Make your own pumpkin gnocchi at home with just a few ingredients — ricotta cheese, pumpkin puree, eggs, parmesan, and flour.
Easy Ricotta Pumpkin Gnocchi
If you’re a gnocchi lover, then this Fall seasonal variation is going to make your tastebuds dance! We used a similar recipe to our classic ricotta gnocchi but added pumpkin puree and parmesan for a sweet and savory pumpkin gnocchi recipe.
The sauce we paired the pumpkin gnocchi with is a simple butter, garlic, and sage sauce made right on the stovetop. Serve this gnocchi as is or with your favorite roasted veggie.
Why you’ll love it!
- Homemade
- Simple ingredients
- Kid-friendly
- 30-minute meal
Featured Ingredients
- Pumpkin puree: canned pumpkin puree comes in clutch when making pumpkin gnocchi. Feel free to use butternut squash puree or make your own pumpkin puree.
- Ricotta cheese: you’ll need 1 cup of ricotta cheese for this recipe. We always recommend whole milk ricotta for the best flavor and texture.
- Parmesan cheese: parmesan adds the perfect amount of savory and salt.
- Eggs: eggs help bind the gnocchi dough together.
- Butter: butter is used in the sauce before serving.
- Flour: flour helps bind all of the ingredients together. We used all-purpose, but white whole wheat for gluten-free works too.
- Nutmeg and sage: nutmeg adds a sweet and spicy flavor to the gnocchi itself, while fresh sage adds a softness to the sauce.
Tutorial
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
How to Make Panera Mac and Cheese
Mix Dough
Combine eggs, pumpkin, ricotta, ½ cup parmesan, nutmeg, salt, black pepper, thyme, and flour. Mix with a wooden spoon, trying not to overmix.
Form Gnocchi
Transfer the dough onto a flour-dusted work surface and shape into a log. Cut the dough into 6 strips. Roll each strip into a rope about 12-inches long.
Cut the ropes into 1-inch pieces and then transfer to a floured surface and set aside.
Cook Gnocchi
Bring a large pot of salted water to boil. Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
Make Sauce & Toss
Melt butter in a large skillet and then add the sage leaves and minced garlic to the pan, stirring often. The butter should become golden brown and the leaves should wilt and become slightly crispy.
Add gnocchi to the sauce and toss. Serve with freshly grated parmesan cheese.
Tips & Swaps
Floating means they’re done: once the pumpkin gnocchi floats to the top of the boiling water, you know they are done!
Switch up the pumpkin: don’t love pumpkin? Use a different root veggie puree such as butternut squash.
Freeze for later:
Use a different sauce: serve your pumpkin gnocchi with a pre-packaged red sauce, alfredo sauce, or make your own!
Storage
Store leftover gnocchi in an airtight container in the fridge for up to 3-5 days.
Pumpkin Gnocchi
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup whole milk ricotta cheese
- 1 cup grated parmesan cheese divided
- ⅛ teaspoon ground nutmeg
- 2 teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon dried thyme
- 3.5 cups all-purpose flour plus more for work surface and baking sheet
- 6 tablespoons unsalted butter
- 8 leaves fresh sage
- 4 cloves garlic minced
Instructions
- Place the eggs, pumpkin, ricotta, ½ cup parmesan, nutmeg, salt, black pepper, and thyme into a large bowl and whisk together. Using a wooden spoon fold in the flour trying not to over mix.
- Transfer the dough onto a flour-dusted work surface and shape into a log. Cut the dough into 6 strips. Roll each strip into a rope about 12-inches long.
- Add flour to a baking sheet and set aside.
- Cut the ropes into 1-inch pieces and place on the baking sheet.
- Bring a large pot of salted water to boil. Add the gnocchi and cook for 3-4 minutes. They should float to the dop when done. Drain and set aside.
- Heat the butter over medium/high heat in a large skillet. Cook for 2-3 minutes.
- Add the sage leaves and minced garlic to the pan, stirring often. The butter should become golden brown and the leaves should wilt and become slightly crispy.
- Add the gnocchi to the butter sauce and toss to cover.
- Serve with the remaining grated parmesan cheese.
Tips & Notes
- Don’t have fresh sage, add 1 teaspoon dried into the dough during step 1.
- This would also be really good with an alfredo sauce as an alternative to the butter sauce.
