Pumpkin Gnocchi [4 Ingredient] Recipe

If you’re on the hunt for a cozy, comforting fall dish that’s surprisingly simple, you’ve got to try this Pumpkin Gnocchi [4 Ingredient] Recipe. I absolutely love how these gnocchis turn out—pillowy soft with just a hint of natural sweetness from the pumpkin. If you’ve ever been intimidated by homemade gnocchi, this recipe will change your mind because it’s easy, uses just four main ingredients, and delivers big on flavor. Keep reading and I’ll walk you through every step so you’ll feel confident making this in your own kitchen.

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Ingredients You’ll Need

Gathering the right ingredients is key to perfect gnocchi. Here, the blend of potato and pumpkin gives you that wonderful balance of fluffiness and flavor, while the flour and salt bring it all together into a tender dough.

• Russet Potato: I prefer russets because their starchy texture makes for light, airy gnocchi that don’t turn gummy.
• Salt: Dividing the salt helps season both the boiling water and the dough itself, enhancing every bite.
• All-Purpose Flour: Use a good quality flour and add it gradually so you avoid a dough that’s too tough.
• Pumpkin Puree: Canned 100% pumpkin puree works wonderfully here—just make sure it’s pure pumpkin, not pumpkin pie filling.
• Water: For boiling, seasoned to complement the dough as it cooks.

Variations

I love to play around with this base recipe depending on the season or my mood. It’s versatile and forgiving, so feel free to add your own twist and discover what you like best.

• Herb-Infused Gnocchi: I once added finely chopped sage and a pinch of nutmeg to the dough—my family went crazy for the herbal notes against the pumpkin.
• Gluten-Free Version: Swapping in a gluten-free flour blend works well if you adjust the flour quantity slightly to get the dough right.
• Sautéed in Brown Butter: Instead of boiling only, try pan-frying the cooked gnocchi in browned butter with a sprinkle of Parmesan for a crispy finish.
• Spiced Pumpkin: Adding a dash of cinnamon or smoked paprika to the dough can bring a completely new, comforting dimension.

How to Make Pumpkin Gnocchi [4 Ingredient] Recipe

Step 1: Cook and Cool Your Potatoes

Start by peeling and chopping your russet potato into chunks. Place them in a medium pot and cover with water, adding 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender and just starting to fall apart—this helps the gnocchi become super fluffy. Once cooked, drain well and spread them out in a colander to cool slightly. This step is crucial because warm but not hot potatoes mash easier and won’t create a gluey dough.

Step 2: Mash and Combine Ingredients on a Floured Surface

Pour 1 ½ cups of flour onto your clean counter and make a well in the center. Add the cooled potatoes, pumpkin puree, and the remaining salt. Using a sturdy fork, mash the potatoes and work the pumpkin and flour into one another. This is where you’ll get a sense of the dough’s texture—aim for a smooth, cohesive mixture without overworking it. If you find the dough sticky, you can incorporate up to an extra ¼ cup of flour slowly.

Step 3: Knead and Rest the Dough

After mixing, add about ¼ cup of flour and knead the dough gently for 20 seconds on a floured surface—no need to get fancy here! Form the dough into a large ball, cover lightly with a kitchen towel, and let it rest for 10 minutes. Resting helps the flour hydrate and relaxes the dough, making it much easier to shape later on.

Step 4: Shape Your Gnocchi

Flour your work surface lightly, divide the dough into 4 equal chunks. Take one chunk, halve it, and roll it into a long rope about ½ inch thick. Cut the rope into 1-inch pieces to form your gnocchi. I like to keep the shape simple, but if you’re feeling adventurous, you can gently press each piece with a fork to create those classic ridges that hold sauce beautifully. Arrange the cut gnocchi on a floured tray so they don’t stick together.

Step 5: Cook and Serve

Bring a large pot of salted water to a boil, then gently add the gnocchi in batches to avoid overcrowding. Stir gently and wait until they float to the surface—this usually takes around a minute. Let them cook for an extra 60 seconds once floating for the perfect texture. Use a slotted spoon to transfer them to a plate while you finish cooking the rest. Serve immediately tossed in your favorite sauce; I’m a sucker for browned butter and sage or a simple marinara.

How to Serve Pumpkin Gnocchi [4 Ingredient] Recipe

Garnishes

I usually finish my pumpkin gnocchi with a dusting of freshly grated Parmesan—or for a dairy-free option, toasted pine nuts add a fantastic crunch. A few fresh sage leaves fried in butter make a beautiful, aromatic garnish that pairs perfectly with the pumpkin’s subtle sweetness.

Side Dishes

To keep things balanced, I like pairing this gnocchi with a crisp green salad tossed in lemon vinaigrette or some roasted Brussels sprouts with garlic. If you want something heartier, a simple bowl of sautéed greens or butternut squash soup works wonders.

Creative Ways to Present

For special occasions, I’ve plated these gnocchis in individual shallow bowls with a drizzle of browned butter sauce and a sprinkle of toasted walnuts and fresh herbs. It looks elegant but really is just easy home cooking dressed up a bit!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare because my family loves these!), store them in an airtight container in the fridge for up to two days. I find they keep their texture best when reheated gently rather than microwaved.

Freezing

I love freezing uncooked gnocchi. Lay the cut pieces on a floured tray so they aren’t touching, freeze until solid (about an hour), then transfer to a freezer bag. You can cook them straight from the freezer—just add a little extra cooking time once they float.

Reheating

The best way to reheat cooked gnocchi is by sautéing them gently in a pan with a bit of oil or butter until warm and slightly crispy on the edges. This method brings them back to life better than microwaving, which can make them mushy.

FAQs

Final Thoughts

Making pumpkin gnocchi with just four ingredients has quickly become a favorite in my kitchen—there’s something so satisfying about transforming a handful of simple basics into a comforting, homemade meal. I hope you find as much joy in making this Pumpkin Gnocchi [4 Ingredient] Recipe as I do, whether it’s a cozy weeknight or a special dinner to impress friends. Trust me, once you get the hang of it, you’ll be whipping up gnocchi every fall and loving the fun, delicious results!

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