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Pumpkin Gnocchi

Pumpkin gnocchi with tender, soft pillows made from blot-dry pumpkin puree and ricotta, then pan-seared in brown butter for golden edges. Finished with crispy sage, toasted walnuts, and a generous parmesan dusting for classic Italian-American flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin gnocchi
  • 1 cup pumpkin puree Blotted extremely dry before mixing.
  • 1 cup ricotta Drained well to keep dough from becoming sticky and wet.
  • 1 egg
  • 1 cup parmesan Finely grated.
  • 1.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.25 cup all-purpose flour Start with less; add only as needed to form a soft, slightly sticky dough.
For brown butter sauce
  • 6 tbsp unsalted butter
  • 10 fresh sage leaves
  • 3 tbsp toasted walnuts
  • 1 extra parmesan For serving, as a generous dusting.

Equipment

  • 1 cast iron skillet

Method
 

Make the pumpkin gnocchi dough
  1. Blot the pumpkin puree and the drained ricotta extremely dry, then combine them with the egg, finely grated parmesan, salt, and nutmeg.
  2. Add all-purpose flour gradually and mix until you have a soft, slightly sticky dough; stop when it holds together without turning dry or stiff.
  3. Roll the dough into ropes and cut into 1-inch pillows, then press each piece with a fork for texture.
Boil and crisp
  1. Bring a large pot of well-salted water to a boil, then cook the gnocchi until they float, 2–3 minutes.
  2. Heat a cast iron skillet and melt the unsalted butter until it turns nutty and brown, then add the fresh sage leaves and fry until crispy.
  3. Toss the boiled gnocchi in the brown butter, then top with the crispy sage, toasted walnuts, and extra parmesan served generously over the surface.

Notes

For the lightest gnocchi, the key is moisture control: blot the pumpkin and drain the ricotta extremely dry so the dough stays manageable and doesn’t spread. Refrigerate cooked leftovers in an airtight container for up to 3 days; reheat gently in a skillet to restore some crispness. Freezing is not recommended because the texture can turn grainy after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and add just enough to keep the dough soft and slightly sticky.