Pumpkin Gnocchi Recipe (Soft & Flavorful!)

Name: Pumpkin Gnocchi Recipe (Soft & Flavorful!)
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 egg; Freshly grated Parmesan cheese for serving; 2 pounds raw pumpkin with skin on ((900 grams) which equals to cooked and peeled 330-350 grams.); ½ cup Parmesan cheese (, grated, 50 grams); ½ cup breadcrumbs (, 70 grams); 3/4 cup all purpose flour (, 100 grams + a little more if needed); 1 stick butter (, about 100 grams); A handful of sage leaves

5 / 5 (1 reviews)

These pumpkin gnocchi turn out soft, pillow-y with intense pumpkin flavor. They are easy to make and freeze great!

By: Italianrecipebook (via Italianrecipebook)

Original Publish: Oct 11, 2023

Last Updated: Mar 2, 2026

Prep: 30 mins

Cook: 10 mins

Yields: 4

Nutrition Facts

264 kcalCalories

12 gProtein

43 gCarbs

6 gFat

Ingredients

1 egg
Freshly grated Parmesan cheese for serving
2 pounds raw pumpkin with skin on ((900 grams) which equals to cooked and peeled 330-350 grams.)
½ cup Parmesan cheese (, grated, 50 grams)
½ cup breadcrumbs (, 70 grams)
3/4 cup all purpose flour (, 100 grams + a little more if needed)
1 stick butter (, about 100 grams)
A handful of sage leaves

Instructions

Wash pumpkin and remove the core. Cut into ½ inch slices (13 millimeters), leaving the skin on. Place pumpkin wedges on a baking sheet lined with a parchment paper.Salt slightly. Bake in a preheated to 356 F (180C) oven for 20 minutes using convention (fan) setting.If using static setting, increase the oven temperature to 375 F (190C).Past 20 minutes flip pumpkin pieces and bake for another 20 minutes.Remove baking sheet from the oven and let pumpkin cool until it’s cool enough to touch. Peel off the pumpkin skin. Process pumpkin flesh with a blender or a food processor until pureed.

Want to see how it turns out?

We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!

Continue Reading at Italianrecipebook →

Chef's Notes

For the perfect result use kitchen scale to measure all ingredients in grams.

Category:

Cuisine:

Method & Tags:

Comments & Photos

Be the first to share your thoughts!

Reviews from the Original Source

Leslie ★ 5.0/5

This gnocchi turned out great! I already had some roasted and puréed pumpkin in my freezer, so it was super easy for me.

I did have to add more flour - I guess my pumpkin was wetter than hers was......

Definitely something to make again, as it didn't take much time at all. And It was delicious!

Did you make this recipe?

Thanks for rating!

Replying to User

Name

Comment

Add a photo of your creation!

Pumpkin Gnocchi Recipe (Soft & Flavorful!)

Nutrition Facts

Ingredients

Instructions

Want to see how it turns out?

Chef's Notes

Comments & Photos

Reviews from the Original Source

Did you make this recipe?

Leave a Comment

More from Italianrecipebook

Bruttiboni {Italian Hazelnut Cookies}

Classic Pastry Cream Recipe (For Desserts, Cakes, Tarts and More!)

Graffe - Extra Soft Potato Doughnuts

Walnut Sauce {Salsa Di Noci}