Pumpkin Gnocchi

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Our Homemade Pumpkin Gnocchi, adorned with a luscious mushroom sauce and a dollop of creamy ricotta, offers a harmonious blend of velvety pumpkin-infused goodness and the earthy richness of mushrooms. Join us in savoring the comforts of Italian cuisine, beautifully crafted to celebrate the bounty of the fall harvest.

Pin the image and keep this pumpkin Gnocchi recipe close at hand for your next meal.📌

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Why I Loved This Recipe

I remember a special day when I first made this delightful dish.

It was a cool October evening, and I had just come back from a visit to a local pumpkin patch.

I was so inspired by the fresh pumpkins I brought home that I decided to create my pumpkin gnocchi.

As I carefully rolled out the dough, the sweet smell of pumpkin filled the room, taking me back to the times when I enjoyed pumpkin pie as a kid.

The sauce I made was like a velvety hug for the gnocchi, full of sautéed mushrooms and fragrant herbs.

It added such rich flavors to the dish. And then, a dollop of creamy ricotta cheese was the final touch, creating a perfect balance.

When I took that first bite, it felt like I was wrapped in a warm, comforting embrace.

The combination of flavors and the memories it brought back made it a truly special culinary experience.

Why You’ll Love This Recipe

• Seasonal Delight: This recipe lets you embrace the fall season with open arms. The combination of pumpkin and mushrooms is like taking a walk through an autumn forest.

• Homemade Elegance: Making gnocchi from scratch might sound intimidating, but it’s a rewarding experience that elevates the meal to a whole new level of sophistication.

• Flavor Explosion: The blend of flavors—sweet pumpkin, savory mushrooms, and creamy ricotta—creates a harmonious balance that will impress your taste buds and your guests.

• Cooking Therapy: Spending an afternoon in the kitchen crafting gnocchi is a therapeutic and creative culinary adventure that yields delicious results.

Recipe Notes

• Pumpkin Prep: Be sure to roast the pumpkin until it’s tender, as this enhances the flavor and reduces excess moisture.

• Gentle Hand: When forming the gnocchi, handle the dough gently to maintain a light and airy texture.

• Sauce Consistency: If the mushroom sauce appears too thick, you can adjust the consistency by adding a bit of the pasta cooking water.

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Helpful Kitchen Tools

• Baking Sheet: For roasting the pumpkin until it’s soft and caramelized.

• Potato Ricer: Achieves a smooth, lump-free pumpkin puree for the gnocchi dough.

• Non-Stick Skillet: Ideal for sautéing mushrooms and creating a rich sauce.


For Pumpkin Gnocchi:

• Roasted Pumpkin Puree (2 cups): This is the heart of our dish, bringing in the cozy sweetness of fall. Roasting the pumpkin enhances its flavor and texture.

• All-Purpose Flour (2 cups): Flour gives the gnocchi its softness and structure, creating those lovely little dumplings.

• Egg (1): The egg binds everything together, making the gnocchi dough just the right consistency.

• Nutmeg (1/2 teaspoon): A tiny bit of nutmeg adds a warm and inviting aroma, making your gnocchi extra special.

• Salt and Pepper (to taste): These seasonings bring out the flavors in the gnocchi and make them oh-so-tasty.

For Mushroom Sauce:

• Mixed Mushrooms (1 lb, sliced): These mushrooms add a rich, earthy taste to the dish. Slicing them helps them cook perfectly.

• Garlic (3 cloves, minced): Garlic brings in a wonderful aroma and savory kick to the sauce.

For Serving:

• Ricotta Cheese (1 cup): Creamy ricotta adds a dreamy texture and a bit of tanginess that balances the flavors.

• Fresh Sage Leaves (for garnish): Sage leaves not only look beautiful on top but also add a fragrant touch to the dish.

Making Of Pumpkin Gnocchi

1. Mixing the Magic: Grab a big bowl and combine the roasted pumpkin puree, flour, egg, a pinch of nutmeg, and some salt and pepper. Give it a good mix until everything comes together in a doughy dance. Remember, gentle mixing is the key – we want those gnocchi to be fluffy, not tough.

2. Rolling and Cutting: Flour your work surface a bit, and then divide your dough into smaller chunks. Roll each piece into a long, snake-like shape. Not a real snake, of course, just a dough snake! Cut these into bite-sized pieces – those are your gnocchi!

3. Boil ‘Em Up: Time to cook those little gnocchi wonders. Get a pot of water boiling with a sprinkle of salt. Drop in the gnocchi and let them swim around. When they pop up to the surface, they’re ready to be scooped out with a slotted spoon. Don’t worry, they’re not trying to escape, just getting all fluffy and cooked!

4. Mushroom Marvel: Now, let’s work on that mushroom sauce. Grab a pan and toss in your sliced mushrooms. Let them dance around until they turn all golden and tender. Then, throw in some minced garlic and let it sizzle for a minute – that smell is pure magic.

5. Gnocchi Reunion: Add those lovely gnocchi to the mushroom party in the pan. Gently mix them so they get cozy and enjoy each other’s company.

6. Finishing Touches: It’s plating time! Get your dishes ready, and scoop out the gnocchi and mushrooms onto them. Now, for the grand finale – a spoonful of ricotta cheese on top. And don’t forget to sprinkle some fresh sage leaves – they make everything look and smell amazing.

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Don’t worry if you don’t have all the ingredients on hand!

Cooking is all about creativity, so feel free to make a few swaps to suit your taste.

Here are some simple substitutions you can try:

• Pumpkin Puree: If you’re short on time, you can use canned pumpkin puree instead of roasting fresh pumpkin. It’ll still bring that lovely pumpkin flavor to your gnocchi.

• Flour Variety: Want to switch things up? You can use whole wheat flour or even gluten-free flour for a different texture and taste in your gnocchi.

• Mushroom Mix: Feel free to use your favorite mushrooms or whatever you have available. Each type brings its unique flavor to the dish.

• Ricotta Cheese: While ricotta is perfect, you can experiment with other cheeses like grated Parmesan or crumbled goat cheese for a twist.

Variations / Options / Add-Ins

Want to make this pumpkin gnocchi dish even more exciting?

Here are some ideas to play around with and make it uniquely yours:

• Greens Galore: Toss in a handful of baby spinach or arugula when sautéing the mushrooms. The vibrant colors and fresh flavors will add a lovely twist.

• Extra Crunch: Crispy bacon bits or toasted pine nuts can provide a satisfying crunch to each bite. Just sprinkle them on top before serving.

• Herbal Delight: Experiment with different herbs to infuse distinct flavors. Try adding chopped thyme or rosemary to the mushroom sauce for an aromatic touch.

• Cheese Adventures: While ricotta is a star, you can explore other cheeses too. Grated Parmesan or crumbled goat cheese can bring new dimensions to the dish.

• Splash of Color: For a burst of color, consider mixing in some roasted red bell peppers or sun-dried tomatoes. They’ll add both visual appeal and a tangy kick.

Serving Suggestions

Wondering what to serve alongside your homemade pumpkin gnocchi with mushroom sauce and ricotta?

Here are a couple of delightful options to enhance your dining experience:

• Fresh Green Salad: A light and refreshing salad with mixed greens, cherry tomatoes, and a zesty vinaigrette is a wonderful complement. The crispness of the salad provides a pleasant contrast to the creamy and savory flavors of the gnocchi.

• Garlic Bread: A slice of warm, garlicky bread can be the ideal sidekick to your pumpkin gnocchi. The comforting aroma of freshly baked bread pairs harmoniously with the earthy tones of the dish.

• Roasted Vegetables: Roasting a medley of seasonal vegetables, such as carrots, zucchini, and bell peppers, brings out their natural sweetness. These roasted veggies add both color and a touch of wholesome goodness to your meal.

Serving Size

This recipe makes enough to generously serve about 4 people. It’s just right for a cozy family dinner or a small gathering of friends. So gather around the table and enjoy the flavors of fall together!

Pro Tips

• Gentle Gnocchi Handling: When making gnocchi, remember to handle the dough gently. Treat it like a friend – be kind and avoid overmixing for soft and airy results.

• Golden Mushroom Magic: When sautéing mushrooms for the sauce, let them cook undisturbed for a while. This golden touch brings out their natural flavor and makes the dish even more delightful.

• Perfect Pasta Ridge: To get those signature gnocchi ridges, press each piece lightly against the tines of a fork. It’s like giving your gnocchi a cozy blanket to curl up in!

• Saucy Consistency Trick: If your mushroom sauce looks too thick, worry not. Just add a splash of the pasta cooking water to reach the perfect velvety consistency.

• Reheating Magic: To reheat leftovers without losing that special touch, gently warm your gnocchi in a skillet with a drizzle of olive oil. Then, bring in the mushroom sauce and ricotta for the grand finale!

Storage Tips

Got some leftovers? No worries! To keep enjoying your pumpkin gnocchi magic, here’s what you can do:

• Cool It Down: Let your dish cool a bit before storing it. It’s like giving it a little rest after its delicious performance.

• Separate and Conquer: If you have extra gnocchi and mushroom sauce, store them in separate airtight containers. They like their own space.

• Chill in the Fridge: Pop these containers in the fridge. They’ll hang out there happily for a couple of days.

• Warm and Revive: When it’s time to enjoy them again, gently warm the gnocchi and sauce in a pan on low heat. Add a drop of water to the sauce if it’s feeling a bit too thick.

• Savor the Magic: Once it’s all warmed up, you’re ready to relive the deliciousness. Take a bite, close your eyes, and let the flavors take you back to that cozy kitchen.

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Q. Can I freeze the gnocchi dough?

Yes, you can! After forming the gnocchi, place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a freezer-safe bag. Boil them directly from the freezer when you’re ready to cook.

Q. Can I use store-bought pumpkin puree?

While homemade pumpkin puree adds a lovely depth of flavor, the store-bought puree can be used for convenience.

Q. Can I make the sauce ahead of time?

Absolutely. Prepare the mushroom sauce in advance and refrigerate it. When ready to serve, gently reheat the sauce and combine it with freshly boiled gnocchi.

Q. Can I use a different cheese?

Certainly. While ricotta complements the dish well, you can experiment with grated Parmesan or goat cheese for a unique twist.

Q. What’s the best way to reheat leftovers?

To prevent the gnocchi from becoming too soft, reheat them in a skillet over low heat with a touch of olive oil. Add the mushroom sauce and ricotta once the gnocchi is warmed through.

Pumpkin Gnocchi With Mushroom Sauce & Ricotta

Pumpkin Gnocchi With Mushroom Sauce & Ricotta offers a harmonious blend of velvety pumpkin-infused goodness and the earthy richness of mushrooms. 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Fall, Mushrooms, Pasta, Pumpkin, Thanksgiving
Servings: 4 servings


  • Baking Sheet for roasting the pumpkin until it’s soft and caramelized
  • Potato Ricer to get a smooth, lump-free pumpkin puree for the gnocchi dough
  • Non-Stick Skillet for sautéing mushrooms and creating a rich sauce


  • 2 cups roasted pumpkin puree
  • 2 cups all-purpose flour
  • 1 egg
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 lb mixed mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup ricotta cheese
  • Fresh sage leaves for garnish


  • In a large mixing bowl, combine the roasted pumpkin puree, flour, egg, nutmeg, salt, and pepper. Mix until the dough comes together. Be cautious not to overmix.
  • Dust your work surface with flour and divide the dough into manageable portions. Roll each portion into a long rope and cut bite-sized gnocchi pieces.
  • Bring a pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface. Remove them with a slotted spoon and set aside.
  • In a non-stick skillet, sauté the sliced mushrooms until they’re golden and tender. Add the minced garlic and cook for another minute.
  • Toss in the cooked gnocchi and gently combine them with the mushroom mixture.
  • Plate the gnocchi and mushrooms, then add dollops of ricotta cheese on top. Garnish with fresh sage leaves for an aromatic touch.


  • Canned pumpkin puree for roasted pumpkin.
  • Whole wheat or gluten-free flour for all-purpose flour.
Variations / Options / Add-Ins
  • Add baby spinach or arugula to the mushroom sauce.
  • Sprinkle crispy bacon or toasted pine nuts on top.
Serving Suggestions
  • Enjoy it as a standalone meal or with a light side salad.
Pro Tips
  • Press gnocchi with a fork for those classic ridges.
  • Let mushrooms brown while sautéing.
Storage Tips
  • Store gnocchi and mushroom sauce separately in airtight containers.
  • Reheat gently in a skillet with a touch of water.

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