Easy Irresistible Pumpkin Gnocchi Recipe in 30 Minutes

There’s something magical about rolling tender pumpkin gnocchi between your hands on a crisp autumn afternoon. The sweet aroma of roasted pumpkin mingles with flour as these little golden pillows come to life in your kitchen.

I still remember the first time my Italian neighbor, Maria, taught me this recipe—flour dusting her apron, sage leaves crackling in butter, and the most satisfied smile as we shared our first bite of these cloud-like dumplings.

This homemade pumpkin gnocchi transforms humble ingredients into pure comfort food magic. Each bite delivers the earthy sweetness of butternut squash wrapped in a tender, pillowy texture that melts on your tongue. The sage butter sauce adds an aromatic finish that makes this dish restaurant-worthy.

Why You’ll Love This Recipe

This pumpkin gnocchi recipe strikes the perfect balance between impressive and approachable. While the technique might seem intimidating at first, the forgiving nature of pumpkin dough makes it ideal for beginners. The natural sweetness of roasted pumpkin creates incredibly tender gnocchi that holds its shape beautifully when cooked.

What truly sets this recipe apart is its versatility and make-ahead potential. You can prepare the gnocchi in advance and freeze them for busy weeknight dinners. The classic sage butter sauce elevates these dumplings without overwhelming the delicate pumpkin flavor, creating a dish that feels both rustic and refined. Explore more comforting seasonal recipes here for additional autumn-inspired dishes.

Ingredients List

Here’s everything you’ll need to create these delightful pumpkin pillows:

The beauty of this ingredient list lies in its simplicity—each component plays a crucial role in creating the perfect texture and flavor balance. Find more wholesome recipe ideas here to complete your seasonal cooking repertoire.

Step-by-Step Directions

Preparing the Pumpkin Base:
Start by roasting your pumpkin until fork-tender, then scoop out the flesh and pass it through a potato ricer or food mill for the smoothest texture. Allow the pumpkin puree to cool completely—this prevents the flour from developing too much gluten and ensures tender gnocchi.

Creating the Dough:
Create a well with your flour on a clean work surface, then add the cooled pumpkin puree, egg, salt, pepper, and nutmeg to the center. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Gently knead for 2-3 minutes until the dough comes together—avoid overworking to maintain that signature pillow-soft texture.

Shaping the Gnocchi:
Divide the dough into 8 portions and roll each into a rope about ¾-inch thick. Cut each rope into ¾-inch pieces using a bench scraper or knife. For traditional ridges, roll each piece over a gnocchi board or the back of a fork, creating those classic grooves that hold sauce beautifully.

Cooking and Finishing:
Bring a large pot of salted water to a gentle boil and cook the pumpkin gnocchi in batches. They’re ready when they float to the surface, usually after 2-3 minutes. Meanwhile, melt butter in a large skillet over medium heat, add sage leaves, and cook until the butter turns golden and aromatic. Toss the cooked gnocchi directly into the sage butter and finish with freshly grated Parmigiano Reggiano.

Exact Timing to make Pumpkin Gnocchi

• Prep Time: 45 minutes (including pumpkin cooling)
• Active Cooking Time: 20 minutes
• Total Time: 65 minutes
• Serves: 4-6 people as a main course

The key to perfect timing is having your pumpkin completely cooled before beginning the dough process, which ensures optimal texture and prevents sticky, difficult-to-handle dough.

Nutritional Information

Understanding the nutritional profile of this pumpkin gnocchi helps you appreciate both its comfort food appeal and surprising health benefits:

*Based on a 2,000 calorie diet

The pumpkin provides exceptional vitamin A content, supporting eye health and immune function, while the combination of flour and egg delivers satisfying protein content. The moderate calorie count makes this dish surprisingly reasonable for a comfort food favorite.

Healthier Alternatives

Transform this classic Pumpkin Gnocchi recipe to meet various dietary needs while maintaining its comforting essence:

These modifications allow you to customize the recipe based on dietary preferences while preserving the soul-warming qualities that make pumpkin gnocchi so beloved. Explore more nutritious dinner recipes here for additional healthy meal inspiration.

Serving Suggestions

Classic Italian Presentation: Serve the pumpkin gnocchi family-style in a large, warmed serving bowl with extra grated Parmigiano Reggiano on the side. The traditional sage butter sauce pairs beautifully with a crisp white wine like Pinot Grigio and a simple arugula salad dressed with lemon vinaigrette.

Seasonal Autumn Feast: Transform this dish into the centerpiece of a fall dinner by adding toasted pine nuts, dried cranberries, and a sprinkle of cinnamon. Serve alongside roasted Brussels sprouts and a warm butternut squash soup for a cohesive seasonal menu.

Elevated Restaurant Style: Present individual portions in warmed shallow bowls, garnished with crispy sage leaves, a drizzle of brown butter, and microgreens. Add protein by serving alongside pan-seared chicken thighs or Italian sausage for a complete, restaurant-quality meal.

Common Mistakes to Avoid

Over-Mixing the Dough: The most frequent error when making pumpkin gnocchi is working the dough too aggressively, which develops excess gluten and creates tough, chewy results instead of tender pillows. Mix just until the ingredients come together, and handle the dough as gently as possible during shaping.

Inadequate Pumpkin Preparation: Using pumpkin puree that’s too wet or warm will result in sticky, unworkable dough that requires excessive flour, compromising texture. Always strain excess moisture from cooked pumpkin and allow it to cool completely before incorporating with other ingredients.

Overcrowding During Cooking: Adding too many gnocchi to the pot at once causes temperature drops and uneven cooking, leading to some pieces becoming mushy while others remain undercooked. Cook in small batches and maintain a gentle boil for consistently perfect results.

Storing Tips

Fresh Storage: Uncooked pumpkin gnocchi can be stored in the refrigerator for up to 24 hours when placed on a floured baking sheet and covered with plastic wrap. This brief resting period actually improves texture by allowing the flour to fully hydrate.

Freezing for Later: For long-term storage, freeze uncooked gnocchi on a parchment-lined baking sheet until solid, then transfer to freezer bags for up to 3 months. Cook directly from frozen without thawing—they’ll take just an extra minute or two to float to the surface.

Leftover Management: Cooked gnocchi can be refrigerated for up to 3 days and reheated by quickly sautéing in butter or olive oil until warmed through and slightly crispy on the outside. Avoid microwaving, which can make the texture gummy and unappetizing.

FAQs

Pumpkin Gnocchi

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• Author: Mia
• Total Time: 65 minutes
• Yield: 4 servings 1x

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Description

This Easy Irresistible Pumpkin Gnocchi is a cozy fall comfort food ready in just 30 minutes. Made with soft pumpkin puree, flour, and a touch of nutmeg, these tender gnocchi are tossed in a rich sage butter sauce and topped with Parmigiano Reggiano. It’s a homemade favorite that feels restaurant-worthy yet simple enough for weeknights. Perfect if you love recipes vegetarian healthy or recipes dinner ideas that capture autumn flavor.

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Ingredients

Scale 1x2x3x

• 600g cooked pumpkin pulp (from 1.3kg pumpkin, butternut or kabocha)
• 300g all-purpose flour (about 2 cups)
• 1 medium egg
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1 pinch nutmeg
• 100g unsalted butter (~1 stick)
• 5 fresh sage leaves
• 1 cup grated Parmigiano Reggiano

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Instructions

1. Roast your pumpkin until tender, then scoop out the flesh and pass through a potato ricer or food mill. Let the puree cool completely.
2. On a clean surface, make a well in the flour and add cooled pumpkin puree, egg, salt, pepper, and nutmeg. Mix gently until a soft dough forms.
3. Divide the dough into 8 pieces, roll each into ropes about 3/4-inch thick, and cut into bite-sized pieces. Shape over a gnocchi board or fork if desired.
4. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the top, about 2-3 minutes.
5. In a skillet, melt butter and add sage leaves. Cook until butter turns golden and aromatic. Toss gnocchi in sage butter and sprinkle with Parmigiano Reggiano.
6. Serve warm with extra cheese and black pepper if desired.

Notes

Allow the pumpkin puree to cool before mixing to avoid sticky dough. You can prepare and freeze uncooked gnocchi for later use. Serve with sage butter or your favorite cream sauce.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Boiled
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 4g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 13g
• Cholesterol: 90mg

Keywords: recipes vegetarian healthy, recipes dinner, recipes italian, recipes easy, food recipes