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    Home » Recipes » Pasta Recipes

    Published: Aug 29, 2023 by Paula Montenegro · Income from ads and affiliates

    Homemade Pumpkin Ricotta Gnocchi

    Jump to Recipe
    Pumpkin Ricotta Gnocchi long pin
    Pumpkin Ricotta Gnocchi long pin
    Pumpkin Ricotta Gnocchi long pin

    If you never made pumpkin gnocchi, you'll love this simple recipe. It has ricotta, making them soft and tender. Once you have the ingredients measured, this dish is ready in less than 40 minutes! And they can be frozen, so make a large batch and enjoy them fresh every time. 

    Table of Contents Open
    Ingredient list
    How to make pumpkin ricotta gnocchi
    Adding flour
    Make a test boil first
    How to freeze gnocchi
    Kitchen notes
    Related recipes you might like:
    Homemade Pumpkin Ricotta Gnocchi
    Close up of pumpkin gnocchi with brown butter on white plate, white cloth underneath.


    This is technically the easiest homemade pasta in my opinion.

    Making gnocchi is a wonderful and pretty easy process. You'll need to get a hang of how much flour to add so they hold their shape but are soft and not tough.

    And, as if pumpkin gnocchi from scratch wasn't good enough, I went ahead and drowned them in brown butter flavored with blue cheese. So they got a little saltier and flavorful in the best possible way.

    I took a fantastic plate of pillowy gnocchi to the next level. I know I'm self-congratulation, but this plate of pasta deserves it.  

    Not a fan of blue cheese? No problem! Add some thyme or sage leaves to the brown butter, or just a sprinkle of parmesan cheese with a splash of cream and a drizzle of olive oil.

    Use simple sauces that pair with the pumpkin flavor. Tomato sauces like marinara are not the best for this dish.

    Top view of pumpkin gnocchi with butter sauce on a white plate.

    Ingredient list

    • Ricotta: is an Italian soft cheese with a mild flavor. It gives this gnocchi moisture and texture. The soft type is needed for this recipe, which is easily available in supermarkets. You can also buy ricotta online.
    • Pumpkin or butternut squash: I use homemade pumpkin purée but pure canned pumpkin (NOT pumpkin pie filling) works fine too.
    • Egg yolks: they bind the mixture and add creaminess.
    • Cheeses: I'm very partial to good parmesan cheese, but asiago works well too. And blue cheese if you're making the sauce.
    • All-purpose flour.
    • Brown butter: it's very easy to make it, and we have a post with detailed video instructions on how to make brown butter. The flavor is magical and perfect for these gnocchi.

    How to make pumpkin ricotta gnocchi

    Making gnocchi is, in my opinion, the best way to start making homemade pasta.

    Though it's not the pasta we think of when we think of eating homemade noodles, it is a great way to practice with dough consistencies, moisture, etc.

    First step

    • Mixing - I use a large wooden bowl but any other works. Make sure it's large enough to accommodate all the ingredients. Also, I use a wooden spoon, but if you're more comfortable with a spatula, use it. I find that a wooden spoon mixes everything better.
    Wooden bowl with pumpkin puree, ricotta and egg yolks; a wooden spoon inside.

    Second step

    Add cheese, flavorings and flour

    Grated cheese - beware of Microplane graters that are too small-holed as the cheese tends to clump and doesn't distribute well. I like to use medium-sized graters.

    Flour and pepper added to pumpkin gnocchi mixture in a light wood bowl

    Mix it by hand

    We want to incorporate the ingredients well but not beat them; that would add too much air to the dough and it's not what we're after.

    Use a wooden spoon or spatula until you have a nice, well-integrated pumpkin ricotta mixture.

    Thick pumpkin gnocchi mixture inside a wood bowl

    IMPORTANT: this recipe works, and I have made homemade gnocchi a million times through the years. But the type of ricotta cheese and/or squash puree you use will add more or less liquid to the dough, and because of that, we almost always need to adjust.

    Adding flour

    So, we have our homemade gnocchi dough ready. Now comes the tricky part, and what is, in my opinion, the crucial step for making light and airy gnocchi vs. tough, average gnocchi:

    It all comes down to how much flour you add to it.

    Doughs, in general, behave differently depending on many factors.

    Temperature and moisture play a big role, and that includes both the temperature of your kitchen or room where the gnocchi are being made, the amount of moisture in the ingredients (ricotta and pumpkin puree can vary a lot depending on the brand or how you drain it) and the temperature of your hands.

    Pumpkin mixture on a floured table, flour on top and pepper mill in background

    So, how much flour is enough?

    The dough should feel soft and you should be able to roll it into a thin rope with your hands. But, it should not be as firm as, for example, a pie crust dough or bread dough. That would mean you added too much flour.

    It should not be sticky either, but you should only add enough flour to roll it and be able to cut small pieces.

    Adding flour until we get the right texture is the key to great gnocchi.

    That's why I will forever say that practice is everything regarding pasta, doughs, and bread.

    Practice, practice, practice! Become a master at knowing how the gnocchi dough should feel and not only be guided by the amount of flour in the recipe.

    Floured wooden table with unbaked pumpkin ricotta gnocchi

    Make a test boil first

    This is the best way to see if your gnocchi holds or not.

    1. Make the initial mixture according to the recipe.
    2. Have ready a pot of softly boiling salted water.
    3. Take a small amount, maybe ¼ cup, and roll it on a floured counter until you have a rope.
    4. Cut the gnocchi and add it to the softly boiling water. Let them rise to the surface, take them out with a skimmer or hand colander and try them.
    5. You will know instantly. They will either rise with their original shape, or they will disintegrate and you will have more of a boiled puree than gnocchi.
    6. I recommend putting them in the freezer for 5 minutes before boiling them. They tend to keep their shape better.
    7. If done right, you'll bite into pale orange pumpkin with ricotta so smooth they will make you a convert, in case you had any doubt about making homemade gnocchi, which is only a matter of practice and lightness of fingers.
    White round plate with pumpkin gnocchi on a white cloth

    How to freeze gnocchi

    One of the best parts of making homemade gnocchi is that you can spend a few hours once in a while, make a large quantity and then freeze it. That way you have made-to-order fresh pumpkin ricotta gnocchi every time you crave it!

    1. Roll the dough and cut it in small pieces.
    2. Put them in a lightly floured baking sheet (image above) separated from each other.
    3. Freeze directly in the sheet. When they are completely frozen and rock-solid transfer the gnocchi to a plastic bag or container and keep frozen.
    4. When ready to cook, boil them directly from the freezer.
    A metal tray with flour and single rows of pumpkin gnocchi
    Partial view of pumpkin gnocchi with brown butter roquefort sauce on a round white plate.

    Kitchen notes

    • Organization: making gnocchi is easy if you organize yourself, much like making marshmallows. There's no need to panic if you've read the recipe and have enough table space to work on.
    • Moisture: ingredients vary a lot in moisture content and that is the main reason for failure. Not enough flour and you have pumpkin ricotta puree, the balls melding into one big mess; too much flour and they keep their shape wonderfully but you run the risk of cracking a tooth – an exaggeration I know, but then you should’ve seen my first attempt at potato gnocchi.
    • Texture: so it's all about knowing what the right texture is, which in this recipe's case, is about being able to make a rope but not lift it up easily from the table. That way you'll get gorgeous gnocchi that freezes perfectly well; so spend some time making a big batch and then freeze them for later times. Talk about a great quick dinner.
    • Butter sauce: pumpkin and pasta are commonly paired with butter and herbs, especially sage. The idea is not to overpower the soft flavor of the pasta. So the amount of blue cheese is given by how strong it is.
    • Ridges: I don't roll them down the fork to make the characteristic ridges, because they are extremely tender, and I'd have to make a much firmer dough (read: add more flour) in order to be able to make the indentations.
    Wood table with flour, egg shells, knife, metal cup and grater
    A floured table after making homemade pasta!

    Related recipes you might like:

    • Partial view of white plate with corn asparagus spaghetti.
      Corn Asparagus Pasta
    • Grey plate with potato gnocchi serving with basil and tomatoes. A silver fork.
      Homemade Potato Gnocchi
    • White plate with fusilli pasta, carrots, bacon and chopped parsley.
      Pasta with Carrots
    • Stacked oval ramekins with macaroni and cheese on wooden table, kitchen linen and fork.
      Easy Baked Macaroni and Cheese

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White round plate with pumpkin gnocchi on a white cloth.

    Homemade Pumpkin Ricotta Gnocchi

    ★★★★★

    5 from 3 reviews

    Print Recipe
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    Soft homemade Pumpkin Ricotta Gnocchi with a brown butter sauce! A simple recipe that is ready in under an hour and freezes very well.

    Disclaimer: estimated nutrition info is for the gnocchi only, without the butter sauce.

    • Total Time: 40 minutes
    • Yield: 4 servings

    Ingredients

    Units

    For the pumpkin gnocchi:

    • 2 cups (450g) cold butternut squash or pumpkin puree, see below
    • 6.5 oz (180g) soft ricotta cheese, drained if too watery
    • 3.5 oz (100g) parmesan cheese, grated
    • 3 egg yolks, at room temperature
    • 1 ½ to 2 cups flour + more for the working surface
    • Salt and black pepper, to taste
    • Extra salt for the cooking water

    For the blue cheese brown butter:

    • 8 tablespoons butter
    • ½ cup crumbled blue cheese
    • Fresh or dried thyme (for sprinkling)
    • Freshly ground black pepper

    Instructions

    For the pumpkin gnocchi:

    1. In a large bowl, mix pumpkin puree with ricotta.
    2. Add yolks, parmesan, a little salt (keep in mind that the cheese is salty), pepper, and mix well.
    3. Add 1 cup flour and start combining with a fork. It should be thick.
    4. Heavily flour the board or surface where you will be shaping the gnocchi and dump the pumpkin mixture.
    5. Add half a cup of flour on top of the mixture, and, with floured hands, start gathering the dough.
    6. Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as needed, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.
    7. Transfer them to a floured baking tray, not touching each other.
    8. At this point, I always put them 15 minutes in the freezer or at least the refrigerator, before cooking them. The cold will aid in them keeping their shape when cooking. 
    9. When ready to eat them, cook in abundant salted water, adding them directly from the fridge or the freezer (no need to defrost them). The water should be between a simmer and a boil. Avoid rapid boiling as it will probably disintegrate parts of the gnocchi.
    10. Once they float to the surface they are done.
    11. Take them out, draining the water well, and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper, and more blue cheese if you want.
    12. Eat immediately.

    For the blue cheese brown butter:

    1. Melt butter in a saucepan over medium heat.
    2. It will bubble and make loud chirping noises. Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
    3. Remove from the heat, add the cheese, and mix. Some bits might remain.
    4. Use hot or warm.

    To make pumpkin puree:

    I used to have a step-by-step here but we now have a whole post devoted to making homemade pumpkin (or butternut squash) puree. 

    Notes

    • Ricotta: is an Italian soft cheese with a mild flavor. It gives this gnocchi moisture and texture. The soft type is needed for this recipe, which is easily available in supermarkets and you can also buy ricotta online.
    • Blue cheese: I suggest you start with the amount of blue cheese given in the recipe and add some more on top of the pasta if you feel you want more. If your ricotta is watery, drain it through a kitchen towel or cheesecloth on a colander over a bowl for a few hours.
    • Pumpkin: if using homemade pumpkin puree it needs to be as dry as possible. You can also use canned but make sure it's unsweetened!
    • Test boil: ne thing you can do if you’re doing gnocchi for the first time is to have a pot of boiling salted water when you start making the gnocchi. Shape a small amount without adding too much flour, boil them, and taste them. Fix the amount of flour and seasonings accordingly.
    • Texture: so it's all about knowing what the right texture is, which in this recipe's case, is about being able to make a rope but not lift it up easily from the table. That way you'll get gorgeous gnocchi that freezes perfectly well; so spend some time making a big batch and then freeze them for later times. Talk about a great quick dinner. 
    • Butter sauce: pumpkin and pasta are commonly paired with butter and herbs, especially sage. The idea is not to overpower the soft flavor of the pasta. So the amount of blue cheese is given by how strong it is.
    • Organization: making gnocchi is easy if you organize your working space and ingredients, much like making marshmallows. There's no need to panic if you've read the recipe through and have enough table space to work on.
    • Ridges: I don't roll them down the fork to make the characteristic ridges, because they are extremely tender, and I'd have to make a much firmer dough (read: add more flour) in order to be able to make the indentations.
    • How to freeze gnocchi: 1) Roll the dough and cut it into small pieces. 2) Put them in a lightly floured baking sheet (image above) separated from each other. 3) Freeze directly in the sheet. When they are completely frozen and rock-solid transfer the gnocchi to a plastic bag or container and keep frozen. 4) When ready to cook, boil them directly from the freezer.
      • Author: Paula Montenegro
      • Prep Time: 30 minutes
      • Cook Time: 10 minutes
      • Category: Pasta
      • Method: Mixing + Boiling
      • Cuisine: International

      Nutrition

      • Serving Size: ¼
      • Calories: 438
      • Sugar: 4.6 g
      • Sodium: 472.7 mg
      • Fat: 17 g
      • Carbohydrates: 48.8 g
      • Fiber: 5 g
      • Protein: 22.9 g
      • Cholesterol: 179.7 mg

      Keywords: pumpkin ricotta gnocchi

      Did you make this recipe?

      Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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      About Paula Montenegro

      I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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      1. Kendra says

        October 07, 2022 at 2:50 pm

        This is my new favorite recipe. The gnocchi turned out perfect, and the brown butter blue cheese sauce is amazing. We have added mild Italian sausage and spinach, and that was delicious too.

        ★★★★★

        Reply
        • Paula Montenegro says

          October 08, 2022 at 5:51 am

          Happy to know this Kendra! They're a staple around here too. Have a great weekend.

          Reply
      2. Dina Santin says

        November 03, 2021 at 2:55 pm

        Have you ever added nutmeg?

        Reply
        • Paula Montenegro says

          November 03, 2021 at 3:55 pm

          Hi Dina! I add it to potato gnocchi (and mashed potatoes), but never to this recipe. It should work well though.

          Reply
      3. Suzy says

        May 04, 2020 at 7:07 am

        Hi Paula
        Can you tell me please, would sweet potato work as well as the pumpkin does?
        Cheers, Suzy

        Reply
        • Paula Montenegro says

          May 04, 2020 at 9:59 am

          Hi Suzy, it should work just fine. Make sure it's not watery and go easy on the flour in case it needs less than the pumpkin, as sweet potato tends to be drier.

          Reply
      4. Abbe@This is How I Cook says

        September 11, 2019 at 8:18 pm

        These sound divine! I really need to try them because my mouth is watering!

        ★★★★★

        Reply
        • Paula Montenegro says

          September 12, 2019 at 6:08 am

          Thanks Abbe!

          Reply
      5. MARY H HIRSCH says

        September 11, 2019 at 10:52 am

        This will be a true test, Paula, and my money's on you. My gnocchi efforts have never been successful. I think I can. I think I can. I think I can.

        Reply
        • Paula Montenegro says

          September 11, 2019 at 5:05 pm

          You can Mary! You should've seen my first attempts, they were unedible!

          Reply
      6. Juliana says

        September 10, 2019 at 10:09 am

        What a great recipe for this weird weather!

        ★★★★★

        Reply
      7. Reverse Mortgage Broker Redmond says

        December 08, 2015 at 8:28 am

        What a wonderful comfort style dish! Thanks for this recipe.

        Reply
      8. Anonymous says

        November 02, 2013 at 5:10 pm

        I'm so excited to make this! looks amazing!

        Reply
      « Older Comments

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