This homemade pumpkin gnocchi recipe transforms simple pantry ingredients into restaurant-quality pasta that feels both cozy and impressive.
The natural sweetness of pumpkin pairs beautifully with sage, brown butter, or even a simple marinara sauce.
Best of all, the dough comes together quickly and doesn’t require any special equipment beyond your hands and a fork.
Why You’ll Love This Recipe
This pumpkin gnocchi strikes the perfect balance between impressive and approachable. The dough is forgiving enough for beginners, yet the results taste like something from an upscale Italian restaurant.
The pumpkin adds natural sweetness and creates incredibly tender gnocchi that won’t turn gummy or tough. Each bite has a subtle autumn flavor that works with both simple and complex sauces.
You can make the gnocchi ahead of time and freeze them for up to three months, making this recipe perfect for meal prep or entertaining.
Plus, the beautiful orange color makes any plate look more vibrant and appetizing.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, lightly beaten
- 1¼ to 1½ cups all-purpose flour, divided
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg
- Extra flour for dusting
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Instructions
Prepare the dough: Start by combining the pumpkin puree, beaten egg, Parmesan cheese, salt, pepper, and nutmeg in a large mixing bowl. Stir until well combined.
Add 1¼ cups of flour and mix until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too wet to handle, add the remaining flour a tablespoon at a time until you can work with it comfortably.
Shape the gnocchi: Lightly flour your work surface and turn the dough out onto it. Divide the dough into 6-8 portions to make handling easier.
Roll each portion into a rope about ¾-inch thick. Using a knife or bench scraper, cut each rope into ¾-inch pieces.
Add texture (optional): For traditional ridged gnocchi, roll each piece over the back of a fork or a gnocchi board. This creates ridges that help sauce cling to the pasta. If you prefer, you can leave them as simple pillows.
Cook the gnocchi: Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, drop the gnocchi into the boiling water.
Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to your serving bowl or directly into your prepared sauce.
Serving suggestions: Toss with brown butter and crispy sage leaves, or serve with your favorite marinara sauce. A simple drizzle of olive oil with garlic and red pepper flakes also works beautifully.
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Easy Pumpkin Gnocchi
This homemade pumpkin gnocchi combines the comfort of tender, pillowy pasta with the warm flavors of fall. Made with simple ingredients like pumpkin puree, flour, and Parmesan cheese, these orange-hued dumplings are surprisingly easy to make at home!
- Total Time: 50 minutes
- Yield: 4–6 servings (about 80 pieces) 1x
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, lightly beaten
- 1¼ to 1½ cups all-purpose flour, divided
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg
- Extra flour for dusting
Instructions
- Prepare the dough: Start by combining the pumpkin puree, beaten egg, Parmesan cheese, salt, pepper, and nutmeg in a large mixing bowl. Stir until well combined.
- Add 1¼ cups of flour and mix until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too wet to handle, add the remaining flour a tablespoon at a time until you can work with it comfortably.
- Shape the gnocchi: Lightly flour your work surface and turn the dough out onto it. Divide the dough into 6-8 portions to make handling easier.
- Roll each portion into a rope about ¾-inch thick. Using a knife or bench scraper, cut each rope into ¾-inch pieces.
- Add texture (optional): For traditional ridged gnocchi, roll each piece over the back of a fork or a gnocchi board. This creates ridges that help sauce cling to the pasta. If you prefer, you can leave them as simple pillows.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Working in batches to avoid overcrowding, drop the gnocchi into the boiling water.
- Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to your serving bowl or directly into your prepared sauce.
- Serving suggestions: Toss with brown butter and crispy sage leaves, or serve with your favorite marinara sauce. A simple drizzle of olive oil with garlic and red pepper flakes also works beautifully.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
