If you’ve ever wondered what to do with leftover pumpkin purée, why not turn it into homemade gnocchi?
I’ve been making pumpkin gnocchi for about three or four years now, and it has become a family favourite. I love experimenting in the kitchen, especially when it means turning something I already have into a delicious meal.
I’ve made potato gnocchi before, but I wanted to see if I could make them with pumpkin instead. Pumpkin is a little more watery than potatoes, so I had to add a bit more flour to get the right consistency. The result? Delicious, chewy, bouncy little pieces of homemade pasta that my kids actually love. In fact, I think they might even prefer these over traditional potato gnocchi!
This recipe is simple, although you do need a little time to prepare the dough and shape the gnocchi. But once you get into the rhythm of rolling and cutting, it becomes quite enjoyable. And the best part is that you end up with a big batch of homemade pasta that can feed the whole family more than once.
Why I Love Making Homemade Pumpkin Gnocchi
For me, cooking at home is about more than just saving money. It’s also about making our everyday lives a little more sustainable.
I love making bigger batches of food because I don’t want to spend every single day cooking a completely new meal. By preparing enough food for two dinners, or dinner and lunch the following day, I can save time, reduce the temptation to order takeout, and make the most of the ingredients I already have.
This pumpkin gnocchi recipe makes approximately 8 to 10 servings, which is enough to feed our family of four for two meals.
It’s also a wonderful way to use up pumpkin purée, especially if you’ve been making other pumpkin recipes and have some leftover.
And honestly, there’s something so satisfying about making your own pasta from scratch. You know exactly what goes into it, and it tastes even better when you know you’ve made it yourself.
Homemade Pumpkin Gnocchi Recipe
Servings: 8–10
Prep time: Approximately 45–60 minutes
Cook time: A few minutes per batch
Total time: Depends on how quickly you shape your gnocchi</text>
Ingredients
2½ cups pumpkin purée (canned or homemade)
4–5 cups all-purpose flour, plus more for dusting
2 eggs
2 teaspoons salt
Instructions
1. Prepare the pumpkin mixture
In a large mixing bowl, whisk together the pumpkin purée, eggs, and salt until smooth and well combined.
2. Make the dough
Gradually add the flour, mixing as you go. Start with about 4 cups and add more as needed until you have a soft, workable dough.
Pumpkin contains more moisture than potatoes, so the amount of flour you need may vary depending on how watery your purée is.
You want a dough that is soft but not overly sticky. Try not to add too much flour, as this can make your gnocchi dense.
3. Shape the gnocchi
Lightly flour your work surface and divide the dough into smaller portions.
Roll each portion into a long rope, approximately ¾ inch thick. Cut the rope into small, bite-sized pieces.
You can leave them as little pillows or roll them gently over the back of a fork to create ridges that help hold your sauce.
4. Cook the gnocchi
Bring a large pot of salted water to a boil.
Working in batches, gently drop the gnocchi into the boiling water. Once they float to the surface, allow them to cook for another 30 seconds or so before removing them with a slotted spoon.
5. Toss with your favourite sauce
Drain the gnocchi and toss them directly into your favourite sauce or stir-fry.
I love experimenting with different ways to serve them. You can keep things simple with butter and herbs, or get creative with a savoury sauce and plenty of vegetables.
Enjoy!
Tips for Making Pumpkin Gnocchi
Use thicker pumpkin purée. Pumpkin is naturally more watery than potatoes. If you’re using homemade pumpkin purée, make sure to drain or cook off some of the excess moisture before making your dough.
Add flour gradually. Every pumpkin purée is a little different, so you may not need the full 5 cups of flour. Add just enough to make the dough workable.
Avoid overworking the dough. Gently bring the ingredients together. Too much kneading can make the gnocchi tough.
Cook in batches. Avoid overcrowding the pot. The gnocchi need enough room to cook evenly.
Make a bigger batch. This recipe makes enough for several meals, which is perfect for busy families who want to cook at home without starting from scratch every single day.
Making Home Cooking More Sustainable
One of the things I’ve been doing more often is making bigger batches of meals.
Instead of cooking every single meal from scratch, I’ll prepare enough food for dinner and then enjoy the leftovers the next day. Sometimes that means having the same meal twice, and honestly, I don’t mind at all!
It saves time, makes our grocery budget go further, and helps us rely less on takeout.
I also love experimenting with pumpkin because it’s such a versatile ingredient. There are so many ways to use it beyond pumpkin pie, and I’m always looking for new ways to make the most of what we have.
I’ve been making pumpkin gnocchi for years, and it’s always been a hit in our home. I’m excited to share more of my pumpkin experiments with you, so stay tuned for more pumpkin recipes!
