Few things say “fall comfort” like a steaming bowl of tender pumpkin gnocchi, especially when you’ve made them yourself! Get ready to learn How to Make Homemade Pumpkin Gnocchi — a dish that’s golden, subtly sweet, and practically melts in your mouth. These little pillows of pasta are pure magic, using just a handful of kitchen staples to create something worthy of any Sunday dinner. Whether you’re a seasoned pasta lover or trying homemade gnocchi for the first time, you’ll love how easily this recipe comes together (and how impressive it looks on the table).
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient has a starring role, working together for flavor, color, and that classic, cloud-like gnocchi texture. Here’s what you’ll need and why each one makes a difference:
- Pumpkin Purée: Adds beautiful color and gentle sweetness; make sure it’s pure pumpkin, not pie filling.
- Large Egg: Binds everything together for a soft, cohesive dough.
- Ricotta Cheese (well-drained): Keeps the gnocchi super tender and helps them hold their shape.
- Parmesan Cheese (grated): Infuses the dough with a savory, nutty depth.
- Salt: Enhances all those cozy pumpkin flavors.
- Nutmeg: A pinch adds warmth and subtle spice to the dough.
- All-Purpose Flour (plus extra for dusting): Creates structure—add gradually for the lightest results.
How to Make How to Make Homemade Pumpkin Gnocchi
Step 1: Mix the Dough
Let’s get the magic started! In a large bowl, combine your pumpkin purée, egg, well-drained ricotta, Parmesan cheese, salt, and nutmeg. Next, slowly stir in the flour, about half a cup at a time. The key to How to Make Homemade Pumpkin Gnocchi light and fluffy? Don’t overdo the flour—a sticky, yet workable dough is exactly what you want! Mix gently with a wooden spoon or your hands until it just comes together.
Step 2: Shape the Gnocchi
Dust your work surface generously with flour, then turn out your dough. Pat it into a rectangle and divide into four roughly equal pieces. Roll each piece into a rope about three-quarters of an inch thick. Then, take a knife and cut the rope into bite-sized pillows. If you love that rustic, ridged look (great for catching sauce!), gently roll each piece over the tines of a fork.
Step 3: Cook
Bring a big pot of salted water to a gentle boil—don’t go for a raging bubble, just a friendly simmer. Carefully drop in the gnocchi in batches. How do you know they’re done? The moment they float to the top—usually about two to three minutes—they’re ready! Scoop them out with a slotted spoon and transfer to a plate or pan as you go.
Step 4: Serve
Now for the best part! Immediately toss your hot gnocchi with melted butter, or go all out with a sage brown butter sauce. You could also try Alfredo, a creamy pumpkin sauce, or even a simple dusting of extra Parmesan. Let your mood and pantry decide—the gnocchi are a dreamy canvas for pretty much any pairing.
How to Serve How to Make Homemade Pumpkin Gnocchi
Garnishes
For a restaurant-worthy finish, shower your pumpkin gnocchi with more freshly grated Parmesan, a drizzle of high-quality olive oil, and a sprinkle of crispy fried sage leaves. A little cracked black pepper or a pinch of chili flakes will wake up the flavors even more.
Side Dishes
These gnocchi are delicious alongside a vibrant green salad tossed with tangy vinaigrette or some simply sautéed greens like spinach or Swiss chard. For a cozy autumn meal, serve with roasted Brussels sprouts or a warm beet salad. Crusty bread is, of course, always a welcome guest for sauce-scooping duties!
Creative Ways to Present
Try piling the gnocchi in shallow bowls and swirling the sauce artistically, or serve on a big platter sprinkled with toasted pine nuts and fresh herbs for family-style feasting. If you’re entertaining, you can even crisp the cooked gnocchi in a pan with a little butter and serve them as bite-sized appetizers on toothpicks.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store your cooked gnocchi in an airtight container in the fridge for up to three days. Drizzle with a bit of olive oil or melted butter before closing the lid to keep them from sticking together.
Freezing
One of the joys of How to Make Homemade Pumpkin Gnocchi is that you can freeze them for another day. Arrange uncooked gnocchi on a baking sheet in a single layer, freeze until solid, then transfer to freezer bags. No need to thaw before cooking—just boil from frozen, adding an extra minute or so.
Reheating
To reheat, sauté the gnocchi gently in a skillet with a splash of butter or oil until warmed through and slightly golden. You can also briefly reheat in the microwave, but a pan brings back that just-cooked texture (and adds a bit of crispiness).
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works beautifully—just make sure it’s very well-drained, as extra moisture can make the dough too sticky. Roast or steam your pumpkin, then mash and drain before using for the perfect texture.
What’s the secret to fluffy gnocchi instead of dense ones?
The big secret is not to overwork the dough and to use as little flour as possible. The moment your dough is soft and just holds together, you’re done—resist the urge to keep kneading or adding extra flour.
Can I make How to Make Homemade Pumpkin Gnocchi gluten free?
Yes, you can substitute a gluten-free all-purpose flour blend (one meant for baking) in place of the regular flour. Your dough might need a little extra help from the ricotta to bind, but the results are still wonderful!
Do I have to make the traditional fork ridges?
Not at all! The ridges are mostly for look and for holding more sauce, but the gnocchi taste just as delicious without them. Feel free to leave them as bite-sized pillows if you’re short on time or just prefer a simpler approach.
What sauces pair best with How to Make Homemade Pumpkin Gnocchi?
Some all-time favorites are browned sage butter, creamy Alfredo, a light tomato sauce, or even a velvety pumpkin-cream sauce. Anything rich, savory, or herby will play up the sweetness of the pumpkin and make these gnocchi shine!
Final Thoughts
If you’ve ever wondered How to Make Homemade Pumpkin Gnocchi, this recipe is the perfect starting point. With just a handful of ingredients and a few steps, you’ll get a cozy Italian-inspired dinner that’s not only satisfying to make but even more fun to eat. Give it a whirl, and don’t be surprised if it becomes your new fall (or anytime) favorite!
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How to Make Homemade Pumpkin Gnocchi Recipe
- Total Time: 25 min
- Yield: 4 servings
- Diet: Vegetarian
Description
Soft, pillowy pumpkin gnocchi made from scratch — lightly sweet, golden, and full of fall flavor. This easy recipe turns simple pantry staples into an impressive homemade pasta you can pair with any sauce (sage butter, creamy pumpkin, or browned butter).
Ingredients
Pumpkin Gnocchi:
- 1 cup pumpkin purée (not pie filling)
- 1 large egg
- ¾ cup ricotta cheese (well-drained)
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp nutmeg
- 1 ½ to 2 cups all-purpose flour (as needed for dough)
- Extra flour (for dusting surface)
Instructions
- Mix the Dough: In a large bowl, combine pumpkin purée, egg, ricotta, Parmesan, salt, and nutmeg. Gradually add flour, ½ cup at a time, stirring until a soft dough forms. It should be slightly sticky but workable — avoid over-flouring to keep the gnocchi light.
- Shape the Gnocchi: Transfer dough to a floured surface and divide into 4 pieces. Roll each into a rope about ¾-inch thick and cut into bite-sized pieces. If desired, roll each piece over the tines of a fork to create ridges.
- Cook: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches; cook until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and transfer to a plate or pan.
- Serve: Toss immediately with melted butter, sage butter, or your favorite sauce.
Notes
- Drain ricotta well to prevent sticky dough.
- Freeze uncooked gnocchi on a tray; transfer to freezer bags once solid. Cook straight from frozen.
- Delicious with browned butter, Alfredo, or creamy pumpkin sauce.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Main Course
- Method: Boiled
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
