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How to Make Pumpkin Gnocchi II - Recipe

How to Make Pumpkin Gnocchi II - By happystove.com
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This delicious recipe shows how to prepare yummy pumpkin gnocchi from scratch. The texture of the potatoes, the delicate taste of the pumpkin and the warmth of nutmeg and cinnamon are blended together in this terrific dish. Perfect for the fall and the Halloween season.


  • Level: Hard
  • Preparation time: 120 minutes
  • Total time: 120 minutes
  • Yield: 4 servings


  • Pumpkin (or butternut squash or acorn squash)

    12 oz only pulp
  • Potatoes

    12 oz
  • Eggs (small)

  • All Purpose Flour (or more)

    1 1/2 cups
  • Cinnamon Powder

    to taste
  • Nutmeg

    to taste
  • Salt

    to taste
  • Black Pepper

    to taste
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Cooking Directions:

How to Make Pumpkin Gnocchi II - By happystove.com

Preparing the Gnocchi:

Clean the pumpkin or the winter squash cutting it in halves and removing the seeds with a spoon.

Cut the flesh of the winter squash into slices forming 1 inch wide wedges. With a knife remove the skin.

Place the wedges on a large cookie sheet and bake in the oven at 400F for 20/30 minutes or until the squash pulp turns soft. Let cool down.

In the meantime boil the potatoes. When ready let cool, peel and cut in large pieces.

Using a potato masher puree both the potatoes and the pumpkin or winter squash in a large bowl. Be sure the puree is cold before proceeding.

Add to the mashed pulp the flour, the egg, some cinnamon powder, some grated nutmeg and adjust of salt and pepper.

With your hands knead until obtaining a homogeneous, smooth and soft dough. Add some additional flour if necessary.

Form 1/2 inch thick rods with the pumpkin and potato dough. Flour each rod and cut in 1/2 inch pieces obtaining the gnocchi.

Roll each gnocchi in abundant flour and place them far apart one from the other to prevent them from sticking together.

Cooking the Gnocchi:

In a large pot bring to boil enough water to cook the gnocchi. Add salt if desired.

When rolling boiling cook the gnocchi in small batches (no more than 10-12 gnocchi).

After 2 - 4 minutes the pumpkin Gnocchi will float to the surface: this means that they are ready.

In a small sauce pan melt some butter with fresh sage leaves.

Drain the gnocchi and dress them with the melted butter sauce, top with grated parmigiano cheese and serve immediately. Sprinkle with some cinnamon powder if desired.

This recipe calls for both potatoes and pumpkins. Take a look to this other version of pumpkin gnocchi that uses only winter squashes (How to make Potato Gnocchi).


When roasting the squash pulp use some parchment paper on the sheet, it will avoid the pumpkin wedges to stick.

Instead of roasting the winter squash you can also use already made pumpkin puree or boil the flesh together with the potatoes. In this case the flesh is usually watery: drain well and consider using only the egg yolk and a little bit more flour for the dough.

While making the gnocchi, the more one kneads the potatoes and pumpkin, the more flour the gnocchi require. Try not to use too much flour or they will turn too hard. Always knead by hand and never with a pasta machine.

The success of your gnocchi mostly depends on the squash variety you choose. We suggest to use butternut squash, acorn squash or in alternative small sugar pumpkins.

Sometimes this gnocchi recipe turns too soft. Do not exaggerate with the flour; are preferable soft tasty pumpkin gnocchi than too hard ones.

You can also dress your gnocchi with tomato sauce. However, in this case we suggest to don't use cinnamon preparing the gnocchi.

thank you! from the happy stove team.
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