Description
This homemade Pumpkin Gnocchi is pillowy, flavorful, and easy to make with just a few simple ingredients. A cozy autumn twist on a classic Italian favorite.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese (well-drained)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 teaspoons salt
- 1/2 teaspoon nutmeg
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
- Butter sage sauce or favorite topping, for serving
Instructions
- In a large bowl, combine pumpkin puree, ricotta, Parmesan, egg, salt, and nutmeg. Mix until smooth.
- Add flour gradually, stirring until a soft, slightly sticky dough forms. Avoid overmixing.
- Divide dough into 4 portions. On a floured surface, roll each portion into a rope about 3/4-inch thick. Cut into 1-inch pieces.
- Optional: Roll each piece over a gnocchi board or fork to create ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (2–3 minutes), then remove with a slotted spoon.
- Toss cooked gnocchi with butter sage sauce or your desired sauce and serve warm.
Notes
For firmer gnocchi, chill the dough for 30 minutes before rolling. You can freeze uncooked gnocchi on a baking sheet, then store in a bag — cook from frozen, adding 1–2 extra minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 60mg
Keywords: pumpkin gnocchi, homemade gnocchi, fall pasta, easy pumpkin recipes