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4-ingredient pumpkin gnocchi (with no egg or dairy!) is soft, fluffy, pillowy, vibrant, and just a little sweet and earthy. Boil or pan-fry for a cozy fall meal!
![completed Pumpkin Gnocchi [4 Ingredient] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Gnocchi-PBOAB-24.jpg)
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Why You’ll Love This Recipe
Add a cozy fall twist to a comforting, crowd-pleasing classic with this pumpkin gnocchi recipe. These golden-orange, soft, and pillowy dumplings replace some potato with pumpkin for vibrant color, subtle sweet and earthy flavor, and a boost of vitamins, minerals, and antioxidants. Plus, this version is egg-free, dairy-free, and easy to prepare – just cook the potatoes, mix in the pumpkin and flour, roll, cut, shape, and cook.
Once cooked, pair the vegan pumpkin gnocchi with your favorite sauce, or pan-fry it in sage vegan butter until crispy and decadent (yummy!). It’s hearty, comforting, and loaded with fall flavors. Plus, you can even freeze the gnocchi for later!
You might also enjoy my hearty pumpkin pasta bake, creamy pumpkin risotto, easy pumpkin rice, pumpkin stuffed shells with sage cream, or creamy pumpkin pasta.
The Ingredients
Refer to the recipe card for the full list of ingredients, amounts, and substitutions.
![ingredients for Pumpkin Gnocchi [4 Ingredient] on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Gnocchi-Ingredients.png)
What Could I Add to Potato Pumpkin Gnocchi
- Nutmeg: Just a pinch for tasty, warm depth.
- Nutritional yeast: For ‘cheesy’, umami flavor.
- Red pepper flakes: (or cayenne pepper) To add some heat.
- Herbs: Like fresh or dried sage, thyme, or rosemary.
How to Make Pumpkin Gnocchi
Prepare the Dough
Step 1: Peel and dice the potato and bring to a boil in a saucepan with salted water (1 tsp salt). Lower to a simmer and cook with a lid until the potatoes slightly fall apart. Then, drain and cool in a colander.
Step 2: On a clean surface, create a shallow bowl of 1 ½ cups of flour. Add the potatoes, pumpkin (blot with paper towels first), and remaining salt to the middle. Use a fork to mash the potatoes and then combine the ingredients.
Alternatively, mash the potato separately, by masher or – ideally – a ricer.
Step 3: Add ¼ cup of flour and knead the dough. If sticky, add another 2-3 tbsp flour and knead for 20 seconds. If it needs more, add just a teaspoon at a time. Form the potato pumpkin dough into a ball and let it rest for 10 minutes.
Step 4: Then, lightly flour a clean surface, place the ball over that, and lightly sprinkle with flour. Divide the dough into 4 pieces.
Step 5: Roll each piece into a ½-inch thick rope.
Step 6: Then, cut into 1-inch wide gnocchi, and transfer them to a well-floured tray. For ridges, roll gnocchi over the back of a fork or gnocchi board.
Pumpkin shaped gnocchi: Roll gnocchi into balls and use the back of a knife/ toothpick to create pumpkin-like ridges. Press a pumpkin seed on top for a stem.
Cook the Gnocchi
Step 7: Fill a large saucepan with water and a teaspoon of salt and bring to a hard boil. Slowly add the gnocchi, being careful not to overcrowd the pot. Gently mix and let the gnocchi cook until they float to the surface, then use a slotted spoon/small colander to transfer them to a plate. Repeat with the remaining gnocchi. Enjoy the pumpkin gnocchi with your sauce of choice – enjoy!
FAQs
Gnocchi is an Italian potato dumpling, served like pasta, traditionally made with mashed potato, flour, egg, cheese, and sometimes semolina/cornmeal (though it’s easy to adapt like I have to make this vegan pumpkin gnocchi). Once cooked, it’s surprisingly light, fluffy, and pillowy.
I recommend using all-purpose Yukon Gold potatoes or floury potatoes, which are dryer and starchy, like Russet potatoes.
You can absolutely make gnocchi with roasted pumpkin. Use tasty varieties like Crown Prince, Sugar Pie, Hokkaido, or Kabocha.
Make sure it’s the same consistency as canned by blotting the pumpkin well with paper towels and/or leaving it to drain through a cheesecloth-lined sieve for 45-60 minutes (or even longer).
Yes, homemade pumpkin gnocchi can be stored in an airtight container in the fridge for 1-2 days. Even better, they can be frozen ahead. Simply spread across a tray and flash freeze until solid (2-3 hours). Transfer to a Ziplock/Stasher and freeze for up to 2 months. Best of all, you can cook them directly from frozen!
Pro Recipe Tips
- Don’t add too much flour: Too much flour leads to tough gnocchi. Depending on how wet the potato/pumpkin is, the amount varies. The dough should feel like soft mashed potato.
- Don’t overwork the dough: Or you’ll over-develop the gluten and have tough gnocchi.
- Cook a test gnocchi: Pull off a piece of dough and cook it. If it falls apart while cooking, add more flour and try again.
- For fried gnocchi: Transfer cooked gnocchi (drained fully) to a hot skillet with oil or vegan butter and pan-fry until crispy.
- Boil, steam, or bake the potato: Some avoid boiling so the potatoes are less watery, and the dough requires less flour (aka softer gnocchi).
![completed Pumpkin Gnocchi [4 Ingredient] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Gnocchi-PBOAB-26.jpg)
What To Serve With Pumpkin Gnocchi
- Sauce (like vegan alfredo, red pepper and sun-dried tomato pesto pasta or green vegan pesto, creamy tomato tofu pasta sauce)
- Pumpkin and sage gnocchi (make sage vegan butter sauce – pan-fry with vegan butter and sage leaves. Garnish with nutmeg, black pepper, and vegan parmesan)
- Garnishes (toasted pine nuts/ pepitas, crispy sage, vegan bacon bits, tofu feta cheese, etc.)
- Bread (Garlic bread, vegan focaccia bread, or these easy vegan dinner rolls)
- Salad (A leafy green salad, roasted beet and kale salad, vegan broccoli salad, etc.)
- Roasted veg (oven charred broccoli, roasted Brussels sprouts with cranberries, green beans, etc.)
Storage Instructions
Freshly cooked gnocchi is best enjoyed immediately. However, leftovers will be okay in an airtight container for up to a day in the fridge.
Reheat the gnocchi in a microwave in 30-second increments until warm OR on the stove. If they have sauce, they’ll become soft. If they’re plain, use oil/vegan butter for crispy pumpkin gnocchi.
![completed Pumpkin Gnocchi [4 Ingredient] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Gnocchi-PBOAB-29.jpg)
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Pumpkin Gnocchi [4 Ingredient]
![completed Pumpkin Gnocchi [4 Ingredient] on a plate](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Pumpkin-Gnocchi-PBOAB-25-300x300.jpg)
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Ingredients
- 1 large russet potato
- 2 teaspoons of salt divided
- 2 cups of all-purpose flour divided
- 1 cup of pumpkin puree
- Water
Instructions
- Peel and chop 1 large potato. Place it in a medium pot with a lid and cover the potatoes with water. Add 1 teaspoon of salt to the water and bring it to a boil. Cook until the potatoes are tender and slightly start to fall apart in the water. Drain them and allow them to cool in a colander.
- Place 1 ½ cups of flour on a clean counter, add the potatoes, pumpkin puree, and salt. Using a fork, mash the potatoes and work all the ingredients into each other. Mash the potatoes until completely smooth. Once the potatoes are completely mashed, fully combine any remaining flour or pumpkin puree.
- Add ¼ cup of flour and begin kneading the dough. Add another ¼ cup of flour if the dough is too sticky. Kneed for 20 seconds. Form a large ball and set it to rest for 10 minutes.
- Lightly flour a hard surface work area. Place the ball on the floured area and sprinkle some flour on top. Cut the dough into 4 chunks. Grab one chunk, cut it in half and begin to stretch it into a long rope about 1/2 inch thick. Cut it into the desired size for the gnocchis—I cut them into 1-inch long gnocchis. Place the gnocchi on a lightly but well-floured large tray, sprinkle flour on them, and set aside.
- Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil and slowly add some gnocchi. Do not overcrowd the pot or they will get stuck to each other. Gently mix and allow them to cook until they begin to float. Cook for one minute and remove them using a slotted spoon or a small colander. Place the cooked gnocchi on a plate and repeat the process until all of the gnocchi is cooked.
- Mix with your favorite sauce and enjoy warm.
Notes
- Don’t add too much flour: Too much flour leads to tough gnocchi. Depending on how wet the potato/pumpkin is, the amount varies. The dough should feel like soft mashed potato.
- Don’t overwork the dough: Or you’ll over-develop the gluten and have tough gnocchi.
- Cook a test gnocchi: Pull off a piece of dough and cook it. If it falls apart while cooking, add more flour and try again.
- For fried gnocchi: Transfer cooked gnocchi (drained fully) to a hot skillet with oil or vegan butter and pan-fry until crispy.
So yummy!