Q: Can I freeze cooked pumpkin gnocchi?
A: It’s best to freeze uncooked gnocchi. Cooked ones may become mushy after freezing and reheating.

Save This for Later (Pinterest)

If you love cozy fall meals, make sure to save this pumpkin gnocchi recipe on Pinterest so you can find it anytime the cravings hit! Share it with friends who appreciate easy, seasonal comfort food too.