Pumpkin gnocchi are a delicious Italian autumn first course, made with just a few simple ingredients and the naturally sweet flavor of pumpkin.
This pumpkin gnocchi recipe is made without potatoes and served with a simple butter and sage sauce. The secret to soft but well-shaped gnocchi is choosing the right pumpkin and cooking it properly before making the dough.
In Italy, we often use zucca mantovana, which has firm, dense, naturally sweet flesh. If you can't find it, kabocha squash is an excellent alternative, while butternut squash also works well. The pumpkin is baked in the oven so that the flesh becomes as dry as possible before being mixed with the flour.
Making pumpkin gnocchi is not difficult, but shaping and cooking them can be a little tricky if the pumpkin contains too much moisture. I'll show you how to prepare the dough, shape the gnocchi and handle them correctly so they keep their shape when cooked.
Pumpkin is one of the most versatile ingredients of the Italian autumn kitchen. You can also use it to make Pumpkin Ravioli, Pumpkin Risotto, or Pumpkin Lasagna.
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Ingredients
Prep Time: 40 Min | Cook Time: 40 Min | Servings: 4
For the Pumpkin Gnocchi
- 600 g (1.3 lb) oven-baked pumpkin flesh. Start with about 1.3 kg (2.8 lb) whole pumpkin or winter squash, such as zucca mantovana, kabocha squash or butternut squash
- 300 g (about 2½ cups) “00” flour or all-purpose flour, plus a little more for dusting
- 1 large egg
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- A pinch of freshly grated nutmeg
For the Butter and Sage Sauce
- 100 g (3.5 oz / about 7 tablespoons) unsalted butter
- 5–6 fresh sage leaves
- About 90 g (1 cup) finely grated Parmigiano Reggiano
How to Make Pumpkin Gnocchi
Bake the Pumpkin and Make the Dough
Step 1) - Peel the pumpkin, remove the seeds and cut the flesh into thin slices.
Arrange the slices in a single layer on a baking sheet lined with parchment paper. Do not add oil or water.
Bake in a conventional oven at 200°C (390°F) for 15–20 minutes, or in a fan oven at 180°C (350°F) for 10–15 minutes, until the pumpkin is tender and the surface looks slightly dry.
Baking the pumpkin rather than boiling it helps remove as much excess moisture as possible, which is essential for making soft pumpkin gnocchi without potatoes.
Let the pumpkin cool slightly before making the dough.
Step 2) - Place the flour on a work surface and make a well in the center.
Pass 600 g (1.3 lb) of the baked pumpkin flesh through a potato ricer directly onto the flour.
Add the salt, freshly ground black pepper and a pinch of nutmeg.
Step 3) - Beat the egg in a small bowl.
Make a well in the pumpkin and flour mixture and pour the beaten egg into the center. Begin incorporating it with a fork, then gently bring the ingredients together with your hands.
Work the dough only until combined.
The consistency can vary depending on how much moisture remains in the pumpkin. The dough may be quite soft, and that's fine. Avoid adding large amounts of extra flour just to make it easier to handle, or the cooked gnocchi may become heavy.
Shape the Pumpkin Gnocchi
Step 4) - Work quickly and handle the dough as little as possible.
Shape it roughly into a loaf, then use a dough scraper or sharp knife to cut off a portion of dough.
Keep the remaining dough lightly floured while you work.
Step 5) - Gently roll the piece of dough under your hands to form a long rope about the thickness of a finger.
Dust the work surface with a little flour if necessary to prevent sticking.
Step 6) - Cut the rope into pieces about 1.5–2 cm (½–¾ inch) long.
Continue in the same way with the remaining dough.
Step 7) - If the gnocchi are firm enough, gently roll each piece over a gnocchi board to create the traditional ridged surface.
If the dough is very soft, don't worry about making the ridges. Simply leave the gnocchi as they are—they will taste just as good and will be easier to handle.
Step 8) - At this point, the pumpkin gnocchi are ready to cook.
If they feel firm enough, you can cook them immediately. If the dough is very soft, or if you prefer to prepare the gnocchi in advance, I recommend freezing them first. This makes them easier to handle and helps them keep their shape during cooking.
For more details on how to freeze and store pumpkin gnocchi, see the Storage and Freezing section below.
How to Cook Pumpkin Gnocchi
Step 9) - Bring a large pot of salted water to a boil.
Add the gnocchi a few at a time.
They will sink to the bottom at first. Keep the water at a steady boil, but avoid stirring vigorously, as pumpkin gnocchi are delicate.
Step 10) - After about 1–2 minutes, the gnocchi will begin to float to the surface.
As soon as they rise, remove them gently with a slotted spoon and drain well.
Continue cooking the remaining gnocchi in small batches.
Make the Butter and Sage Sauce
Step 11) - Melt the butter in a small saucepan over low heat.
Add the sage leaves and let them gently flavor the butter for about 2 minutes, without letting the butter burn.
Step 12) - Spoon a little of the sage butter into a large serving bowl.
As the gnocchi are cooked and drained, transfer them directly to the bowl, a few at a time.
Add more butter and sage as you continue.
Step 13) - Add the grated Parmigiano Reggiano and gently toss the gnocchi from the bottom upward, taking care not to break them.
If they seem a little dry, add 1 tablespoon of the gnocchi cooking water and mix gently until creamy.
Serve immediately with a little extra Parmigiano Reggiano on top.
Tips for Perfect Pumpkin Gnocchi
Choose a dry, flavorful pumpkin. The type of pumpkin makes a big difference. In Italy, zucca mantovana is particularly suitable because its flesh is dense, sweet, and relatively dry. Kabocha squash is an excellent alternative, while butternut squash can also work well.
The drier the pumpkin, the less flour you'll need. Pumpkin naturally contains a lot of water. If the cooked flesh is very moist, the dough will require more flour, which can make the gnocchi heavy. This is why baking the pumpkin in the oven is preferable to boiling it.
Don't try to make the dough as firm as potato gnocchi dough. Pumpkin gnocchi dough is naturally softer. If you keep adding flour until it feels completely dry and easy to handle, you risk losing the delicate texture that makes these gnocchi special.
Add extra flour only when really necessary. The 300 g in the recipe is a good starting point, but different pumpkins and flours absorb moisture differently. If the dough is extremely sticky, add only a small amount of flour at a time.
Work the dough quickly and as little as possible. Overworking develops the gluten in the flour and can make the gnocchi firmer and more chewy instead of soft and tender.
Use flour on the work surface, not too much in the dough. A light dusting makes soft gnocchi easier to shape without changing their texture.
Don't worry if you can't make the traditional ridges. Very soft pumpkin gnocchi may be difficult to roll over a gnocchi board. In that case, simply cut them into small pieces and leave them smooth. The ridges are useful for holding sauce, but they are not essential.
How to Serve Pumpkin Gnocchi
Pumpkin gnocchi have a naturally sweet, delicate flavor, so they are best served with simple sauces that don't overpower the pumpkin.
The most classic choice is butter and sage, finished with freshly grated Parmigiano Reggiano. The butter adds richness, while the sage gives the dish an aromatic flavor that pairs beautifully with pumpkin.
For an even more intense flavor, you can let the butter cook a little longer until it becomes lightly golden and nutty before adding the sage.
Pumpkin gnocchi are also delicious with:
- Parmigiano Reggiano and butter for an even simpler version.
- Gorgonzola sauce, if you prefer a stronger contrast between sweet pumpkin and savory cheese.
- Brown butter and chopped walnuts, which add a pleasant nutty flavor and a little crunch.
- A small amount of Taleggio or other creamy Italian cheese, melted gently into the sauce.
Whichever sauce you choose, keep it relatively light. The goal is to complement the flavor of the pumpkin rather than cover it.
Pumpkin Gnocchi Variations
The recipe above is made with pumpkin, flour, and egg, without potatoes. However, there are a couple of popular variations you can try.
With potatoes. Many Italian recipes combine pumpkin with boiled potatoes. Potatoes make the dough firmer and easier to shape, which can be helpful if your pumpkin is particularly watery. The finished gnocchi will usually be a little more substantial and slightly less intense in pumpkin flavor.
With ricotta. You can also add well-drained ricotta to the dough for softer, creamier gnocchi. Because ricotta adds moisture, drain it thoroughly and add flour only as needed to keep the dough manageable.
If you enjoy this style of gnocchi, try our Ricotta Gnocchi recipe as well.
Storage and Freezing
Pumpkin gnocchi are best cooked soon after shaping, especially if the dough is soft. However, you can also prepare them ahead of time.
At Room Temperature
If you plan to cook the gnocchi shortly after making them, arrange them in a single layer on a well-floured tray, making sure they do not touch.
Keep them at room temperature for no more than about 30–60 minutes before cooking. If the dough is very soft or the room is warm, it's better to freeze them instead.
In the Refrigerator
You can refrigerate uncooked pumpkin gnocchi for up to 24 hours.
Arrange them in a single layer on a floured tray, cover loosely, and make sure they do not touch.
However, because pumpkin gnocchi contain quite a lot of moisture, they may become softer and stickier as they rest. For this reason, freezing is usually the better option if you want to prepare them well in advance.
How to Freeze Pumpkin Gnocchi
Arrange the uncooked gnocchi in a single layer on a floured, parchment-lined baking sheet, leaving a little space between each one.
Freeze for about 2–3 hours, or until completely firm. Then transfer the frozen gnocchi to freezer bags or an airtight freezer-safe container.
They will keep well in the freezer for up to 1 month.
Cook them directly from frozen, without thawing. Add only a few gnocchi at a time to boiling salted water and remove them with a slotted spoon as soon as they rise to the surface.
How to Store Cooked Pumpkin Gnocchi
Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for 1–2 days.
To reheat, warm them gently in a skillet with a little butter. Avoid overcooking them, as pumpkin gnocchi are delicate and can easily become too soft.
For the best texture, I recommend freezing the gnocchi uncooked rather than freezing them after cooking.
More Italian Gnocchi Recipes to Try
If you love homemade gnocchi, discover a few more traditional and creative Italian variations:
- Beet Gnocchi with Taleggio Cream – Colorful homemade gnocchi made with beets and served with a rich Taleggio cheese sauce.
- Eggplant Gnocchi with Cherry Tomato Sauce – Soft eggplant gnocchi paired with a simple fresh tomato sauce.
- Gnocchi alla Romana – Traditional Roman gnocchi made with semolina, milk, butter, and cheese, then baked until golden.
- Gnocchi alla Sorrentina – Classic baked gnocchi from Campania with tomato sauce, mozzarella, and Parmigiano.
Recipe Card
Easy Italian Pumpkin Gnocchi Recipe
Ingredients
For the Pumpkin Gnocchi
- 600 g oven-baked pumpkin flesh. Start with about 1.3 kg (2.8 lb) whole pumpkin or winter squash, such as zucca mantovana, kabocha squash or butternut squash - 1.3 lb
- 300 g “00” flour or all-purpose flour, plus a little more for dusting - 2 ½ cups
- 1 large egg
- ¼ teaspoon fine salt
- freshly ground black pepper - to taste
- 1 pinch freshly grated nutmeg
For the Butter and Sage Sauce
- 100 g unsalted butter - 3.5 oz / about 7 tablespoons
- 5 fresh sage leaves
- 90 g grated Parmigiano Reggiano - 1 cup
Instructions
Bake the Pumpkin and Make the Dough
- Peel the pumpkin, remove the seeds and cut the flesh into thin slices.
- Arrange the slices in a single layer on a baking sheet lined with parchment paper. Do not add oil or water.
- Bake in a conventional oven at 200°C (390°F) for 15–20 minutes, or in a fan oven at 180°C (350°F) for 10–15 minutes, until the pumpkin is tender and the surface looks slightly dry.
- Let the pumpkin cool slightly before making the dough.
- Place the flour on a work surface and make a well in the center. Pass 600 g (1.3 lb) of the baked pumpkin flesh through a potato ricer directly onto the flour.
- Add the salt, freshly ground black pepper and a pinch of nutmeg.
- Beat the egg in a small bowl.
- Make a well in the pumpkin and flour mixture and pour the beaten egg into the center. Begin incorporating it with a fork, then gently bring the ingredients together with your hands. Work the dough only until combined.
Shape the Pumpkin Gnocchi
- Work quickly and handle the dough as little as possible.
- Shape it roughly into a loaf, then use a dough scraper or sharp knife to cut off a portion of dough. Keep the remaining dough lightly floured while you work.
- Gently roll the piece of dough under your hands to form a long rope about the thickness of a finger. Dust the work surface with a little flour if necessary to prevent sticking.
- Cut the rope into pieces about 1.5–2 cm (½–¾ inch) long. Continue in the same way with the remaining dough.
- If the gnocchi are firm enough, gently roll each piece over a gnocchi board to create the traditional ridged surface.If the dough is very soft, don't worry about making the ridges. Simply leave the gnocchi as they are—they will taste just as good and will be easier to handle.At this point, the pumpkin gnocchi are ready to cook.
- If they feel firm enough, you can cook them immediately. If the dough is very soft, or if you prefer to prepare the gnocchi in advance, I recommend freezing them first. This makes them easier to handle and helps them keep their shape during cooking.For more details on how to freeze and store pumpkin gnocchi, see the Storage and Freezing section in the full recipe.
How to Cook Pumpkin Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi a few at a time. They will sink to the bottom at first. Keep the water at a steady boil, but avoid stirring vigorously, as pumpkin gnocchi are delicate.
- After about 1–2 minutes, the gnocchi will begin to float to the surface. As soon as they rise, remove them gently with a slotted spoon and drain well.Continue cooking the remaining gnocchi in small batches.
Make the Butter and Sage Sauce
- Melt the butter in a small saucepan over low heat.
- Add the sage leaves and let them gently flavor the butter for about 2 minutes, without letting the butter burn.
- Spoon a little of the sage butter into a large serving bowl.
- As the gnocchi are cooked and drained, transfer them directly to the bowl, a few at a time.
- Add more butter and sage as you continue.
- Add the grated Parmigiano Reggiano and gently toss the gnocchi from the bottom upward, taking care not to break them.
- If they seem a little dry, add 1 tablespoon of the gnocchi cooking water and mix gently until creamy.
- Serve immediately with a little extra Parmigiano Reggiano on top.
Andi says
Delicious!! I have attempted to make gnocchi a handful of times, and they’ve never turned out that well, but this time they were fantastic! I used a roasted sugar pumpkin from my garden and followed the recipe. My dough was a little wet as I didn’t drain/strain the pumpkin after roasting very well, but I resisted the urge to add more flour after reading the author’s notes and reviews. Because of the little bit of moisture I wasn’t able to get the pretty shapes, but it was a hit, regardless. Garnished with a little crumbled up bacon. Served alongside meatloaf and green salads. Will definitely make again! Thanks for the excellent recipe!!!
Helen Onderka says
I make pumpkin gnocchi with Kobocha squash which I process and freeze in 2 cup portions. When defrosted, there is a lot of liquid. I put it in a fine sieve and let some of the liquid drain off, then added just enough flour (gluten free, better batter) to make a very soft dough. Refrigerating the dough would make it easier to handle. They are delicious! Kobocha squash is very sweet and flavorful!
Benedetto T. says
Dough was a bit too wet, despite oven processing. I don’t think the egg is necessary; I never use eggs with potato gnocchi. Good flavor and toothsome.
Jennifer says
I used fresh pumpkin (not sure what variety, maybe sugar?) and roasted until dry as recommended, then just squashed it up with my hands since I don't have a ricer. It was quite a wet dough, but I resisted adding flour which was definitely the right move-- they came out great! Was my first time making gnocchi, and was surprised at how tender and pillowy they were. Highly recommend!
Lilly says
this was very helpful, as i dont have a ricer, thankyou!
Stina says
Just made pumpkin gnocchi for the first time and it was perfect. My pumpkin was not quite ripe, which meant it was very starchy, not watery. I did not have to add any potato.
Joaquin says
I just have to say NEVER use pumpkin from a can. I made this mistake last night for a quicker recipe. Too wet.
Sheila Friday says
I made this with some fresh pumpkin that seemed too runny even after baking. I cooked it in a saucepan until much of the liquid had boiled off, stirring constantly. Seems like you could do that with canned pumpkin, too.
Kat says
This was my first time processing a fresh pumpkin. I steamed it for the recipe I was making, but I had way more pumpkin left than I anticipated, and it was way too moist. I've been allowing it to drain but it still has too much moisture so I'm definitely going to try this method!!