Skip to content 
There’s a special kind of comfort that comes from a plate of tender, homemade pasta, and this Pumpkin Gnocchi Recipe delivers that warmth in every bite. Imagine soft, pillowy dumplings infused with the subtle sweetness of pumpkin, creating a truly delightful main course that feels both rustic and elegant.
This recipe is a weekend favorite, perfect for a cozy family dinner or for impressing guests with a homemade touch. It stores beautifully, making it a convenient option for meal prep, and the delicate flavor is universally loved.
Why I Love This Pumpkin Gnocchi Recipe
I adore this Pumpkin Gnocchi Recipe because it’s surprisingly simple to make from scratch. It truly transforms everyday ingredients into something special. The tender texture and subtle sweetness of the pumpkin make it incredibly versatile. It pairs beautifully with so many sauces, too! It’s a comforting dish that feels both homemade and impressive. This makes it perfect for any occasion, really.
Pumpkin Gnocchi Recipe Ingredients
The magic of this Pumpkin Gnocchi Recipe truly shines through its simple yet flavorful combination. Earthy pumpkin meets tender potatoes. This creates a dough that’s both delicate and deeply satisfying.
Core Ingredients:
- Pumpkin Purée: The star! It offers moisture, a gorgeous color, and that subtle sweetness. This defines this wonderful Pumpkin Gnocchi Recipe.
- Starchy Potatoes: These build the gnocchi’s base. They contribute to that oh-so-soft, pillowy texture we all crave. Russets or Yukon Golds are truly wonderful choices.
- Flour: Our simple binder. It holds the gnocchi together. You can create a dough that’s easy to shape and manage. All-purpose, “00” flour, or a gluten-free blend definitely work.
- Salt: A flavor enhancer. It really brings forth the best from your pumpkin and potato.
- Nutmeg (Optional): Just a tiny pinch adds warmth. Its aroma complements the pumpkin beautifully.
Substitutions and Tips:
Feel free to swap in your favorite winter squash. Butternut or acorn squash make great purées. Canned pumpkin purée works too. Just make sure it’s not pie filling! For a gluten-free Pumpkin Gnocchi Recipe, a good quality GF blend is your best friend. Remember, less flour means tender gnocchi. Add it gradually until the dough is just manageable. You’ve got this!
How to Make Pumpkin Gnocchi Recipe
Preparing the Pumpkin Purée
First, cut your fresh pumpkin in half. Scoop out all the seeds and stringy bits. This helps clean the pumpkin cleanly. Place the pumpkin halves cut-side down on an oiled baking sheet. This prevents sticking. Bake in a preheated oven at 400°F (200°C) for about 45 to 60 minutes. You’ll know it’s ready when the pumpkin is completely soft. Check it by piercing with a fork. Once it cools a bit, scoop the soft pumpkin flesh from the skin. Mash it thoroughly with a fork until smooth. For a finer texture, use a potato ricer. Then, set your beautiful purée aside.
Cooking and Mashing the Potatoes
Boil your starchy potatoes with their skins on. Use generously salted water always. Cook them for approximately 20 minutes. They should be fork-tender when done. Drain the potatoes very well. Peel them while they are still warm. Mash the peeled potatoes until smooth. A potato masher or fork works fine. Pressing them through a ricer offers the best texture. This is key for great homemade gnocchi.
Assembling the Pumpkin Gnocchi Dough
Get a large mixing bowl ready. Combine your prepared pumpkin purée and the mashed potatoes. Add the flour, salt, and nutmeg. Use nutmeg for that extra warmth you’ll love. Gently mix everything together. Use a spatula or a wooden spoon. Mix until it just starts to come together as a dough. Turn this mixture onto a lightly floured surface. Gently knead the dough with your hands. Form a cohesive, smooth dough. Be careful not to overwork the dough. Overworking makes the gnocchi tough. Add a touch more flour only if the dough is too sticky. You want it just manageable.
Shaping the Gnocchi
Divide your gnocchi dough into 4 or 5 equal portions. On a lightly floured surface, roll each portion. Aim for a long rope, about 1.5 cm in diameter. Using a sharp knife, cut these ropes. Make small gnocchi bites, roughly 1.5 cm in length. For classic ridges, dust each gnocchi lightly with flour. Gently press each piece against a fork’s tines. Or use a gnocchi board for this. Roll it down slightly to create those signature grooves. These ridges are fantastic for holding sauce. Arrange the shaped gnocchi in a single layer. Use a baking tray dusted with flour to prevent sticking.
Cooking Your Homemade Gnocchi
Bring a large pot of generously salted water to a rolling boil. Carefully add the gnocchi to the boiling water. Make sure not to overcrowd the pot, cook in batches. The gnocchi are ready when they float to the surface. This usually takes about 4 minutes, give or take. Remove the cooked gnocchi from the water. Use a slotted spoon and drain them well. Toss them immediately with your favorite sauce. Pesto or a simple drizzle of olive oil works great too. Season as desired.
Optional: Pan-Frying for Crispy Gnocchi
Melt some vegan butter. Or heat your preferred cooking oil in a large non-stick skillet. Use medium heat for this step. Add the boiled gnocchi to the hot pan. Pan-fry them until they achieve a beautiful golden-brown color. You want a delightful crispy exterior on all sides. If serving with spinach, add it now. Add fresh spinach to the pan during the last minute. Sauté until it’s just wilted. This adds lovely freshness.
My favorite part of making this Pumpkin Gnocchi Recipe is knowing I can prep ahead. Uncooked gnocchi are surprisingly forgiving. You can store them in the fridge for a few hours. Just be sure they are well-dusted in flour. Arrange them in a single layer on a baking sheet. This stops them from sticking together, which is crucial.
Honestly, though, it’s best to cook a batch right away. You get to enjoy them fresh! Then, freeze the rest for later. Trust me, future-you will thank present-you. For more detailed guidance on freezing, check out my post on how to freeze gnocchi. It has all the extra tips.
Print
Pumpkin Gnocchi Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking, Boiling, Pan-Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful homemade Pumpkin Gnocchi recipe, perfect for a cozy meal. This recipe guides you through making soft, flavorful gnocchi from scratch using fresh pumpkin and potatoes, with options for pan-frying for a crispy finish.
Ingredients
- 21 oz fresh pumpkin or squash (600g), makes about 1 ⅓ cups pumpkin purée
- 14 oz starchy potatoes (400g), about 3 medium russet potatoes
- 2 cups flour (260g), or more as needed
- 1 tsp salt
- pinch of nutmeg (optional)
- 3–4 cups fresh spinach (to serve, optional)
- vegan parmesan (to serve, optional)
- pine nuts to garnish (optional)
Instructions
- Pumpkin Purée: Cut a pumpkin in half, scoop out seeds and stringy bits. Place cut-side-down on an oiled baking pan. Bake at 400°F (200°C) for 45-60 minutes until soft. Mash the soft pulp with a fork until smooth or pass through a potato ricer. Set aside.
- Potatoes: Boil potatoes with their skins on in salted water for about 20 minutes, or until fork-tender.
- Strain and peel the boiled potatoes. Mash with a potato masher or fork, or press through a potato ricer.
- Pumpkin Gnocchi: In a bowl, combine pumpkin purée, mashed potatoes, flour, salt, and nutmeg (if using). Mix with a spatula or wooden spoon, then gently knead with hands to form a smooth dough. Add more flour as needed, but avoid overmixing.
- Cut the dough into 4-5 pieces. Roll each piece into a rope and cut into gnocchi bites (about 1.5cm long) with a sharp knife.
- Dust gnocchi with flour. Press each gnocchi against the tines of a fork or a gnocchi board and roll down to create ridges. Arrange in a single layer on a floured baking tray. Repeat with remaining dough.
- Gnocchi can be frozen for later use or boiled immediately.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi without overcrowding the pot. Cook until they float to the surface (about 4 minutes). Remove with a slotted spoon and drain. Toss with your favorite sauce, pesto, or seasonings.
- Pan-fry Gnocchi: Heat vegan butter or oil in a large non-stick pan over medium heat. Add gnocchi and pan-fry until golden brown and crispy on all sides. Add spinach and cook for another minute until wilted.
- Serve immediately with vegan parmesan and toasted pine nuts or other desired toppings.
Notes
- All-purpose flour, Italian 00 flour, or a gluten-free flour blend can be used.
- Starchy potatoes like Yukon Gold or Russet are recommended.
- Baking the pumpkin and boiling potatoes with skin on (or baking/microwaving potatoes) helps make the flesh drier, preventing the need for too much flour which can result in tougher gnocchi.
- If the dough is too sticky to handle, add a little more flour, but use as little as possible.
- Freshly made uncooked gnocchi can be stored in the fridge for a few hours if dusted in flour and arranged in a single layer to prevent sticking. It’s recommended to cook a batch immediately and freeze the rest.
- For further tips, consult the blog post on “how to freeze gnocchi”.
- Preparation time does not include the cooking time for pumpkin and potatoes.
Tips for Success
- Use starchy potatoes like Russets for the best texture.
- Bake or microwave potatoes for drier flesh. This reduces the need for excess flour.
- Don’t overwork the dough. Handle it gently for tender gnocchi.
- Add flour gradually until the dough is just manageable.
- Ensure water is boiling before adding gnocchi. This prevents sticking.
- Cook gnocchi in batches. Avoid overcrowding your pot.
Kitchen Tools You’ll Need
- A sturdy baking sheet is essential.
- Grab a large pot for boiling.
- You’ll want a potato masher or ricer.
- Several mixing bowls will be helpful.
- A sharp knife is a must-have tool.
- A fork or gnocchi board is optional but useful.
- A large non-stick skillet is needed for pan-frying.
Serving Suggestions
- Toss these lovely bites with a rich brown butter and sage sauce.
- Serve them simply with a vibrant marinara or fresh pesto.
- Garnish with toasted pine nuts or crunchy walnuts.
- Top generously with grated Parmesan cheese or your favorite vegan alternative.
- Pair this dish with a crisp green salad or some tender roasted vegetables.
Frequently Asked Questions
Can I make the Pumpkin Gnocchi dough ahead of time?
Yes, you can absolutely prepare the Pumpkin Gnocchi dough a day in advance. Simply store it tightly wrapped in the refrigerator. When you’re ready to shape them, allow it to sit at room temperature for about 15-20 minutes first.
What kind of flour is best for this Pumpkin Gnocchi Recipe?
All-purpose flour works wonderfully for this Pumpkin Gnocchi Recipe, offering a nice balance for structure and tenderness. Italian “00” flour can also be used for an even softer bite. If you need a gluten-free option, a good quality gluten-free all-purpose blend is your best bet.
How do I know if my gnocchi are cooked properly?
Your tender gnocchi are cooked when they gracefully float to the surface of the boiling water. This typically takes about 3-4 minutes. Remove them promptly with a slotted spoon to prevent them from getting overly soft or mushy.
Can I freeze uncooked gnocchi from this Pumpkin Gnocchi Recipe?
Yes, uncooked gnocchi freeze beautifully! Arrange them on a floured baking sheet in a single layer. Freeze them until solid, then transfer them to a freezer-safe bag or container. Cook them straight from frozen, just adding a couple of extra minutes to the boiling time.
