If you’re craving a cozy, comforting dish with a touch of autumn magic, then this Pumpkin Gnocchi Recipe is about to become your new favorite! These pillowy gnocchi combine the natural sweetness of pumpkin with a savory blend of Parmesan and subtle spices, creating a perfect harmony of flavors and textures. Whether you’re a seasoned home cook or a curious beginner, this recipe is simple enough to whip up on a weeknight yet special enough to impress guests. Trust me, once you try these golden bites, you’ll wonder how you ever lived without them!
Ingredients You’ll Need
This Pumpkin Gnocchi Recipe relies on a handful of straightforward, wholesome ingredients that each play a crucial role. They work together to deliver that soft, melt-in-your-mouth texture while bringing out the warm, comforting essence of pumpkin that shines in every bite.
- Pumpkin puree: Use canned or homemade pumpkin puree for that creamy base with natural sweetness.
- Egg: Acts as a binder, holding the dough together without weighing it down.
- Ricotta cheese (optional): Adds extra softness and richness, making the gnocchi even more tender.
- Parmesan cheese: Grated for a sharp, savory depth that balances the pumpkin’s sweetness.
- All-purpose flour: The essential ingredient for structure, ensuring the dough is soft but workable.
- Salt: Enhances all the flavors and seasons the dough perfectly.
- Ground nutmeg: Adds a warm, slightly spicy note that elevates the pumpkin flavor.
- Freshly ground black pepper: Provides a gentle kick to keep things interesting.
- Optional additions: Chopped sage or garlic powder for an herbaceous or savory twist.
How to Make Pumpkin Gnocchi Recipe
Step 1: Mix the Wet Ingredients and Spices
Start by combining the pumpkin puree, egg, Parmesan cheese, salt, nutmeg, and black pepper in a mixing bowl. This flavorful blend forms the heart of your dough and ensures every gnocchi bite bursts with cozy autumn flavors. Mixing these well helps to infuse the pumpkin with that amazing cheesy, spiced character.
Step 2: Add Flour Gradually to Form Dough
Slowly stir in the flour a little at a time, allowing the dough to come together. You’re aiming for a soft, slightly sticky dough that’s still easy to handle—this balance is key to perfect gnocchi texture. The flour provides structure without making the gnocchi dense or chewy.
Step 3: Shape into Ropes and Cut
Divide your dough into four equal parts and roll each into long ropes about an inch thick. Then slice each rope into evenly sized 1-inch pieces. This part is actually quite fun and gives you that classic gnocchi look. Don’t worry about making them perfect—handmade charm is what makes this recipe special!
Step 4: Create Ridges (Optional)
If you want classic ridges, give each gnocchi a gentle roll over the back of a fork. Those grooves are great for holding sauce, making every bite even more flavorful. But if you prefer, you can skip this step for a smoother gnocchi.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches to avoid overcrowding. When they float to the surface—usually in about 2 to 3 minutes—use a slotted spoon to fish them out. This floating is your sign that they’re perfectly cooked and delightfully fluffy.
Step 6: Toss with Sauce and Serve
Now comes the best part: pairing your Pumpkin Gnocchi with a sauce. Whether you choose classic brown butter sage, garlic Parmesan, or a creamy vegan option, these gnocchi soak up sauces beautifully and will wow anyone lucky enough to taste them.
How to Serve Pumpkin Gnocchi Recipe
Garnishes
To elevate your Pumpkin Gnocchi Recipe even more, sprinkle freshly grated Parmesan, a handful of crispy sage leaves, or a dash of cracked black pepper right on top. A drizzle of browned butter or a sprinkle of toasted pine nuts can add texture and appeal, making each bite even more delightful.
Side Dishes
This dish pairs wonderfully with light salads featuring bitter greens like arugula or radicchio, cutting through the gnocchi’s richness. Roasted vegetables, such as Brussels sprouts or sautéed mushrooms, also complement the flavors perfectly and keep the meal balanced and inviting.
Creative Ways to Present
For a festive or special occasion twist, serve your pumpkin gnocchi stacked like little pillows, topped with edible flowers or microgreens. Alternatively, plate them in shallow bowls with spoonfuls of sauce and a swirl of cream or infused oil to impress guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have leftover pumpkin gnocchi, store them in an airtight container in the refrigerator for up to 3 days. Make sure they’re cooled completely before storing to keep their tender texture intact.
Freezing
This Pumpkin Gnocchi Recipe freezes beautifully! Simply place uncooked gnocchi in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. They’ll keep for up to 2 months and can be cooked straight from frozen—just add an extra minute to the boiling time.
Reheating
To reheat, gently sauté cooked gnocchi in a bit of butter or olive oil until warmed through and slightly crisp on the outside. Avoid microwaving, as it can make them gummy. For frozen gnocchi, boil them fresh from the freezer until they float, then toss with your favorite sauce.
FAQs
Can I use pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree rather than pie filling because pie filling contains added sugars and spices that could throw off the flavor and texture of your gnocchi.
What if I don’t have ricotta cheese?
Ricotta is optional but adds extra softness and creaminess. If you don’t have it or prefer dairy-free, simply omit it—the gnocchi will still turn out tender and delicious.
Can I make this recipe vegan?
To make vegan Pumpkin Gnocchi, replace the egg with a flax egg or mashed potato, and swap Parmesan for a vegan cheese alternative or nutritional yeast for flavor.
How do I know when the gnocchi are done cooking?
The gnocchi float to the surface of the boiling water when they are fully cooked, which usually takes 2 to 3 minutes. Once they float, give them an extra 30 seconds to ensure they cook through.
What sauces pair best with pumpkin gnocchi?
Brown butter with sage complements the pumpkin’s natural sweetness beautifully, but garlic Parmesan, creamy mushroom sauce, or even a simple tomato sauce work wonderfully as well.
Final Thoughts
This Pumpkin Gnocchi Recipe isn’t just a meal; it’s an experience that brings warmth and comfort in every bite. I encourage you to give it a try, share it with loved ones, and savor how simple ingredients transform into a dish that’s truly special. Once you master this recipe, pumpkin gnocchi season will feel like every season! Enjoy cooking and even more, enjoy eating!
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Pumpkin Gnocchi Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pumpkin Gnocchi recipe offers a delightful twist on classic Italian gnocchi by incorporating seasonal pumpkin puree for a subtly sweet and comforting flavor. Soft and pillowy, these gnocchi are easy to prepare at home and pair wonderfully with savory sauces like brown butter sage or garlic Parmesan, making them perfect for autumn-inspired meals.
Ingredients
Gnocchi Dough
- 1 cup pumpkin puree (not pie filling)
- 1 egg
- ½ cup ricotta cheese (optional for softness)
- ½ cup Parmesan cheese (grated)
- 1½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
- Optional: chopped sage or garlic powder
Instructions
- Combine Wet Ingredients: In a mixing bowl, whisk together the pumpkin puree, egg, Parmesan cheese, ricotta cheese (if using), salt, ground nutmeg, and freshly ground black pepper until well incorporated.
- Add Flour Gradually: Gradually add the all-purpose flour to the wet mixture, stirring continuously until a soft, slightly sticky dough forms that holds together without being too wet or dry.
- Shape the Dough: Divide the dough into four equal portions. Roll each portion into a long rope about 1 inch thick on a floured surface to prevent sticking.
- Cut into Pieces: Slice each rope into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the tines of a fork to create ridges which help sauce cling better.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, avoiding overcrowding.
- Remove When Cooked: Once the gnocchi float to the surface, typically after 2–3 minutes, use a slotted spoon to remove them and place on a plate or tray.
- Serve with Sauce: Toss the cooked gnocchi with your favorite sauce such as brown butter sage, garlic Parmesan, or a creamy vegan alternative. Serve immediately for best texture and flavor.
Notes
- For a softer texture, include ricotta cheese in the dough; omit for a firmer gnocchi.
- Be careful not to overwork the dough as it can become tough.
- If the dough is too sticky, sprinkle a bit more flour cautiously to maintain tenderness.
- Cooking gnocchi in batches prevents clumping and ensures even cooking.
- Leftover cooked gnocchi can be sautéed in butter for a crispy finish.
- Store uncooked gnocchi in the refrigerator for up to a day or freeze for longer storage.
