Pumpkin Gnocchi [4 Ingredient] Recipe

If you love cozy fall flavors and simple homemade dishes, you’re in for a treat with this Pumpkin Gnocchi [4 Ingredient] Recipe. Trust me, this is one of those recipes I discovered when I wanted something both comforting and fuss-free. With just pumpkin, potato, flour, and salt, you’re about to make pillow-soft gnocchi at home that’ll impress everyone—even if you’re new to making pasta dough.

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Ingredients You’ll Need

The ingredients in this Pumpkin Gnocchi [4 Ingredient] Recipe really do all the work, and you’ll love how simple and fresh they keep the dish. Fresh russet potatoes provide the perfect starchy base, and pumpkin puree brings that subtle sweetness and fall vibe.

• Russet Potato: Use a starchy potato for fluffy gnocchi; avoid waxy potatoes, which can make the dough gummy.
• Salt: Salt is split between boiling the potatoes and seasoning the dough—don’t skip it, as it brings out all the flavors.
• All-Purpose Flour: Start with most in the dough, then add more as you knead; it helps bind everything but don’t overdo it or the gnocchi will be dense.
• Pumpkin Puree: Use pure pumpkin, not pie filling, for that natural pumpkin goodness and perfect balance of moisture.
• Water: Used for boiling the potatoes and the gnocchi—simple but essential!

Variations

I love that this Pumpkin Gnocchi [4 Ingredient] Recipe is a blank canvas—you can tweak it any way you want depending on your mood and what’s in your pantry. Here’s how I sometimes make it my own.

• Herbed Gnocchi: Sometimes I mix in chopped sage or rosemary right into the dough—adds an incredible aromatic twist that pairs beautifully with pumpkin flavors.
• Spicy Pumpkin Gnocchi: If I’m feeling bold, I add a pinch of cayenne or smoked paprika to the dough or sauce to give a subtle kick.
• Gluten-Free Version: I’ve tried swapping regular flour for a gluten-free blend with mixed success—careful with liquid ratios if you try!
• Pan-Fried Gnocchi: Instead of boiling, pan-frying the cooked gnocchi in butter for a crisp outside with a tender center is a family favorite.

How to Make Pumpkin Gnocchi [4 Ingredient] Recipe

Step 1: Boil & Prepare the Potatoes

Peel and chop your russet potato into chunks so it cooks evenly. Then put them in a pot, cover with water, and add 1 teaspoon of salt. Boil until the potatoes are tender enough that they begin to fall apart—about 15 minutes. Drain and toss them in a colander to cool a bit; this is important because if the potatoes are too hot, they’ll steam and make your dough watery.

Step 2: Mash and Mix Dough Ingredients

On a floured counter, spread out about 1 ½ cups of flour. Add your cooled potatoes, pumpkin puree, and the remaining teaspoon of salt. Use a fork to mash everything together until the potatoes are completely smooth and the pumpkin is evenly mixed in. Then start kneading the dough, gradually adding the remaining flour (up to ½ cup total) to get a soft but not sticky ball. This only takes about 20 seconds—a quick knead is all you need to avoid tough gnocchi.

Step 3: Shape Your Gnocchi

Lightly flour your workspace again. Cut the dough ball into 4 equal pieces. Take each piece, cut in half, and roll into a rope about ½ inch thick. Then cut the rope into 1-inch pieces to form gnocchi. Place them on a floured tray and dust with a little more flour so they don’t stick together. Pro tip: don’t overcrowd when storing before cooking.

Step 4: Cook and Serve

Bring a large pot of salted water to a boil. Add gnocchi in small batches—if you dump them all in, they’ll stick and clump. Once the gnocchi float to the surface (about a minute), scoop them out with a slotted spoon. Serve them right away with your favorite sauce—I’m a huge fan of sage brown butter or simple tomato sauce.

How to Serve Pumpkin Gnocchi [4 Ingredient] Recipe

Garnishes

I usually top my pumpkin gnocchi with fresh sage leaves that have been crisped up in a little browned butter—those crispy little leaves add texture and that nutty aroma. A sprinkle of parmesan or toasted pumpkin seeds also amps up the fall vibe and adds a satisfying crunch.

Side Dishes

My go-to sides with this are a simple green salad dressed in lemon vinaigrette or roasted Brussels sprouts with a balsamic glaze. Both balance the richness of the gnocchi beautifully.

Creative Ways to Present

For dinner parties, I like to plate the gnocchi individually over a smear of creamy ricotta or mascarpone, drizzle with sage-infused brown butter, and scatter pomegranate seeds for a pop of color and brightness. It feels fancy but is so easy to put together!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store cooked gnocchi in an airtight container in the fridge for up to 3 days. I find they hold up nicely but start to firm up a bit, so add a splash of sauce or a pat of butter when reheating.

Freezing

I like to freeze uncooked gnocchi laid out on a parchment-lined tray, so they don’t stick together. Once frozen solid, pop them into a labeled freezer bag. They freeze great and cook straight from frozen—just give them an extra minute or two in boiling water.

Reheating

To reheat cooked gnocchi, gently pan-fry them in a little butter or olive oil until warmed through and slightly crispy on the edges, or warm them in a sauce on the stovetop for best flavor and texture. Avoid microwaving for best results.

FAQs

Final Thoughts

This Pumpkin Gnocchi [4 Ingredient] Recipe is truly one of my favorite treats to make when I want something homemade but low-stress. It’s cozy, comforting, and the kind of dish you want to make again and again through the fall and winter. Plus, it pairs perfectly with so many sauces and sides, so you can get creative—or keep it classic. Give this recipe a try and I promise you’ll fall in love with how easy and satisfying pumpkin gnocchi can be!

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