Pumpkin Ricotta Gnocchi Recipe

I still remember the first time I tried pumpkin ricotta gnocchi. The little pillows were soft, warm, and so cozy. It felt like a hug on a plate.

The mix of creamy ricotta and sweet pumpkin makes each bite light but rich at the same time. And the best part? It’s easier to make than you think.

I love how it brings comfort food vibes without being too heavy. The flavor is earthy, a little sweet, and perfect for fall dinners.

So, let’s cook this together. You’ll see how simple it is, and I promise it’ll taste like something straight from a restaurant.

Why You’ll Love This Recipe

• Reader Favorite: Pumpkin lovers everywhere will adore this twist on classic gnocchi. One reader described it as “so comforting, like a hug in a bowl.”
• Rich and Creamy Texture: The addition of ricotta cheese makes the gnocchi incredibly soft and creamy, while the pumpkin adds both a natural sweetness and a vibrant orange color.
• Autumn-Inspired: Perfect for the cooler months, the pumpkin flavor feels seasonal and indulgent.
• Made from Scratch: This recipe allows you to create gnocchi from scratch using simple ingredients you likely already have in your kitchen.
• Versatile Sauce Pairing: This gnocchi can be paired with a variety of sauces such as brown butter sage, a rich tomato sauce, or even just a light drizzle of olive oil and parmesan.
• Great for Dinner Parties: Pumpkin Ricotta Gnocchi will impress guests with its gourmet flavors, yet it’s simple enough for a weeknight dinner.

Required Kitchen Tools

To make Pumpkin Ricotta Gnocchi at home, you’ll need:

• A large mixing bowl for combining the ingredients
• A spoon or spatula for stirring
• A potato masher or a fork to mash the pumpkin (if you’re using fresh pumpkin)
• A clean work surface for rolling and cutting the gnocchi dough
• A sharp knife or bench scraper to cut the gnocchi into bite-sized pieces
• A pot for boiling the gnocchi
• A slotted spoon to remove the gnocchi once they float to the surface
• A kitchen scale or measuring cups for accuracy

Ingredients

Here’s what you’ll need to make this homemade dish (exact measurements are in the recipe card below):

• Whole Milk Ricotta: Adds creaminess and tenderness to the gnocchi. Make sure you’re using fresh ricotta, as it provides the best texture.
• Egg Yolks: Bind the gnocchi dough together while adding richness. Use fresh, high-quality eggs for the best flavor.
• Pumpkin Purée: You can use canned pumpkin purée or make your own by roasting a pumpkin and mashing it until smooth. Make sure it’s pure pumpkin without added spices or sweeteners.
• Parmesan Cheese: Grated or finely shredded parmesan gives the gnocchi a salty, umami flavor. This also helps with the structure of the gnocchi.
• Salt: A key seasoning to bring out the flavors in the dough.
• All-Purpose Flour: The amount of flour may vary depending on the moisture content of your ricotta and pumpkin, but generally, you’ll need between 2-2 ½ cups. Start with less and add more as necessary.

Variations for Pumpkin Ricotta Gnocchi

While this recipe is fantastic as-is, you can also make some changes to customize it to your taste:

• Add Herbs: You can incorporate fresh herbs like sage, thyme, or rosemary into the dough for added flavor.
• Use Sweet Potato: Swap out the pumpkin purée for sweet potato purée for a slightly different flavor and color.
• Add Spices: For an extra kick, try adding a pinch of cinnamon, nutmeg, or ground cloves to the gnocchi dough. This will give your gnocchi a warm, autumn-inspired flavor profile.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to make this dish suitable for gluten-sensitive guests.
• Use Ricotta and Mascarpone: For an even creamier texture, substitute some of the ricotta for mascarpone cheese.

Step-by-Step Instructions

1. Prepare the Pumpkin and Ricotta Mixture

In a large mixing bowl, combine the ricotta cheese, egg yolks, and pumpkin purée. Stir everything together until smooth. The texture should be creamy and free from lumps.

2. Add the Parmesan and Seasoning

Grate the parmesan cheese and mix it into the ricotta and pumpkin mixture. Sprinkle in the salt and stir to combine. The mixture should be thick and creamy. Taste it and adjust the seasoning if needed.

3. Gradually Add Flour

Start adding the flour in small amounts, stirring gently with each addition. Once the mixture begins to form a dough, switch to using your hands to knead the dough gently on a clean work surface. Keep adding flour until the dough is no longer sticky but still soft and pliable. You may need between 2 to 2 ½ cups of flour, depending on how wet your pumpkin and ricotta mixture is.

4. Shape the Gnocchi

Once the dough is ready, divide it into 4 portions. Roll each portion into a long log about 1-inch thick. Use a sharp knife to cut the dough into small pieces, about 1-inch long. To shape the gnocchi, you can use a fork to gently press down on each piece, creating grooves that help hold onto sauce.

5. Boil the Gnocchi

Bring a large pot of salted water to a boil. Once it’s boiling, carefully add the gnocchi to the water in batches to avoid overcrowding. When the gnocchi float to the surface, they’re done. This usually takes about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

6. Optional: Brown Butter Sauce (Perfect Pairing)

If you’d like to add a bit more flavor, prepare a brown butter sauce:

1. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat.
2. Let the butter cook, swirling the pan occasionally, until it turns golden brown and smells nutty.
3. Stir in some fresh sage leaves and cook for another 30 seconds. Then pour the brown butter sauce over the gnocchi just before serving.

How to Serve Pumpkin Ricotta Gnocchi

This gnocchi is fantastic on its own, but it’s even better when paired with the perfect sauce. Here are some ideas for how to serve it:

• Brown Butter and Sage: A classic pairing with pumpkin gnocchi. The nutty brown butter with crispy sage leaves creates a rich, savory sauce that complements the soft gnocchi.
• Tomato Sauce: For a lighter, tangier option, serve the gnocchi with your favorite tomato sauce, such as a marinara or creamy tomato sauce.
• Parmesan: Sometimes, the simplest option is the best. Sprinkle freshly grated parmesan cheese over the top of your gnocchi for added flavor.
• Creamy Sauces: A garlic cream sauce or a balsamic cream reduction can take this dish to another level of indulgence.
• Toss with Roasted Vegetables: Serve the gnocchi alongside roasted Brussels sprouts, mushrooms, or kale for a hearty, vegetable-filled meal.

Storing Pumpkin Ricotta Gnocchi

• Uncooked Gnocchi: If you have leftover uncooked gnocchi, place them on a baking sheet lined with parchment paper, making sure the pieces aren’t touching. Freeze them for about 1 hour before transferring them to a freezer-safe container. They’ll keep in the freezer for up to 3 months. When you’re ready to cook them, just drop them straight into boiling water from the freezer.
• Cooked Gnocchi: If you have leftover cooked gnocchi, store them in an airtight container in the refrigerator for up to 3 days. To reheat, sauté them in a bit of butter or oil to crisp them up, or you can briefly reheat them in a microwave.
• Sauce Storage: If you’ve made a sauce, store it separately from the gnocchi in an airtight container. Most sauces can be kept in the fridge for 3-4 days.

Nutrition with Table Format

Nutrient	Per Serving (1 Cup)
Calories	270
Total Fat	9g
Saturated Fat	4g
Cholesterol	110mg
Sodium	250mg
Carbohydrates	36g
Fiber	2g
Sugars	5g
Protein	8g
Vitamin A	80%
Vitamin C	6%
Calcium	12%
Iron	8%

Conclusion

Pumpkin Ricotta Gnocchi is a unique and delicious take on a traditional Italian dish, bringing in the sweetness of pumpkin and the creaminess of ricotta. The combination of these ingredients creates a flavor and texture that is nothing short of amazing. Whether you serve it with brown butter and sage or your favorite sauce, this dish will quickly become a favorite at the dinner table.

FAQ

Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin purée works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.

How do I keep the gnocchi from being too sticky?
Start by draining any extra moisture from the ricotta and pumpkin. Then add flour gradually until the dough is soft but not sticky. Too much flour can make the gnocchi dense.

Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours in advance and refrigerate it. When you’re ready, roll and cut the gnocchi just before cooking.

How do I know when the gnocchi is cooked?
Drop them into boiling salted water. They’re ready when they float to the top, usually within 2–3 minutes.

What sauce goes best with pumpkin ricotta gnocchi?
They pair beautifully with sage brown butter, creamy parmesan sauce, or even a light tomato sauce if you prefer.

Can I freeze pumpkin ricotta gnocchi?
Yes. Place uncooked gnocchi on a tray in a single layer, freeze until solid, then transfer to a freezer bag. Cook directly from frozen—no need to thaw.

How long will leftovers last?
Cooked gnocchi will last up to 3 days in the refrigerator. Store them in an airtight container and reheat gently with a little butter or sauce.