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marble board with pumpkin-shaped gnocchi and a candle

Pumpkin-Shaped Gnocchi

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  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


Pumpkin-Shaped Gnocchi – the cutest addition to your autumn table! Easily made with just a few ingredients, these simple bites are festive and cozy.


Units Scale
  • 1 sweet potato, medium
  • Up to 1 cup of all purpose flour, plus more for rolling
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • Up to 1/4 cup nondairy milk, optional
  • 20 pepitas (pumpkin seeds)
  • 2 TBS vegan butter
  • 1 TBS cashew parmesan, optional
  • 1 tsp dried sage or rosemary, optional


  1. 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.
  2. In a medium bowl, combine mashed sweet potatoes, 1/2 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 1/4 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.
  3. Set a medium pot of salted water on the stove to boil. Meanwhile, separate gnocchi dough into four equal pieces.
  4. 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.
  5. 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.”
  6. 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.
  7. 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.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: American


  • Serving Size: One half of recipe
  • Calories: 351.3 calories
  • Sugar: 5.9 grams
  • Sodium: 392.7 milligrams
  • Fat: 11.6 grams
  • Saturated Fat: 8.3 grams
  • Unsaturated Fat: 3.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 54.3 grams
  • Fiber: 4.5 grams
  • Protein: 7.2 grams
  • Cholesterol: 0 milligrams