If you’re craving a cozy, autumn-inspired meal that’s both comforting and impressive, Double Pumpkin Gnocchi is about to become your new go-to recipe. These pillowy homemade gnocchi are packed with pumpkin flavor in both the dough and the creamy sauce, making each bite a celebration of fall. The ricotta keeps everything tender, while a hint of nutmeg and sage brings warmth and depth. Whether you’re treating yourself on a weeknight or wowing friends at your next dinner party, Double Pumpkin Gnocchi delivers pure, seasonal joy in every forkful.
Ingredients You’ll Need
The beauty of Double Pumpkin Gnocchi lies in its straightforward, wholesome ingredients—each one plays a vital role in creating the dish’s irresistible flavor and dreamy texture. Gather these kitchen staples, and you’ll be halfway to a restaurant-worthy meal right at home!
- Pumpkin purée: Brings natural sweetness and vibrant color to the dough for that unmistakable pumpkin punch.
- Ricotta cheese (drained if watery): Makes the gnocchi incredibly light and fluffy—be sure to drain for best results.
- Grated Parmesan cheese: Adds a savory, nutty depth that balances the pumpkin’s sweetness.
- Large egg: Acts as the binder, holding everything together for perfect, tender gnocchi.
- Salt: Enhances all the flavors and keeps the gnocchi from tasting flat.
- Ground nutmeg: Just a pinch infuses the dough with cozy fall warmth.
- All-purpose flour: Provides structure; start with less and add more as needed for a soft, slightly sticky dough.
- Unsalted butter: Forms the base of a luscious, silky sauce for tossing the cooked gnocchi.
- Canned pumpkin (for sauce): Doubles down on pumpkin flavor and creates the creamy, orange-hued sauce.
- Heavy cream: Adds richness and silkiness to the sauce—don’t skimp here!
- Fresh sage (chopped): Delivers earthy, aromatic notes that pair perfectly with pumpkin.
- Salt and pepper to taste: Essential for seasoning both the sauce and the finished dish.
- Extra Parmesan and sage leaves for garnish (optional): For a finishing flourish that’s as beautiful as it is delicious.
How to Make Double Pumpkin Gnocchi
Step 1: Mix the Dough
Begin by combining your pumpkin purée, ricotta, Parmesan, egg, salt, and nutmeg in a large mixing bowl. Stir everything together until it’s beautifully blended—a golden, creamy mixture that already smells like autumn. Gradually add the flour, starting with 1 1/2 cups, and mix just until a soft dough forms. The goal is a dough that’s slightly sticky but still manageable, so add extra flour only if it’s too wet.
Step 2: Shape and Cut the Gnocchi
Transfer the dough to a floured surface and give it a gentle knead—just enough to bring it together smoothly. Divide the dough into four pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch gnocchi pieces. For a classic gnocchi look (and a bit more sauce-catching texture), lightly roll each piece over the tines of a fork.
Step 3: Boil the Gnocchi
Bring a large pot of salted water to a rolling boil. Working in batches, drop in the gnocchi. They’ll sink at first, but keep an eye out: as soon as they float to the surface (about 2–3 minutes), they’re ready! Use a slotted spoon to gently lift them out and set aside. This quick cooking ensures they stay tender and pillowy.
Step 4: Make the Double Pumpkin Sauce
In a large skillet over medium heat, melt the butter until it’s just starting to foam. Stir in the canned pumpkin, heavy cream, and chopped sage, letting everything bubble together for 2–3 minutes. The sauce should become smooth, creamy, and fragrant—taste and season with salt and pepper as you like.
Step 5: Toss and Serve
Add the cooked gnocchi to the skillet, tossing gently so every piece is coated in that luscious, pumpkin-rich sauce. Serve warm, topped with extra Parmesan and crispy sage leaves if you want to take it totally over the top. You’ve just made Double Pumpkin Gnocchi from scratch—how incredible is that?
How to Serve Double Pumpkin Gnocchi
Garnishes
A sprinkle of freshly grated Parmesan and a few crispy sage leaves turn Double Pumpkin Gnocchi into a true showstopper. The cheese adds a salty finish and the sage brings aromatic crunch. If you’re feeling extra, a drizzle of browned butter over the top makes it downright luxurious.
Side Dishes
Pair your Double Pumpkin Gnocchi with a simple arugula salad tossed in lemon vinaigrette, or some roasted Brussels sprouts for a lovely contrast of flavors and textures. Warm, crusty bread is always welcome for sopping up every bit of that creamy sauce.
Creative Ways to Present
For an elegant dinner, serve Double Pumpkin Gnocchi in shallow pasta bowls with a swirl of sauce and artful sage leaves. Hosting a party? Try dividing the gnocchi into small ramekins for individual servings, or skewer a few pieces for a fun, unexpected appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Double Pumpkin Gnocchi will keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, making tomorrow’s lunch just as delightful as your dinner.
Freezing
For a stash of cozy meals on demand, freeze the uncooked gnocchi pieces in a single layer on a baking sheet until solid, then transfer to a freezer bag. When you’re ready, boil straight from frozen—just add an extra minute or two to the cooking time. The sauce can also be frozen separately in a sealed container.
Reheating
To reheat, gently warm your Double Pumpkin Gnocchi in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving if possible, as it can toughen the gnocchi; a gentle stovetop approach keeps them pillowy and perfect.
FAQs
Can I make Double Pumpkin Gnocchi gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Just keep an eye on the dough’s consistency and add flour gradually, as gluten-free blends can absorb liquid differently.
What’s the best way to drain ricotta for this recipe?
Place your ricotta in a fine mesh sieve or cheesecloth-lined colander set over a bowl. Let it drain for at least 30 minutes (or longer if you have time) to remove excess moisture—this ensures your gnocchi dough stays light, not soggy.
Can I use fresh pumpkin instead of canned?
Yes you can! Roast and purée fresh sugar pumpkin for both the dough and the sauce. Just be sure to let it drain or blot with paper towels to avoid excess moisture, which can make the dough tricky to handle.
How do I get crispy sage leaves for garnish?
Heat a little butter or oil in a skillet, add sage leaves in a single layer, and cook for 30 seconds to 1 minute per side until crisp. Drain on paper towels and sprinkle with a pinch of salt—they’re irresistible!
What wine pairs well with Double Pumpkin Gnocchi?
A chilled glass of Pinot Grigio or a light, unoaked Chardonnay pairs wonderfully, cutting through the richness of the sauce while enhancing the pumpkin and sage flavors.
Final Thoughts
Once you try Double Pumpkin Gnocchi, you’ll wonder how you ever celebrated fall without it. It’s the kind of dish that feels like a warm hug—easy enough for a cozy night in, but special enough for sharing with friends. Give it a try and let the comforting flavors of pumpkin, sage, and Parmesan brighten your table!
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Double Pumpkin Gnocchi Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Double Pumpkin Gnocchi recipe combines delicate pumpkin-infused dough with a rich and creamy pumpkin sauce, creating a comforting and flavorful Italian-inspired dish perfect for fall. The gnocchi are tender and pillowy, enriched with ricotta and Parmesan, then coated in a luscious sauce made with canned pumpkin, heavy cream, and fresh sage. Ideal for a cozy dinner, this vegetarian recipe offers both elegance and heartiness in every bite.
Ingredients
Gnocchi Dough
- 1 cup pumpkin purée
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
Sauce
- 2 tablespoons unsalted butter
- 1/2 cup canned pumpkin
- 1/4 cup heavy cream
- 1 teaspoon fresh sage (chopped)
- Salt and pepper to taste
Garnish (Optional)
- Extra Parmesan cheese
- Crispy sage leaves
Instructions
- Prepare the Dough: In a large mixing bowl, combine the pumpkin purée, ricotta, Parmesan, egg, salt, and nutmeg. Stir until well blended. Gradually add the flour, starting with 1 1/2 cups and mixing until a soft dough forms — it should be slightly sticky but manageable. Transfer the dough to a floured surface and gently knead until smooth, adding more flour only as needed.
- Shape the Gnocchi: Divide the dough into 4 pieces. Roll each piece into a rope about 1/2 inch thick, then cut into 1-inch gnocchi pieces. Optionally, roll each piece over the tines of a fork for texture and traditional ridges that help hold sauce.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, cook the gnocchi until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside to drain.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Stir in the canned pumpkin, heavy cream, and chopped sage. Cook for 2–3 minutes, stirring until smooth and slightly thickened. Season with salt and pepper to taste.
- Toss and Serve: Add the cooked gnocchi to the sauce and gently toss to coat evenly. Serve the gnocchi warm, garnished with extra Parmesan and crispy sage leaves if desired.
Notes
- For a dairy-free version, substitute vegan ricotta and use coconut cream instead of heavy cream.
- To enhance flavor, brown the butter before adding the pumpkin, cream, and sage to create a deeper, nuttier sauce.
- Ensure ricotta is well-drained to avoid excess moisture in the dough.
- You can freeze uncooked gnocchi on a baking sheet until firm, then transfer to a bag for later cooking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 95mg
