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    Urban Bliss Life » All Recipes » Pasta Recipes » Pumpkin Gnocchi

    Published: November 7, 2022 / Updated: September 19, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Pumpkin Gnocchi

    34 shares
    Jump to Recipe Print Recipe
    bowl of pumpkin gnocchi in sage butter sauce with title text overlay.
    bowl of pumpkin gnocchi in sage butter sauce with title text overlay.
    bowl of pumpkin gnocchi in sage butter sauce with title text overlay.

    Pumpkin Gnocchi with sage butter sauce is a delicious dish that celebrates fall flavors. And, it's easier to make gnocchi from scratch than you might think!

    bowl of pumpkin gnocchi with a fork and colorful napkin.

    Dumplings are always a good idea. You can make filled dumplings like these Pork and Shrimp Wontons. Or you can make Italian dumplings known as gnocchi.

    And this Pumpkin Gnocchi with a sage brown butter sauce is a delicious celebration of fall flavors.

    Jump to:
    • 🌟 Why this recipe works
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍷 🥂 Wine pairings
    • 🍳 Kitchen tools and equipment
    • More pumpkin recipes
    • Pumpkin Gnocchi

    🌟 Why this recipe works

    closeup photo of pumpkin gnocchi with sage and bacon.

    Gnocchi is a classic Italian dumpling that is traditionally made with flour, salt, egg, and potatoes. Like many traditional Italian dishes, the simplicity allows the ingredients to shine.

    This Pumpkin Gnocchi recipe takes the method and classic shape of gnocchi and gives it a special fall season twist.

    • When cooked correctly, the gnocchi is soft and pillowy.
    • The sage butter sauce pairs deliciously with the pumpkin flavors, and is a very easy sauce to make. You can also use this sauce on other pasta dishes!
    • Once you get the hang of shaping the gnocchi, you can whip this impressive dish together in just 30 minutes.
    • The recipe makes enough for 4 portions. If you prefer larger portions, it might serve 3 people.

    🛒 Ingredient notes

    bowls of ingredients to make pumpkin gnocchi with ingredient labels.

    Just seven ingredients is all you need to make this restaurant-quality pumpkin gnocchi!

    Pumpkin puree - Make sure you use pumpkin puree that is labeled as 100% pumpkin or pure pumpkin - not pumpkin pie filling. Canned pumpkin pie filling has additional ingredients and spices, and what we want to make the gnocchi is 100% pumpkin puree.

    Butter - Use unsalted butter and cut it into small cubes, which helps the butter melt evenly and create a delicious butter sauce.

    ✅ Step-by-step instructions

    bowl of pumpkin puree over dry ingredients.
    1. In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.

    2. Stir in the pumpkin just until blended.

    kneading pumpkin gnocchi dough on a marble countertop.
    pumpkin gnocchi dough on a marble countertop.

    3. On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough.

    4. Let rest for 10 to 15 minutes at room temperature.

    pumpkin gnocchi dough divided into four equal portions on a marble countertop.
    pastry cutter slicing pumpkin gnocchi dough into small equal portions on a marble countertop.

    5. Divide the dough into four equal portions.

    6. On a lightly floured surface, roll each portion into a ½ -in.-thick rope, then cut into ¾ -in. pieces.

    shaping pumpkin gnocchi with a fork over marble countertop.
    shaped pumpkin gnocchi resting on parchment paper.

    7. Press and roll each piece with a lightly floured fork.

    8. Place onto a lightly floured surface or on a baking sheet covered with parchment paper while you continue to roll out and form the remaining gnocchi pieces.

    kitchen wire spider holding cooked shaped pumpkin gnocchi over boiling water.
    cubes of butter added to a pan.

    9. In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-½ minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.

    10. In a Dutch oven or large heavy saucepan, melt the butter over medium heat.

    butter garlic sage sauce cooking in a pan.
    shaped pumpkin gnocchi cooking with sage butter sauce

    11. Add the sage and garlic and sauté for 1 minute.

    12. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.

    👩🏻‍🍳 Recipe FAQs

    fork holding two pieces of pumpkin gnocchi closeup over a bowl of pumpkin gnocchi.
    Is gnocchi a pasta or potato?

    Although gnocchi is often lumped in with pasta dishes on menus, it is technically an Italian dumpling that's traditionally made with potatoes.

    Is gnocchi healthier than pasta?

    Consider them equals, bringing different nutrients to the plate. According to Livestrong.com, gnocchi is lower in calories and carbohydrates, while pasta has more protein.

    What's the best way to store leftover gnocchi?

    Allow the gnocchi to cool to room temperature, then store in an airtight container in the refrigerator for up to four days.

    Can I freeze uncooked gnocchi?

    Yes! Shape all of the gnocchi, then place gnocchi in a single layer on a baking sheet lined with parchment paper for 2 hours. After the gnocchi pieces are frozen, transfer to a freezer bag or freezer-safe container.

    🍽 Serving ideas

    bowl of pumpkin gnocchi with sage and bacon, with a fork and colorful napkin above it.

    This pumpkin gnocchi is delicious on its own with the sage butter sauce. But I like to add some crunchy bacon on top.

    To complete the meal, serve this with Air Fryer Broccoli, Garlic Lemon Asparagus, or Green Beans with Bacon and Shallots.

    🍷 🥂 Wine pairings

    With rich, bold fall flavors, this pumpkin gnocchi is delicious when paired with a crisp white wine such as a Sauvignon Blanc or a Gewurztraminer.

    🍳 Kitchen tools and equipment

    Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

    • Rolling pin
    • You can use a fork to create the ridges in the gnocchi. Or, you can use a gnocchi board.
    • Large stockpot to cook the gnocchi.
    • Dutch oven to make the sauce.

    More pumpkin recipes

    • vegan pumpkin soup
      Pumpkin Soup Without Cream
    • Pumpkin Cream Cheese Muffins
    • pumpkin cheesecake bars on a white cake stand with kitchen towel
      Pumpkin Cheesecake Bars with Gingersnap Crust
    • pumpkin cream cheese roll.
      Pumpkin Cream Cheese Roll

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    bowl of pumpkin gnocchi in sage butter sauce.

    Pumpkin Gnocchi

    5 from 2 votes
    Prep Time: 20 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 30 minutes mins
    Recipe by Marlynn Schotland
    This homemade gnocchi is easier to make from scratch than you might think! Full of delicious fall flavors, and served with a brown butter sage sauce.
    Servings: 4 servings
    Calories: 397kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • 1 Dutch Oven

    Ingredients

    • 1-½ cups all-purpose flour
    • ¼ teaspoon kosher salt
    • ¼ teaspoon pepper
    • ¼ teaspoon ground nutmeg
    • 1 cup canned pumpkin puree
    • 18-20 cups water
    • ½ cup (1 stick) unsalted butter, cubed
    • 4 fresh sage leaves, thinly sliced
    • 1 garlic clove, minced
    Get Recipe Ingredients

    Instructions

    • In a medium or large bowl whisk together the flour, salt, pepper, and nutmeg.
    • Stir in the pumpkin just until blended.
    • On a lightly floured surface, knead the batter about 10-12 times, until it forms a soft dough. Let rest for 10 to 15 minutes at room temperature.
    • Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a ½ -in.-thick rope, then cut into ¾ -in. pieces. Press and roll each piece with a lightly floured fork.
    • In a large pot, bring the water to a boil. Cook gnocchi in batches for 1 to 1-½ minutes or until they float. Remove with a slotted spoon and transfer to a plate. Cover with a cloth to keep warm.
    • In a Dutch oven or large heavy saucepan, melt the butter over medium heat. Add the sage and garlic and sauté for 1 minute. Then add the gnocchi and stir to coat the gnocchi with the butter sage garlic sauce. Serve immediately.

    Notes

    Makes 3 to 4 servings
    Dough: Don't overwork the dough. You'll overwork the gluten and your gnocchi could come out tougher.
    Pumpkin: If after initially forming the dough you find that it could use a little more pumpkin puree, feel free to add a little more gradually by the teaspoonful, just until your dough is pumpkin colored throughout and there are no big chunks of flour. Again, be sure not to overwork the dough!
    Forming gnocchi: You could use a gnocchi board to shape the gnocchi. Or, use your thumb to roll each gnocchi piece over the top of a fork to create the ridges on one side. Remember: each gnocchi doesn't have to look exactly alike! That's part of the charm of this rustic Italian dish. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 397kcal | Carbohydrates: 41g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 206mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10242IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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