This pumpkin gnocchi recipe offers a straightforward method for creating tender, flavorful pasta. Combining pumpkin puree and potato, these gnocchi are pan-fried with sage butter for a simple yet satisfying fall meal.

⏱ Time: 45 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients
Viral Pumpkin Gnocchi: Your New Fall Obsession! Discover the best Pumpkin Gnocchi recipe! Easy to make with a crispy sage butter sauce. Perfect for a cozy fall

Viral Pumpkin Gnocchi: Your New Fall Obsession!

This pumpkin gnocchi recipe is the ultimate comfort food for autumn lovers. Combining the sweetness of pumpkin with the earthy flavor of potato, these homemade gnocchi are both tender and delicious. Our easy-to-follow steps ensure you can create restaurant-quality pumpkin gnocchi right in your own kitchen, finished with a fragrant sage butter sauce that perfectly complements the star ingredient.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 medium-large russet baking potato, about 1 1/2 cups grated
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 3/4 cups all purpose flour, plus more as needed
  • 1 teaspoon salt
  • 2 tablespoons salted butter, for pan frying
  • 2 tablespoons salted butter
  • A few fresh sage leaves and one smashed clove of garlic
  • 1 tablespoon flour, for dusting
  • 1 tablespoon heavy whipping cream

Method
 

  1. Bake the russet potato until tender, then peel and grate it finely to yield about 1 1/2 cups of shreds.
  2. In a clean bowl, combine the grated potato with pumpkin puree. Create a well in the center, crack the egg into it, and sprinkle with salt.
  3. Whisk the egg and then mix everything together by hand until a smooth dough forms; avoid overmixing and shape into a loaf.
  4. Cut the dough into slices, roll each into a long rope, cut into bite-sized pieces, and dust lightly with flour.
  5. Boil salted water, add gnocchi in batches, and cook until they float to the surface, then remove with a slotted spoon.
  6. Melt 2 tablespoons of butter in a skillet, add the cooked gnocchi, and pan-fry until one side is lightly crispy.

Notes

– Use a starchy potato like Russet for the best gnocchi texture.
– Grate the potato finely for a smoother dough.
– Don’t overwork the dough; mix just until combined.
– Pan-frying gives the gnocchi a delightful crispy exterior.

Pro tips

  • Use a starchy potato like Russet for the best gnocchi texture.
  • Grate the potato finely for a smoother dough.
  • Don’t overwork the dough; mix just until combined.
  • Pan-frying gives the gnocchi a delightful crispy exterior.

Enjoy this incredibly flavorful and comforting pumpkin gnocchi. It’s a truly special dish for any fall gathering or cozy night in.

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