Name: Pumpkin Gnocchi: Cozy, Homemade Comfort for Autumn Nights
Ingredients: 1 cup pumpkin purée (canned or homemade); 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg (optional); 1 1/2 to 2 cups all-purpose flour (plus extra for dusting)

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There’s something undeniably heartwarming about preparing homemade gnocchi on a crisp autumn evening. When the air turns cooler and pumpkins are everywhere, it’s the perfect time to try something seasonal, comforting, and a little bit creative. That’s where Pumpkin Gnocchi comes in.

This fall-inspired twist on traditional gnocchi is not only rich in flavor, but it’s also fun to make—especially when you experiment with gnocchi shapes and pumpkin shaped pasta. Whether you’re crafting a cozy dinner for two or planning a festive fall meal, this recipe is sure to impress.

Even better? This version is completely plant-based, making it a delicious and satisfying vegan pumpkin gnocchi dish everyone can enjoy.

Why Pumpkin Gnocchi Belongs on Your Fall Table

Pumpkin gnocchi isn’t just a trendy seasonal dish—it’s a perfect balance of soft, pillowy texture and earthy, sweet flavor. The natural creaminess of pumpkin purée pairs beautifully with the simplicity of flour and spices, giving each bite a subtle warmth that screams “autumn.”

Unlike store-bought gnocchi, this homemade version allows you to adjust the flavor, texture, and even the shape. You can keep it rustic with simple fork ridges or shape them into tiny pumpkins for that extra festive touch.

Looking for more cozy seasonal meals? Check out our Creamy Pumpkin Pasta for another fall dinner favorite.

Who Will Love This Vegan Pumpkin Gnocchi Recipe?

If you’re someone who enjoys slow, satisfying cooking, this recipe is made for you. It’s ideal for:

Home cooks wanting a cozy fall project
Vegans looking for hearty comfort food
Parents cooking with kids (they’ll love shaping the gnocchi!)
Pasta lovers interested in fun-shaped homemade gnocchi
Hosts planning autumn dinners or Thanksgiving menus

This dish checks all the boxes: seasonal, simple, fun, and satisfying.

Ingredients for Homemade Pumpkin Gnocchi (With Measurements)

To make about 4 servings of pumpkin gnocchi, you’ll need:

1 cup pumpkin purée (canned or homemade)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional, for autumn warmth)
1 1/2 to 2 cups all-purpose flour (plus extra for dusting)

That’s it! Just four pantry-friendly ingredients come together for fluffy gnocchi that melt in your mouth. You can also mix in ground black pepper, garlic powder, or fresh herbs for added flavor.

For a richer result, use roasted pumpkin purée instead of canned—it’s thicker, sweeter, and has a deeper color.

Step-by-Step Instructions: How to Make Pumpkin Gnocchi From Scratch

Drain the pumpkin. If your pumpkin purée is very moist, press it gently through a cheesecloth or strainer to remove excess water.
Mix the dough. In a large bowl, combine the purée, salt, nutmeg (if using), and 1 cup of flour. Stir until a dough forms.
Knead lightly. Add more flour a bit at a time and knead gently on a floured surface until the dough is soft and just slightly sticky. Avoid over-kneading—it makes the gnocchi tough.
Divide and roll. Cut the dough into 4 portions. Roll each piece into a long rope, about 1/2-inch thick.
Cut into gnocchi. Slice each rope into 1-inch pieces. If you’re making pumpkin shaped gnocchi, continue to the next step.
Shape your gnocchi. Use a fork to create ridges or a skewer to indent lines on the side to mimic pumpkins. For extra detail, poke a clove or pepita as a “stem.”
Boil. Bring a pot of salted water to a gentle boil. Drop in gnocchi in batches and cook until they float (about 2–3 minutes). Remove with a slotted spoon.
Optional: Pan-fry. For crispy edges, pan-fry the boiled gnocchi in a little olive oil or vegan butter until golden brown.
Serve. Top with sage butter, vegan cream sauce, or a drizzle of olive oil and roasted garlic.

Kitchen Tools You’ll Need to Make Gnocchi at Home

Making gnocchi doesn’t require fancy tools, but here are a few essentials to keep things smooth:

Large mixing bowl
Fork (for shaping or indenting)
Sharp knife or dough scraper
Skillet (if pan-frying)
Large pot for boiling
Slotted spoon or skimmer
Optional: gnocchi board or silicone mold for creative shaping

These simple tools turn this process into a fun, hands-on cooking activity.

Tips for Making Perfect Gnocchi Dough With Pumpkin Purée

Pumpkin is more moist than potatoes, so the trick is managing the water content. Here’s how to get it right:

Start with drier purée or squeeze out moisture using a cheesecloth.
Add flour gradually to prevent making the dough too heavy.
Don’t over-knead; it should be soft but hold together.
Test-cook one gnocchi first—if it falls apart, add more flour.

Balancing moisture and flour is the key to achieving gnocchi that are soft but not gummy.

How to Shape Pumpkin Gnocchi: Classic and Fun Gnocchi Shapes

Shaping gnocchi is where the magic happens. Here are a few ideas to explore:

Classic ridges: Press each gnocchi lightly onto the back of a fork and roll to create texture. This helps sauce cling better.
Pumpkin shapes: Use a toothpick or skewer to indent vertical lines, mimicking the segments of a pumpkin.
Mini pumpkins: Roll dough into balls, indent lines, and insert a tiny clove or seed for the “stem.”
Leaf shapes: Flatten slightly and press in lines with a knife to resemble fall leaves.

Creating fun shaped pasta is especially rewarding when you’re cooking with kids or celebrating a seasonal occasion.

Creative Pumpkin Gnocchi Recipes for Fall Parties

Hosting a fall dinner or Halloween get-together? These gnocchi are the perfect centerpiece:

Toss pumpkin-shaped gnocchi in browned vegan butter with fried sage leaves.
Add toasted walnuts and cranberries for a Thanksgiving-inspired side.
Use beet or spinach-infused dough for colorful contrast—orange, green, and pink gnocchi look stunning together.
Serve mini gnocchi skewers with dipping sauce as appetizers.

Looking for another festive option? Try Halloween Pesto Pasta for a spooky twist!

Cooking & Serving Suggestions for Vegan Pumpkin Gnocchi

Simple sauces let the gnocchi shine. Here are some tried-and-true combos:

Sage and vegan butter with garlic
Creamy cashew Alfredo with nutmeg
Roasted red pepper sauce
Olive oil with sautéed mushrooms and caramelized onions
Pesto with sunflower seeds or basil

Serve with a side salad or roasted veggies for a complete autumn pumpkin gnocchi dinner.

Mistakes to Avoid When Making Homemade Pumpkin Gnocchi

Adding too much flour: This makes them dense and chewy. Only use as much as needed.
Not draining pumpkin: Excess water can make the dough sticky and unworkable.
Overworking the dough: The more you knead, the tougher the texture.
Boiling too rapidly: Gentle boiling is best. Vigorous boiling can cause them to fall apart.
Skipping a test gnocchi: Always test one to make sure the dough holds up before cooking the entire batch.

Avoiding these pitfalls will make your gnocchi soft, delicious, and beautifully shaped.

How to Store, Freeze, and Reheat Pumpkin Gnocchi

These gnocchi are freezer-friendly, making them great for meal prep.

To store:

Keep uncooked gnocchi on a floured tray in the fridge for up to 1 day.
Cooked gnocchi can be stored in an airtight container for 2–3 days.

To freeze:

Arrange uncooked gnocchi in a single layer on a baking sheet and freeze until solid.
Transfer to a freezer bag and store for up to 2 months.
Cook from frozen—no need to thaw.

To reheat:

Boiled gnocchi: Reheat by pan-frying in a little oil.
Frozen gnocchi: Boil directly from frozen until they float.

Other Autumn Recipes That Pair Beautifully With Pumpkin Gnocchi

Create a cozy seasonal menu with these delicious pairings:

These dishes complement your gnocchi while showcasing all the best flavors of fall.

FAQs About Pumpkin Gnocchi Recipes and Pasta Shapes

Can I use sweet potato instead of pumpkin?
Yes! The process is nearly identical, but sweet potato may be slightly more moist.

Can I bake the gnocchi instead of boiling them?
Boiling is standard, but after boiling, you can bake or pan-fry for crispy edges.

Is this recipe gluten-free?
Not by default, but you can use a 1:1 gluten-free flour blend to make it gluten-free.

Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate for up to 24 hours before shaping.

Do I need special tools to shape the gnocchi?
Nope! A fork or toothpick works fine for pumpkin shaped gnocchi or classic ridges.

Final Thoughts: Why This Fun Shaped Pasta Is a Fall Favorite

Few dishes capture the essence of fall like Pumpkin Gnocchi. It’s warm, inviting, and entirely customizable—from the texture and taste to the shape and toppings. Whether you opt for traditional ridges or go all-in with tiny pumpkins, this pasta is a crowd-pleaser that also happens to be vegan-friendly and surprisingly simple.

So next time you’re craving something cozy and comforting, give this gnocchi recipe a try. You’ll be surprised how easy it is to bring a little extra magic to your autumn table.

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