There’s nothing quite like the smell of pumpkin wafting through the kitchen during those crisp autumn days. I remember my grandma making her classic pumpkin dishes, and honestly, it always felt like a warm hug in food form. I’ve tinkered with many pumpkin recipes over the years, but this one—pumpkin gnocchi—has become my go-to when I want something deliciously comforting yet surprisingly simple. It’s kind of like the love child of your favorite cozy soup and fluffy pasta, but with that sweet autumn twist. The best part? You probably already have everything you need sitting in your pantry and fridge right now. This dish’s incredible flavor and easy prep make it a lifesaver on busy nights, and my kids ask for it all the time. Trust me, once you make this, it’ll be on your regular rotation, I promise. Plus, it’s a pretty impressive showstopper—almost too pretty to eat! Almost… but not quite.
Thank you for reading this post, don't forget to subscribe!What is pumpkin gnocchi?
Think of pumpkin gnocchi as a soft, pillowy pasta with a lovely hint of pumpkin spice and sweetness. It’s essentially potato dumplings’ autumn cousin, but instead of the starchy potatoes, you’re using roasted pumpkin or butternut squash. The magic here is in the vibrant orange color and the tender, melt-in-your-mouth texture that pairs so beautifully with a sage butter sauce or a light drizzle of balsamic glaze. The name “gnocchi” comes from the Italian word for a small lump or knot, which perfectly describes these little bites of pumpkin goodness. It’s a dish that feels fancy but is actually super straightforward—perfect for when you want to impress family or just indulge yourself with a cozy, home-cooked meal. I love that it’s adaptable, too—dress it up with parmesan or keep it simple with just a sage and butter sauce. Either way, it’s fabulous.
Why you’ll love this recipe?
What I love most about this pumpkin gnocchi is its incredible versatility and flavor. The sweet earthiness of pumpkin combined with tender gnocchi creates a comforting dish that feels like fall on a plate. The smell alone—think roasted pumpkins, garlic, and butter melting together—makes your whole kitchen smell like a cozy bakery. Plus, it’s surprisingly easy to pull off, even if you’re not a seasoned chef. I’ve tested this with both fresh and canned pumpkin, and honestly, canned works like a charm—no fuss, no waste. Budget-wise, it’s a winner, too, since most of the ingredients are pantry staples or affordable produce. My family loves how it’s both filling and light at the same time, and it’s a lovely way to get the kids eating more veggies without complaints. What I really love about this recipe is how it can be a quick weeknight dinner or a show-stopping centerpiece for a fall dinner party. It’s so adaptable—I often swap sage for thyme or add ricotta for extra creaminess. Trust me, once you try it, you’ll be surprised at how elevating a humble gnocchi can be.
How do I make pumpkin gnocchi?
Quick Overview
Making pumpkin gnocchi might sound fancy, but it’s really quite straightforward. You start by roasting or pureeing your pumpkin, then mixing it with flour, eggs, and a pinch of salt until you get a soft dough. Roll it into little ropes, cut into bite-sized pieces, and then gently boil until they float—voila, fluffy pumpkin dumplings! The magic lies in the lightness of the dough and the aromatic, buttery sauce that coats every bite. The entire process takes about 45 minutes, and most of that is hands-off boiling or roasting. This isn’t delicate baking—it’s more like assembling a comforting, flavorful hug. The best part? You can prep the gnocchi ahead of time and cook it whenever you’re craving something cozy and delicious.
Ingredients
For the Main Gnocchi Dough:
– 1 pound pumpkin or butternut squash (roasted or steamed until soft)
– 1 ½ cups all-purpose flour (plus extra for dusting)
– 1 large egg
– ½ teaspoon salt
– Pinch of nutmeg (optional but adds a nice warmth)
For the Sage Butter Sauce:
– 4 tablespoons unsalted butter
– 4-6 fresh sage leaves, chopped
– Salt and pepper to taste
For Garnish & Extras (optional):
– Grated Parmesan cheese
– Red pepper flakes
– Balsamic glaze
– Toasted walnuts or pine nuts for crunch
“New family favorite! This Autumn Gnocchi How to Make It Easy was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Roast Pumpkin
If you’re starting fresh, preheat your oven to 375°F (190°C). Cut your pumpkin or squash in half, scoop out the seeds, and roast cut-side down on a baking sheet lined with parchment paper for about 45 minutes until tender. The smell that fills your kitchen—sweet pumpkin mingling with roasted garlic—is just divine. Once cooled, mash the pumpkin or purée in a bowl until smooth. I always do this a day ahead if I want to save time—makes everything easier.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, salt, and nutmeg if using. This ensures the flour is evenly distributed, which helps the gnocchi hold together. Trust me, the dry ingredient stage is where most mistakes happen—don’t overmix here, or your gnocchi can turn dense.
Step 3: Mix Wet Ingredients
In a separate bowl, beat your egg and add the cooled pumpkin purée. Mix well until combined. It should look like a thick, orange batter. I’ve tested this with canned pumpkin, and it works beautifully—less mess, more time to enjoy the real pumpkin flavor.
Step 4: Combine
Gently fold the wet ingredients into the dry mixture, just until a soft dough forms. If it’s too sticky, sprinkle in a little more flour—if it’s too crumbly, add a tiny splash of water or milk. The goal is a pliable but not sticky dough. It may feel a bit soft—don’t worry, that’s how it’s supposed to be.
Step 5: Prepare Filling & Shape
While this recipe doesn’t require filling, I love to add a little ricotta or even grated Parmesan into the dough for extra flavor. Once blended, turn the dough onto a floured surface, divide into sections, and roll into ropes about ¾-inch thick. Cut into small pieces and gently roll each piece with your thumb or a fork for ridges if you like. Honestly, they’re adorable just as is.
Step 6: Layer & Swirl
Ready for boiling! Drop the gnocchi into boiling salted water in batches. They’re done when they float to the surface—which usually takes around 2-3 minutes. For a prettier presentation, you can also gently fry a few in butter for a crispy finish.
Step 7: Bake or Serve Immediately
If you want a slightly crispy exterior, toss the cooked gnocchi in a hot skillet with butter or olive oil. Otherwise, serve straight from the pot with your favorite sauce. Trust me, the simple butter and sage combo is heaven.
Step 8: Make the Sage Butter
In a small skillet, melt butter over medium heat. Add chopped sage and cook until the butter turns brown and fragrant—be careful not to burn it! Pour generously over your hot gnocchi, sprinkle with Parmesan, and add a few red pepper flakes if you like a little kick. Or, if you’re feeling fancy, a drizzle of balsamic glaze makes it feel like a decadent treat.
“I don’t know if I’ve ever eaten a better Autumn Gnocchi How to Make It Easy. The rub alone is wonderful, but the sauce??? Over the top!”
Step 9: Serve & Gobble!
Plate the gnocchi with a sprinkle of fresh herbs or extra cheese, and watch everyone dig in. These little bites disappear in minutes at my house, and I love how cozy and flavorful they feel. My kids ask for seconds every time. Pair it with a crisp white wine or a simple sparkling water with lemon—either way, you’re in for a comforting, no-fail meal.
What to Serve It With
This pumpkin gnocchi is so versatile, you can dress it up or keep it simple. For a casual weeknight dinner, just toss it with a bit more sage butter and a sprinkle of Parmesan. If you’re going all out for a fall dinner party, serve it with roasted Brussels sprouts, a warm baguette, and a glass of Chardonnay. My family loves pairing it with a simple green salad drizzled with balsamic vinaigrette for a touch of freshness. Or, for breakfast lovers like me, it’s fantastic topped with a fried egg and hot sauce. Honestly, I’ve served this for brunch with a drizzle of honey or maple syrup, and it’s been a hit—the sweet-salty combo is unbeatable. So many ways to serve it, so little time!
Top Tips for Perfecting Your Pumpkin Gnocchi
After making this recipe dozens of times, I’ve picked up some tricks that guarantee a perfect batch every time. First, don’t skimp on the roasting—roasted pumpkin gives a deeper flavor than steamed or boiled, plus caramelized bits add richness. When mixing the dough, be gentle: overworking it makes the gnocchi dense, and nobody wants that. I’ve learned that the dough should be soft but not sticky—if it feels squishy, add a touch more flour. For shaping, I find that a light dusting of flour helps prevent sticking and keeps your gnocchi looking pretty. If you want a vibrant orange color, use fresh pumpkin; canned tends to be a little dull but still lovely. When boiling, make sure your water is salted generously—it enhances the pumpkin flavor. If you’re short on time, you can even make these ahead, store in the fridge, and fry or bake just before serving. I’ve experimented with adding a bit of ricotta or pecorino cheese into the dough, which takes it to a whole new level of deliciousness. Also, don’t forget to taste your sage butter before pouring—you want that perfect brown-butter aroma with just a hint of sage. Trust me on this, every step can be fine-tuned based on your taste, but the key is patience—patience makes perfect gnocchi.
Storing and Reheating Tips
Leftover pumpkin gnocchi? No problem! You can store cooked gnocchi in an airtight container in the fridge for up to 2 days—just be gentle when transferring, as they’re delicate. To keep them from sticking, toss lightly with a splash of olive oil or a light dusting of flour. When reheating, I prefer pan-frying in a little butter for a crispy finish—that’s how I like to recapture that just-made magic. If you want to reheat boiled gnocchi, drop them into simmering water for about a minute until warmed through. For freezing, arrange the uncooked gnocchi on a baking sheet lined with parchment and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 3 months. To cook from frozen, don’t thaw—simply boil directly from the freezer, adding an extra minute or two. As for the sage butter, I usually wait to add it fresh when ready to serve for maximum flavor, but you can also make it ahead and gently reheat. The key is to keep them tender—nothing worse than a mushy reheated gnocchi!
Frequently Asked Questions
Final Thoughts
It’s funny how a simple ingredient like pumpkin can transform into something special when you turn it into gnocchi. Every time I make this dish, I’m reminded of cozy fall weekends, warm kitchens, and the joy of sharing real, heartfelt food with loved ones. The trick is in the taste—delicately sweet, buttery, with just a hint of sage—creating a perfect balance that’s both satisfying and elegant. I’ve served this at casual family dinners and at more formal gatherings, and it’s always a hit. Honestly, it’s so forgiving, forgiving enough for kitchen beginners and nuanced enough for seasoned cooks wanting a new twist. Whether you keep it simple or dress it up, this pumpkin gnocchi is a story of comfort, flavor, and a little bit of autumn magic. I’d love to hear how yours turns out—please share your tweaks and tips in the comments below. Happy baking!
pumpkin gnocchi
Ingredients
Main Ingredients
- 1 medium-large Russet baking potato
- 1 cup pumpkin puree
- 1 large egg
- 1.75 cups all purpose flour more as needed
- 1 teaspoon salt
- 2 tablespoons Land O Lakes® Salted Butter for pan frying
- 2 tablespoons Land O Lakes® Salted Butter
- 2 leaves Sage leaves and smashed garlic clove
- 1 tablespoon flour
- 1 tablespoon heavy whipping cream
- 0.5 cup starchy water leftover from boiling the gnocchi
Instructions
Preparation Steps
- Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1.5 cups of very fine potato shreds.
- Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.
- Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite-sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).
- Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside for the sauce.
- In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves, and serve.
