This homemade pumpkin gnocchi is a delicious way to bring a little fall flavor to the dinner table! Made with pumpkin purée, ricotta, freshly grated Parmesan, and a touch of nutmeg, these tender dumplings make a comforting and cozy dinner for the family. They’re simple to make from scratch and pair perfectly with a drizzle of olive oil or your favorite homemade sauce for an easy, seasonal meal.
This homemade pumpkin gnocchi is a delicious way to bring a little fall flavor to the dinner table! Made with pumpkin purée, ricotta, freshly grated Parmesan, and a touch of nutmeg, these tender dumplings make a comforting and cozy dinner for the family. They’re simple to make from scratch and pair perfectly with a drizzle of olive oil or your favorite homemade sauce for an easy, seasonal meal.
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A Big Life Update
We are in the middle of something exciting. We’re moving!
Last week on the youtube channel I talked about what we’re going to do for our next chapter.
But before we left our little homestead in Duvall, we stayed at a 100 year old farmhouse (while my husband was packing up the house) and there I learned even more about cooking from scratch and old fashioned homemaking. I posted a full farmhouse tour, and showed this gnocchi being made, in this video here!
So, if you’re wondering why these photos aren’t my usual backdrop, it’s because I took them in the 100 year old farmhouse.
This fall I have really been enjoying these pumpkin gnocchi, so I couldn’t wait to publish the recipe on the blog. I know you and your family will love them too!
Why We Love This Easy Homemade Pumpkin Gnocchi
One of my favorite things about making pasta from scratch is how simple the ingredients can be! This pumpkin gnocchi is a fun way to switch up your usual dinner routine and make something a little different with ingredients you already have on hand. This homemade pasta recipe may take just a little more time than usual, but it really is so easy to make and you can’t beat the taste!
I also love that you can use freshly milled soft white wheat flour or regular all-purpose flour, depending on what you have in your pantry. The dough comes together with just a few simple steps, making this a great recipe to try if you’ve never made homemade gnocchi before.
Serve it with a drizzle of olive oil or your favorite homemade sauce for a cozy fall dinner the whole family can enjoy!
Tips for Making Pumpkin Gnocchi
Add the flour gradually. Start with 1½ cups of flour and add more as needed until the dough is soft and easy to work with. The amount you need may vary depending on how much moisture is in your pumpkin purée and ricotta.
Don’t add too much flour. You want the dough to be slightly tacky but manageable. Adding too much flour can make your homemade gnocchi dense instead of soft and tender.
Use freshly milled flour or all-purpose flour. I like using freshly milled soft white wheat for this recipe, but regular all-purpose flour works just as well. Whichever you choose, add it gradually until you reach the right consistency.
Cook the gnocchi in batches. Drop the gnocchi into a pot of boiling salted water, being careful not to overcrowd the pot. Once the pieces float to the surface, they’re ready to remove with a slotted spoon.
Serve immediately. For the best texture, enjoy your pumpkin gnocchi while it’s warm. Toss it with a drizzle of olive oil, freshly grated Parmesan, or your favorite homemade sauce for a simple, comforting meal!
More Pumpkin Recipes From the Homestead
Healthy Pumpkin Protein Einkorn Muffins
Sourdough Discard Pumpkin Pancakes
Naturally Sweetened Pumpkin Bread
Whole Grain Pumpkin Coconut Chocolate Chip Cookies
Tools Needed
Baking tray with parchment paper
Fork
Large mixing bowl
Stand up mixer or hand mixer
Bench scraper or knife
Large stovetop pot
grain mill (optional – if freshly milling the grains)
Homemade Pumpkin Spice Gnocchi Ingredients
1 cup pumpkin purée
¾ cup whole-milk ricotta
1 egg yolk
½ cup freshly grated Parmesan
1 teaspoon salt
¼ teaspoon nutmeg
1½–2 cups all-purpose flour. I like using freshly milled whole grain soft white wheat for this, but any flour will do!
Olive oil (for drizzling)
How to Make Pumpkin Gnocchi
Spread the pumpkin purée over a paper towel and let sit for 10–15 minutes to absorb excess moisture.
Combine the pumpkin, ricotta, egg yolk, Parmesan, salt, and nutmeg in a large bowl.
Gradually fold in 1½ cups of flour. Add additional flour a few tablespoons at a time until a soft, slightly tacky dough forms. Avoid kneading the dough. I find it helps to turn the dough onto a lightly floured countertop at this point.
Divide the dough into four sections. Then use your hands to roll each section into a rope about ¾ inch thick.
Cut the ropes into 1-inch pieces. Leave them as little pillows or gently press a fork into each one to create ridges.
Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then continue cooking for another minute. Remove with a slotted spoon.
Drizzle with olive oil and a few pinches of salt. Serve plain or with freshly shredded Parmesan.
Melted butter sage option:
Melt 4 tablespoons of butter in a skillet with several fresh sage leaves. Cook until the butter smells nutty and begins to brown.
Add the cooked gnocchi and gently sauté for 2–3 minutes. Finish with Parmesan, black pepper, and a pinch of salt.
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More Fall Dinner Favorites From the Homestead
Chicken Gnocchi Soup with Homemade Gnocchi
Sweet and Spicy Pumpkin Beef Stew
Panera Copycat Broccoli Cheddar Soup
Easy Moist Meatloaf with Ketchup Glaze
Easy Homemade Pumpkin Spice Gnocchi
This homemade pumpkin gnocchi is a delicious way to bring a little fall flavor to the dinner table! Made with pumpkin purée, ricotta, freshly grated Parmesan, and a touch of nutmeg, these tender dumplings make a comforting and cozy dinner for the family. They're simple to make from scratch and pair perfectly with a drizzle of olive oil or your favorite homemade sauce for an easy, seasonal meal.
Ingredients
- 1 cup pumpkin purée
- ¾ cup whole-milk ricotta
- 1 egg yolk
- ½ cup freshly grated Parmesan
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1½–2 cups all-purpose flour. I like using freshly milled whole grain soft white wheat for this, but any flour will do!
- Olive oil (for drizzling)
Instructions
- Spread the pumpkin purée over a paper towel and let sit for 10–15 minutes to absorb excess moisture.
- Combine the pumpkin, ricotta, egg yolk, Parmesan, salt, and nutmeg in a large bowl.
- Gradually fold in 1½ cups of flour. Add additional flour a few tablespoons at a time until a soft, slightly tacky dough forms. Avoid kneading the dough. I find it helps to turn the dough onto a lightly floured countertop at this point.
- Divide the dough into four sections. Then use your hands to roll each section into a rope about ¾ inch thick.
- Cut the ropes into 1-inch pieces. Leave them as little pillows or gently press a fork into each one to create ridges.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then continue cooking for another minute. Remove with a slotted spoon.
- Drizzle with olive oil and a few pinches of salt. Serve plain or with freshly shredded Parmesan.
Melted butter sage option:
- Melt 4 tablespoons of butter in a skillet with several fresh sage leaves. Cook until the butter smells nutty and begins to brown.
- Add the cooked gnocchi and gently sauté for 2–3 minutes. Finish with Parmesan, black pepper, and a pinch of salt.
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