Pumpkin Gnocchi Recipe

Pumpkin Gnocchi Recipe tastes like little pillows of fall comfort, with a hint of sweetness, cozy spices, and plenty of savory, buttery goodness. It fits busy weeknights or relaxed weekends and usually takes about 45 minutes from start to finish once you get the hang of it. I first tested this version on a Tuesday in sweatpants, and my family still asks for “that pumpkin pasta” every single October.

Why You Should Try This Pumpkin Gnocchi Recipe

This pumpkin gnocchi recipe gives you soft, tender dumplings that feel fancy but use simple pantry ingredients. The pumpkin keeps the gnocchi moist and flavorful, and the texture stays light instead of dense or gummy.

You control the flavor profile, so you can keep it simple with brown butter and sage or go creamy with a garlic parmesan sauce. It also uses canned pumpkin, so you skip roasting and pureeing and still get that cozy fall flavor.

“This pumpkin gnocchi recipe tastes like a restaurant dish but comes together in my tiny apartment kitchen in under an hour. ★★★★★”

Ingredients You’ll Need

Gnocchi Ingredients

• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie filling. Libby’s or store brand both work well.
• 1 large egg
• 1 cup ricotta cheese, well drained
  • Whole milk ricotta gives richer flavor, but part skim works if you watch the moisture.
• 1 cup finely grated parmesan cheese
  • Use real parmesan, not the green can, for better texture and flavor.
• 1 to 1 ½ cups all purpose flour, plus extra for dusting
  • Start with 1 cup and add more only if the dough feels too sticky.
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon smoked paprika or regular paprika
• Optional: pinch of red pepper flakes for a little heat

Brown Butter Sage Sauce

You can use any sauce you like, but this one fits pumpkin gnocchi beautifully.

• 6 tablespoons unsalted butter
• 8 to 10 fresh sage leaves
• 2 cloves garlic, minced
• ¼ cup grated parmesan cheese
• Salt and black pepper to taste
• Splash of pasta cooking water as needed to thin the sauce

Pantry Shortcuts & Substitutions

• Use canned pumpkin instead of fresh to save time and dishes.
• Swap parmesan with pecorino romano for a saltier, sharper flavor.
• Use dried sage if you cannot find fresh; use 1 teaspoon dried for the sauce.
• If you avoid ricotta, use well mashed, drained potato in the same amount, and add a bit more flour.

Equipment List

• Large mixing bowl
• Fine mesh strainer or cheesecloth for draining ricotta
• Fork or silicone spatula
• Bench scraper or knife
• Cutting board or clean work surface
• Large pot for boiling water
• Slotted spoon
• Large skillet for the sauce
• Measuring cups and spoons

Tips & Tricks

• Drain the ricotta for at least 15 to 20 minutes so the dough stays soft but not wet.
• Pat the pumpkin with paper towels if it looks watery and loose.
• Add flour gradually and stop as soon as the dough feels soft, slightly sticky, and holds together.
• Flour your hands and work surface lightly so you do not pack in too much extra flour.
• Roll the dough into ropes about ¾ inch thick so the gnocchi cook evenly.
• Cut small pieces; they puff slightly in the water, so aim for about ¾ inch long.
• Test cook 3 or 4 gnocchi first to check texture before you shape the whole batch.
• Boil the gnocchi in gently simmering water, not a wild rolling boil, so they keep their shape.
• Transfer cooked gnocchi straight into the skillet with sauce so they soak up flavor.
• Serve the gnocchi right away since they taste best hot and freshly cooked.

How to Make Pumpkin Gnocchi Recipe

Mix the Pumpkin Gnocchi Dough

1. Place the ricotta in a fine mesh strainer over a bowl and let it drain for 15 to 20 minutes. Press it gently with a spoon to remove extra liquid.
2. In a large bowl, whisk the egg, then stir in the pumpkin puree until smooth. Add the drained ricotta and mix until everything blends.
3. Add parmesan, salt, pepper, garlic powder, nutmeg, and paprika. Stir until the mixture looks thick and uniform.
4. Add 1 cup of flour and fold it in with a spatula or fork. The dough should look soft and slightly sticky but not runny. If it feels too wet, add more flour 2 tablespoons at a time until it holds together.

Shape the Gnocchi

1. Lightly flour your work surface and your hands. Turn the dough out onto the surface.
2. Gently knead the dough 3 to 4 times to bring it together. Avoid heavy kneading so the gnocchi stay tender.
3. Divide the dough into 4 equal pieces. Roll each piece into a rope about ¾ inch thick.
4. Use a bench scraper or knife to cut each rope into ¾ inch pieces. Lightly dust them with flour so they do not stick.
5. If you want ridges, roll each piece over the back of a fork or a gnocchi board with your thumb. This step adds texture but stays optional.

Cook the Gnocchi

1. Bring a large pot of salted water to a gentle boil. Use about 1 tablespoon of salt for a big pot of water.
2. Drop a few gnocchi in as a test batch. Stir gently so they do not stick to the bottom.
3. Cook until the gnocchi float to the surface, then give them 1 more minute. This usually takes 2 to 3 minutes total.
4. Taste one gnocchi. If it tastes light and tender, cook the rest in batches. If it feels gummy, add a touch more flour to the remaining dough.
5. Use a slotted spoon to lift the cooked gnocchi directly into your skillet with sauce.

Make the Brown Butter Sage Sauce

1. While the water heats, place a large skillet over medium heat. Add the butter and let it melt.
2. Add the sage leaves and swirl the pan. The butter will foam and then turn golden with brown bits at the bottom.
3. Add the minced garlic and cook for 30 seconds, just until fragrant. Lower the heat if it browns too fast.
4. Scoop about ¼ cup of pasta cooking water into the skillet and stir. This step helps the sauce coat the gnocchi.
5. Add the cooked gnocchi to the skillet. Toss gently so every piece gets a glossy coat of sauce.
6. Sprinkle in the parmesan, season with salt and pepper, and toss again. Serve hot with extra parmesan on top.

What to Serve with Pumpkin Gnocchi Recipe

Pumpkin gnocchi pairs nicely with a simple green salad with lemony vinaigrette to cut through the richness. Garlic roasted broccoli or green beans also balance the sweetness of the pumpkin. You can serve it with grilled chicken, baked salmon, or sautéed mushrooms for extra protein. A cold sparkling water with citrus slices or apple cider on ice rounds out the meal perfectly.

Storage Options

• Store leftover pumpkin gnocchi in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat with a splash of water or broth until hot and saucy again.
• Freeze uncooked gnocchi on a parchment lined tray until firm, then move them to a freezer bag and keep them up to 2 months.
• Cook frozen gnocchi straight from the freezer in simmering water and add 1 to 2 extra minutes of cooking time.

Pumpkin Gnocchi Recipe

Pumpkin Gnocchi Recipe makes soft, tender dumplings with cozy spices, a hint of sweetness, and a savory brown butter sage sauce, perfect for a comforting fall meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 cup canned pumpkin puree (100% pumpkin, not pie filling)
• 1 large egg
• 1 cup ricotta cheese, well drained
• 1 cup finely grated parmesan cheese
• 1 to 1 1/2 cups all purpose flour, plus extra for dusting
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon smoked paprika or regular paprika
• 1 pinch red pepper flakes

• 6 tablespoons unsalted butter
• 8 to 10 leaves fresh sage
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• to taste salt and black pepper
• 1 splash pasta cooking water, as needed to thin the sauce

Instructions

 

1. Place the ricotta in a fine mesh strainer over a bowl and let it drain for 15 to 20 minutes, pressing gently with a spoon to remove extra liquid.
2. In a large bowl, whisk the egg, then stir in the pumpkin puree until smooth. Add the drained ricotta and mix until blended.
3. Add the parmesan, salt, black pepper, garlic powder, nutmeg, and paprika. Stir until the mixture looks thick and uniform.
4. Add 1 cup of flour and fold it in with a spatula or fork. The dough should be soft and slightly sticky but not runny. If it feels too wet, add more flour 2 tablespoons at a time until it holds together.

1. Lightly flour your work surface and your hands, then turn the dough out onto the surface.
2. Gently knead the dough 3 to 4 times to bring it together, avoiding heavy kneading so the gnocchi stay tender.
3. Divide the dough into 4 equal pieces and roll each piece into a rope about 3/4 inch thick.
4. Use a bench scraper or knife to cut each rope into 3/4 inch pieces and lightly dust them with flour so they do not stick.
5. If desired, roll each piece over the back of a fork or a gnocchi board with your thumb to create ridges.

1. Bring a large pot of salted water to a gentle boil, using about 1 tablespoon of salt for a large pot.
2. Drop in a few gnocchi as a test batch and stir gently so they do not stick to the bottom.
3. Cook until the gnocchi float to the surface, then give them 1 more minute, for a total of about 2 to 3 minutes.
4. Taste one gnocchi. If it is light and tender, cook the remaining gnocchi in batches. If it tastes gummy, add a bit more flour to the remaining dough before shaping and cooking.
5. Use a slotted spoon to lift the cooked gnocchi directly into the skillet with the sauce.

1. While the water heats, place a large skillet over medium heat and add the butter.
2. When the butter melts, add the sage leaves and swirl the pan. Let the butter foam and cook until it turns golden with brown bits on the bottom.
3. Add the minced garlic and cook for about 30 seconds, just until fragrant, lowering the heat if it browns too quickly.
4. Scoop about 1/4 cup of pasta cooking water into the skillet and stir to help the sauce coat the gnocchi.
5. Add the cooked gnocchi to the skillet and toss gently until every piece is coated in the sauce.
6. Sprinkle in the parmesan, season with salt and black pepper, toss again, and serve hot with extra parmesan on top if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 430 calories; fat 26 g; saturated fat 16 g; carbohydrates 32 g; fiber 3 g; sugars 4 g; protein 17 g; sodium 820 mg. Values will vary based on brands, exact amounts of flour, and portion size.