Do you love savoury pumpkin recipes? Than you are going to absolutely love my easy pumpkin gnocchi recipe! This homemade gnocchi with a creamy pumpkin sauce is the best way to spend fall!
This creamy pumpkin gnocchi is the ultimate fall comfort food when you want to snuggle up during the chilly fall months & is sure to become a family favorite! This is such an easy recipe and such a fun way to change up traditional gnocchi recipes!
This is truly the best sauce for a pumpkin pasta! If you love pasta recipes, you are also going to love my Creamy Tomato Garlic Pasta, Marry me Chicken Pasta & Schneider sausage pasta!
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Ingredients
- All Purpose Flour
- Pumpkin Purée
- Fresh parmesan cheese
- Egg
- Butter
- Garlic
- Heavy Cream
- Spices: Smoked Paprika & Garlic Powder
Full measurements are listed on the recipe card at the end!
Instructions
Make the pasta dough & shape the gnocchi.
Make the pasta sauce following the instructions.
Add in the cooked gnocchi to the pasta sauce.
Serve & enjoy!
- Prepare the Gnocchi Dough: In a large bowl, combine the flour, pumpkin purée, Pecorino cheese, and egg. Knead gently until a soft dough forms, adding extra flour if necessary. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the Gnocchi: Lightly dust your work surface with flour. Roll the dough out to about 2 cm thick. Cut the dough into 1-inch strips, then roll each strip into a log shape using your hands. Cut into bite-sized gnocchi pieces. Place the gnocchi on a floured baking sheet to prevent sticking.
- Cook the Gnocchi: Bring a large pot of water to a boil (add a pinch of salt). Gently drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon. Reserve ½ cup of the pasta water for the sauce, then set the cooked gnocchi aside.
- Make the Creamy Pumpkin Sauce: In a large pan over medium-low heat, melt the butter and sauté the minced garlic for about 3 minutes, until fragrant. In a separate bowl or blender, mix the pumpkin purée with the reserved pasta water. Add this mixture to the pan, followed by the heavy cream. Stir until the sauce begins to simmer.
- Season the Sauce: Once the sauce starts to bubble, reduce the heat to low. Stir in the salt, pepper, smoked paprika, and garlic powder. Adjust seasoning to taste.
- Combine and Simmer: Add the cooked gnocchi to the sauce, gently stirring to coat. Let it simmer for 5 minutes, allowing the flavors to meld and the gnocchi to absorb the sauce.
- Serve and Garnish: Serve the gnocchi hot, garnished with fresh basil and grated Parmesan. Enjoy the rich, comforting flavors of this autumn-inspired dish!
Scroll all the way down to the recipe card for the full deets!
Substitutions
- All-Purpose Flour: 00 flour (ideal for pasta), semolina flour, or a gluten-free pasta flour blend.
- Pumpkin Purée: Butternut squash purée or sweet potato purée (both work well for pasta dishes with a creamy texture)! A sweet potato gnocchi is so delish as well!
- Pecorino Romano Cheese: Parmesan cheese, Grana Padano, or Asiago cheese.
- Homemade Gnocchi: You can also buy your own gnocchi if you don't want to make your own! It's quicker & will taste just as good!:)
- Pasta Water: Vegetable broth.
- Egg: Flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoon water), or silken tofu (¼ cup per egg).
- Butter: Olive oil, ghee, or vegan butter (if you want a dairy-free option).
- Garlic: Garlic powder (use sparingly), roasted garlic, or shallots.
- Heavy Cream: Coconut cream (for a mild flavor), cashew cream, or a blend of milk and cream cheese for thickness.
Variation: Brown Butter Sage Pumpkin Gnocchi
- Gnocchi: Swap Pecorino with Parmesan, and add 1 teaspoon of ground nutmeg to the dough for warmth.
- Sauce: Instead of the creamy sauce, make a simple brown butter sauce. Melt butter in a pan over medium heat until golden brown and nutty. Add a handful of fresh sage leaves to crisp them up. Toss the cooked pumpkin gnocchi in the brown butter, and sprinkle with freshly grated Parmesan and cracked black pepper. Garnish with crispy sage and toasted pine nuts for extra texture.
Equipment
- Large Pot for boiling pasta & making pasta sauce
- Measuring cups & spoons
Storage
Store leftover pumpkin gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in a pan with a little butter or oil until warmed through. Alternatively, freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag for up to 2 months. Cook from frozen.
Top tips for Success
- Use Fresh Pumpkin Purée: For the best flavor and texture, use homemade pumpkin purée, which tends to be thicker and less watery than canned.
- Don’t Overwork the Dough: Gently knead the gnocchi dough to avoid making it tough—just enough to bring it together.
- Boil in Batches: Cook gnocchi in small batches to prevent them from sticking together and ensure they rise evenly when done. We want tender gnocchi!
FAQs
Yes, you can make the gnocchi ahead of time. After cutting the gnocchi, freeze them on a baking sheet, then store in a freezer bag for up to 2 months. Boil from frozen when ready to cook.
Pumpkin purée can be quite moist. Add flour gradually until the dough is soft but manageable. Be careful not to add too much flour, as this will make the gnocchi dense.
If the sauce is too thin, simmer it longer to reduce or add a bit more grated cheese, like Pecorino or Parmesan. Alternatively, whisk in a small amount of flour or cornstarch slurry to thicken it up.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve after this pumpkin gnocchi recipe:
Easy Gnocchi Pumpkin Sauce Recipe (Creamy and Homemade)
Ingredients
Equipment
Method
- Prepare the Gnocchi Dough: In a large bowl, combine the flour, pumpkin purée, Pecorino cheese, and egg. Knead gently until a soft dough forms, adding extra flour if necessary. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the Gnocchi: Lightly dust your work surface with flour. Roll the dough out to about 2 cm thick. Cut the dough into 1-inch strips, then roll each strip into a log shape using your hands. Cut into bite-sized gnocchi pieces. Place the gnocchi on a floured baking sheet to prevent sticking.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon. Reserve ½ cup of the pasta water for the sauce, then set the cooked gnocchi aside.
- Make the Creamy Pumpkin Sauce: In a large pan over medium-low heat, melt the butter and sauté the minced garlic for about 3 minutes, until fragrant. In a separate bowl or blender, mix the pumpkin purée with the reserved pasta water. Add this mixture to the pan, followed by the heavy cream. Stir until the sauce begins to simmer.
- Season the Sauce: Once the sauce starts to bubble, reduce the heat to low. Stir in the salt, pepper, smoked paprika, and garlic powder. Adjust seasoning to taste.
- Combine and Simmer: Add the cooked gnocchi to the sauce, gently stirring to coat. Let it simmer for 5 minutes, allowing the flavors to meld and the gnocchi to absorb the sauce.
- Serve and Garnish: Serve the gnocchi hot, garnished with fresh basil and grated Parmesan. Enjoy the rich, comforting flavors of this autumn-inspired dish!
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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