Pumpkin Gnocchi Recipe: Soft Homemade Dumplings in 30 Minutes

Learn How to Make Pumpkin Gnocchi with this clear, step-by-step tutorial to make tender, pillowy gnocchi at home. This simple homemade pasta pairs beautifully with cream- or butter-based sauces and is ideal for fall meals.

Try these pumpkin gnocchi with a creamy pumpkin sauce or a simple sage-butter sauce for a cozy, seasonal dish.

Why This Recipe

• This is a practical, photo-led step-by-step tutorial that makes the technique easy to follow.
• Make a batch and either freeze or refrigerate: gnocchi stores well for meal prep.
• The finished gnocchi are soft and pillowy, ideal for pairing with cream or butter-based sauces.
• Pumpkin gnocchi works well in soups or in place of filled pastas and complements braised dishes and roasted vegetables.

Ingredient Notes and Substitutions

• Russet potatoes: These starchy potatoes hold less moisture and give the lightest gnocchi. Boiling them whole with the skin on helps keep them dry inside.
• Salt: A little salt enhances the pumpkin and the sauce flavors.
• Egg yolks: Using yolks rather than whole eggs reduces extra moisture and yields a better texture.
• Pumpkin puree: Canned pumpkin puree is convenient, but it contains moisture — baking some of that water off concentrates flavor and reduces dough hydration.

*See the recipe card below for exact ingredient amounts.

How to Make Homemade Pumpkin Gnocchi

Follow these steps for tender, homemade pumpkin gnocchi.

Step 1: Preheat the oven to 250°F. Spread the pumpkin puree thinly on a parchment-lined baking sheet and bake 20 minutes to evaporate excess moisture. Let cool.

Step 2: Place three unpeeled russet potatoes in a pot of water. Bring to a boil and simmer 30–40 minutes until fork-tender. Let cool briefly.

Step 3: When cool enough to handle, slip off the skins with a fork. While still hot, put the potatoes through a ricer and spread the riced potatoes on a parchment-lined tray to cool for 30 minutes, then chill in the refrigerator for 30 minutes. Cooling helps release steam and keeps the dough dryer.

Step 4: Whisk the egg yolks. Add the yolks to the cooled potatoes, stir in the baked pumpkin puree, then sprinkle with half the flour and the salt.

Step 5: Use a bench scraper to cut the flour into the potato mixture until it’s evenly combined.

Step 6: Flour your work surface with half the remaining flour and switch to your hands. Gently fold and press to bring the dough together — avoid vigorous kneading to keep the gnocchi light.

Step 7: Shape the dough into a log on a well-floured surface, then cut into 1-inch rounds with a bench scraper. Take each round and, using the palms of your hands, roll it into a long rope.

Step 8: Cut the rope into ¾-inch pieces to form individual gnocchi.

Step 9: Toss the formed gnocchi lightly with flour. Cook fresh in boiling salted water until they float, refrigerate for up to 3 days, or freeze for up to 6 months.

Freezing method: Arrange gnocchi in a single layer on a baking sheet and freeze until firm (about 2 hours). Transfer to a freezer bag and store up to 6 months. Cook from frozen — add a minute or two to the cooking time.

These pumpkin gnocchi pair beautifully with gorgonzola, roasted vegetables, or a simple pumpkin cream sauce and make a comforting seasonal main or side.

Pro Tips

1. Use starchy potatoes: Russets are ideal because they hold less moisture and yield lighter gnocchi.
2. Add flour gradually: Use as little as possible in the dough; you can always use extra flour on the work surface when shaping.
3. Handle the dough gently: Overworking develops gluten and makes dense gnocchi — fold and press rather than knead.
4. Roll with your palms: Palms create even ropes; fingers can make uneven pieces.
5. Dry the pumpkin first: Baking the puree removes excess water and keeps the dough from getting too wet.

Recipe FAQs

More Delicious Homemade Classics

Please leave a comment and a rating below the recipe — feedback is appreciated.

Homemade Pumpkin Gnocchi

Vincent DelGiudice