Pumpkin Gnocchi – Soft, Pillowy, and Full of Fall Flavor

It started with a quiet Tuesday, the kind where socks stay on and the air smells like leaves. I had half a roasted pumpkin, a couple of potatoes, and the kind of hunger that calls for something both cozy and homemade. That’s how this pumpkin gnocchi was born—right from the pantry, right for fall. These golden little pillows come together with just four humble ingredients: pumpkin, starchy potato, flour, and salt. Boiled until tender, then pan-kissed in vegan sage butter. The flavor? Deep and earthy, with warm notes that linger just long enough. This recipe is simple, flexible, and deliciously satisfying, whether you’re feeding a crowd or just yourself.

Ingredients You’ll Need

Core Ingredients

To make pumpkin gnocchi that’s light and not gummy, you’ll want the right ingredients.

Pumpkin: For the best pumpkin gnocchi, choose a flavorful, dry-fleshed pumpkin like butternut or Hokkaido. These varieties offer natural sweetness and a rich, earthy flavor without adding too much moisture, which helps keep your gnocchi dough firm and manageable.

Starchy Potatoes: Stick with varieties like Russets, Yukon Golds, King Edward, or Maris Piper. Their low moisture and fluffy texture make them ideal for mashing into a smooth base that gives pumpkin gnocchi its soft, pillowy feel.

Flour: Use plain or all-purpose flour. Add it gradually—just enough to form a dough. Too much makes gnocchi dense.

Salt: Essential. Salt enhances flavor and strengthens structure during boiling.

For the Sage Butter

Vegan Butter: Use one with higher protein content, as it browns beautifully. If you prefer, olive oil works too—just different, not less.

Sage Leaves: Fresh is best. When crisped in butter, they become fragrant and slightly nutty, a perfect partner to pumpkin.

Substitute options: sweet potato for pumpkin, or chili flakes for a gentle heat twist.

Step-by-Step Instructions

Boil and Mash the Vegetables

First, dice your pumpkin and starchy potatoes into small, equal-sized chunks. This helps them cook evenly and keeps the texture consistent. Add them to a pot of well-salted boiling water and cook for about 10 to 15 minutes, or until both the pumpkin and potatoes are fork-tender. Drain thoroughly to remove excess moisture—this is key for fluffy pumpkin gnocchi.

Next, mash the vegetables until completely smooth. Any lumps will affect the final dough texture. A potato ricer or a fine mesh strainer works beautifully to get that silky mash. If using a regular masher, take extra care to break down every chunk for the best possible result in your homemade pumpkin gnocchi dough.

Form the Dough

Once the mashed pumpkin and potato mixture has cooled slightly, it’s time to bring the pumpkin gnocchi dough together. Sprinkle in the salt and gradually add the flour, a little at a time. Gently mix after each addition, using your hands or a spoon, just until a soft, cohesive dough forms. It should feel tender to the touch—not overly sticky and definitely not stiff. Resist the urge to keep kneading, even if it’s tempting.

Handle the dough with care. Overworking it can develop too much gluten, which leads to tough, chewy gnocchi instead of the light, pillowy texture that makes pumpkin gnocchi so delightful. Keep it gentle, and your gnocchi will melt in your mouth.

Shape the Gnocchi

Divide the dough into manageable sections and roll each one into a log, about ¾ inch thick. Use a light dusting of flour on your surface and hands to keep things from sticking. Then, using a floured knife, cut the logs into bite-sized, pillow-shaped pieces—this is where the magic of pumpkin gnocchi starts to show. If you want that classic look, gently press each piece against the back of a fork or a gnocchi board to add those signature ridges. These ridges help catch more sauce, making every bite flavorful and satisfying. Take your time here—it’s a simple step that makes your homemade pumpkin gnocchi extra special.

A light dusting of flour helps keep everything from sticking.

Cook Until Tender

Bring a large pot of salted water to a gentle simmer—not a full rolling boil, which can break apart the delicate gnocchi. Once the water is ready, carefully drop in the pumpkin gnocchi a few at a time. Stir gently to prevent sticking. They’re done when they float to the surface, which usually takes just one to two minutes.

This is your cue: act fast. Overcooked gnocchi can turn mushy, and nobody wants that. Scoop them out right away using a slotted spoon, letting the water drain off. Place them on a plate or tray while you finish the rest. Cook in batches if needed, keeping everything light and pillowy.

Make the Sage Butter

Meanwhile, in a large skillet, melt vegan butter over medium heat. Choose a variety with a higher protein content if possible—it browns more easily and adds depth to the dish. Once the butter starts to bubble gently, toss in the fresh sage leaves. Let them sizzle and infuse the butter, stirring occasionally to prevent burning. After 3 to 5 minutes, the sage will turn beautifully crisp, and the butter will develop a warm, nutty aroma that perfectly complements the pumpkin gnocchi. This quick step adds rich, savory flavor and turns a simple bowl of gnocchi into something truly special. Don’t skip it—it’s a signature finish for this pumpkin gnocchi recipe.

Serve and Enjoy

Gently toss the warm pumpkin gnocchi in the fragrant sage butter, making sure each little pillow gets coated in that rich, nutty flavor. Transfer to plates while still warm, then spoon the crispy sage leaves on top for an irresistible crunch. Want to take it up a notch? Add a touch of cracked black pepper or a generous sprinkle of vegan parmesan for that salty, savory finish.

These golden bites are cozy, comforting, and surprisingly light—a perfect balance of flavor and texture. Whether you serve them as a weeknight treat or a fall dinner centerpiece, this pumpkin gnocchi feels special every time. Just simple ingredients, cooked with care.

Tips for Perfect Pumpkin Gnocchi

• Add as little flour as possible—just enough to hold the dough together. Too much, and you’ll end up with rubbery gnocchi.
• Don’t overmix. That’s key to keeping the texture soft and pillowy.
• Test-cook a few pieces first. Adjust the dough if needed.
• Salt the boiling water well. It seasons the gnocchi from the inside out.
• Remove them as soon as they float. Overcooking makes them mushy.

Variations and Flavor Twists

You can make this recipe your own in lots of easy ways:

• Use olive oil instead of butter for a brighter, earthier flavor.
• Add garlic or chili flakes to your sage butter for some zing.
• Swap pumpkin for sweet potato if that’s what you have on hand.
• Pan-fry the boiled gnocchi until golden for a crispy edge.

Serving Suggestions

Pumpkin gnocchi play well with all kinds of toppings and sauces:

• Try a creamy vegan sauce, sautéed greens, or a red pepper tomato blend.
• Sprinkle with vegan parmesan, toasted pumpkin seeds, or fresh black pepper.

For a sweet-salty dessert pairing, whip up these chewy pumpkin cookies.

Storage and Freezing Tips

Pumpkin gnocchi are best fresh, but here’s how to store or prep ahead:

• Leftovers? Store in the fridge with a bit of oil or sauce to prevent sticking.
• To reheat, pan-fry, bake, or microwave until warmed through.
• Want to freeze them? Arrange uncooked gnocchi in a single layer and freeze. Once solid, transfer to a container.
• Cook frozen gnocchi straight from the freezer. No need to thaw.

Pumpkin Gnocchi Recipe Card

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Explore Similar Recipes

If you’re in a pumpkin mood, you might also love these:

• Warm up your fall with this creamy Thai pumpkin curry
• Savor the comfort of homemade chicken and pumpkin dumplings
• Indulge in cozy sweetness with this pumpkin magic custard cake

FAQs

Final Thoughts

Pumpkin gnocchi is comfort food at its simplest. It’s quick, adaptable, and full of flavor. Whether you keep it classic with sage butter or get creative with toppings, it’s a dish that fits right into the season. Let me know how yours turns out—leave a comment, share a photo, or tag me on Instagram or Pinterest. I’d love to see what you create.