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
