Pumpkin Gnocchi Recipe

If you’re searching for cozy autumn comfort food, nothing hits quite like homemade Pumpkin Gnocchi. This pillowy, golden pasta is packed with savory sweetness from fresh pumpkin and potato, then finished in a fragrant sage butter that makes your kitchen smell as inviting as a fall afternoon. Whether you’re a seasoned gnocchi-maker or a first-timer, you’re about to discover why this dish is a repeat favorite in my kitchen!

Ingredients You’ll Need

Pumpkin Gnocchi comes together with just a handful of straightforward ingredients, each one vital for perfect texture and balanced flavor. Don’t be tempted to substitute or skip; every element pulls its weight to create the dreamy, tender result!

• Pumpkin (2 ⅔ cups, cubed): The star of the show, pumpkin lends gorgeous color, subtle sweetness, and a silky texture—go for sugar pumpkin or kabocha for best results.
• Starchy Potato (⅔ cup, cubed): Yukon Gold or Russet will help anchor the dough, absorbing extra moisture and creating that pillowy gnocchi bite.
• Salt (½ tsp): Essential for seasoning both the dough and the cooking water, bringing out the natural flavors.
• Flour (¾ cup, plus more for dusting): Regular all-purpose flour works wonders here; it binds the dough without overshadowing the delicate pumpkin notes.
• Vegan Butter (2 tbsp): This melts into a luscious sauce and coats each gnocchi with rich, plant-based flavor.
• Sage (2 tsp, densely packed): Fresh sage leaves are key, infusing the butter with their unmistakable pop of earthy, herbal aroma.

How to Make Pumpkin Gnocchi

Step 1: Prep and Boil the Vegetables

Start by peeling and dicing both your pumpkin and potato into manageable cubes. The uniform size helps them cook evenly, which is crucial for achieving a smooth mash. Pop both into a saucepan, cover with water, and add a pinch of salt. Boil on medium for 10-15 minutes, until everything is meltingly fork-tender.

Step 2: Drain and Mash Smooth

Once the cubes are soft, drain thoroughly—you want as little extra moisture as possible to keep the dough workable. Use a potato masher or ricer to blend the pumpkin and potato together until velvety and lump-free. This step makes all the difference in creating tender Pumpkin Gnocchi, so aim for a smooth, even consistency.

Step 3: Make the Dough

Sprinkle in the salt, then start adding flour little by little. Use a gentle hand and mix just until a soft, slightly sticky dough forms. Depending on how much moisture your vegetables held, you may need a bit more or less flour—add as needed, but don’t over-mix. For extra confidence, test-cook a single gnocchi; if it falls apart, add a touch more flour.

Step 4: Shape the Pumpkin Gnocchi

Liberally dust your work surface with flour. Cut the dough into quarters, then, with lightly floured hands, roll each piece into a log about 2 centimeters (or 3/4 inch) thick. Slice into bite-sized pillows. If you want that classic Italian gnocchi look, gently roll each pillow down the back of a fork or a gnocchi board to create ridges—these help the sage butter cling!

Step 5: Cook the Gnocchi

Bring a fresh pot of salted water to a gentle boil. Add your gnocchi in batches, stirring once to ensure nothing sticks. When they bob up to the surface (this takes just a minute or two), they’re done! Scoop them out with a slotted spoon and set aside on a clean plate.

Step 6: Make Sage Butter

Melt the vegan butter in a small saucepan over medium heat. Add the chopped sage and let them sizzle gently for 3-5 minutes—the sage leaves should crisp up, infusing the butter with their rich, savory scent.

Step 7: Plate and Serve

Pile your Pumpkin Gnocchi onto serving plates and lavishly drizzle the hot sage butter over top. Don’t forget those crispy sage leaves for an irresistible finishing touch!

How to Serve Pumpkin Gnocchi

Garnishes

A shower of crispy sage leaves is a must, but feel free to add a sprinkle of vegan parmesan, a crack of black pepper, or a dusting of toasted pine nuts for extra crunch and flavor complexity. A touch of flaky salt right before serving really amps up each bite.

Side Dishes

Pumpkin Gnocchi pairs beautifully with garlicky sautéed greens or a simple arugula salad tossed with lemon and olive oil. If you’re feeling indulgent, a glass of chilled white wine or sparkling cider sets the mood for a warm, comforting meal.

Creative Ways to Present

For a showstopping presentation, serve Pumpkin Gnocchi in shallow bowls on a bed of wilted spinach, or top with toasted walnuts and a drizzle of balsamic glaze. Individual ramekins make for charming single portions, perfect for cozy dinner parties.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pumpkin Gnocchi, store them in an airtight container in the fridge for up to three days. Keep the sage butter separate if possible, and only combine when ready to serve for the freshest taste.

Freezing

Pumpkin Gnocchi freeze exceptionally well! Arrange uncooked gnocchi in a single layer on a tray and freeze until firm before transferring to a zip-top bag. They’ll be ready to cook straight from frozen—no need to thaw!

Reheating

To reheat, gently sauté the gnocchi in a little olive oil or vegan butter until heated through and golden. If already tossed in sauce, a minute in the microwave covered with a damp paper towel works in a pinch, but the stovetop delivers the best texture.

FAQs

Can I use canned pumpkin instead of fresh?

You can use canned pumpkin in a pinch, but be careful with the moisture content. Canned purée tends to be wetter, so you may need more flour, which can make your Pumpkin Gnocchi a bit denser. Drain and blot the puree to remove excess liquid for lightest results.

How do I prevent my gnocchi from becoming gummy?

Avoid over-mixing and don’t add extra flour unless absolutely necessary. Work gently with the dough and always cook gnocchi in simmering, not rolling, water. Test a piece first if you’re worried—it should hold together but stay tender.

Can I make Pumpkin Gnocchi gluten-free?

Absolutely! Swap in a good quality all-purpose gluten-free flour blend. You may need to adjust the quantity slightly, but it’s perfectly doable and still absolutely delicious.

What other sauces pair well with Pumpkin Gnocchi?

While sage butter is a classic, try tossing the gnocchi in a roasted garlic cream, marinara, or a drizzle of brown butter with toasted hazelnuts for a nutty autumn twist.

Is it possible to make Pumpkin Gnocchi ahead of time?

Yes, you can shape the gnocchi a day in advance and store on a floured tray in the fridge, covered, until ready to cook. For longer storage, freeze as directed above so they’re ready whenever a craving strikes!

Final Thoughts

There’s something magical about making Pumpkin Gnocchi from scratch—it’s homestyle comfort at its best, and the process is as satisfying as the first bite. Give this recipe a whirl; once you taste those soft golden pillows in sage butter, you’ll wonder how you ever got through fall without them!

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