Pumpkin Gnocchi

Pumpkin Gnocchi is a soft, pillowy pasta that brings the cozy flavors of autumn to your plate. Sweet pumpkin meets tender potato in a dough that’s easy to shape and quick to cook. I often make the dough while simmering a simple butter sauce, filling the kitchen with its comforting aroma. Perfect for weeknight dinners, family meals, or chilly nights, these gnocchi are light yet satisfying. Each bite has a gentle sweetness balanced by savory toppings, making them a comforting, homemade dish you’ll want to save for busy evenings or special family dinners alike.

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Why You Will Love This Recipe

This Pumpkin Gnocchi is tender, flavorful, and surprisingly easy to make at home. It’s flexible—you can serve it with simple butter and sage, creamy sauces, or roasted vegetables. The recipe is budget-friendly, using pantry staples and fresh pumpkin, and leftovers freeze beautifully for quick meals later. Cozy, weeknight-friendly, and crowd-pleasing, this dish is Pinterest-ready and simple enough for beginner cooks. Each gnocchi is soft, melt-in-your-mouth, and comforting, making it a perfect dish for family dinners, casual gatherings, or an indulgent yet simple dinner at home.

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Ingredients

Tip: Use fresh, roasted pumpkin for the best flavor and smooth texture.

  • 1 cup pumpkin puree
  • 1 cup mashed potatoes
  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 large egg
  • 2 tablespoons butter (for cooking and serving)
  • Fresh sage leaves for garnish (optional)
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Instructions

Step 1: Preparation
In a large bowl, combine pumpkin puree, mashed potatoes, egg, salt, and nutmeg. Mix until smooth. Gradually add flour, stirring until a soft dough forms. Dust a clean surface with flour for rolling.

See also  Pumpkin Spice

Step 2: Main Cooking Process
Divide the dough into small portions. Roll each portion into long ropes, about 1/2 inch thick. Cut into 1-inch pieces and gently press with a fork to create grooves for sauce.

Step 3: Combining Ingredients
Bring a large pot of salted water to a boil. Cook gnocchi in batches. They are done when they float to the surface, about 2–3 minutes. Use a slotted spoon to remove them carefully.

Step 4: Finishing & Final Simmer
Melt butter in a skillet and sauté gnocchi for 1–2 minutes until lightly golden. Garnish with sage leaves, sprinkle with salt, and serve warm. The gnocchi should be soft and pillowy with a rich pumpkin flavor.

Why This Recipe Works for Busy Days

Pumpkin Gnocchi can be prepared in stages or frozen for later use. Make the dough ahead, cut and freeze uncooked gnocchi, then cook straight from the freezer. It’s a time-saving, comforting meal that reheats well, perfect for busy weeknights or quick family dinners.

Tips & Tricks

  • Don’t overwork the dough: Over-mixing makes gnocchi dense. Mix gently until just combined for soft results.
  • Dust generously: Flour your hands and surface to prevent sticking, especially when shaping ropes.
  • Test one piece: Cook a small gnocchi first to ensure it holds its shape and texture before cooking all.
  • Sauce carefully: Toss gently in butter or sauce to avoid breaking the soft gnocchi while enhancing flavor.

Variations

  • Meaty version: Add crumbled cooked sausage to the butter sauce for extra flavor and heartiness.
  • Vegetarian option: Top with roasted vegetables, browned butter, or sautéed mushrooms for a filling vegetarian meal.
  • Ingredient swap: Use sweet potato instead of pumpkin for a slightly sweeter, colorful twist.
  • Flavor or herb boost: Stir in grated Parmesan, fresh thyme, or nutmeg to enrich the flavor and aroma of the gnocchi.
See also  Pumpkin Pie Recipe

Serving Suggestions

  • Simple butter & sage: Toss with melted butter and fresh sage for a cozy, elegant dish.
  • Creamy sauce: Serve with cream-based sauces and roasted vegetables for a richer, comforting meal.
  • Parmesan topping: Sprinkle with grated Parmesan and cracked black pepper for a classic presentation.
  • Family dinner: Serve in a large bowl for casual meals, allowing everyone to top with their favorite garnishes.

Storage Instructions

  • Fridge storage: Store cooked gnocchi in an airtight container for up to 2 days. Reheat gently to maintain softness.
  • Reheating: Warm in a skillet with butter or gently boil for 1–2 minutes to refresh texture.
  • Freezing: Freeze uncooked gnocchi on a tray, then transfer to a freezer bag for up to 3 months. Cook directly from frozen.
  • Make-ahead tips: Prepare dough and cut gnocchi in advance. Freeze or refrigerate for easy cooking later.

Recipe Timing

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Rest Time: None
  • Total Time: 35 minutes

Nutrition Information (Approximate)

Calories: 200–230 per serving
Protein: 6–7 g per serving
Key nutrients: Vitamin A from pumpkin, carbohydrates from potatoes and flour
Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Yes, gnocchi dough can be prepared in advance and frozen uncooked.

Likely overworked dough or too much flour. Mix gently and measure flour carefully.

Yes, sweet potato or butternut squash works well as a substitute.

Ensure dough isn’t too wet and press lightly with a fork for shape.

Refrigerate cooked gnocchi up to 2 days, freeze uncooked gnocchi up to 3 months.

See also  Pumpkin Soup Recipe

Conclusion

Pumpkin Gnocchi is soft, flavorful, and comforting, perfect for cozy dinners or special family meals. It’s easy to adapt with sauces, herbs, or vegetables, and leftovers freeze beautifully for later use. This recipe brings warmth and seasonal flavors to your table, making it a dish you’ll want to make again and again.

Pumpkin Gnocchi Save
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Pumpkin Gnocchi

Recipe by Tasty VaultCourse: Pumpkin Recipes
Servings

4

servings
Prep time

25

minutes
Cooking time

10

minutes
Calories

300

kcal

Soft, pillowy gnocchi flavored with pumpkin, perfect for cozy dinners or quick weeknight meals. Easy to make and comforting in every bite.

Ingredients

  • 1 cup pumpkin puree

  • 1 cup mashed potatoes

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon nutmeg

  • 1 large egg

  • 2 tablespoons butter

  • Fresh sage leaves for garnish (optional)

Directions

  • Mix pumpkin, potatoes, egg, salt, and nutmeg. Gradually add flour to form soft dough.
  • Roll dough into ropes, cut 1-inch pieces, press with fork.
  • Boil gnocchi in salted water until they float, 2–3 minutes.
  • Sauté in butter, garnish with sage, and serve warm.

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