Pumpkin-Shaped Gnocchi are the cutest addition to your autumn table! Easily made with just a few ingredients in 20 minutes, these simple bites are festive and cozy.
Pumpkin past and fall dinners go hand-in-hand! This recipe for Vegan Pumpkin Pierogi is one I make often. This is the perfect time of year to try something festive.
What are pumpkin-shaped gnocchi?
Originating in Italy, gnocchi (singular gnocco) are similar to dumplings and traditionally made from cooked potatoes, semolina, wheat flour, breadcrumbs, egg, and cheese. If you're a gnocchi fan, be sure to try this recipe for leftover mashed potato gnocchi this holiday season!
Today's recipe is a bit of a detour from the traditional, but a fun project as temperatures start to drop in the autumn season. As a bonus, from start to finish it is ready in just 20 minutes. Instead of sticking to the traditional rounded shape, we're using slight indentations to make each look like a small pumpkin. A pepita (pumpkin seed) is standing in for the stem!
How to Make and Form Pumpkin-Shaped Gnocchi
Once you cook and mash the sweet potato, combine with flour, salt, and nutmeg to create a dough that is similar to Play-Doh. Then, roll the dough into thin logs (about the circumference of a quarter) and slice into 1-inch pieces.
To form the pumpkin shapes, use a knife to make 6-8 small indentations in the top of one dough ball, evenly spaced (like a pizza, but not sliced all the way through). This will form the pumpkin "ridges." Press one pumpkin seed in the top for the "stem." It is OK if your gnocchi are slightly flat on top - this will help them sit correctly on the plate once they're cooked.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Recipe Variations
If you do not have sweet potato, regular potato will work just as well here! Of course you will not have the same orange color, but some pumpkins are white so this is fine.
I have not tried making this with pumpkin puree (in place of the potato), but please let me know if you do! I would imagine the texture would be slightly different and that you may need more flour to bring things together).
The brown butter sauce I've featured here is more of a cheat than anything, but if you'd like to see the full version, be sure to check out this recipe for Sage Brown Butter Pasta Sauce.
Recipe FAQs
3 minutes at a rapid boil will cook gnocchi all the way through. It's important to monitor them during this process, to ensure they float to the top of the pot.
A regular russet potato will work in place of a sweet potato! Be sure to cook it in the same way and use a 1:1 substitution
More Fall Pasta Recipes
I hope you enjoy these little pumpkin gnocchi! Be sure to leave a rating and review if you try them, I always like to hear what people think/if you tried anything different.
Pumpkin-Shaped Gnocchi
Equipment
- 1 sauce pan
- 1 small pot
Ingredients
- 1 sweet potato medium
- Up to 1 cup of all purpose flour plus more for rolling
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- Up to ¼ cup nondairy milk optional
- 20 pepitas (pumpkin seeds)
- 2 TBS vegan butter
- 1 TBS cashew parmesan optional
- 1 teaspoon dried sage or rosemary optional
Instructions
- To cook the sweet potato, pierce with a fork a few times and microwave for 8 minutes, flipping halfway through. This will ensure it cooks evenly. If you do not have a microwave, feel free to roast it or cook in the Instant Pot. Let cook slightly, then scoop out interior flesh from skin until you have about 1 cup, mashed.
- In a medium bowl, combine mashed sweet potatoes, ½ of the flour, and salt. Slowly, using a spoon or your hands, bring potatoes and flour together. Try not to over-mix as this will make the gnocchi heavy and gluey. Add the nutmeg and ¼ cup more of the flour,. Mix until just combined (no flour spots remaining). If you dough is still fairly sticky, add the rest of the flour. If dough is still dry, add a small splash of milk to bring things together. Ideally, you want to see a texture of Play-Doh.
- Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
- On a lightly floured surface (such as a large cutting board), roll each piece of dough into a log shape about 1 inch in diameter (nearly as thick as a quarter). Use a knife to slice 1 inch sections of the log off at a time, forming little gnocchi pillows. For me, this is about the size of the tip of my thumb. No need to make these perfect, your best approximation is just fine. Roll into small spheres.
- To form the pumpkin shapes, use a knife to make 6-8 small indentations in the top of one dough ball, evenly spaced (like a pizza, but not sliced all the way through). This will form the pumpkin "ridges." Press one pumpkin seed in the top for the "stem."
- If your water is not yet boiled, store the gnocchi in the fridge until it is rolling. Once water is at a steady boil, add gnocchi in batches and cook for about 3 minutes. You will know they are ready once they rise to the top of the water. Use a slotted spoon to dish them out of the water and onto a plate.
- Heat a skillet over medium and add your butter, letting it get foamy and fragrant. Stir in cashew parmesan and dried herbs if using. Drizzle brown butter sauce over gnocchi and serve right away.
Jancey C. says
These are so adorable! I can't wait to try them with my kids!
Emily says
Thank you so much for commenting, Jancey! I am so glad!