The first cool evening of the season, I found myself pulling a wooden board toward the stove, flour on my sleeves and a jar of roasted pumpkin sitting on the counter, and that quiet kitchen moment turned into a small tradition when I started making pumpkin gnocchi for family dinners because the pillowy dumplings and warm buttered sage felt like an edible hug on brisk nights.
Why You’ll Love It
This pumpkin gnocchi recipe is forgiving and cozy, perfect for a weeknight that deserves a little comfort without a lot of fuss, it comes together with pantry staples and a single egg so even busy cooks can shape and boil it quickly, and everyone who likes tender, slightly sweet pasta will find it irresistible served with brown butter and a flurry of Parmesan.
Serves 4
Prep Time: 30 minutes |
Cook Time: 10 minutes |
Total Time: 40 minutes
Ingredients
- 1 cup canned pumpkin puree 240 g
- 1 large egg beaten
- 1 1/2 cups all purpose flour plus more for dusting 180 g
- 1/2 teaspoon fine salt plus more for boiling
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/3 cup freshly grated Parmesan 30 g plus extra for serving
- 1 tablespoon olive oil
Instructions
- In a large bowl stir the pumpkin puree, beaten egg, salt, and nutmeg until smooth and combined, the mixture should be thick and creamy.
- Add 1 cup of the flour and fold it in with a wooden spoon, then gradually add more flour until the dough is soft but not sticky, you may not need all the flour.
- Turn the dough onto a floured surface and gently knead 6 to 8 times until it holds together, avoid overworking the dough to keep the gnocchi light.
- Divide the dough into four pieces and roll each piece into a 3/4 inch thick rope, dust with flour to prevent sticking.
- Cut ropes into 1 inch pieces and, if desired, roll each piece over the tines of a fork to create ridges, place shaped gnocchi on a lightly floured baking sheet.
- Bring a large pot of salted water to a rolling boil, cook gnocchi in batches, they are done when they float to the surface about 2 to 3 minutes, remove with a slotted spoon and keep warm.
- While the gnocchi cook melt butter in a skillet over medium heat until it browns slightly and smells nutty, add sage leaves and fry until crisp, remove from heat.
- Toss drained gnocchi gently in the brown butter and sage, add olive oil if needed for gloss, sprinkle grated Parmesan and serve immediately.
Tips & Tricks
- Use a light hand with the flour, add just enough to bring the dough together so your gnocchi stay tender rather than dense.
- Keep the shaped gnocchi well floured and spread in a single layer to avoid sticking before boiling.
- Test one gnocchio first to check texture and adjust with a tablespoon of flour if it falls apart while cooking.
- Brown the butter slowly and watch it closely so it becomes nutty without burning, move the pan off heat as soon as you see amber specks.
- If you want perfect ridges roll pieces gently along a floured fork or a gnocchi board rather than pressing hard.
Serving Ideas
- Weeknight comfort dinner with a crisp green salad and a glass of white wine.
- Cozy autumn supper with roasted root vegetables and crusty bread for dipping.
- Holiday side dish alongside roasted turkey or chicken for seasonal menus.
- Small plates or antipasti spread, served in shallow bowls with extra Parmesan on the side.
- Meatless Monday main, paired with citrusy arugula salad to cut the richness.
Frequently Asked Questions
Can I use canned pumpkin or should I roast fresh pumpkin
Canned pumpkin puree is a reliable shortcut and gives consistent moisture, roasted and pureed fresh pumpkin also works but be sure it is very smooth and drained of excess liquid
How do I stop the gnocchi from becoming gummy
Use as little flour as needed to bind, do not overwork the dough, and cook them in gently boiling water in small batches so they cook evenly and do not clump
Can I freeze the gnocchi after boiling
It is best to freeze them raw on a tray then transfer to a bag, boiled then frozen gnocchi will change texture and can become softer and a bit mushy when reheated
Pumpkin Gnocchi
This pumpkin gnocchi recipe is forgiving and cozy, perfect for a weeknight that deserves a little comfort without a lot of fuss, it comes together with pantry staples and a single egg so even busy cooks can shape and boil it quickly, and everyone who likes tender, slightly sweet pasta will find it irresistible served with brown butter and a flurry of Parmesan.
Ingredients
- 1 cup canned pumpkin puree 240 g
- 1 large egg beaten
- 1 1/2 cups all purpose flour plus more for dusting 180 g
- 1/2 teaspoon fine salt plus more for boiling
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/3 cup freshly grated Parmesan 30 g plus extra for serving
- 1 tablespoon olive oil
Instructions
- In a large bowl stir the pumpkin puree, beaten egg, salt, and nutmeg until smooth and combined, the mixture should be thick and creamy.
- Add 1 cup of the flour and fold it in with a wooden spoon, then gradually add more flour until the dough is soft but not sticky, you may not need all the flour.
- Turn the dough onto a floured surface and gently knead 6 to 8 times until it holds together, avoid overworking the dough to keep the gnocchi light.
- Divide the dough into four pieces and roll each piece into a 3/4 inch thick rope, dust with flour to prevent sticking.
- Cut ropes into 1 inch pieces and, if desired, roll each piece over the tines of a fork to create ridges, place shaped gnocchi on a lightly floured baking sheet.
- Bring a large pot of salted water to a rolling boil, cook gnocchi in batches, they are done when they float to the surface about 2 to 3 minutes, remove with a slotted spoon and keep warm.
- While the gnocchi cook melt butter in a skillet over medium heat until it browns slightly and smells nutty, add sage leaves and fry until crisp, remove from heat.
- Toss drained gnocchi gently in the brown butter and sage, add olive oil if needed for gloss, sprinkle grated Parmesan and serve immediately.
Conclusion
These pumpkin gnocchi are a gentle way to fold fall into a weeknight meal, they reward a little patient shaping with tender bites and a warm butter and sage finish that makes the whole dinner feel quiet and homey, trust the simple steps, be light with the flour, and treat the browned butter carefully, then serve with extra Parmesan and good company and enjoy the comfort of something homemade.
