Discover how to make authentic pumpkin gnocchi from scratch with this foolproof recipe. These tender, pillowy pumpkin gnocchi dumplings melt in your mouth and bring cozy autumn flavors to your dinner table in under an hour.
SERVES: 4 | PREP: 25 MIN | COOK: 20 MIN | TOTAL: 45 MIN
Ingredients
For the Pumpkin Gnocchi Dough
| Ingredient | Amount |
|---|---|
| Pumpkin puree (not pie filling) | 1 cup |
| All-purpose flour | 2 cups, plus extra for dusting |
| Large egg | 1 |
| Parmesan cheese, finely grated | ½ cup |
| Salt | 1 teaspoon |
| Nutmeg, freshly grated | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
For the Sage Butter Sauce
| Ingredient | Amount |
|---|---|
| Unsalted butter | 6 tablespoons |
| Fresh sage leaves | 12-15 leaves |
| Garlic cloves, minced | 2 |
| Salt | To taste |
| Parmesan cheese for serving | ¼ cup |
Step-by-Step Instructions
Phase 1: Preparing the Pumpkin (5 minutes)
Step 1: Drain excess moisture from pumpkin puree Place 1 cup pumpkin puree in a fine-mesh strainer lined with cheesecloth or paper towels. Press gently to remove excess liquid. This step prevents soggy gnocchi dough because pumpkin naturally contains lots of water. Let it drain for 3-4 minutes while you gather other ingredients.
Step 2: Transfer to mixing bowl Scoop the drained pumpkin into a large mixing bowl. You want the puree thick and paste-like, not watery. If it still looks wet, press it once more with paper towels.
Phase 2: Making the Dough (8 minutes)
Step 3: Combine wet ingredients Add 1 large egg and ½ cup finely grated Parmesan to the pumpkin. Beat these together with a fork until completely smooth. The egg binds everything together while the cheese adds savory depth that balances the pumpkin’s sweetness.
Step 4: Season the mixture Sprinkle in 1 teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon black pepper. Mix thoroughly. The nutmeg enhances pumpkin’s natural flavor without making it taste like dessert.
Step 5: Add flour gradually Start with 1½ cups flour and stir with a wooden spoon until a shaggy dough forms. This gradual approach prevents adding too much flour, which creates tough gnocchi.
Step 6: Assess dough consistency Touch the dough lightly. It should feel slightly sticky but hold its shape. If it’s too wet and sticks to your fingers completely, add 2 tablespoons flour at a time. If it’s too dry and crumbly, add 1 teaspoon water.
Step 7: Knead gently Turn dough onto a lightly floured surface. Knead 8-10 times only using a folding motion. Over-kneading develops gluten, which makes gnocchi chewy instead of tender. Stop when the dough just comes together smoothly.
Phase 3: Shaping the Gnocchi (12 minutes)
Step 8: Divide and roll Cut dough into 4 equal pieces. Keep unused portions covered with a damp towel. Roll one piece into a rope about ¾ inch thick. Work on a lightly floured surface, using your palms to roll from center outward. The rope should be even thickness throughout.
Step 9: Cut individual gnocchi Use a sharp knife or bench scraper to cut the rope into ¾-inch pieces. You’ll get about 20-25 pieces per rope. Don’t worry if they’re not perfectly uniform—handmade character is part of their charm.
Step 10: Create the classic ridges (optional but recommended) Hold a fork tines-down at a 45-degree angle. Take one piece of dough and gently roll it down the fork tines while pressing lightly with your thumb. This creates ridges that catch sauce beautifully. Place finished gnocchi on a floured baking sheet, not touching each other.
Step 11: Repeat with remaining dough Continue rolling, cutting, and shaping until all dough is used. If you need a break, cover the shaped gnocchi with plastic wrap and refrigerate up to 2 hours before cooking.
Phase 4: Cooking the Gnocchi (7 minutes)
Step 12: Boil water properly Fill a large pot with 6 quarts water and add 2 tablespoons salt. Bring to a rolling boil over high heat. Salted water seasons the gnocchi from inside as they cook.
Step 13: Cook in batches Add 25-30 gnocchi at once—don’t overcrowd the pot or they’ll stick together. Stir gently once with a wooden spoon to prevent sticking to the bottom.
Step 14: Watch for the float test Fresh pumpkin gnocchi will sink initially, then float to the surface after 2-3 minutes. Once they float, cook for 30 more seconds. They’re done when they bob at the surface and look slightly puffed. If you cook them too long, they’ll start falling apart.
Step 15: Remove carefully Use a slotted spoon or spider strainer to lift gnocchi from water. Let excess water drip off before transferring to a plate. Don’t drain in a colander—they’re too delicate and will break.
Phase 5: Making the Sage Butter Sauce (5 minutes)
Step 16: Brown the butter In a large skillet over medium heat, melt 6 tablespoons butter. Let it cook undisturbed for 2 minutes until foam subsides and you see golden brown bits forming on the pan bottom. These browned milk solids create a nutty flavor that’s irresistible.
Step 17: Crisp the sage Add 12-15 fresh sage leaves to the browned butter. They’ll sizzle dramatically—that’s good! Cook for 45 seconds until crispy and fragrant. The sage becomes almost chip-like and adds textural contrast.
Step 18: Add aromatics Toss in 2 minced garlic cloves. Cook for 30 seconds only, stirring constantly. Garlic burns quickly in hot butter and turns bitter if overcooked.
Step 19: Combine and serve Add cooked gnocchi directly to the sage butter. Toss gently for 1 minute over low heat, allowing the sauce to coat each piece. Season with additional salt if needed. Plate immediately and top with ¼ cup Parmesan and extra crispy sage leaves.
Chef’s Notes
Pumpkin Choice Matters: Use plain pumpkin puree, never pumpkin pie filling. The pie filling contains added sugars and spices that throw off the pumpkin gnocchi recipe balance. Canned puree works perfectly and gives consistent results every time.
Flour Flexibility: Humidity affects how much flour you’ll need. Start with less and add more gradually. Your dough should be soft and slightly tacky—not bone dry. When you press it, the indent should slowly spring back.
Make-Ahead Magic: Shape your pumpkin gnocchi and freeze them on a baking sheet before cooking. Once solid, transfer to freezer bags for up to 3 months. Cook from frozen, adding just 1 extra minute to cooking time.
Sauce Alternatives: Brown butter sage is classic, but these gnocchi also shine with marinara, creamy Alfredo, or simply olive oil and fresh herbs. The mild pumpkin flavor adapts beautifully to whatever you’re craving.
Nutrition Information (Per Serving)
Calories: 425
Protein: 14g
Carbohydrates: 52g
Fat: 18g
Fiber: 3g
Sugar: 3g
Sodium: 680mg
Creative Variations
Sweet Potato Swap: Replace pumpkin with sweet potato puree for a different autumn twist. Follow the same draining technique since sweet potatoes are also moisture-rich. Try pairing this version with our glazed sweet potato bites for a complete fall feast.
Cheese Lover’s Dream: Mix ½ cup crumbled gorgonzola into the finished gnocchi with the sage butter. The tangy blue cheese creates an elegant contrast to the sweet pumpkin.
Herb Garden Special: Skip the sage and make a mixed herb butter using fresh thyme, rosemary, and parsley. This lighter version pairs wonderfully with roasted root vegetables for a vegetarian dinner party.
Crispy Pan-Fried Version: After boiling, pan-fry boiled gnocchi in olive oil over medium-high heat until golden and crispy on two sides. This creates a satisfying textural contrast—crispy outside, pillowy inside.
Storage & Reheating
Refrigerator Storage: Store uncooked shaped gnocchi covered in the fridge for up to 24 hours. Dust them lightly with flour so they don’t stick together. Cooked gnocchi last 3 days in an airtight container, though they’re best fresh.
Freezing Instructions: The best method is freezing uncooked gnocchi. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to freezer bags with air pressed out. They’ll keep for 3 months without quality loss.
Reheating Cooked Gnocchi: Warm leftover cooked gnocchi gently in a skillet with a splash of water or broth over medium heat. Toss frequently until heated through, about 3 minutes. Microwaving makes them rubbery—avoid this method.
Sauce Separation: If your butter sauce separates during storage, reheat everything together in a pan with 1-2 tablespoons pasta cooking water or cream. The starch helps re-emulsify the sauce.
Troubleshooting Common Problems
Problem 1: Gnocchi falling apart during cooking
Solution: Your dough is too wet or you overcooked them. Next time, drain pumpkin more thoroughly and remove gnocchi as soon as they float. Add an extra 2-3 tablespoons flour to your next batch if needed.
Problem 2: Dense, heavy gnocchi instead of light and fluffy
Solution: You likely added too much flour or over-kneaded the dough. Pumpkin gnocchi should feel tender and almost delicate. Knead only until just combined, and resist the urge to add more flour than necessary.
Problem 3: Gnocchi sticking together in the pot
Solution: You need more water or you’re cooking too many at once. Use a bigger pot with at least 6 quarts of rapidly boiling water, and cook in smaller batches of 25-30 pieces maximum.
Problem 4: Dough too sticky to work with
Solution: Your pumpkin wasn’t drained enough or your egg was extra large. Dust your work surface and hands generously with flour. You can also refrigerate the dough for 15 minutes to make it easier to handle.
Problem 5: Bitter-tasting sage butter sauce
Solution: Your butter or garlic burned. Watch the heat carefully—medium is the sweet spot. Remove the pan from heat while adding garlic, then return it. If butter gets too dark (beyond golden brown), discard and start over.
Equipment Essentials
- Large mixing bowl
- Fine-mesh strainer or cheesecloth
- Wooden spoon or silicone spatula
- Bench scraper or sharp knife
- Fork (for creating ridges)
- Large baking sheet
- Large pot (at least 8 quarts)
- Slotted spoon or spider strainer
- Large skillet (12-inch works best)
- Measuring cups and spoons
Shopping List
Produce Section
- Fresh sage leaves (1 bunch)
- Garlic (1 head)
- Fresh nutmeg (optional, or use pre-ground)
Baking Aisle
- All-purpose flour (1 bag, 5 lb)
Canned Goods
- Pumpkin puree, 15 oz can (not pie filling)
Dairy Section
- Large eggs (1 dozen)
- Parmesan cheese, block (8 oz for grating)
- Unsalted butter (1 stick)
Spice Aisle
- Kosher salt
- Black pepper
- Ground nutmeg (if not buying fresh)
Success Secrets
1. Temperature Control Is Everything
Keep your water at a rolling boil and your butter at steady medium heat. Inconsistent temperatures lead to uneven cooking and broken gnocchi.
2. The Thumb Test
Press your thumb into the dough ball. If it springs back slowly, you’ve nailed the texture. If it springs back immediately, add a tiny bit of water. If it doesn’t spring back at all, add more flour.
3. Taste Your Cooking Water
It should taste like the ocean—properly salty. This seasons your pumpkin gnocchi from the inside out. Undersalted water makes bland gnocchi that no amount of sauce can fix.
4. Fresh Parmesan Changes Everything
Pre-grated cheese contains anti-caking agents that affect texture. Buy a block and grate it yourself using the small holes on a box grater. The flavor difference is remarkable.
5. Patience With Pumpkin Puree
Drain that pumpkin longer than you think necessary. Set a timer for 5 minutes. The drier your puree, the less flour you’ll need, and less flour means lighter, more tender gnocchi.
This pumpkin gnocchi recipe transforms simple ingredients into restaurant-quality comfort food. Master this technique once, and you’ll be making gnocchi all autumn long.
