Learn How to Make Pumpkin Gnocchi with a clear, step-by-step guide for making light, pillowy gnocchi at home. This simple homemade pasta is perfect with creamy sauces or a butter-and-sage finish.
These pumpkin gnocchi pair beautifully with classic preparations such as a creamy pumpkin sauce or a simple sage-browned-butter sauce.
A Quick Look at The Recipe
- ✅Recipe Name: Homemade Pumpkin Gnocchi
- ⏲️Prepared in: 2 hours
- 👪Makes: 2 lbs of gnocchi
- 📋Main ingredients: Russet potatoes, pumpkin puree, egg yolks
- ⭐Why You’ll Love This: Soft, pillowy gnocchi that pairs wonderfully with creamy or butter-based sauces
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Why This Recipe
- This is a straightforward, photographed step-by-step tutorial that guides you through each stage.
- Gnocchi can be stored fresh in the refrigerator for up to 3 days or frozen for up to 6 months.
- The texture is soft and pillowy, ideal for creamy sauces or sautés with cheese and herbs.
- Pumpkin gnocchi can be used in soups as a comforting substitute for tortellini or served alongside braised meats and roasted vegetables.
Ingredient Notes and Substitutions
- Russet potatoes: Choose russets for their high starch and low moisture, which yield lighter gnocchi.
- Salt: Use salt sparingly but purposefully to accent the pumpkin and the final sauce.
- Egg yolks: Using yolks instead of whole eggs keeps the dough drier and helps maintain a tender texture.
- Pumpkin puree: Canned pumpkin is convenient, but it should be concentrated by baking briefly to remove excess moisture before adding to the dough.
Refer to the recipe card below for exact ingredient amounts.
How to Make Homemade Pumpkin Gnocchi
Follow these numbered steps to make tender, uniform pumpkin gnocchi.
Step 1: Preheat the oven to 250°F. Spread the pumpkin puree thinly on a parchment-lined baking sheet and bake for about 20 minutes to evaporate excess moisture. Allow to cool.
Step 2: Place 3 russet potatoes, unpeeled, in a pot of cold water. Bring to a boil and cook for 30–40 minutes until fork-tender. Remove and let cool for a few minutes until they can be handled.
Step 3: While still warm, peel the potatoes and pass them through a potato ricer directly onto a parchment-lined tray. Spread the riced potatoes out and let them cool at room temperature for 30 minutes, then chill in the refrigerator for 30 minutes to reduce moisture and make handling easier.
Step 4: Whisk 2 egg yolks and pour them over the cooled, riced potatoes. Add the baked pumpkin puree, half of the flour, and the salt.
Step 5: Use a bench scraper to work the flour into the potato mixture, chopping and folding until the flour is incorporated.
Step 6: Lightly flour your work surface with about half of the remaining flour. Switch to your hands and gently fold and press the dough until it holds together—avoid over-kneading to keep the gnocchi tender.
Step 7: Form the dough into a log on the floured surface. Cut the log into 1-inch rounds using the bench scraper. Take each round and, using the palms of your hands, roll into a thin rope.
Step 8: Cut the ropes into roughly 3/4-inch pieces to form gnocchi.
Step 9: Toss the gnocchi lightly with flour to prevent sticking. Cook fresh in boiling salted water until they float, about 2–3 minutes, or refrigerate for up to 3 days. To freeze, arrange gnocchi in a single layer on a baking sheet, freeze until firm (about 2 hours), then transfer to a sealed bag for up to 6 months.
Freezing method: Freeze gnocchi in a single layer on a tray, then store in a freezer bag to prevent clumping. Use within six months for best quality.
This pumpkin gnocchi is excellent with gorgonzola or a creamy pumpkin sauce and pairs well with roasted vegetables or crisp salads.
Pro-Tips
- Choose starchy potatoes: Russets minimize moisture and improve texture. Boil them whole with skins on to reduce water absorption.
- Add flour gradually: Start with less in the dough and use more to flour the work surface; less flour in the dough keeps gnocchi light.
- Handle gently: Overworking activates gluten and makes gnocchi dense—fold and press rather than knead.
- Use your palms: Rolling dough with palms creates even ropes; fingers can make uneven pieces.
- Dry the pumpkin: Baking the puree first reduces moisture so the dough holds together properly.
Recipe FAQs
Canned pumpkin puree is convenient and consistent. If using fresh pumpkin, concentrate it first by roasting or baking to remove excess water.
This usually happens from overworking the dough or having too much moisture. Work gently and reduce moisture in the pumpkin and potatoes.
Freeze in a single layer on a tray, then transfer to a sealed bag. Properly frozen, they keep up to six months.
More Delicious Homemade Classics
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Homemade Italian Sausage Seasoning
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How to Make Homemade Italian Sausage
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Traditional Caesar Dressing
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Homemade Beef Stock
Please leave a comment and a star rating below in the recipe card. I enjoy hearing how these recipes work for you.
Homemade Pumpkin Gnocchi
Vincent DelGiudice
Pin Recipe
Equipment
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Bench knife
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Large pot
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Potato ricer
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2 baking sheets
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Parchment paper
Ingredients
- 750 g russet potatoes about 3 medium potatoes
- 2 egg yolks
- 250 g pumpkin puree
- 1 tablespoon salt
- 175 g all-purpose flour
Instructions
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Preheat the oven to 250°F. Spread the pumpkin on a parchment-lined baking tray and bake about 20 minutes to remove excess moisture. Let cool.
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Place 3 unpeeled russet potatoes in a pot of water. Bring to a boil and cook 30–40 minutes until fork-tender. Cool briefly, then peel.
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Rice the still-warm potatoes onto a parchment-lined tray. Cool at room temperature for 30 minutes, then chill in the refrigerator for 30 minutes to firm up and reduce moisture.
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Whisk the egg yolks and add them to the cooled riced potatoes. Stir in the baked pumpkin puree, half the flour, and the salt.
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Use a bench scraper to combine the flour into the mixture, chopping and folding until incorporated.
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Flour your work surface with half of the remaining flour. Gently combine the dough with your hands—fold and press rather than knead to avoid toughness.
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Form the dough into a log, flour with remaining flour, cut into 1-inch rounds, and roll each into a rope using your palms. Cut into 3/4-inch pieces to form gnocchi.
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Toss gnocchi with a little flour. Cook fresh in boiling salted water until they float, about 2–3 minutes, or refrigerate up to 3 days. Freeze up to 6 months.
Video
Notes
- Use starchy potatoes: Russets provide the best texture for gnocchi.
- Add flour gradually: Keep as little flour in the dough as possible while using extra to dust your surface.
- Handle dough gently: Avoid overworking to keep gnocchi light and tender.
- Roll with your palms: This creates even ropes and uniform gnocchi.
- Dry the pumpkin puree: Bake or roast the puree to reduce moisture before adding it to the dough.