Pumpkin Gnocchi

This cozy pumpkin gnocchi is just the recipe for the leftover pumpkin puree sitting in the fridge. It’s the main flavor driver in the pasta (along with warming nutmeg), the pumpkin-spice coloring agent (zero food dye needed) and the binder for the dough (no eggs here). Since they already have the taste and color of pumpkin, shaping them into mini pumpkins felt like the inevitable next step. And look how cute they are!

Shaping the gnocchi into pumpkins is easy and doesn’t take much more effort than making regular homemade gnocchi. After they’re rolled into balls, use a toothpick to make indentations on the sides (which also help the butter-sage sauce stick) and add rosemary leaves to create the adorable little stem. Serve your fall dinner with a harvest salad bulked with massaged kale, candied pecans and lots of Manchego.

Ingredients for Pumpkin Gnocchi

• All-purpose flour: No need for 00 flour or any other fancy flour. AP flour gives the gnocchi the right amount of structure without making them tough, so they stay chewy and pillowy.
• Nutmeg: Nutmeg adds fall warmth without sweetening the gnocchi as cinnamon seems to do. Ground nutmeg works well, but grating it fresh from a whole nutmeg will give you the best flavor.
• Pumpkin: Pumpkin puree is one of the few ingredients I recommend buying from the store instead of making at home. The best pumpkin puree has a rich orange color and lots of pumpkin flavor without a metallic aftertaste.
• Butter: If you can, splurge on the best butter here. Since it makes up pretty much the entire sauce, it should be high quality.
• Sage leaves: Fresh sage leaves will release their natural oils and aroma when they cook in the butter. The comforting, cozy herb works wonderfully with pumpkin and nutmeg. Don’t use dried sage in its place.
• Rosemary sprigs: We’ll finish a few of the pumpkin-shaped gnocchi with a tiny rosemary sprig as the stem. You don’t have to do it to each one—that would get tedious quickly. Just add the sprigs to a few to evoke the pumpkin look.

Directions

Step 1: Make the gnocchi dough

In a small bowl, whisk together the all-purpose flour, salt, pepper and nutmeg. Stir in the pumpkin puree until it’s blended. On a lightly floured surface, knead the dough 10 to 12 times to form a soft dough. Let it rest for 10 minutes.

Step 2: Shape the dough into pumpkins

Divide the dough into four portions. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope. Using a chef’s knife or bench knife, cut the rope into 1-1/2-inch pieces. Roll each portion into a ball. Press each piece lightly on its sides with a toothpick to create vertical lines on the sides to resemble a pumpkin.

Step 3: Cook the gnocchi

In a Dutch oven, bring the water to a boil. Cook the gnocchi in batches until they float to the top of the water, 1 minute to 1 minute and 30 seconds. Use a slotted spoon to remove them from the water. Keep them warm.

Editor’s Tip: Remove them with a slotted spoon, transfer them to a bowl, and lightly dress them with olive oil—just enough to prevent the gnocchi from sticking to one another. Place aluminum foil over the bowl to keep the gnocchi warm.

Step 4: Make the sauce

In a large heavy saucepan, melt the butter over medium heat. Add the fresh sage leaves, garlic and pumpkin gnocchi, and stir to coat them in the butter.

Step 5: Garnish the gnocchi with rosemary

Spoon the gnocchi into serving dishes. Place a rosemary leaf in the center of each gnocchi to make pumpkin “stems.”

Recipe Variations

• Brown the butter: Deepen the sauce’s flavor by browning the butter. This toasts the butter’s milk solids and brings forward a lovely nuttiness.
• Try another sauce: Instead of a butter-sage sauce, try a cream sauce for pasta like homemade Alfredo sauce or a thinned garlic cream sauce.
• Make it vegan: The pumpkin gnocchi are naturally vegan—it’s the sauce that you have to slightly switch up. Replace the regular butter with a good vegan butter brand. That’s it!

How to Store Pumpkin Gnocchi

Allow leftover pumpkin gnocchi to cool completely to room temperature, then transfer them to an airtight container. They can last in the fridge for up to three days. Reheat them gently in the microwave or slowly in a pan over low heat.

Can you freeze pumpkin gnocchi?

Yes, you can freeze uncooked pumpkin gnocchi. Once they’re shaped, lay them on a parchment-lined sheet tray (without letting them touching one another) and freeze them, uncovered, for one hour. Immediately transfer the frozen gnocchi to a zip-top bag and freeze them for up to two months. Do not thaw the gnocchi before cooking them. Just add them to a pot of boiling water and wait for them to float to the top.

Pumpkin Gnocchi Tips

What do you serve with pumpkin gnocchi?

Serve pumpkin gnocchi with a veggie-heavy side. I like to pair the dish with a hearty fall salad that’s rich with kale, cranberries, candied pepitas and Gruyere. Roasted vegetables would be great here, too, like broccoli, crispy Brussels sprouts with balsamic, or melting cabbage. Crusty artisan bread is perfect here.

Can I skip the shaping?

Yes, you can totally skip shaping the gnocchi into pumpkins; we just like to do it for its cute shape. Instead, press fork tines into each dough ball, rolling and tapering it at the end. You want the gnocchi to have some sort of indents in the shape so they can cling to the pasta. Without the indentations, the sauce will slide right off.