Ultimate Easy Pumpkin Gnocchi Recipe in 30 Minutes

Pumpkin gnocchi transforms the humble winter squash into pillowy clouds of pasta perfection that melt on your tongue with every bite. Last autumn, I found myself staring at a mountain of fresh pumpkins from our local farmer’s market, wondering how to turn this orange treasure into something truly spectacular.

That’s when I discovered this incredible recipe that combines the earthy sweetness of pumpkin with creamy ricotta and parmesan, creating gnocchi so tender and flavorful that my family now requests it every weekend.

The magic happens when you combine fresh pumpkin puree with just the right amount of flour and ricotta, creating a dough that’s both workable and delicate. Unlike traditional potato gnocchi, pumpkin gnocchi offers a subtle sweetness that pairs beautifully with the aromatic sage butter sauce, making each forkful an unforgettable experience.

Why You’ll Love This Recipe

This pumpkin gnocchi recipe strikes the perfect balance between rustic charm and restaurant-quality elegance. I remember the first time I served this to dinner guests – the room fell silent as everyone savored that first bite, followed by enthusiastic requests for the recipe. The combination of fresh sage leaves crisped in butter creates an aromatic sauce that elevates the natural pumpkin flavors without overwhelming them.

What makes this recipe truly special is its versatility and forgiving nature. Whether you’re using fresh steamed pumpkin or convenient canned puree, the results are consistently delicious. The dough comes together quickly, and even if your gnocchi shapes aren’t perfectly uniform, they’ll still taste incredible. Explore more comforting homemade recipes here to discover additional ways to bring warmth to your kitchen.

Ingredients

Find more satisfying meal ideas here to complement your homemade pasta creations with perfectly paired dishes that will complete your dining experience.

Step-by-Step Directions

Start by preparing your pumpkin puree if using fresh pumpkin. Steam or boil 300g of fresh pumpkin pieces until tender, then mash thoroughly and let cool completely. If using canned puree, ensure it’s well-drained to prevent excess moisture in your dough.

In a large mixing bowl, combine the pumpkin puree, ricotta cheese, and beaten egg. Mix gently until well incorporated, then add the grated Parmesan, salt, and black pepper. Gradually fold in the flour, starting with 1 cup and adding more as needed until the mixture forms a soft, slightly sticky dough that holds together when pressed.

Turn the dough onto a well-floured surface and gently knead for 1-2 minutes until smooth. Divide into 6-8 portions and roll each portion into long ropes about 3/4 inch thick. Cut each rope into 3/4-inch pieces and roll each piece over a gnocchi board or fork tines to create ridges.

Bring a large pot of salted water to a gentle boil. Cook the pumpkin gnocchi in batches, adding them carefully to avoid splashing. They’re ready when they float to the surface, typically 2-3 minutes. Remove with a slotted spoon.

For the sage butter sauce, heat olive oil and butter in a large skillet over medium heat. Add sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes. Gently toss the cooked gnocchi in the sage butter sauce and serve immediately with freshly grated Parmesan.

Exact Timing to make Pumpkin Gnocchi

Total Time: 45-60 minutes

• Prep Time: 30 minutes (including cooling time for fresh pumpkin)
• Cooking Fresh Pumpkin: 15 minutes (if using fresh)
• Dough Formation: 10 minutes
• Shaping Gnocchi: 15 minutes
• Cooking Gnocchi: 8-10 minutes (including sauce preparation)
• Resting/Cooling: 10 minutes (for fresh pumpkin to cool)

Nutritional Information

Nutritional data based on USDA nutrient database. Pumpkin provides exceptional vitamin A content, supporting eye health and immune function. The ricotta and Parmesan contribute high-quality protein and calcium for bone health.

Healthier Alternatives

Traditional Pumpkin Gnocchi can easily accommodate various dietary restrictions. For gluten-free versions, substitute with a 1:1 gluten-free flour blend, though you may need slightly less liquid. These modifications maintain the pillowy texture while boosting nutritional value significantly.

Explore more wholesome dinner recipes here to discover additional ways to create satisfying meals that nourish your family without compromising on flavor.

Serving Suggestions

Wine Pairings and Complementary Sides: Pumpkin gnocchi pairs beautifully with a crisp Pinot Grigio or light Chardonnay that won’t overpower the delicate pumpkin flavors. Serve alongside a simple arugula salad dressed with lemon vinaigrette and toasted pine nuts to add fresh, peppery contrast to the rich, creamy gnocchi.

Seasonal Presentations: During autumn months, garnish with toasted pumpkin seeds, dried cranberries, and a sprinkle of cinnamon for a festive touch. For elegant dinner parties, serve in individual ramekins topped with crispy pancetta and fresh microgreens, transforming this rustic dish into restaurant-worthy presentation.

Sauce Variations: While sage butter is classic, experiment with brown butter and hazelnuts, creamy gorgonzola sauce, or a light tomato cream sauce infused with fresh basil. Each variation highlights different aspects of the pumpkin’s natural sweetness while maintaining the dish’s comforting appeal.

Common Mistakes to Avoid

Overworking the Dough: The biggest mistake when making pumpkin gnocchi is adding too much flour or kneading excessively, which creates dense, chewy results instead of tender pillows. Work the dough just until it comes together and stops sticking to your hands, remembering that slightly sticky is better than too dry.

Incorrect Water Temperature: Boiling water too vigorously can break apart delicate pumpkin gnocchi before they’re fully cooked. Maintain a gentle simmer rather than a rolling boil, and add gnocchi in small batches to prevent overcrowding and temperature drops that lead to soggy, waterlogged pasta.

Inadequate Pumpkin Preparation: Using watery pumpkin puree, whether fresh or canned, will require excessive flour additions that compromise texture. Always drain canned puree for 15 minutes in a fine-mesh strainer, and ensure fresh pumpkin is completely cooled and any excess moisture removed before mixing.

Storing Tips

Refrigerator Storage: Uncooked pumpkin gnocchi can be stored in the refrigerator for up to 2 days when placed on a floured baking sheet and covered with plastic wrap. Dust them lightly with semolina flour to prevent sticking, and avoid stacking layers directly on top of each other to maintain their shape.

Freezer Storage: For longer storage, freeze shaped gnocchi on parchment-lined baking sheets until solid, then transfer to freezer bags for up to 3 months. Cook frozen gnocchi directly from frozen, adding an extra minute to the cooking time, and never thaw them first as this creates mushy texture.

Cooked Leftovers: Leftover cooked pumpkin gnocchi keeps well in the refrigerator for 3-4 days and can be reheated gently in a skillet with a little butter or olive oil. Avoid microwaving as this creates uneven heating and can make the gnocchi rubbery and unappetizing.

FAQs

Pumpkin Gnocchi

---

• Author: Mia
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Ultimate Easy Pumpkin Gnocchi recipe comes together in just 30 minutes, blending creamy ricotta, parmesan, and pumpkin for a cozy Italian-inspired meal. Tossed in a fragrant sage butter sauce, these pillowy gnocchi make the perfect comfort food for fall. Great for recipes quick, recipes with ricotta cheese, or recipes for dinner that feel gourmet yet effortless.

---

Ingredients

Scale 1x2x3x

• 300g (10 oz) fresh pumpkin (steamed/boiled and mashed) or 2/3 cup canned pumpkin puree
• 1/2 cup full-fat ricotta cheese
• 1 1/4 cups plain flour (plus extra for dusting)
• 1/3 cup finely grated parmesan cheese
• 1 large egg
• 1/4 tsp salt
• Black pepper to taste
• Sage Butter Sauce:
• 1 tsp olive oil
• 50g (3.5 tbsp) butter
• 20 fresh sage leaves
• To Serve:
• Black pepper and salt to taste
• Extra parmesan cheese for garnish

---

Instructions

1. If using fresh pumpkin, steam or boil until tender. Mash well and cool completely. Drain canned pumpkin if using.
2. In a mixing bowl, combine pumpkin puree, ricotta cheese, and beaten egg. Mix until smooth.
3. Add grated parmesan, salt, and black pepper. Gradually fold in flour until a soft, slightly sticky dough forms.
4. Turn the dough onto a floured surface and knead gently for 1–2 minutes until smooth. Divide into 6–8 pieces and roll each into long ropes about 3/4 inch thick.
5. Cut ropes into 3/4-inch pieces and roll each piece over a gnocchi board or fork to form ridges.
6. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the surface (2–3 minutes). Remove with a slotted spoon.
7. In a skillet, heat olive oil and butter over medium heat. Add sage leaves and cook until butter is golden and sage is crisp (about 3–4 minutes).
8. Add cooked gnocchi to the skillet and toss gently to coat in sage butter sauce.
9. Serve immediately, topped with freshly grated parmesan and cracked black pepper.

Notes

For lighter texture, avoid over-kneading the dough. Drain pumpkin puree well to prevent sticky dough. Pair with roasted vegetables or a crisp salad for a complete meal.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate
• Calories: 410
• Sugar: 4g
• Sodium: 340mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 90mg

Keywords: recipes quick, recipes with ricotta cheese, recipes italian, recipes for dinner, recipes with pumpkin