Pumpkin Ricotta Gnocchi: Pillowy Soft Fall Comfort Food
Nothing says autumn comfort like homemade pumpkin ricotta gnocchi floating in sage brown butter. These tender, cloud-like dumplings combine the sweetness of pumpkin with creamy ricotta for the ultimate cozy meal.
This recipe creates incredibly soft gnocchi that practically melts in your mouth. The addition of ricotta makes them lighter than traditional potato gnocchi, while pumpkin adds natural sweetness and gorgeous orange color.
Perfect for dinner parties or weeknight comfort food, these gnocchi pair beautifully with simple butter sauces or creamy pasta sauces.
Why You’ll Love This Recipe
These pumpkin ricotta gnocchi are surprisingly easy to make at home. The ricotta creates an incredibly tender texture that’s nearly impossible to mess up, making them perfect for beginners. Unlike potato gnocchi that can become dense and chewy, ricotta gnocchi stay light and pillowy.
The pumpkin adds moisture and natural sweetness that pairs perfectly with fall herbs like sage and thyme. You can make the gnocchi ahead and freeze them for up to 3 months. They cook directly from frozen in just 2-3 minutes.
Ingredients You Need
The beauty of this recipe lies in its simplicity. You only need six basic ingredients to create restaurant-quality gnocchi at home.
Choose high-quality ricotta for the best texture. Whole milk ricotta creates the creamiest, most tender gnocchi compared to part-skim varieties.
Read More: Ultimate Funfetti Cookie Cake Recipe
How to Make Perfect Gnocchi
Start by combining the pumpkin puree and ricotta in a large bowl. Mix until smooth, then add the egg and combine thoroughly. Add the flour, Parmesan, and salt gradually.
Mix gently until a soft dough forms – don’t overmix or the gnocchi will become tough. Turn the dough onto a floured surface and divide into 6 portions. Roll each portion into ¾-inch thick ropes, then cut into 1-inch pieces.
Shaping and Cooking Tips
Roll each gnocchi piece over the back of a fork or gnocchi board to create ridges. These ridges help the sauce cling better to the finished gnocchi. Bring a large pot of salted water to a gentle boil.
Drop gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and toss immediately with your favorite sauce. Serve while hot for the best texture and flavor.
Pumpkin Ricotta Gnocchi: Pillowy Soft Fall Comfort Food
Course: Main DishCuisine: Italian-AmericanDifficulty: Easy4
30
minutes5
1
hour10
minutesTender, pillowy pumpkin ricotta gnocchi with a delicate sweetness perfect for fall. These cloud-like dumplings are easier to make than traditional potato gnocchi.
Ingredients
1 cup pumpkin puree
1 cup whole milk ricotta cheese
1 large egg
1¼ cups all-purpose flour, plus extra for dusting
½ cup freshly grated Parmesan cheese
1 teaspoon salt
Directions
- Make the dough: In a large bowl, mix pumpkin puree and ricotta until smooth. Add egg and combine well.
- Add dry ingredients: Gradually mix in flour, Parmesan, and salt until a soft dough forms. Don’t overmix.
- Shape gnocchi: On a floured surface, divide dough into 6 portions. Roll each into ¾-inch thick ropes and cut into 1-inch pieces.
- Create ridges: Roll each piece over the back of a fork to create ridges (optional but recommended).
- Cook: Bring salted water to a gentle boil. Cook gnocchi in batches until they float, 2-3 minutes.
- Serve: Remove with slotted spoon and toss with desired sauce immediately.
Notes
- Don’t skip draining ricotta if it’s very wet – this prevents soggy gnocchi
Freeze uncooked gnocchi on a baking sheet, then transfer to bags for up to 3 months
Try with sage brown butter, marinara, or cream sauce
| Nutrient | Per Serving |
|---|---|
| Calories | 249 kcal |
| Total Fat | 8.5 g |
| Sugars | 1.4 g |
| Protein | 7.7 g |
| Dietary Fiber | 0.9 g |
Sauce Pairing Ideas
Sage brown butter is the classic pairing for pumpkin gnocchi. Simply melt butter until golden, add fresh sage leaves, and toss with the cooked gnocchi. Creamy sauces work beautifully.
Try a light cream sauce with garlic and thyme, or a simple butter and Parmesan coating. For lighter options, toss with olive oil, roasted vegetables, and fresh herbs. The gnocchi are flavorful enough to shine with minimal additions.
Storage and Make-Ahead Tips
Fresh gnocchi can be refrigerated for up to 24 hours before cooking. Dust them lightly with flour and store on a parchment-lined baking sheet.For longer storage, freeze uncooked gnocchi in a single layer on baking sheets.
Once frozen solid, transfer to freezer bags for up to 3 months.Cook frozen gnocchi directly from the freezer – no thawing needed. They’ll take an extra minute or two to cook through.
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Q: Why are my gnocchi falling apart in the water?
A: This usually happens when the dough is too wet or there’s not enough flour. Add flour gradually until the dough holds together but isn’t sticky.
Q: Can I use canned pumpkin puree?
A: Absolutely! Canned pumpkin puree works perfectly. Just make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
