Description
Pumpkin gnocchi brings cozy fall comfort with a sweet-savory flavor, crispy pan-seared edges, and endless sauce or topping pairings. It’s simple, satisfying, and ideal for weeknight gourmet meals.
Ingredients
1 cup canned pumpkin puree (unsweetened)
1 cup ricotta cheese
1 egg yolk
1/2 cup grated Parmesan cheese
1 1/2 cups all-purpose flour
Salt, pepper, freshly grated nutmeg to taste
Optional: sage butter, goat cheese crumbles, crispy shallots
Instructions
1. Drain ricotta on paper towels for 5–10 minutes to remove extra moisture.
2. Mix pumpkin puree, ricotta, Parmesan, egg yolk, salt, pepper, and nutmeg in a large bowl.
3. Gradually add flour to form a soft, slightly sticky dough.
4. Divide dough into 4 pieces. Roll into 1/2-inch ropes and cut into pillows. Use fork to add ridges.
5. Boil salted water, drop gnocchi in. Cook until they float (about 2 minutes).
6. Drain and pan-fry in butter with fresh sage until golden.
7. Serve with desired sauce and toppings like Parmesan or chopped nuts.
Notes
Pan-frying adds crisp texture and enhances flavor—don’t skip it!
To freeze: line gnocchi on a sheet with semolina, freeze, then store in bags for up to a month.
Refrigerate cooked gnocchi up to 3 days and reheat by pan-searing or with sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boil, Pan-Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: pumpkin gnocchi, fall pasta, homemade gnocchi, pan-fried gnocchi