Introduction
Craving something cozy, savory, and just a little bit special? This pumpkin gnocchi recipe brings homemade comfort food to the table with soft, pillowy bites of roasted pumpkin wrapped in buttery sage. Whether you’re cooking for fall dinners or just love rich seasonal flavors, this dish delivers warmth with every forkful. We’ll walk you through making gnocchi from scratch—no fancy tools, no stress. Just honest ingredients and bold flavor.
PART 1: A Taste of Autumn in Every Bite
From Roasted Pumpkin to Homemade Gnocchi
There’s something about pumpkin gnocchi that tastes like a quiet evening, wrapped in a blanket, watching golden leaves swirl outside your kitchen window. I first made this dish one cool October weekend, just after visiting a local farmer’s market. I walked away with an armful of knobby, deep-orange pumpkins and absolutely no plan—until dinner rolled around and the fridge was looking a little too empty.
That’s when I remembered: a soft gnocchi dough needs just a few things—flour, cheese, egg, and something starchy. I roasted the pumpkin, mashed it into the flour, and before I knew it, I had a sticky orange dough resting under a kitchen towel, ready to become something wonderful.
A Rustic Dish That Feels Like Home
There’s no rush with pumpkin gnocchi—it’s a dish that invites you to slow down. Kneading the dough by hand, shaping each soft roll, then watching the pieces puff up in bubbling salted water—it’s a kind of quiet joy. But what really makes this dish shine is the butter and sage. As it sizzles, your kitchen smells like every memory of fall melted into one pan.
That first bite? Buttery, nutty, rich with the sweetness of pumpkin and a sharp kiss of Pecorino Romano. It’s a humble dish, but it holds its own at any table. Whether you’re new to gnocchi or have made it before, pumpkin gnocchi is worth every minute.
Making Pumpkin Gnocchi from Scratch—What You Need to Know
The Right Pumpkin Makes All the Difference
When it comes to pumpkin gnocchi, not all pumpkins are created equal. You want one that’s dense, not watery. Butternut squash and sugar pumpkins are both excellent options. Their natural sweetness and firm texture help keep your dough from becoming too sticky or soft.
After roasting, your pumpkin should be fork-tender but not mushy. A good trick? Let the pumpkin cool slightly and press it through a sieve or use a masher directly into the flour. It should blend in easily without clumps, giving your gnocchi a golden hue and silky texture.
Skip canned pumpkin here—it’s too wet and lacks that rich, earthy taste fresh pumpkin brings. Roasting concentrates the flavor, making your gnocchi subtly sweet and perfectly savory once you add the cheese and sage.
Why 00 Flour and Pecorino Matter
You’ll notice this recipe calls for 00 flour. It’s not a fancy Italian flex—it’s just what works best. Finer than all-purpose flour, 00 flour creates a soft, almost melt-in-your-mouth texture without overworking the dough. If you don’t have it, all-purpose will still work, but try not to knead too much—less is more.
As for Pecorino Romano, it adds sharpness and salt, balancing the sweet pumpkin beautifully. It melts into the dough, giving it depth. You could swap it for Parmesan, but Pecorino’s intensity stands up better to the pumpkin and sage.
The key to great pumpkin gnocchi is in balancing flavors and textures: soft but not soggy, rich but not heavy. With the right ingredients, even a simple plate becomes something you’ll crave all season long.
Pumpkin Gnocchi
Equipment
- Large fry pan
- large pot
- Baking Tray
- Parchment paper or Baking paper
- Chopping-board
- knife
- Large bowl
- Potato masher
- Rolling Pin
- Dough cutter
- wooden spoon
- Colander or Hand sieve
- Tablespoon
Ingredients
- 400 grams Pumpkin 14oz
- ▢250 grams 00 flour 8.8oz
- ▢3 TBSPs Pecorino Romano cheese
- ▢1 egg
- ▢80 grams Butter 2.8oz
- ▢1 bunch Fresh sage
Instructions
- This homemade gnocchi requires fresh pumpkin! Start by slicing off the stem then scoop the seeds out. Make sure you slice the skin off as well.
- Once it’s cleaned, place the pumpkin on the chopping board, slice it into pieces, then chop each slice in half.
- Preheat your oven to 180 °C/ 356°F. While heating, place your pumpkin slices on the baking sheet with a piece of parchment paper.
- Bake for 40 minutes then leave to cool – your roasted pumpkin is then ready to be turned into gnocchi!
- In a large bowl, add 250g/8.8oz of 00 flour and grab a potato masher. Smash a few pieces at a time into the bowl with flour.
- Scrape excess off the masher with a spoon and continue until all your pumpkin is added.
- Add 3 tablespoons of Pecorino Romano cheese (even more if you’d like!) along with the egg.
- Use one hand to mix the ingredients in the bowl and keep mixing until the dough starts to turn orange.
- Once the dough starts to form, you will want to transfer it to the kitchen counter and keep kneading it until all the flour is absorbed.
- Keep kneading until all of the flour has combined well and forms into a ball.
- Once ready, place the pumpkin gnocchi dough in your large bowl and cover it. Leave this to rest for 10 minutes.
- It’s now time to make the gnocchi! Line a tray with baking paper and place this on the side for now.
- Uncover the dough and place it on the bench/wooden board then sprinkle flour underneath it and on top.
- Press the dough with your hand on both sides until it has been flattened into a thick disc.
- Grab your rolling pin and gently stretch forward and back, then flip and rotate it 180° before rolling back and forth again. Pat the dough down again to help it stretch, then flip it and use the rolling pin once more back and forth.
- Next, take a large knife and cut 1 inch strips. Once you’ve finished, add a sprinkle of flour on top to keep it from sticking.
- Take each strip and roll it gently with your hands on the counter. After you roll each one, take a dough cutter (or knife) and cut into bite-sized pieces.
- Once cut, transfer the gnocchi to the baking sheet and sprinkle extra flour on top. Continue cutting the strips one by one until all the dough has been cut.
- Add 5L of water to a large pot and place it on the stove on high heat. This will be used to cook your gnocchi.
- While the water is heating up, add a frypan to your stove and warm it on medium heat to make the sauce. You’ll need a bunch of sage and 80g/2.8oz butter.
- Place the butter into the pan once it is heated. While the butter is melting, add the sage. You can place the sage in whole or pull it apart with your hands first.
- Cook the butter and sage together to help infuse the flavor into the butter. Make sure to keep stirring the butter with a wooden spoon for about 3-4 minutes on medium heat (lower if it burns too quickly).
- Once water is boiling add 1 tablespoon of rock salt and let dissolve.
- Next add the pumpkin gnocchi – as much or as little gnocchi as you like!
- Boil the gnocchi until they come to the surface of the water – even a little longer if you prefer a softer texture.
- Strain your gnocchi once you are happy with the texture and collect a mug full of pasta water.
- By this time, the butter sauce should be done so add the cooked gnocchi into the pan along with two tablespoons of reserved pasta water.
- Stir gently until the pasta is well-coated with your creamy sauce. Try tossing the pasta in your pan to help create the ultimate sauce!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Notes
Add a portion of the pumpkin gnocchi to the plate, ensuring you get extra creamy sage butter sauce so you can taste all of the flavors fused together. If you love cheese, top the pasta with even more Pecorino Romano – there’s no such thing as too much!
Step-by-Step – How to Shape and Cook Pumpkin Gnocchi
Shaping the Dough Without Fancy Tools
Once your pumpkin gnocchi dough has rested, it’s time to roll and cut. This part may look intimidating, but it’s actually soothing—almost meditative. Start by dusting your board with flour and dividing the dough into four equal parts. Roll each piece into a rope about an inch thick. Don’t worry if they’re not perfectly even—rustic is charming here.
Slice each rope into bite-sized pieces using a bench scraper or large knife. If you want those traditional ridges, gently roll each piece over the back of a fork. But if not, the gnocchi will still be just as delicious. The key is not to over-handle them; the dough should stay light and soft.
Be generous with flour as you work. Pumpkin dough tends to be stickier than potato-based versions, so keeping your surface and hands lightly floured helps everything go smoother.
Boiling to Perfection and Making the Butter Sauce
Now comes the magic. Bring a large pot of water to a boil—5 liters is a good amount—and season it well with rock salt. Once it’s bubbling, gently drop in your pumpkin gnocchi. Stir once to prevent sticking, then let them rise to the surface. That’s how you know they’re ready. You can leave them for an extra 30 seconds if you like a slightly softer bite.
While that’s happening, melt butter in a skillet and add your fresh sage. It only takes a few minutes, but the aroma is unforgettable—nutty, woodsy, and pure comfort. When the gnocchi are done, transfer them straight into the pan along with a splash of pasta water. Toss everything together so the sauce clings to every golden dumpling.
From here, it’s just a matter of plating and serving—hot, fragrant, and irresistible.
How to Serve Pumpkin Gnocchi & Creative Variations to Try
Serving Pumpkin Gnocchi the Traditional Way
When it comes to pumpkin gnocchi, less is more—especially when you’ve nailed that creamy sage butter sauce. Once the gnocchi is coated and glossy, spoon a generous portion onto warm plates. Don’t forget the sauce—every drop counts. The butter clings to the gnocchi, pooling slightly at the bottom, creating that perfect first bite.
Top each plate with a dusting of Pecorino Romano. If you love cheese, go bold—there’s no such thing as too much here. For texture, a sprinkle of toasted breadcrumbs or crushed hazelnuts adds a lovely crunch that balances the softness of the gnocchi.
A simple side salad with lemon vinaigrette cuts the richness, while a glass of dry white wine makes this feel like a restaurant-worthy meal at home. Whether you’re serving it at a fall dinner party or curling up on the couch, this dish never disappoints.
Fun Variations for Different Seasons
Want to switch things up? This pumpkin gnocchi recipe is incredibly versatile. Swap butter for browned butter and add a pinch of nutmeg or cinnamon to deepen the fall flavor. For a creamy finish, stir in a splash of heavy cream or a spoon of mascarpone at the end.
Craving protein? Add crisp pancetta or Italian sausage. Their saltiness pairs beautifully with the sweet pumpkin. For a vegetarian twist, sauté mushrooms with thyme and garlic before tossing in your gnocchi.
Prefer a crisp finish? Once boiled, pan-fry the gnocchi in olive oil until golden on the outside and tender in the middle. It’s like pumpkin pillow-meets-crispy dumpling.
This dish is simple enough for weeknights and impressive enough for guests. However you serve it, pumpkin gnocchi proves that fall comfort food doesn’t need to be complicated—it just needs to taste like home.
FAQs About Pumpkin Gnocchi
Can you make pumpkin gnocchi ahead of time?
Yes, you can prepare pumpkin gnocchi ahead of time. After cutting the dough into pieces, place them on a floured tray and refrigerate for up to 24 hours. To freeze, arrange the gnocchi in a single layer on a tray until solid, then transfer to a freezer bag. They cook straight from frozen—just add an extra minute or so to the boiling time.
Why is my pumpkin gnocchi dough too sticky?
Pumpkin has a higher water content than potatoes, so stickiness is common. Be sure your roasted pumpkin is dry—let it cool and steam off excess moisture before mashing. Always start with less flour and add more gradually until the dough is soft but workable. Over-flouring makes gnocchi dense, so aim for balance.
Can I use canned pumpkin for gnocchi?
Technically, yes—but it’s not ideal. Canned pumpkin is more watery and less flavorful than fresh roasted pumpkin. If using it, strain it through cheesecloth to remove extra moisture. However, for the best texture and flavor, fresh pumpkin or butternut squash works much better.
What sauce goes best with pumpkin gnocchi?
A butter and sage sauce is classic for pumpkin gnocchi—it complements the sweetness of the pumpkin beautifully. Other options include brown butter with walnuts, a light cream sauce, or even a gorgonzola cream if you like bold flavors. Tomato-based sauces are less common, as they tend to overpower the delicate gnocchi.
Conclusion
Making pumpkin gnocchi from scratch isn’t just about dinner—it’s about slowing down, using your hands, and turning simple ingredients into something memorable. With golden roasted pumpkin, delicate dough, and a rich sage butter sauce, each bite is fall on a plate. This recipe proves you don’t need fancy tools or culinary training to create something truly comforting. Try it once, and it might just become your new seasonal favorite.
