Pumpkin Gnocchi [4 Ingredient] Recipe

If you’ve ever dreamed of making tender, pillowy gnocchi at home but felt a bit intimidated, this Pumpkin Gnocchi [4 Ingredient] Recipe is your perfect gateway. It’s incredibly simple, using just a few pantry staples, and the pumpkin adds this beautiful fall flavor and moist texture that I absolutely adore. I love this recipe because it’s super approachable and doesn’t require any fancy ingredients—you’ll find that making gnocchi is less daunting than you thought.

When I first tried this Pumpkin Gnocchi [4 Ingredient] Recipe, I was amazed by how soft and fluffy the gnocchi turned out with just pumpkin, potato, flour, and salt. It’s a cozy, slightly sweet dish that works amazingly well for chilly evenings or when you want something comforting but special. Trust me, once you try making gnocchi this way, you’ll be hooked—the texture and flavor are something my family goes crazy for every time.

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Ingredients You’ll Need

The magic of this Pumpkin Gnocchi [4 Ingredient] Recipe is in its simplicity and the way these ingredients perfectly balance texture and flavor. Using a starchy russet potato pairs beautifully with the pumpkin puree and flour to give you dough that’s easy to work with but yields gnocchi that melt in your mouth.

• Russet Potato: These are perfect for gnocchi because of their high starch content, which helps keep the dough light and fluffy.
• Salt: Divided between boiling the potatoes and seasoning the dough for that subtle savory lift.
• All-Purpose Flour: Start with less, then add more as needed to get the dough just right—not too sticky, not too dry.
• Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling) to add vibrant color and a lovely mellow sweetness.

Variations

I love experimenting with small tweaks in the Pumpkin Gnocchi [4 Ingredient] Recipe to suit my mood or what I have on hand. It’s so versatile that you can easily make it your own.

• Add Herbs: I’ve sprinkled some finely chopped sage or rosemary into the dough or tossed the cooked gnocchi with fresh herbs—adds an amazing aroma and depth.
• Gluten-Free Option: I’ve tried substituting a gluten-free flour blend; the texture changes slightly but still delicious for those avoiding gluten.
• Sweet Twist: For dessert-style gnocchi, try dusting with cinnamon sugar after pan-frying and add a drizzle of maple syrup—trust me, it’s heavenly!
• Sauce Variations: Beyond traditional butter and sage, pumpkin gnocchi pairs wonderfully with browned butter, garlic cream sauce, or a simple tomato sauce for a comforting meal.

How to Make Pumpkin Gnocchi [4 Ingredient] Recipe

Step 1: Cook the Potatoes to Perfection

Start by peeling and chopping your russet potato into even pieces so they cook uniformly. Place them in a pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender and starting to fall apart—this means they’re soft enough to mash smoothly. Drain and let them cool in a colander; warm potatoes work best but not hot enough to steam your dough.

Step 2: Mash and Combine Your Ingredients

On a clean surface, sprinkle 1½ cups of flour and add your cooled potatoes, pumpkin puree, and the remaining salt. Using a fork (or potato masher if you prefer), mash everything together until you get a smooth, cohesive mixture. It’s important to get rid of lumps here because a smooth dough means tender gnocchi. Then gradually work in any remaining flour or pumpkin puree—this part is a bit like kneading play-dough but softer.

Step 3: Knead and Rest the Dough

Add about ¼ cup of flour to the dough and knead gently for about 20 seconds, adding a bit more flour if the dough is sticky but be careful not to overdo it. You want a soft, slightly tacky dough that holds together. Once it feels just right, form it into a ball and let it rest for 10 minutes—this rest helps hydrate the flour and relax the dough, making it easier to shape.

Step 4: Shape the Gnocchi

Lightly flour your work surface and place the dough ball on it. Sprinkle just a bit of flour on top to prevent sticking. Cut the dough into four equal parts, then take one piece and roll it into a rope about ½ inch thick. Cut the rope into 1-inch pieces—this size gives a nice bite-sized gnocchi. Lay each piece on a floured tray, sprinkling a little extra flour over them so they don’t stick before cooking.

Step 5: Cook and Enjoy

Bring a large pot of salted water to a boil (1 teaspoon salt). Add a few gnocchi at a time—don’t overcrowd or they’ll clump together—and gently stir. When they float to the surface, give them an extra 60 seconds to cook through, then scoop them out with a slotted spoon or small colander and transfer to a plate. Repeat until all gnocchi are cooked, then toss with your favorite sauce and serve warm.

How to Serve Pumpkin Gnocchi [4 Ingredient] Recipe

Garnishes

I love topping my pumpkin gnocchi with a sprinkle of toasted pumpkin seeds for crunch and fresh sage leaves browned in butter—that combo adds beautiful texture and aroma that’s just unbeatable. A little grated Parmesan or a drizzle of good olive oil elevates the dish even further.

Side Dishes

This gnocchi pairs incredibly well with a simple green salad dressed with lemon vinaigrette, roasted seasonal vegetables like Brussels sprouts, or a crisp autumn apple slaw to add freshness and balance the richness.

Creative Ways to Present

For a dinner party, I’ve served the gnocchi in individual bowls with a swirl of brown butter sauce and sprinkled with edible flowers for a festive look. You can even bake them briefly with cheese on top for a little gratin twist that surprises everyone!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens, but not often in my house!), I recommend spreading them out on a floured baking sheet and refrigerating uncovered for up to a day. This helps prevent them from sticking together before storing.

Freezing

I always freeze uncooked gnocchi laid out on a tray in a single layer. Once frozen solid, transfer them to a zip-top bag and store in the freezer for up to 2 months. When ready to cook, just boil from frozen—you don’t need to thaw, making weekday dinners quick and easy.

Reheating

For leftovers, I gently pan-fry boiled gnocchi in a little butter until crisp on the outside—this brings them back to life with a delightful texture contrast. Alternatively, a quick sauté in your favorite sauce works beautifully.

FAQs

Final Thoughts

This Pumpkin Gnocchi [4 Ingredient] Recipe quickly became a favorite in my kitchen because it’s simple, comforting, and perfectly seasonal without any complicated steps. Whether you’re new to making gnocchi or looking for a cozy fall dinner, this recipe delivers softness and flavor with very little fuss. I can’t wait for you to try it and share it with your loved ones—they’ll be impressed by your homemade touch and keep asking for more!

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