Pumpkin Gnocchi [4 Ingredient] Recipe

I absolutely love this Pumpkin Gnocchi [4 Ingredient] Recipe because it’s so simple yet yields the softest, pillowy gnocchi you can imagine. There’s something so cozy and satisfying about pumpkin combined with potatoes and a handful of pantry staples—perfect for fall dinners or anytime you want a comforting homemade touch without a ton of fuss.

When I first tried this recipe, I was amazed at how just four ingredients could come together to make gnocchi that’s tender, slightly sweet, and earthy all at once. You’ll find that it’s easy to work with, and the results taste like it took way more effort than it actually did. Trust me, this is a recipe you’ll want to keep coming back to!

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Ingredients You’ll Need

These four ingredients work beautifully together, giving you a dough that sticks just right, isn’t too wet or dry, and has a subtle pumpkin flavor that shines through. When shopping, look for good-quality pumpkin puree (not pie filling) and a starchy russet potato for the best texture.

• Russet potato: Starchy potatoes make gnocchi lighter and less sticky, which is a must for perfect texture.
• Salt: Divided use helps season both the potato water and the dough for balanced flavor.
• All-purpose flour: You’ll use it in stages to get the ideal dough — soft but not too sticky.
• Pumpkin puree: Adds moisture, color, and that unmistakable gentle sweetness.
• Water: For boiling the potatoes and cooking the gnocchi—simple but essential.

Variations

I love tweaking this Pumpkin Gnocchi [4 Ingredient] Recipe depending on the season or what’s in my pantry. Don’t be afraid to make it your own—this recipe is forgiving and welcomes creativity!

• Gluten-Free Variation: I sometimes swap in a gluten-free flour blend instead of all-purpose flour—just keep an eye on dough consistency as it might need a bit more or less flour.
• Herb-Infused Dough: Adding finely chopped fresh sage or rosemary into the dough adds a lovely depth that my family goes crazy for during autumn.
• Extra Flavor Boost: Mixing in a teaspoon of garlic powder or Parmesan cheese (if you’re okay with dairy) can elevate the gnocchi to a whole new level.
• Vegan Sauce Pairing: I often serve these gnocchi with a simple olive oil and fresh herb sauce for a light vegan option—equally delicious!

How to Make Pumpkin Gnocchi [4 Ingredient] Recipe

Step 1: Cook and Prep the Potatoes

Start by peeling and chopping your russet potato into chunks. Place them in a pot, cover with water, and add 1 teaspoon of salt—this seasons the potatoes from the get-go. Bring it to a boil, then simmer until the potatoes are so tender they start to fall apart. This is key because soft potatoes mash better and give your gnocchi a fluffy texture. Drain and let them cool in a colander; you want them dry enough so your dough doesn’t get watery.

Step 2: Mix and Mash the Ingredients

On a clean counter, pile 1 ½ cups of flour, then add your cooled potatoes, pumpkin puree, and the remaining teaspoon of salt. Using a fork, start mashing everything together until you get a smooth, well-combined mixture—you can really feel the dough coming together here. Don’t rush this part; completely smooth potatoes help prevent lumps. Once the potatoes are mashed, thoroughly incorporate the rest of the flour and pumpkin puree for an even texture.

Step 3: Knead the Dough Gently

Add a little more flour—about ¼ cup—and begin kneading for about 20 seconds. If the dough feels sticky, sprinkle a touch more flour, but be careful not to overdo it. The goal is a soft, pliable dough that isn’t dry or crumbly. Once you have a ball, let it rest for 10 minutes to help relax the gluten. This step makes rolling and shaping so much easier.

Step 4: Shape Your Gnocchi

Lightly flour your workspace. Divide the dough into four equal pieces, then take one chunk at a time. Cut it in half and roll each piece into a long rope about half an inch thick—like a thick pencil. Cut those ropes into roughly 1-inch long gnocchi. As you go, place them on a generously floured tray and dust the top with flour so they don’t stick. I like to keep the gnocchi a bit rustic, but you can use a fork to add gentle ridges if you want that classic look and extra sauce grip.

Step 5: Cook Until They Float

Bring a large pot of salted water to a boil. Add the gnocchi carefully—not too many at once, or they’ll stick together. Give them a gentle stir so they don’t cling to the bottom. Once they float to the surface, let them cook for about 1 minute more for perfect tenderness. Scoop them out with a slotted spoon and repeat until all gnocchi have been cooked. Cooking them fresh is such a treat!

Step 6: Serve and Enjoy

Toss your Pumpkin Gnocchi [4 Ingredient] Recipe with your favorite sauce—I’m a sucker for browned butter with sage—and enjoy them warm. They’re so quick to make and feel fancy enough for guests but easy enough for a weeknight meal.

How to Serve Pumpkin Gnocchi [4 Ingredient] Recipe

Garnishes

My favorite garnish for this pumpkin gnocchi is fresh sage leaves, fried until crispy, sprinkled right on top. The herbal crunch contrasts so nicely with the soft gnocchi. A sprinkle of toasted pumpkin seeds or a dusting of Parmesan-style vegan cheese is a lovely touch, too.

Side Dishes

I often serve these alongside a simple green salad dressed with lemon vinaigrette or roasted autumn vegetables like Brussels sprouts or butternut squash to keep the meal balanced and cozy.

Creative Ways to Present

For a festive touch, I’ve plated my pumpkin gnocchi in shallow white bowls with scattered sage leaves and a drizzle of browned butter, then added edible flowers for fall dinner parties. It’s a simple way to elevate the dish visually and make guests feel special.

Make Ahead and Storage

Storing Leftovers

Leftover cooked gnocchi store well in an airtight container in the fridge for up to two days. I usually toss them with a little olive oil to prevent sticking before refrigerating.

Freezing

I like to freeze uncooked gnocchi by laying them in a single layer on a floured baking sheet until firm, then transferring to a freezer bag. This way, you can boil them straight from frozen without breaking their shape.

Reheating

To reheat, I gently sauté leftover cooked gnocchi in a lightly oiled pan until they’re warmed through and crisp on the edges, which adds wonderful texture and flavor. Microwaving is okay but can make them a bit gummy, so pan reheating is my go-to.

FAQs

Final Thoughts

This Pumpkin Gnocchi [4 Ingredient] Recipe has quickly become one of my go-to comforting meals for chilly evenings. It’s a wonderfully simple way to enjoy the flavors of fall in a cozy, handmade dish that feels special but is surprisingly easy to pull off. I hope you give it a try—you’ll be amazed at how effortless making gnocchi at home can be, and I bet your family and friends will ask for seconds!

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