Easy Pumpkin Gnocchi: 1 Delicious Autumn Recipe

Oh, hello there! Anna Kowalska here, and welcome to my little corner of the internet where I share tried-and-true homemade recipes that you and your family will absolutely adore. For me, everything is made with heart and flavor, and I believe that the best meals come from simple ingredients and a whole lot of love. My kitchen is my happy place, a place where I transform everyday moments into delicious memories. I remember one crisp autumn afternoon, the air smelling like woodsmoke and fallen leaves, and I just *knew* I needed something warm and comforting. That’s when my quest for the perfect Easy Pumpkin Gnocchi began, and let me tell you, this recipe is pure autumn magic in a bowl. It’s cozy, it’s flavorful, and best of all, it’s surprisingly simple to whip up!

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Why You’ll Love This Easy Pumpkin Gnocchi

Seriously, this recipe is a winner, and here’s why you’ll be making it again and again:

So Easy! Don’t let “homemade gnocchi” scare you. This recipe is genuinely straightforward, perfect even if you’re a beginner.
Bursting with Fall Flavor: The pumpkin and sage butter sauce just screams autumn. It’s like a warm hug in a bowl!
Perfectly Tender: We’re talking melt-in-your-mouth deliciousness. The trick is not to overwork the dough, and this recipe guides you right there.
Vegetarian Delight: It’s a hearty and satisfying main course that everyone can enjoy, no meat needed.

Simple Ingredients for Delicious Easy Pumpkin Gnocchi

You won’t believe how simple the ingredient list is for something so darn tasty! For this recipe, you’ll need about 2 and 2/3 cups (that’s 300 grams or 11 ounces) of pumpkin, all diced up. I like to use roasted pumpkin for the best flavor, but boiled works great too! We’ll also need about 2/3 cup (100 grams or 4 ounces) of a starchy potato, also cubed up. A little salt, just half a teaspoon, to bring out all those flavors. Then, for the dough itself, about 3/4 cup (95 grams) of flour. Now, for that amazing sage butter sauce, you’ll need 2 tablespoons (25 grams) of vegan butter and 2 packed teaspoons of fresh sage leaves. Simple, right?

Essential Equipment for Homemade Gnocchi

You don’t need a fancy kitchen for this! Just a few basics will do. A good pot for boiling your pumpkin and potato, a masher or ricer for getting them super smooth, and a sturdy mixing bowl. You’ll also want a clean surface for shaping your gnocchi, a knife for cutting them, and maybe a fork if you like those pretty ridges. And of course, a slotted spoon for scooping them out of the boiling water!

Crafting Your Perfect Easy Pumpkin Gnocchi

Alright, let’s get down to the fun part – making these little beauties! It’s really not as intimidating as it sounds, I promise. We’ll break it down step-by-step, and you’ll have delicious homemade gnocchi on your table before you know it.

Preparing the Pumpkin and Potato Base

First things first, we need to get our pumpkin and potato nice and soft. Just dice up your peeled pumpkin and potato into roughly equal-sized cubes. Pop them into a pot, cover them with water, and boil away until they’re super tender – you’re looking for about 10-15 minutes. You want to be able to easily pierce them with a fork. Once they’re tender, drain them really well. Like, *really* well. Then, get them mashed up until they’re completely smooth. No lumps allowed here! A potato masher works great, or you can even use a ricer if you have one. The smoother this base is, the smoother your gnocchi will be.

Easy Pumpkin Gnocchi - detail 1

Forming the Tender Gnocchi Dough

Now for the dough! To your smooth pumpkin and potato mixture, gently mix in the salt. Then, start adding your flour, but do it gradually. You want to add *just enough* flour to bring it all together into a soft dough. This is where the magic happens, and also where you need to be a little careful. Too much flour and your gnocchi will be tough, but too little and they’ll fall apart. It’s kind of a feel thing, and the moisture content of your pumpkin and potato can change things. A good tip is to take a tiny piece of the dough and quickly boil it to test. If it holds its shape and has a nice tender bite, you’re good to go! If it’s too sticky and falls apart, add a *tiny* bit more flour. If it feels too stiff or gummy, you might have added too much flour already.

Shaping Your Easy Pumpkin Gnocchi

Time to shape these little guys! Lightly flour a clean board or your work surface. Divide your dough into about four equal pieces. Take one piece and gently roll it into a log, about 2 cm (or a little less than an inch) thick. Don’t press too hard; we want to keep that dough light and airy. Once you have your log, use a knife to cut it into little pillow shapes, about 1-2 cm long. If you want those classic ridges that hold sauce so beautifully, you can gently roll each pillow down the back of a fork, or use a gnocchi board. It’s totally optional, but it looks pretty!

Easy Pumpkin Gnocchi - detail 2

Cooking the Gnocchi to Perfection

Get a big pot of salted water boiling – don’t skimp on the salt, it helps them hold together and adds flavor! Carefully drop your gnocchi into the boiling water, but don’t overcrowd the pot. Work in batches so they have room to move. They’ll sink at first, but keep an eye on them. As soon as they float to the surface, they’re pretty much done! This usually only takes a few minutes. Use a slotted spoon to gently lift them out of the water. They’re delicate, so be gentle!

Creating the Sage Butter Sauce

While your gnocchi are cooking, or just before, whip up this super simple sauce. In a small saucepan, melt your vegan butter over medium heat. Toss in your packed sage leaves. Let it bubble away gently for about 3-5 minutes. You want the sage leaves to get nice and crispy. The butter will get a lovely nutty aroma. Be careful not to burn the sage! Once it’s fragrant and the sage is crisp, you’re ready to go.

Easy Pumpkin Gnocchi - detail 3

Tips for Success with Easy Pumpkin Gnocchi

A few little tricks can make all the difference:

Don’t Overwork the Dough: Seriously, be gentle! Treat it like a delicate cloud. Overworking makes tough gnocchi.
Test Cook a Few: Before you shape all your dough, boil a couple of pieces. This is your chance to adjust flour or moisture.
Flour Power: Use extra flour for dusting your surface and your hands when shaping. It prevents sticking without making the dough tough.
Boil in Batches: Overcrowding the pot will lower the water temperature and make your gnocchi gummy.
Cook Until They Float: This is your golden rule for knowing they’re done. As soon as they bob to the top, scoop ’em out!

Common Questions About Easy Pumpkin Gnocchi

Sometimes you just have a few lingering questions, and that’s totally okay! Making homemade gnocchi can feel a little new, but I’m here to help clear things up so you can get perfect results every time.

Can I make this Easy Pumpkin Gnocchi ahead of time?

Yes, you absolutely can! These little flavor bombs are great for making ahead. You can shape them and then store them on a floured baking sheet in the refrigerator for a few hours before cooking. Just make sure they’re well-covered so they don’t dry out. They’re best cooked fresh, but knowing you can prep them in advance makes weeknight dinners a breeze! For more make-ahead meal ideas, check out these quick and easy recipes.

What if my dough is too sticky for Easy Pumpkin Gnocchi?

Don’t panic if your dough feels a bit sticky! It happens, especially depending on how moist your pumpkin is. The key is to add flour *gradually*. Start with the amount in the recipe, and if it’s still too sticky to handle, add just a tablespoon of flour at a time, gently incorporating it. You want a soft, pliable dough, not a stiff one. And remember, a little extra flour on your hands and work surface for shaping is your best friend!

How do I know when my Easy Pumpkin Gnocchi are cooked?

This is the easiest part! Once you drop your gnocchi into the boiling salted water, they’ll sink to the bottom. Just wait a minute or two, and they’ll start to float to the surface. That’s your signal! As soon as they bob up, they’re ready to be scooped out with a slotted spoon. It usually only takes about 2-4 minutes total, depending on their size. Understanding cooking times is crucial for many dishes, like this Moqueca Brazilian Fish Stew.

Can I freeze this Easy Pumpkin Gnocchi?

You sure can! Freezing homemade gnocchi is super simple. Shape them as directed, then place them in a single layer on a baking sheet lined with parchment paper. Freeze them until solid, which takes about an hour. Once frozen, you can transfer them to a freezer-safe bag or container. Cook them directly from frozen – just add a minute or two to the boiling time. Easy peasy!

Storing and Reheating Your Easy Pumpkin Gnocchi

These delightful little gnocchi are truly best enjoyed fresh, right after they’ve been cooked. But if you happen to have leftovers, don’t fret! You can store them in an airtight container in the refrigerator for up to 2 days. Make sure to place a piece of parchment paper between layers if you’re stacking them, so they don’t stick together. When you’re ready to reheat, the best way is to gently pan-fry them in a little bit of your sage butter sauce or a touch of olive oil until they’re warmed through and maybe even a little crispy. Boiling them again can make them a bit mushy, so pan-frying is definitely the way to go for the best texture! For more tips on storing food, you can consult resources on food safety.

Approximate Nutritional Information for Easy Pumpkin Gnocchi

I always like to give you a general idea of what you’re getting with a recipe. Please keep in mind that these numbers are estimates and can change based on the specific ingredients you use and how much you end up eating. It’s all part of the fun of home cooking!

Nutritional Values Table

Serving Size	1 serving
Calories	351kcal
Sugar	5g
Sodium	678mg
Fat	12g
Saturated Fat	2g
Unsaturated Fat	10g
Trans Fat	0g
Carbohydrates	55g
Fiber	3g
Protein	7g
Cholesterol	0mg

A Note on Nutritional Estimates

These figures are calculated as an approximation. Factors like the exact size of your pumpkin, the type of flour used, and the specific brand of vegan butter can all influence the final nutritional content. Enjoy your delicious homemade gnocchi!