Pumpkin Gnocchi: A Fall Favorite
Alright, gather ’round my kitchen counter, friends! Today, we’re diving into one of my absolute favorite fall recipes: Pumpkin Gnocchi! This isn’t just any pasta dish; it’s a warm, comforting hug in a bowl that my family goes absolutely bonkers for. I remember the first time I tried to make Pumpkin Gnocchi. Oh boy, what a disaster! The dough was sticky, the italian dumplings fell apart in the water, and I nearly threw the whole batch in the trash. But, being the stubborn cook I am, I persevered, tweaked the recipe, and finally landed on this gem.
Now, this Pumpkin Gnocchi recipe is a total crowd-pleaser and surprisingly simple once you get the hang of it. It’s perfect for those cozy autumn evenings when you want something hearty but not overly complicated. Honestly, this pumpkin pasta dish has become a fall staple, and I often make a double batch because leftovers are never a problem in my house!
I first perfected this Pumpkin Gnocchi recipe about five years ago. My youngest, Leo, was going through a picky eating phase, and I was desperate to sneak some veggies into his diet. The sweetness of the pumpkin, combined with the soft, pillowy texture of the homemade gnocchi, did the trick! He gobbled it up, and I knew I had a winner.
One of the things I love most about cooking is the ability to create something nourishing and delicious for my loved ones. It’s my way of showing them I care, and this Pumpkin Gnocchi recipe is a perfect example of that. It’s a labor of love, but the smiles on their faces make it all worthwhile. Plus, it’s relatively quick to whip up, which is a major win when you’re juggling school runs, work, and everything else life throws your way. This creamy pumpkin pasta is a must for any Fall feast.
My cooking philosophy is all about keeping it real and approachable. I’m not a fancy chef, just a mom who loves to cook good food for her family. I make mistakes, I burn things (more often than I’d like to admit!), and I definitely don’t always follow the rules. But that’s the fun of it, right? So, don’t be intimidated by the idea of homemade gnocchi. Trust me, if I can do it, you can too! Let’s get started, and I promise you’ll be enjoying a bowl of delicious Pumpkin Gnocchi in no time! For another fantastic way to enjoy pumpkin, check out my recipe for Pumpkin Zucchini Bread. It’s perfect for breakfast or a snack!
What You’ll Need for This Pumpkin Gnocchi
Okay, let’s talk ingredients. Here’s what you’ll need to whip up a batch of my family’s favorite Pumpkin Gnocchi.
- 1 1/2 cups cooked pumpkin puree: I always use fresh pumpkin when making Pumpkin Gnocchi and roasting it myself for the best flavor, but canned pumpkin puree works just fine in a pinch. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
- 1 large egg: Free-range is my preference for making fantastic Pumpkin Gnocchi, for the richer yolk flavor and color.
- 1/2 cup grated Parmesan cheese: Freshly grated is key here! The pre-shredded stuff just doesn’t melt as nicely into the Pumpkin Gnocchi dough.
- 1/2 teaspoon salt: I use sea salt in almost everything I cook, including this Pumpkin Gnocchi.
- 1/4 teaspoon nutmeg: Adds a touch of warmth and spice that complements the pumpkin perfectly in this pumpkin pasta.
- 1 1/2 – 2 cups all-purpose flour: This is where it gets a little tricky. The amount of flour you need will depend on the moisture content of your pumpkin puree. Start with 1 1/2 cups and add more gradually until the dough comes together. When making Pumpkin Gnocchi, you can sometimes find gluten-free 1-to-1 all purpose flour, if you want to try that.
- 4 tablespoons butter: Unsalted, because we’re already adding salt to the dough.
- 1/4 cup fresh sage leaves: Adds such a beautiful, aromatic touch to the brown butter sauce.
- Salt and pepper: To taste, for seasoning the sauce.
When shopping for pumpkin puree, check the labels carefully! You want to make sure you’re getting pure pumpkin and nothing else. Sometimes brands add unnecessary ingredients, which can affect the flavor and texture of your Pumpkin Gnocchi. Here’s a Pumpkin Gnocchi trick I learned over the years: If your pumpkin puree seems particularly watery, you can drain it in a cheesecloth-lined sieve for a couple of hours to remove excess moisture. This will help prevent your dough from becoming too sticky. For cost-saving, try making a big batch of the pumpkin puree and freezing it into portions. As for the sage, if you have a garden, even better.
Leftover pumpkin puree can be stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months. And speaking of leftovers, here’s a tasty way to use your sage and create some more fall recipes, check out Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by …. It’s so good!
Let’s Make This Pumpkin Gnocchi Together
Alright, friend, let’s get our hands floury and create some magic! Here’s how I make my favorite Pumpkin Gnocchi:
- Prepare the dough: In a large bowl, combine the cooked pumpkin puree, egg, Parmesan cheese, salt, and nutmeg. Mix well until everything is evenly combined.
- Add the flour: Gradually add the flour, starting with 1 1/2 cups, mixing after each addition. The dough will start to come together and form a ball. Be careful not to overmix, as this can make the Pumpkin Gnocchi tough. If the dough is still too sticky, add more flour, a tablespoon at a time, until it’s manageable. I learned the hard way with Pumpkin Gnocchi that patience is key!
- Knead the dough: Turn the dough out onto a lightly floured surface and gently knead for a minute or two, just until it’s smooth and elastic.
- Shape the gnocchi: Divide the dough into four equal pieces. Roll each piece into a long rope, about 1/2 inch thick. Using a sharp knife or dough scraper, cut the ropes into 1-inch pieces. This part is so satisfying! Don’t worry if your Pumpkin Gnocchi aren’t perfectly uniform; that’s part of their charm.
- Add ridges (optional): If you want to give your Pumpkin Gnocchi that classic ridged texture, gently roll each piece over the tines of a fork. This helps the sauce cling to the homemade gnocchi. My kids love helping with this part!
- Cook the gnocchi: Bring a large pot of salted water to a boil. Gently drop the italian dumplings into the boiling water, a few at a time. They’re done when they float to the surface, usually after about 2-3 minutes.
- Make the brown butter sage sauce: While the Pumpkin Gnocchi is cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is golden brown and fragrant, about 3-5 minutes. Be careful not to burn the butter! It should smell nutty and delicious.
- Combine and serve: Using a slotted spoon, transfer the cooked Pumpkin Gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat. Season with salt and pepper to taste. In my kitchen, Pumpkin Gnocchi usually takes about 45 minutes from start to finish, including prep time.
- Serve and enjoy. Your Pumpkin Gnocchi should smell like warm pumpkin, butter, and sage.
While the Pumpkin Gnocchi is cooking, I usually throw together a simple salad or steam some green beans to serve alongside. And of course, a sprinkle of extra Parmesan cheese never hurts! This pumpkin pasta dish is best served immediately. Also for another angle check out Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free).
How I Love to Serve This Pumpkin Gnocchi
Okay, now that we’ve made our delicious Pumpkin Gnocchi, let’s talk about how to serve it! My family loves this Pumpkin Gnocchi when I serve it with a simple side salad and some crusty bread for soaking up that delicious brown butter sage sauce. I sometimes add a sprinkle of toasted walnuts or pecans for extra crunch and flavor. The nutty flavor really complements the pumpkin pasta and the sage.
This Pumpkin Gnocchi is perfect for a cozy weeknight dinner, a casual get-together with friends, or even a Thanksgiving side dish. It’s elegant enough for a special occasion but simple enough for everyday enjoyment. Presentation-wise, I like to serve the Pumpkin Gnocchi in shallow bowls, topped with a generous drizzle of brown butter sage sauce and a sprinkle of fresh Parmesan cheese. A sprig of fresh sage adds a pop of color and a fragrant touch.
If you have extra Pumpkin Gnocchi, it’s delicious reheated the next day. You can also pan-fry it in a little olive oil until golden brown and crispy for a fun and flavorful twist. My family sometimes makes a quick tomato sauce with basil for the reheated dish!
I’ve also tried a few seasonal variations of this Pumpkin Gnocchi recipe. One of my favorites is to add roasted butternut squash to the dough for an even deeper fall flavor. I also love to use brown butter with walnuts and cranberries during the holidays for a festive twist.
Friends always ask for my hearty Pumpkin Gnocchi recipe whenever I make it for dinner parties. It’s a guaranteed crowd-pleaser, and everyone always raves about the unique flavor and texture of the homemade gnocchi. For more delicious fall meal ideas, try my Pumpkin Wild Rice Soup. It’s another family favorite!
Your Pumpkin Gnocchi Questions Answered
Alright, let’s tackle some of the most common questions I get asked about making Pumpkin Gnocchi. I’ve been there, made the mistakes, and learned from them, so hopefully, my experiences can help you avoid some of the pitfalls!
Q: My dough is too sticky! What do I do?
A: Ah, the dreaded sticky dough! This is a common problem when making Pumpkin Gnocchi, and it’s usually due to the moisture content of your pumpkin puree. Don’t panic! Just gradually add more flour, a tablespoon at a time, until the dough comes together and is no longer sticky. You want it to be soft and pliable, but not wet.
Q: My gnocchi fell apart when I cooked them. What did I do wrong?
A: This usually happens when the dough is too soft or you haven’t used enough flour. Make sure your dough is firm enough to hold its shape before you cut and shape the italian dumplings. Also, be gentle when you drop them into the boiling water. If they’re too delicate, they’ll fall apart.
Q: Can I use frozen pumpkin puree?
A: Yes, you can! Just make sure to thaw it completely and drain off any excess moisture before using it. Frozen pumpkin puree tends to be more watery than fresh, so you may need to add more flour to your Pumpkin Gnocchi dough.
Q: Can I make the dough ahead of time?
A: Absolutely! You can make the **Pumpkin Gnocchi** dough a few hours in advance and store it in the refrigerator. Just wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to shape the **homemade gnocchi**, let the dough sit at room temperature for about 15-20 minutes to soften slightly.
Q: Can I freeze the gnocchi?
A: Yes, you can freeze the **Pumpkin Gnocchi**! Spread them out on a baking sheet lined with parchment paper and freeze them for about an hour, or until they’re solid. Then, transfer them to a freezer bag and store them for up to three months. When you’re ready to cook them, just drop them directly into boiling water – no need to thaw them first.
Q: My brown butter sauce burned! How can I prevent this?
A: Burning the brown butter sauce is a rookie mistake we’ve all made. To prevent this, keep a close eye on the butter while it’s melting and cooking. Use medium heat and stir frequently. The butter will go through several stages – melting, foaming, and then browning. As soon as it turns golden brown and smells nutty, remove it from the heat immediately.
Q: Can I add other flavors to the dough?
A: Absolutely! Feel free to experiment with different herbs and spices. I sometimes add a pinch of cinnamon or a little grated Parmesan cheese to my Pumpkin Gnocchi dough. My blog readers recommended adding some pepper or garlic, which you can try to your own taste!
Q: What can I serve with this dish?
A: This pumpkin pasta dish is super versatile, but it can be served with a simple salad, roasted vegetables, or grilled chicken or fish. For a vegetarian option, try adding some sautéed spinach or mushrooms to the Pumpkin Gnocchi.
My Final Thoughts on This Pumpkin Gnocchi
This Pumpkin Gnocchi recipe holds a special place in my heart because it’s a reminder of the simple joys of cooking and sharing a meal with loved ones. It’s a dish that brings comfort, warmth, and a little bit of autumn magic to our table. And it’s proof that even the most daunting cooking challenges can be overcome with a little perseverance and a lot of love.
My Pumpkin Gnocchi Pro Tips:
- Don’t overmix the dough: Overmixing will develop the gluten in the flour, resulting in tough, chewy italian dumplings. Mix just until the dough comes together.
- Use a light touch when shaping the gnocchi: Be gentle when rolling and cutting the dough to avoid compacting it.
- Cook the gnocchi in batches: Overcrowding the pot will lower the water temperature and cause the Pumpkin Gnocchi to stick together.
Over the years, I’ve also tried a few interesting variations on this recipe. My husband, Mark, loves it when I add a little crumbled goat cheese to the Pumpkin Gnocchi for a tangy twist. My daughter, Sophie, is a fan of adding a sprinkle of red pepper flakes to the brown butter sage sauce for a little heat. And Leo, the picky eater who inspired this recipe in the first place, still insists on having his Pumpkin Gnocchi with a side of steamed broccoli.
The beauty of this recipe is that you can make it your own. Don’t be afraid to experiment with different flavors and ingredients until you find a combination that you love. And most importantly, have fun in the kitchen! Cooking should be a joyful and creative experience, not a chore. If you are up for more pumpkin treats try my recipe for Pumpkin Cinnamon Sugar Donuts.
I hope you enjoy making this savory Pumpkin Gnocchi as much as I do. I can’t wait to hear about your experiences and see your own creative twists on the recipe! Happy cooking, friends! This homemade gnocchi is sure to bring comfort and joy.
Pumpkin Gnocchi
Enjoy the comforting flavors of fall with this homemade pumpkin gnocchi. These tender, pillowy dumplings are perfect with a simple sage butter sauce or your favorite autumnal topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Italian
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 tablespoons butter
- 1/4 cup fresh sage leaves
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- In a large bowl, combine the pumpkin puree, egg, salt, and nutmeg.
- Gradually add the flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth.
- Divide the dough into four equal pieces. Roll each piece into a long rope about 1/2 inch thick.
- Cut the ropes into 1-inch pieces.
- Bring a large pot of salted water to a boil.
- Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes.
- While the gnocchi are cooking, melt the butter in a skillet over medium heat. Add the sage leaves and cook until fragrant, about 1 minute.
- Drain the gnocchi and add them to the skillet with the sage butter. Toss to coat.
- Serve immediately, garnished with Parmesan cheese.
Notes
For a richer flavor, brown the butter before adding the sage leaves. You can also add a pinch of red pepper flakes for a little heat.