If you love the warm flavors of fall and crave a comforting pasta dish, this Easy Pumpkin Gnocchi is going to be your new favorite. Soft, pillowy gnocchi infused with pumpkin purée and a hint of spice makes for a quick yet indulgent dinner. Best of all, it’s ready in under 30 minutes — perfect for busy weeknights or a cozy weekend meal.
Why You’ll Love This Recipe
- Quick & easy – just a few simple ingredients and minimal prep.
- Perfect fall flavor – pumpkin gives a subtle sweetness and creamy texture.
- Versatile – pairs beautifully with brown butter sage sauce, cream sauce, or parmesan.
- Freezer-friendly for make-ahead meals.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 ½ cups ricotta cheese, well-drained
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- ½ tsp ground nutmeg
- 2 cups all-purpose flour (plus extra for dusting)
Instructions
- Mix the wet ingredients – In a large bowl, combine pumpkin purée, ricotta, Parmesan, egg, salt, and nutmeg.
- Add flour – Gently fold in the flour until a soft dough forms. Avoid overmixing to keep gnocchi tender.
- Shape the gnocchi – On a floured surface, roll dough into ropes about ¾-inch thick. Cut into 1-inch pieces and press lightly with a fork to create ridges.
- Cook – Bring a large pot of salted water to a boil. Drop gnocchi in batches, cooking until they float to the surface (about 2–3 minutes). Remove with a slotted spoon.
- Serve – Toss in your favorite sauce. A brown butter sage sauce or creamy garlic Parmesan sauce works perfectly.
Serving Suggestions
- Brown Butter Sage Sauce – Melt butter with fresh sage leaves until nutty and fragrant, then toss gnocchi in the sauce.
- Creamy Parmesan Sauce – Combine heavy cream, Parmesan, and garlic for a rich coating.
- With Roasted Vegetables – Pair with roasted Brussels sprouts, butternut squash, or mushrooms.
Storage & Make-Ahead Tips
- Refrigerate cooked gnocchi for up to 3 days.
- Freeze uncooked gnocchi on a baking sheet, then transfer to a bag. Cook straight from frozen.
Pro Tips for Perfect Pumpkin Gnocchi
- Drain ricotta well to prevent sticky dough.
- Add flour gradually—too much will make them dense, too little will make them fall apart.
- Test a single gnocchi in boiling water before cooking the whole batch to check texture.
This Easy Pumpkin Gnocchi is cozy, satisfying, and bursting with fall flavor — ideal for anyone who loves pasta and pumpkin in one comforting dish. 🍂🍝