Homemade Pumpkin Gnocchi: Easy, Pillowy Soft, and Flavorful
Embark on a delightful culinary journey and learn how to make pumpkin gnocchi with our simple, step-by-step tutorial. This recipe guarantees the easiest, most pillowy, and light gnocchi you’ve ever tasted. Perfect for a cozy meal, these homemade pasta dumplings are incredibly versatile and pair beautifully with rich, creamy sauces or classic butter-based preparations. Whether you’re an experienced chef or a beginner in the kitchen, this guide will help you create a dish that’s both impressive and comforting, embodying the true spirit of Italian-American cooking.
Elevate your autumn meals by using these delicious pumpkin gnocchi with some classic sauces. Try them with our luxurious Creamy Pumpkin Pasta Sauce for an ultimate comfort food experience, or opt for a simple yet elegant sage butter sauce that perfectly complements the gnocchi’s delicate flavor. These light and airy dumplings are sure to become a seasonal favorite!
Homemade Pumpkin Gnocchi at a Glance
This recipe for Homemade Pumpkin Gnocchi promises a delightful culinary experience. Here’s a quick overview of what you can expect:
- ✅ Recipe Name: Homemade Pumpkin Gnocchi
- ⏲️ Preparation & Cooking Time: Approximately 2 hours from start to finish, including cooling periods.
- 👪 Yields: Roughly 2 pounds of gnocchi, perfect for feeding a family or batch cooking.
- 📋 Main Ingredients: Features humble yet essential ingredients like starchy Russet potatoes, pure pumpkin puree, and enriching egg yolks.
- ⭐ Why You’ll Adore This Recipe: This gnocchi stands out for its incredibly soft and pillowy texture, making it an ideal canvas for various delicious pasta sauces and a comforting addition to any meal.
Have a question about the recipe? Ask Ai!
Why You’ll Love This Pumpkin Gnocchi Recipe
Making gnocchi from scratch might seem daunting, but this recipe simplifies the process, making it accessible and enjoyable. Here’s why this particular pumpkin gnocchi recipe will become a cherished addition to your recipe collection:
- Effortless Step-by-Step Guidance: This recipe is crafted as an easy step-by-step tutorial, complete with clear, straightforward instructions and illustrative images to guide you through every stage. You’ll feel confident and in control, even if it’s your first time making gnocchi.
- Flexible Storage Options: Enjoy your gnocchi immediately or prepare a larger batch to freshly use or freeze for up to 6 months. This makes it a fantastic option for meal prep, ensuring you always have delicious homemade gnocchi on hand for a quick and satisfying dinner.
- Unbelievably Soft and Pillowy Texture: The method outlined focuses on achieving an absolutely soft and pillowy texture. This light and tender consistency is what truly sets homemade gnocchi apart, making it utterly delightful and perfect for pairing with a variety of rich, creamy sauces that will cling to every delicate dumpling.
- Versatile Culinary Uses: Pumpkin gnocchi isn’t just for pasta dishes; it’s also incredibly versatile for soups. It’s perfect for adding to hearty autumn soups like our Creamy Butternut Squash Soup with Sausage, or you can even replace the tortellini in our comforting Rustic Italian Tortellini Soup with Sausage for a unique seasonal twist. Its subtle pumpkin flavor and tender bite add a wonderful dimension to any dish.
Essential Ingredient Notes and Smart Substitutions
To create the perfect pillowy pumpkin gnocchi, selecting and preparing your ingredients correctly is key. Here’s a deeper dive into the main components and why they matter:
- Russet Potatoes: These are hands down the best potatoes for gnocchi, and there’s a scientific reason why. Russet potatoes are highly starchy and naturally hold the least amount of water compared to other varieties. High moisture content in gnocchi dough leads to a heavy, dense texture, which is exactly what we want to avoid. By choosing Russets, you ensure your gnocchi will be wonderfully soft and pillowy. Boiling them unpeeled further prevents them from absorbing excess water.
- Salt: A seemingly small addition, but a little bit of salt goes a long way in gnocchi. It’s not just for seasoning the potatoes and pumpkin; it actively works to bring out the subtle sweetness of the pumpkin flavor and enhances the overall taste, making your gnocchi more savory and ready to absorb the flavors of your chosen sauce.
- Egg Yolks: While some gnocchi recipes might call for whole eggs, using only egg yolks is a preferred method for achieving the ideal gnocchi consistency. Egg yolks provide richness and act as a binder without introducing additional moisture from the whites. The goal is to keep the moisture content in the dough as low as possible, and egg yolks help maintain that balance, contributing to a lighter, more tender dumpling.
- Pumpkin Puree: Pumpkin puree, whether canned or homemade, naturally contains a significant amount of water. To prevent your gnocchi dough from becoming overly wet and sticky, it is absolutely essential to bake some of this moisture out of the puree before mixing it into the dough. This simple step ensures a firmer, more manageable dough and ultimately, lighter gnocchi. Canned pumpkin puree is often recommended for its consistent texture and moisture level, provided it’s 100% pumpkin without added spices or sugar.
- All-Purpose Flour: Flour is the structural component of gnocchi, but it’s crucial to use it sparingly and strategically. All-purpose flour provides the necessary binding without making the gnocchi tough, as long as it’s not overworked. We’ll add it gradually, ensuring just enough is incorporated to form a cohesive, pliable dough.
*For detailed measurements and further information on the ingredients, please refer to the comprehensive recipe card below.
Crafting Perfect Homemade Pumpkin Gnocchi: A Step-by-Step Guide
Follow these numbered steps meticulously to create the most delicious and tender Homemade Pumpkin Gnocchi. Precision in each stage ensures a light, pillowy texture that will impress everyone.
Step 1: Prepare the Pumpkin Puree. Begin by preheating your oven to a low 250℉ (120℃). Line a baking tray with parchment paper, then evenly spread your pumpkin puree across it. This thin layer helps maximize surface area for moisture evaporation. Place the tray in the preheated oven and bake for approximately 20 minutes. The goal is to remove as much moisture as possible from the puree, which is crucial for achieving light, non-gummy gnocchi. Once baked, remove the tray from the oven and set the pumpkin puree aside to cool completely. This cooling process is essential before mixing.
Step 2: Boil the Potatoes. Place 3 medium Russet potatoes, unpeeled, into a large pot and cover them with cold water. Bring the water to a rolling boil and continue to boil for 30-40 minutes, or until the potatoes are fork-tender. Boiling potatoes with their skin on helps prevent them from absorbing excess water, which is vital for light gnocchi. Once cooked, carefully drain the water and set the potatoes aside to cool for just 5 minutes. They should still be hot enough to handle but not scalding.
Step 3: Rice and Cool the Potatoes. As soon as the potatoes have cooled enough to safely touch, use a fork to gently scrape off their skins. Immediately transfer the hot, peeled potatoes into a potato ricer. Press the potatoes through the ricer directly onto a parchment paper-lined baking tray, spreading them out into a thin, even layer. This maximizes exposure to air. Allow them to sit out at room temperature to cool for 30 minutes, then transfer the tray to the refrigerator for an additional 30 minutes. This two-stage cooling process is critical for further drying out the potatoes, preventing a sticky, dense gnocchi dough.
Step 4: Combine the Dough Ingredients. In a separate small bowl, separate the egg yolks from the whites, keeping only the yolks. Whisk the egg yolks together until smooth. Gently pour the whisked egg yolks over the fully cooled, riced potatoes. Next, scrape the prepared pumpkin puree into the mixture. Finally, sprinkle about half of the total all-purpose flour and all of the salt over these ingredients. This controlled addition of flour helps prevent over-mixing later.
Step 5: Chop and Integrate the Flour. Transfer the mixture to a clean, lightly floured work surface. Use a bench scraper (or a pastry blender) to effectively chop the flour into the mixture. This technique is preferred over kneading at this stage, as it minimizes gluten development. Continue chopping and folding until the flour is completely combined with the potatoes, pumpkin, and egg yolks, forming a shaggy dough.
Step 6: Gently Form the Dough. Lightly flour your work surface with half of the remaining all-purpose flour. Now, switch to using your hands to gently combine the dough. Use a folding and pressing motion, rather than aggressive kneading. It’s crucial to avoid kneading too strongly, as this will activate the gluten in the flour and result in tough, rubbery gnocchi instead of light, pillowy ones. Work the dough just until it comes together into a cohesive ball, still feeling soft and slightly pliable.
Step 7: Shape the Gnocchi Logs. Divide your dough into manageable portions. Take one portion and, on a generously floured workspace (using the remaining flour as needed), slowly roll the dough into a long, thin rope, much like a snake. The key here is to use only the palms of your hands, applying gentle, even pressure to create a uniform thickness. Avoid using your fingertips, as this can create uneven gnocchi and a tougher texture. Aim for a diameter of about 1 inch.
Step 8: Cut the Gnocchi. Once you have a uniformly rolled log, use your bench scraper to cut the rope into individual ¾-inch gnocchi pieces. This size is ideal for cooking evenly and maintaining a tender bite. You can also roll them lightly over a gnocchi board or the back of a fork to create ridges, which help sauces cling better, though this is optional for perfectly delicious gnocchi.
Step 9: Finish and Store. Continue this process with all of the remaining dough until all your beautiful pumpkin gnocchi are formed. Lightly toss the finished gnocchi with a tiny bit of extra flour to prevent them from sticking together. At this point, you can either boil them fresh immediately (they’re ready when they float to the surface), refrigerate them for up to 3 days in an airtight container, or freeze them for up to 6 months for future use. For the best results when freezing, arrange them in a single layer on a baking sheet before transferring them to a bag.
The best way to freeze homemade pumpkin gnocchi is to ensure they don’t clump together. Arrange them in a single layer on a parchment paper-lined baking sheet and place the entire sheet in the freezer for about 2 hours, or until the gnocchi are solid. Once individually frozen, transfer the gnocchi into a freezer-safe ziploc bag or airtight container, label it with the date, and freeze for up to 6 months. This flash-freezing method ensures they cook perfectly from frozen without sticking.
This homemade pumpkin gnocchi is utterly perfect for a savory Gnocchi with Pumpkin Sauce, especially when topped with a sprinkle of tangy gorgonzola cheese. For a complete and balanced meal, serve it alongside delightful vegetable sides like our tender Roasted Carrots and Fennel or a refreshing Chopped Brussels Sprout Salad with Pancetta. These pairings create a harmonious blend of flavors and textures, making your meal truly unforgettable.
Pro-Tips for Perfect Pumpkin Gnocchi Every Time
Achieving light, fluffy gnocchi requires a few expert techniques. Keep these pro tips in mind as you prepare your pumpkin gnocchi:
- Choose the Right Potato: Always stick with a starchy potato like Russets. Their high starch content and low moisture are fundamental to creating light, tender gnocchi. Boiling them whole with the skin on is a crucial technique to prevent them from absorbing excess water, which can lead to dense, gummy results.
- Flour with Caution: The rule of thumb for gnocchi is “less is more” when it comes to flour. Add the flour in a little bit at a time. You’ll likely end up using all of the measured flour, but most of it should be for flouring your workstation and hands during the shaping process, rather than incorporating it all directly into the dough. The less flour in the dough itself, the more delicate and tender your gnocchi will be.
- Handle the Dough Gently: This is arguably the most critical tip. Work the dough gently to avoid overworking it and consequently overactivating the gluten. Overworked dough develops strong gluten strands, leading to a tough, chewy, and unpleasant texture. The more careful and delicate you are with combining and shaping the dough, the lighter and more pillowy your gnocchi will be.
- Roll with Your Palms: When rolling the dough into logs, use your palms rather than your fingers. Your fingertips tend to apply uneven pressure and can press the dough down too hard, resulting in flat spots and uneven gnocchi. Using your palms creates consistent, round logs, which then yield uniformly shaped gnocchi.
- Dry Out the Pumpkin: Pumpkin puree contains a lot of moisture. Baking the pumpkin before adding it to the dough is a non-negotiable step. This process significantly reduces the moisture content in the puree, which in turn helps maintain the overall dryness of your gnocchi dough, preventing it from becoming sticky and requiring excessive flour.
- Test a Small Batch: Before boiling the entire batch of gnocchi, test a few pieces in boiling water. If they fall apart, the dough might need a tiny bit more flour. If they’re too tough, you might have overworked the dough. This small test can save your whole batch!
Common Questions About Pumpkin Gnocchi
Here are some frequently asked questions to help you master this delicious pumpkin gnocchi recipe:
For this recipe, using canned pumpkin puree is generally best. Canned puree offers a consistent texture and moisture level, which is important for gnocchi dough. While fresh pumpkin can be used, it often varies greatly in moisture content and requires more intensive preparation to achieve the right consistency, making canned puree a more reliable and convenient choice.
If your gnocchi is dense and gummy, it’s typically due to one of two common issues: either you’re overworking the dough, or there’s too much moisture. The less moisture in the dough, the better, as excess water leads to heaviness. When you overwork the dough, the proteins in the gluten connect and develop too much, making the gnocchi tough and chewy. Always handle the dough gently and incorporate just enough flour to bring it together.
Homemade gnocchi is incredibly versatile for storage. You can make as much as you want and easily freeze the uncooked gnocchi for up to 6 months. For best results, flash-freeze them on a baking sheet first before transferring to a freezer bag. Alternatively, you can refrigerate freshly made gnocchi for up to 3 days in an airtight container, ensuring you always have a delicious meal option ready.
Explore More Delicious Homemade Classics
If you loved making this pumpkin gnocchi from scratch, you’ll surely enjoy these other homemade classics from our kitchen. Expand your culinary skills with these authentic Italian-American recipes:
- Homemade Italian Sausage Seasoning
- How to Make Homemade Italian Sausage
- Traditional Caesar Dressing
- Homemade Beef Stock
Please leave a comment and a star rating below in the recipe card! We love to hear what you think of our recipes and how they turned out for you. Feel free to tag us on Instagram @vindelgiudice to share your culinary creations!
📖 Recipe
Homemade Pumpkin Gnocchi
Vincent DelGiudice
Rating: 5 out of 5 stars from 1 vote
Pin Recipe
***
***
***
Equipment
-
1 Bench knife
-
1 large pot
-
1 potato ricer
-
2 baking sheets
-
24 in parchment paper
Ingredients
- 750 g russet potatoes about 3 medium potatoes
- 2 egg yolks
- 250 g pumpkin puree
- 1 tablespoon salt
- 175 g all-purpose flour
Instructions
-
Preheat the oven to 250℉ (120°C). Spread the pumpkin puree out on a parchment paper-lined baking tray. Place it in the oven and bake for 20 minutes to remove as much moisture as possible. Set aside to cool completely.
-
Place 3 Russet potatoes, unpeeled, in a pot filled with cold water. Bring to a boil and boil for 30-40 minutes until potatoes are fork-tender. Drain the water and set them aside to cool for 5 minutes.
-
Once the potatoes have cooled enough to touch, use a fork to scrape off the potato skin. Place the potatoes into a potato ricer while still hot. Press the potatoes through the ricer and spread them out on a parchment paper-lined baking tray. Let them sit out to cool for 30 minutes, then place them in the refrigerator for 30 minutes.
-
Separate the egg yolks and egg whites. Combine the egg yolks in a bowl and whisk them together. Pour the egg yolks over the cooled potatoes. Scrape the baked pumpkin puree into the mixture and sprinkle with half of the flour and all of the salt.
-
On a lightly floured surface, use a bench scraper to chop the flour into the mixture. Continue to chop and fold until the flour is completely combined and a shaggy dough forms.
-
Flour the workspace with half of the remaining flour. Switch to using your hands to gently combine the dough by folding and pressing. Avoid kneading too strongly to prevent the dough from becoming tough or overactivated.
-
Divide the dough into portions. Roll each portion into a long, thin log (about 1 inch in diameter) on a floured workspace, using the remaining flour as needed. Use only the palms of your hands for even rolling. Chop the dough logs into ¾-inch gnocchi pieces using the bench scraper.
-
Continue the process with all of the dough. Lightly toss the gnocchi with a little bit of flour to prevent sticking. Then boil fresh immediately or refrigerate for up to 3 days. For longer storage, freeze them for up to 6 months (flash-freeze on a tray first).
Notes
- Stick with a starchy potato like russet potatoes. They hold the least amount of moisture, which makes them the best for gnocchi. Boil them whole with the skin on to reduce the amount of moisture they absorb.
- Add the flour in a little bit at a time. You’ll end up using all of the flour to flour the workstation when rolling the dough, but the least amount in the dough, the better.
- Work the dough gently to avoid overworking it and overactivating the gluten. The more careful you are with combining the dough, the lighter and pillowy the gnocchi will be.
- Use your palms to roll out the dough rather than your fingers. Your fingers will make uneven gnocchi.
- Baking the pumpkin before adding it will reduce the moisture in the puree before adding it to the gnocchi.
- Test a Small Batch: Before boiling the entire batch of gnocchi, test a few pieces in boiling water. If they fall apart, the dough might need a tiny bit more flour. If they’re too tough, you might have overworked the dough.
Nutrition
Tried this recipe? We’d love for you to Leave a Review!