5 Easy Pumpkin Gnocchi Recipes You’ll Crave All Cozy Season

Let’s be real: pumpkin gnocchi is the culinary equivalent of a hug. It’s pillowy, golden, and ridiculously adaptable—perfect for weeknights, date nights, or “I need comfort food now” nights. These five recipes nail that sweet spot between fancy and simple, with big flavor and very little fuss. Ready to twirl your fork?

1. Brown Butter Sage Pumpkin Gnocchi That Melts in Your Mouth

This is the classic. Nutty brown butter, crispy sage, and tender pumpkin gnocchi create a dish that tastes like fall in a bowl. It’s fast enough for Tuesday but special enough to serve with a glass of wine and your coziest sweater.

Ingredients:

• 1 cup pumpkin puree (not pie filling)
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 3/4 to 2 cups all-purpose flour, plus extra for dusting
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1 clove garlic, smashed
• Juice of 1/2 lemon
• Flaky salt, to finish

Instructions:

1. Make the dough: In a bowl, whisk pumpkin, egg, Parmesan, salt, pepper, and nutmeg. Stir in 1 3/4 cups flour until a soft dough forms. If sticky, add the remaining flour 1 tablespoon at a time.
2. Shape: Dust your surface. Divide dough into 4 logs; roll each to 3/4-inch thickness. Cut into 1-inch pieces. Optional: roll over a fork or gnocchi board for ridges.
3. Cook: Bring a salted pot of water to a gentle boil. Add gnocchi; cook in batches until they float (about 2–3 minutes). Transfer to a paper towel–lined tray.
4. Brown butter: In a large skillet over medium heat, melt butter until it foams. Add garlic and sage; cook until butter browns and sage crisps, 2–3 minutes. Discard garlic.
5. Finish: Add gnocchi to the skillet and toss for 1–2 minutes. Splash in lemon juice. Plate and shower with Parmesan and flaky salt.

Serve with a simple arugula salad and a crisp white wine. Want richer? Add toasted walnuts. Want cozy? A pinch more nutmeg does wonders. Leftovers re-crisp beautifully in a buttered pan—trust me.

2. Creamy Garlic Parmesan Pumpkin Gnocchi for Instant Comfort

Silky, garlicky cream sauce meets the natural sweetness of pumpkin gnocchi—basically alfredo’s fall cousin. It’s ultra-creamy without being heavy, and it comes together in one pan (no judgment if you eat directly from it).

Ingredients:

• 1 cup pumpkin puree
• 1 large egg
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon white or black pepper
• 1 3/4 to 2 cups all-purpose flour
• 1 tablespoon olive oil (for frying)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup finely grated Parmesan (for sauce)
• Pinch of red pepper flakes
• Salt and pepper to taste
• Chopped parsley, for garnish

Instructions:

1. Make and shape the gnocchi as in Recipe 1. Boil until they float; drain well.
2. Crisp: Heat olive oil in a large skillet over medium-high. Add drained gnocchi and cook 2–3 minutes until lightly golden. Transfer to a plate.
3. Sauce base: In the same skillet, lower heat to medium. Add butter and garlic; cook 30 seconds until fragrant.
4. Creamify: Pour in cream and broth; simmer 2–3 minutes. Stir in Parmesan and red pepper flakes until smooth.
5. Combine: Return gnocchi to the pan; simmer 1–2 minutes to thicken. Season with salt and pepper.
6. Garnish with parsley and extra Parmesan. Serve hot.

Want to lighten it up? Swap half the cream for milk and add a squeeze of lemon. Add rotisserie chicken or sautéed mushrooms for protein. Fresh spinach wilts in perfectly at the end—seriously, it’s great.

3. Sheet-Pan Crispy Pumpkin Gnocchi With Maple Chili Butter

No boiling, no babysitting—just toss, roast, and devour. The edges get crispy, the centers stay soft, and the sweet-heat maple chili butter takes it over the top. It’s weeknight wizardry.

Ingredients:

• 1 cup pumpkin puree
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan
• 1 3/4 to 2 cups all-purpose flour
• 3 tablespoons olive oil
• 1 small red onion, sliced
• 1 cup halved cherry tomatoes (optional but delicious)
• 1 tablespoon cornstarch (for extra crisp)
• 2 tablespoons unsalted butter
• 1 tablespoon pure maple syrup
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon apple cider vinegar
• Flaky salt
• Fresh basil or parsley, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Make gnocchi dough and cut into pieces as in Recipe 1. Skip boiling.
3. Toss gnocchi gently with 2 tablespoons olive oil and cornstarch. Spread on the sheet pan with onions and tomatoes. Drizzle remaining oil; season with salt and pepper.
4. Roast 18–22 minutes, turning once, until gnocchi are browned and crisp at the edges.
5. Meanwhile, make maple chili butter: melt butter in a small pan; whisk in maple syrup, red pepper flakes, and cider vinegar. Simmer 30 seconds.
6. Toss roasted gnocchi with the maple chili butter. Finish with flaky salt and herbs.

Serve alongside roasted chicken or a big green salad. For extra crunch, add toasted pumpkin seeds. If you like smoky vibes, swap red pepper flakes for a pinch of chipotle powder.

4. One-Pot Pumpkin Gnocchi Soup With Italian Sausage

Think Zuppa Toscana meets cozy fall pasta. This hearty soup packs tender gnocchi, savory sausage, and a creamy broth you’ll want to drink. It’s a crowd-pleaser and meal-prep champ.

Ingredients:

• 1 cup pumpkin puree
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan
• 1 3/4 to 2 cups all-purpose flour
• 1 tablespoon olive oil
• 12 ounces Italian sausage (mild or hot), casings removed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fennel seeds (optional but excellent)
• 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup kale, chopped (or baby spinach)
• 1/2 cup heavy cream
• Salt and pepper to taste
• Grated Parmesan and red pepper flakes, for serving

Instructions:

1. Make and cut the gnocchi; set aside on a floured tray (don’t boil yet).
2. Brown sausage: In a large pot over medium heat, warm olive oil. Add sausage; cook, breaking up, until browned. Spoon off excess fat if needed.
3. Aromatics: Add onion; cook 3–4 minutes. Stir in garlic, fennel seeds, and thyme; cook 30 seconds.
4. Simmer: Pour in broth and water; bring to a gentle boil. Add the raw gnocchi and simmer 3–4 minutes until they float.
5. Greens and cream: Stir in kale and cream; simmer 2 minutes. Season to taste.
6. Ladle into bowls, top with Parmesan and red pepper flakes.

Swap sausage for cannellini beans to keep it vegetarian and use vegetable broth. If you love heat, go for hot Italian sausage and extra flakes. Crusty garlic bread on the side is non-negotiable.

5. Lemon Ricotta Pumpkin Gnocchi With Toasted Pistachios

Bright, creamy, and a little fancy, this one tastes like a restaurant dish but cooks in minutes. The lemon cuts through the richness, ricotta makes everything cloud-soft, and pistachios add that perfect crunch.

Ingredients:

• 3/4 cup pumpkin puree
• 1/2 cup whole-milk ricotta, drained if watery
• 1 large egg
• 1/2 cup finely grated Parmesan
• 1 teaspoon lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 1/4 to 1 1/2 cups all-purpose flour (ricotta makes this a softer dough)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/3 cup dry white wine (or extra broth)
• 1/2 cup low-sodium vegetable or chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup toasted pistachios, chopped
• Handful of baby arugula or chopped parsley

Instructions:

1. Dough: In a bowl, mix pumpkin, ricotta, egg, Parmesan, lemon zest, salt, and pepper. Fold in 1 1/4 cups flour until just combined; add more by tablespoons if too sticky. The dough will be tender.
2. Shape: Lightly flour your surface. Roll into ropes and cut into 1-inch pieces. Handle gently.
3. Boil: Cook gnocchi in salted simmering water until they float, 2–3 minutes. Transfer to a tray.
4. Sauce: In a large skillet, melt butter with olive oil over medium heat. Add wine; simmer 1 minute. Stir in broth and lemon juice; reduce slightly.
5. Combine: Add gnocchi to the skillet; toss 1–2 minutes. Finish with pistachios and greens.

For extra creaminess, whisk in a spoonful of mascarpone off heat. No pistachios? Toasted almonds or hazelnuts work. This is lovely with grilled shrimp or seared scallops if you want to flex.

Gnocchi Tips You’ll Use Forever

• Use less flour, not more. Pumpkin dough is softer than potato; aim for just workable.
• Simmer, don’t hard-boil, to keep gnocchi tender.
• Drain well before pan-frying so they crisp, not steam.
• Make ahead: Freeze cut, uncooked gnocchi on a tray until solid, then bag. Boil straight from frozen, adding an extra minute.

If you made it this far, your dinner future is bright and saucy. These 5 easy pumpkin gnocchi recipes are built for real life—big flavor, minimal stress, maximum cozy. Pick one tonight, invite a friend, and let the compliments roll in. Your fork’s waiting.