Homemade Gnocchi with a Fall Twist
There’s something extra satisfying about making gnocchi from scratch—especially when it involves cozy fall flavors like pumpkin, sage, and nutmeg. This Pumpkin Ricotta Gnocchi is light, tender, and surprisingly easy to pull off at home with just a handful of ingredients.
The key to getting the perfect texture? It’s all about removing excess moisture from the pumpkin and ricotta. In this post, I’ll walk you through the steps I used to keep the gnocchi soft (not dense), with just the right amount of flour to hold everything together.
Main Ingredient Breakdown
- Pumpkin Purée – Use canned pure pumpkin (not pie filling) and remove excess moisture for a stronger flavor and better texture.
- Ricotta Cheese – Full-fat works best, and straining it makes a huge difference in keeping the dough light.
- All-Purpose Flour – The structure! But too much can make gnocchi dense—see my notes on how to keep it minimal.
- Parmesan Cheese – Adds saltiness and depth.
- Egg Yolk – Helps bind everything without making the dough too wet.
- Nutmeg & Salt – Brings out the warm, fall flavor profile.
Ingredients
For the gnocchi:
- ¾ cup pumpkin purée
- 1 cup whole milk ricotta, strained (see prep note below)
- 1 large egg yolk
- ½ cup finely grated Parmesan cheese
- ¾ tsp salt
- ¼ tsp nutmeg
- 1 cup all-purpose flour, plus up to ½ cup more as needed
For the sage brown butter sauce:
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- Salt and black pepper, to taste
- Extra Parmesan, for serving
Instructions
Step 1: Prep the pumpkin
To prevent a watery, sticky dough, blot the pumpkin purée with paper towels, then warm it in a saucepan over low/medium heat for about 5 minutes, stirring occasionally, to evaporate even more moisture. Let it cool slightly before using.
Step 2: Strain the ricotta
Line a colander with paper towels and set it over a plate. Spoon in the ricotta and refrigerate for at least 30 minutes to drain excess liquid. Pat the top gently with more paper towel before using, if needed. Best to put it in the refrigerator during this step to firm up.
Step 3: Make the dough
In a large bowl, mix pumpkin, strained ricotta, egg yolk, Parmesan, salt, and nutmeg. Stir in 1 cup of flour until mostly combined. If the dough is still sticky, add more flour a tablespoon at a time, up to ½ cup more, until you can handle it without it sticking to your hands. It should be soft and slightly tacky but not wet.
Step 4: Shape the gnocchi
Dust a clean surface with flour. Divide dough into 4 portions and roll each into a rope about ¾-inch thick. Cut into 1-inch pieces. Optional: gently roll each piece over the tines of a fork for the classic gnocchi ridges.
Step 5: Boil the gnocchi
Bring a pot of salted water to a boil. Drop gnocchi in batches. When they float, let them cook 30–60 seconds longer, then remove with a slotted spoon.
Step 6: Make the sage brown butter
In a large skillet over medium heat, melt the butter. Add sage leaves and cook, stirring frequently, until the butter foams and begins to brown (about 3–4 minutes). The sage should crisp slightly.
Step 7: Toss & serve
Add cooked gnocchi to the sage brown butter sauce and gently toss to coat. Season with salt and black pepper. Serve warm with extra Parmesan on top. I serve with chicken sausage for protein.
Tips for the Best Pumpkin Gnocchi
- Don’t skip the moisture-removing steps. They make a huge difference in flavor and dough texture.
- Use just enough flour to handle the dough. Too much = dense gnocchi.
- Test one gnocchi first! Boil a single piece to check texture before shaping the rest. If it falls apart, add a bit more flour to the dough.
- Gnocchi freeze well! Place uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a bag. Boil straight from frozen.
FAQ
Can I make the dough ahead of time?
Yes—wrap it tightly in plastic wrap and refrigerate for up to 24 hours before shaping.
Can I use homemade pumpkin purée?
Yes, but it tends to have more moisture, so you’ll need to blot and cook it down even more.
What sauce goes best with this?
Classic sage brown butter is always a win. You can also try a maple cream sauce, herby ricotta sauce, or even a garlicky brown butter Alfredo.
Can I pan-fry the gnocchi instead of boiling?
Yes! Boil them first, then toss in butter or oil and pan-fry until crispy and golden.
Ingredients
Method
- Blot the pumpkin purée with paper towels, then heat in a small saucepan over low heat for 5 minutes, stirring often, to evaporate moisture and concentrate flavor. Let cool slightly.
- Line a colander with paper towels, place over a plate, and spoon in the ricotta. Chill in the fridge for 30 minutes to drain. Pat the top dry before using.
- In a large bowl, stir together the pumpkin, strained ricotta, egg yolk, Parmesan, salt, and nutmeg. Mix in 1 cup of flour, then add more as needed (up to ½ cup) until the dough is soft and slightly tacky but no longer sticky.
- Dust a surface with flour. Divide dough into 4 pieces and roll into ropes. Cut into 1-inch pieces. If desired, roll gently over a fork for ridges.
- Bring a pot of salted water to a boil. Drop in gnocchi in batches. Once they float, cook for 30–60 seconds more, then transfer with a slotted spoon to a plate or directly into the sauce.
- In a large skillet over medium heat, melt the butter. Add sage leaves and cook, stirring frequently, until the butter foams and begins to brown (about 3–4 minutes). The sage should crisp slightly.
- Add cooked gnocchi to the sage brown butter sauce and gently toss to coat. Season with salt and black pepper. Serve warm with extra Parmesan on top. I also serve with chicken sausage for more protein
