Easy Pumpkin Gnocchi Recipe

If you’re on the hunt for a delightfully cozy dish that’s as impressive as it is simple, let me introduce you to Easy Pumpkin Gnocchi. Imagine pillowy-soft dumplings with that nutty-sweet pumpkin flavor, all cozied up in a fragrant sage butter. This recipe comes together with just a handful of ingredients, yet it delivers restaurant-worthy flavor straight from your own kitchen. Whether you’re new to gnocchi or a total homemade pasta lover, these little bites offer comfort, color, and melt-in-your-mouth texture — you’ll want to make them on repeat.

Ingredients You’ll Need

The beauty of Easy Pumpkin Gnocchi is just how few ingredients it takes to make something outstanding. Every item is purposeful—bringing freshness, fluffiness, or that extra pop of flavor. Let’s walk through what you’ll need and why each is essential to the magic.

• Pumpkin (2 ⅔ cups, cubed): The vibrant star of the dish, pumpkin adds sweet, earthy notes and that signature orange hue.
• Starchy potato (⅔ cups, cubed): This crucial component helps give the gnocchi its beloved tender texture.
• Salt (½ tsp): Just the right touch to bring out all those gentle flavors and balance the sweetness of the pumpkin.
• Flour (¾ cup): The secret to structure—just enough to form a soft dough without making things dense.
• Vegan butter (2 tbsp): Melted for richness, it wraps each bite in silky goodness and helps crisp up the sage.
• Sage (2 tsp, densely packed): Aromatic and earthy, sage is the finishing pop that makes the gnocchi irresistible.

How to Make Easy Pumpkin Gnocchi

Step 1: Prep and Boil the Vegetables

Start by peeling and dicing your pumpkin and potato into even cubes. This ensures they cook at the same rate and blend smoothly. Toss them into a saucepan, cover with water, and boil for about 10-15 minutes, until they’re perfectly fork-tender. The softer your veggies, the silkier your gnocchi will turn out!

Step 2: Mash to Perfection

Drain the pumpkin and potato thoroughly — you want as little excess water as possible. Mash both together until you’ve got a smooth, lump-free mixture. A potato ricer is wonderful here, but a basic masher works fine if you’re thorough. A silky mash is key to pillowy gnocchi!

Step 3: Mix Up the Dough

Gently stir in the salt, then gradually add flour, mixing as you go. Go slowly with the flour; you may not need it all. The dough should come together smoothly and hold its shape, yet still feel soft and slightly sticky. Keep in mind, wetter dough means lighter gnocchi! Test-cook a few pieces in simmering water to check the texture before shaping the rest.

Step 4: Shape and Roll the Gnocchi

Flour your work surface generously to prevent sticking. Divide the dough into four portions, rolling each into a slender log about 2 centimeters (about three-quarters of an inch) in diameter. Cut the logs into little pillow shapes. For an authentic touch, gently roll each piece over the back of a fork or a gnocchi board to create those signature ridges (they’re great for catching the sage butter!).

Step 5: Cook Until Floating

Bring a large pot of salted water to a gentle boil. Working in batches, add your gnocchi and simmer until they pop up to the surface—this is the happy sign they’re perfectly cooked! Scoop them out with a slotted spoon and set aside while you finish the batch.

Step 6: Sage Butter Time

In a small saucepan, melt your vegan butter and stir in the sage. Let them sizzle together over medium heat for 3-5 minutes until the sage crisps up and the butter is fragrant. This quick step infuses everything with that unmistakable autumn aroma—and tastes as amazing as it smells!

Step 7: Serve Gorgeous Gnocchi

Divide the gnocchi between plates, drizzling each portion with hot sage butter and scattering over those crispy sage leaves. It’s pure fall comfort food on a plate—the kind of dish you’ll want to tuck into with a big smile.

How to Serve Easy Pumpkin Gnocchi

Garnishes

When it comes to Easy Pumpkin Gnocchi, a simple sprinkle goes a long way! Try a dusting of freshly ground black pepper, a little shaved vegan parmesan, or even a crunch of toasted pumpkin seeds for contrast. The crispy sage leaves from your butter are a must, and a hint of chili flakes brings gentle warmth if you crave a little kick.

Side Dishes

Pairing this gnocchi is about balance. Think crisp green salads with lemony vinaigrettes, roasted brussels sprouts, or blistered cherry tomatoes for a burst of acidity that cuts the richness and makes every bite pop. A slice of rustic bread is perfect for soaking up any melted butter left behind.

Creative Ways to Present

Turn your Easy Pumpkin Gnocchi into a showstopper by plating them in colorful shallow bowls, swirling in a little extra sage butter at the base. Stack the gnocchi in mini-towers, or arrange them in a circle and fill the center with steamed greens for a festive touch. It’s also fun to serve on a big platter for sharing, letting everyone scoop up their own glistening portion at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Pumpkin Gnocchi keeps well in an airtight container in the fridge for up to three days. Separate any sage butter from the gnocchi if you can, so the dumplings stay fresh and light. When you’re ready to enjoy again, a quick sauté brings them back to life!

Freezing

If you want to save some for later (always a smart move), flash-freeze the shaped but uncooked gnocchi on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep for up to two months, ready to be boiled straight from frozen—just add a minute or so to the cooking time.

Reheating

Gently reheat cooked Easy Pumpkin Gnocchi in a pan with a splash of water or extra butter, sautéing until hot and slightly caramelized. Skip the microwave—it can make them mushy. Let the sage butter melt anew over the top just before serving for maximum flavor and freshness.

FAQs

Can I use canned pumpkin instead of fresh?

Absolutely! Just be sure your canned pumpkin is pure purée with no extras, and drain any excess liquid so your dough isn’t too wet. The flavor is still lovely, and it’s a great shortcut when fresh isn’t available.

What flour works best for Easy Pumpkin Gnocchi?

Plain all-purpose flour is ideal—it’s just enough to bind everything without making the gnocchi heavy. Avoid bread or whole wheat flours as they can make the dough too dense or chewy.

Do I have to make the ridges on the gnocchi?

Nope, it’s totally optional! The ridges help catch more sauce, but the gnocchi will cook and taste wonderful as simple pillow shapes if you’d rather skip that step.

Can I make this recipe gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend. Start adding gradually as blends can absorb moisture differently. Cook a test piece if you’re unsure—it should hold together without falling apart.

Why is my dough too sticky to handle?

Pumpkin, especially fresh, can have varying moisture content. Add the flour incrementally and try chilling your dough for 15-20 minutes if it seems especially sticky. Flour your work surface generously while shaping, and avoid the urge to add too much flour, as you want a soft, light texture.

Final Thoughts

There’s something truly special about making Easy Pumpkin Gnocchi from scratch—it brings people together and fills any kitchen with warmth. So gather your ingredients, roll up your sleeves, and give it a try soon. You might just find yourself inspired to make it for every cozy dinner from now on!

Print