Pumpkin gnocchi
There are so many magical things about the arrival of autumn. The air turns crisp, the leaves paint the world in fiery hues, and our kitchens beckon with the promise of warm, comforting meals. Enter our recipe for pumpkin gnocchi, which captures everything we love about the season. Just a handful of pantry staples and a little patience will quickly transform a bright orange pumpkin purée into tender and golden gnocchi infused with a sage-butter sauce. Let us get right to it!
Ingredients
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1
Hokkaido pumpkin (you will need about 200 ml pumpkin purée)
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225 g
Wheat flour
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½ tsp
Salt
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25 g
Parmesan cheese, grated
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1
Egg
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40 g
Butter
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1 tbsp
Olive oil
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10 g
Sage leaves
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½
Fresh chilli
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4
Garlic cloves
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30 g
Pistachios kernels, finely chopped
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Instructions
To shape your pumpkin gnocchi, first lightly flour the back of a fork to prevent sticking. Place a piece of gnocchi dough at the top of the tines. With your thumb, gently press and roll the dough along the fork to create ridges. These ridges help the sauce stick better, and they also ensure that the gnocchi cook evenly. Make sure each gnocchi piece curls slightly to get that classic shape. After shaping, lay them on a floured surface in a single layer to keep them from sticking.
Flour is the binding ingredient that holds your gnocchi together, but it is also the very thing that can turn them from light and pillowy to heavy and gummy if you are not careful. Because pumpkins vary in moisture, the exact amount of flour needed can shift from one batch to the next. Therefore, make sure you add the flour gradually and stop as soon as the dough comes together into a soft, slightly tacky ball. This ensures your pumpkin gnocchi will hold their shape without collapsing in the boiling water. At the same time, minimal handling and just enough flour prevent over-development of gluten, keeping each pillow tender rather than chewy.
You can save time and prepare pumpkin gnocchi in advance. After shaping, refrigerate them on a baking paper-lined tray covered with clingfilm for 4–6 hours. For longer storage, freeze the uncooked gnocchi until firm, then store them in an airtight container or bag for up to 2 months. Cook them straight from the freezer to keep their shape. Alternatively, if you have already cooked them, toss with olive oil or butter and refrigerate for up to 2 days. Reheat by sautéing until golden.
FAQ: Questions about pumpkin gnocchi
Interested in making perfect pumpkin gnocchi? We have provided you with answers to common questions, helping you get the right texture every single time. Whether you are curious about the best type of pumpkin or dealing with sticky dough, our answers will help you make this tasty dish successfully.
What is the best way to cook pumpkin gnocchi?
The best way to cook pumpkin gnocchi is first to boil them for about 2–3 minutes until they float, then drain and immediately sauté in butter and olive oil along with garlic, sage, and chilli. Once they have a golden hue, you can remove them from the pan and serve right away.
What type of pumpkin should I use for pumpkin gnocchi?
For pumpkin gnocchi, the best pumpkin to use is one with firm, dry pulp, which makes sure your gnocchi are light and fluffy. Hokkaido pumpkin, or Red Kuri squash, is perfect because of its sweet flavour and dry flesh, which roasts well and mashes smoothly. If you cannot find Hokkaido, use butternut squash or kabocha squash. Both are also sweet and have low moisture. Avoid standard carving pumpkins, as their high water content can make the dough sticky and the gnocchi heavy.
How do I know when my pumpkin gnocchi are cooked through?
The pumpkin gnocchi are cooked through when they float to the top of the boiling water. When they are first placed in boiling water, they will sink initially but should start to float within 2–3 minutes, indicating they are ready. Quickly remove them with a slotted spoon to keep their soft, pillowy texture. If they stay in the water too long, they might become mushy or break apart. Once removed, they are ready to be pan-fried.
What do I do if my pumpkin gnocchi dough is too sticky?
If your pumpkin gnocchi dough is too sticky, gradually add more wheat flour, about one tablespoon at a time, until it feels soft. Be careful not to add too much flour all at once, as this can make your gnocchi dense. Keep your work surface and hands well-floured to prevent the dough from sticking, without mixing in too much of it. The dough should be slightly sticky; this helps keep the gnocchi tender when cooked. Let the dough rest for about 10 minutes under a tea towel so the flour absorbs moisture to naturally reduce stickiness. Also, make sure you have thoroughly drained the pumpkin purée to eliminate any excess moisture before adding it to the dough.
Can you freeze pumpkin gnocchi?
Yes, you can freeze pumpkin gnocchi with excellent results, but it is best to do so before cooking. After you have rolled and cut your gnocchi, lay them out in a single layer on a parchment-lined baking sheet and pop them into the freezer for an hour or two, until they are solid. Once firm, transfer them into a freezer-safe bag or container, pressing out as much air as possible; they will keep beautifully for up to two months. When you are ready to cook them, simply drop the frozen gnocchi straight into boiling water. Note that they will need an extra minute or two to rise to the surface; once they float, scoop them out and sauté as you normally would.
How to reheat pumpkin gnocchi?
Reheat your pumpkin gnocchi in a hot frying pan rather than the microwave. This preserves their pillowy interior and gives a little crisp edge. Heat a knob of butter or a mix of butter and olive oil over medium heat, add the gnocchi in a single layer, and let them cook undisturbed for 1–2 minutes. Gently toss or shake the pan so each piece browns evenly, then add a splash of water or stock to steam them through if they seem dry. Heat just until everything is hot and glossy, and serve immediately for tender, flavourful gnocchi that taste almost freshly made.
Nutritional values
Nutritional value, per
1790 Kcal
| Fibre | 29 gram fibers |
| Protein | 52.1 gram |
| Fat | 78.2 gram |
| Carbohydrates | 218.3 gram |
Recommended information
Serving suggestion
Other recipes
Homemade pumpkin gnocchi with sage butter sauce
When autumn comes knocking, it is the perfect excuse to embrace the season's most comforting flavours with homemade pumpkin gnocchi. This velvety pasta alternative can be dressed up as a delicious main or served alongside roasted meats and vegetables as a delicious side.
Gnocchi are those little Italian dumplings whose name literally means "knots" or "lumps". They trace their roots back to Roman times and where they evolved from simple semolina or buckwheat into the pillowy potato versions we know today. By swapping in pumpkin purée, we not only celebrate autumn's orange bounty but also add a natural sweetness and autumnal warmth to the dish.
Do not let their gourmet appearance fool you; these gnocchi are remarkably easy to make, and once you master the basic dough, you can riff on it endlessly. So, roll up your sleeves, dust your counter with flour, and discover a delightful twist on a time-honoured classic.
For more inspiration, check out our recipes for butternut squash casserole, red kuri soup, and butternut squash curry.
Pillowy soft with golden surface
These pumpkin gnocchi are delightfully soft on the inside, with a light, golden crust that forms as they pan-fry. Underneath that crisp exterior beats the heart of pure pumpkin flavour. As you take a bite, the outside gives way effortlessly to a wonderful chew that carries the savoury richness of Parmesan and egg in the dough. These little pillows invite you to relish every note of pumpkin and wheat, tied together by the satisfaction of homemade cooking.
Infused with sage and chilli
A simple pan sauce of melted butter, fresh sage, and a hint of chilli takes these gnocchi from cosy to crave-worthy. As the butter warms in the frying pan, it embraces the aromatic sage leaves, crisping them to release their pine-like, almost citrusy aroma.
Meanwhile, the chilli cuts through the richness with a subtle sting that lingers on the palate. Each gnocchi picks up just enough of this infused butter to develop a glossy sheen and a sweet, nutty, herbal, and spicy flavour, all at once. It is a masterclass in balance, showing how a few simple ingredients can harmonise beautifully when treated with care.
Serve with grated Parmesan and chopped pistachios
Since these pumpkin gnocchi are humble in appearance, their final presentation deserves a bit of extra grandeur. A generous sprinkle of freshly grated Parmesan adds salty, umami-laden richness that echoes the cheese folded into the dough, while finely chopped pistachios contribute unexpected crunch.
After all, when you have gone through the effort of making homemade gnocchi, every detail counts. Serve them at the table fresh off the pan, inviting your guests to dive into a seasonal celebration of colour and comfort, and the tasty toppings to come.
Unleash your culinary creativity
Time to unleash your creative culinary chef and tweak the recipe to your liking. For instance, stir warm autumn spices like cinnamon, nutmeg, or a pinch of five-spice into your pumpkin purée. Or fold in chopped fresh herbs such as rosemary, thyme, or chives for green and aromatic flecks throughout each gnocchi. You can even swap half the Parmesan for Pecorino Romano or Asiago.
Once you have rolled and cut your little pillows, try shaping them into spirals or shells by rolling strips of dough around a thin stick, which helps any sauce cling in every curve. So, there are plenty of ways to experiment with the recipe. Pick one and have fun.
