Pumpkin Gnocchi

Pumpkin gnocchi is the kind of cozy comfort food that makes fall dinners unforgettable. These tender little dumplings, made with sweet pumpkin puree, cook up light yet satisfying. Tossed in a nutty sage butter sauce, they bring together rustic Italian tradition with seasonal flavor in the easiest way possible. Whether you’re cooking for family, impressing guests, or just craving something homemade and special, this pumpkin gnocchi recipe gives you foolproof results every time. It’s simple, flavorful, and guaranteed to become a favorite.

Why You’ll Love This Pumpkin Gnocchi

• Quick & approachable: You don’t need to be a chef to master this. The steps are simple and easy to follow.
• Comfort in every bite: Soft pumpkin gnocchi paired with buttery sage sauce delivers a cozy, fall-inspired meal.
• Flexible ingredients: Works with canned pumpkin or fresh roasted squash, so you can use what you have on hand.
• Make-ahead friendly: Freeze the gnocchi before cooking and you’ll have dinner ready to go on busy nights.
• Perfect for sharing: Whether it’s a family dinner or a holiday table, this recipe always impresses.

Ingredients Needed

For the Pumpkin Gnocchi Dough

• 700 g pumpkin or winter squash (kabocha, crown prince, or canned pumpkin puree, drained well)
• 1 egg yolk, room temperature
• 100 g all-purpose flour, plus more for dusting
• 30 g Parmesan cheese, finely grated (or Pecorino for a sharper flavor)
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ½ tsp fine sea salt

For the Sage Butter Sauce

• 50 g unsalted butter
• 1 small handful fresh sage leaves
• Optional: 1 garlic clove, finely minced
• Optional: pinch of lemon zest

Notes & Substitutions

• Pumpkin choices: Dense squashes like kabocha or crown prince create a drier puree, which keeps the dough light, according to the University of California Agriculture and Natural Resources. Canned pumpkin works too, just drain excess liquid.
• Cheese swaps: Use Pecorino Romano for a stronger, saltier kick, or nutritional yeast for a dairy-free touch.
• Flour options: A 1:1 gluten-free flour blend works if you want to make this gluten-free. Handle gently since the dough can be more fragile.
• Butter alternatives: Dairy-free butter or olive oil works well if you want a vegan version. Add toasted breadcrumbs for extra texture.
• Egg-free option: Skip the yolk and add a tablespoon of olive oil for vegan-friendly gnocchi, though texture will be slightly different.

How to Make Pumpkin Gnocchi

1) Prep the Pumpkin

• If using fresh squash, preheat the oven to 350°F (180°C).
• Peel, deseed, and cut into chunks. Roast on a lightly oiled tray for 35–40 minutes, flipping once, until tender.
• Mash or rice while still warm. You should have about 500 g puree.
• Tip: If the puree looks watery, cook it in a dry skillet over medium heat for 5 minutes to evaporate moisture. This keeps the dough light.

2) Make the Dough

• In a large bowl, combine pumpkin puree, egg yolk, Parmesan, salt, nutmeg, and cinnamon.
• Fold in the flour gradually until a soft dough forms.
• Cue: The dough should feel supple and slightly sticky, but not wet. Add only a sprinkle more flour if needed. Over-flouring makes heavy gnocchi.

3) Shape the Gnocchi

• Lightly flour your work surface.
• Divide the dough into sections and roll each into a rope about ¾ inch thick.
• Cut into ¾–1 inch pieces and place on a floured tray.
• Optional: Roll each piece along a fork or gnocchi board for ridges that catch more sauce.

4) Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Drop in a batch of gnocchi, stir gently, and cook until they float, plus 20–30 seconds more.
• Lift with a slotted spoon and transfer to a warmed dish.
• Tip: Cook in batches so they don’t clump. Save a splash of pasta water for finishing the sauce.

5) Make the Sage Butter Sauce

• Melt butter in a wide skillet over medium heat until it foams.
• Add sage leaves and fry gently until fragrant.
• Toss in the cooked gnocchi, adding a spoonful of pasta water to create a silky coating.
• Finish with extra Parmesan and, if you like, a touch of lemon zest for brightness.

6) Freeze or Make Ahead

• Arrange uncooked gnocchi on a tray, freeze until solid, then store in bags.
• Cook directly from frozen in boiling salted water no thawing needed.

Pro Tips & Troubleshooting

Expert Tips

• Moisture control is everything: Roast or reduce the pumpkin puree until thick. The drier the base, the less flour you’ll need, and the lighter the gnocchi will taste.
• Work quickly but gently: Mix the dough just until combined. Overhandling develops gluten and leads to chewy dumplings.
• Use a scale when possible: Weighing ingredients ensures accuracy and consistent results every time.
• Brown the butter carefully: Melt it over medium heat until golden and nutty. Too hot, and it burns; too low, and it won’t develop flavor.
• Finish in the pan: Tossing the gnocchi in sage butter for a minute gives them a glossy coat and deep flavor.

Common Mistakes to Avoid

• Adding too much flour leads to dense, heavy gnocchi.
• Skipping moisture reduction watery puree makes sticky dough.
• Overcrowding the pot gnocchi clump and cook unevenly.
• Forgetting to salt the water leaves the dumplings bland.

A Creative Trick

If your puree is still too wet, spread it on a plate and microwave in 2-minute bursts, stirring between each. It thickens fast without extra pans.

Serving, Storage & Variations

Serving Ideas

• Tossed in classic sage butter sauce with Parmesan shavings.
• Paired with a creamy mushroom and thyme sauce for earthy depth.
• Topped with crispy pancetta and walnuts for crunch and richness.
• Finished with chili flakes and lemon zest for a bright, spicy twist.
• Served alongside a simple arugula salad to balance the richness.

Storage

• Refrigerator: Keep cooked gnocchi in an airtight container for up to 3 days.
• Freezer: Place uncooked gnocchi on a tray, freeze solid, then bag. They last up to 2 months.
• Tip: Always cook gnocchi straight from frozen; thawing makes them sticky.

Reheating

• Sauté gently in butter until warmed through for best texture.
• Or dip them briefly in simmering water, then finish in sauce.

Variations

• Ricotta Pumpkin Gnocchi: Add ricotta for extra creamy dough.
• Vegan Pumpkin Gnocchi: Swap the egg yolk for olive oil and use dairy-free butter and cheese.
• Gluten-Free Pumpkin Gnocchi: Use a gluten-free flour blend. Handle gently since the dough will be more delicate.
• Spicy Pumpkin Gnocchi: Add chili flakes to the sauce or a pinch of cayenne to the dough.

Nutritional Information

Here’s the approximate nutrition per serving (based on four servings from the full recipe):

Nutrient	Amount per Serving
Calories	285 kcal
Protein	9 g
Fat	12 g
Saturated Fat	6 g
Carbohydrates	36 g
Fiber	4 g
Sugar	6 g
Sodium	420 mg

Why it’s good for you:

• Pumpkin provides fiber, vitamin A, and natural sweetness, as reported by the U.S. Department of Agriculture.
• Parmesan contributes protein and is a source of calcium, as confirmed by the National Institutes of Health.
• Butter provides richness, but you can reduce the amount or use olive oil for a lighter option.

Tip: If you swap ingredients (like gluten-free flour or vegan cheese), use tools such as MyFitnessPal or Cronometer to double-check the values.

Conclusion

Pumpkin gnocchi is comfort food at its best soft, flavorful, and surprisingly easy to make. With just a few ingredients and some simple steps, you can create pillowy dumplings that taste like they came straight from an Italian kitchen. Whether you serve them in a classic sage butter sauce, try a creative variation, or freeze a batch for later, this recipe is as practical as it is delicious.

If you try it, leave a comment and a star rating to let us know how it turned out. Share your dish on Pinterest or Facebook so others can enjoy it too. And tell us, which sauce do you think pairs best with pumpkin gnocchi? We’d love to hear your ideas.

Frequently Asked Questions