Looking for an adorable fall dinner? Try these pumpkin-shaped gnocchi: fresh, tender dumplings flavored with pumpkin and nutmeg, shaped into little pumpkins and served in your favorite sauce. It’s the perfect seasonal meal.
These gnocchi are based on a ricotta-style dough with pumpkin puree added for color and flavor. They were inspired by a viral idea and adapted from a classic pumpkin gnocchi recipe so they’re both charming and delicious.
What is gnocchi?
Gnocchi are small, soft dumplings traditionally made from potato, flour, and egg. This recipe uses ricotta instead of potato, producing light, tender dumplings. Adding pumpkin puree gives the dough a warm fall color and a subtle, cozy flavor.
Ingredients needed to make pumpkin-shaped gnocchi
- Pumpkin puree — for flavor and color.
- Ricotta cheese — keeps the dough moist and tender.
- Grated Parmesan cheese — adds savory depth.
- Large egg — binds and enriches the dough.
- All-purpose flour — to bring the dough together.
- Kosher salt and black pepper — to season.
- Freshly grated nutmeg — a small amount complements the pumpkin.
- Whole cloves — optional, used as tiny “stems” for presentation.
- Toothpicks or food-safe string — to create pumpkin creases and shape.
How to shape the gnocchi into pumpkins
Roll the dough into 1-tablespoon balls. To make the pumpkin ridges, either wrap a short length of food-safe string around each ball and gently tighten to create creases, or drag the side of a toothpick across the dough to form lines. Press down slightly on the top to flatten into a squat pumpkin shape. Insert a whole clove as a stem after cooking for a cute finishing touch.
Can I make them in advance?
Yes. You can shape the gnocchi ahead of time and store them in the refrigerator for up to 24 hours before cooking. Keep them covered and on a floured tray so they don’t stick together.
What to serve with pumpkin-shaped gnocchi
These gnocchi pair well with a variety of sauces. Try a simple tomato sauce (as shown in the photos) for a bright contrast, or serve them in a creamy Alfredo- or gorgonzola-based sauce for a richer plate. They’re versatile and delicious with either option.
Tips for success
- Have fun: The gnocchi don’t need to be perfect—varying sizes and shapes make them charming.
- Don’t overmix: Mix the dough only until it comes together so the gnocchi stay light.
- Strain excess moisture: If using fresh pumpkin puree, strain it to remove extra liquid. If the dough is sticky, add flour a tablespoon or two at a time until it’s manageable.
Storing leftovers
Keep leftovers in an airtight container in the refrigerator and eat within 3 days. Reheat gently in sauce or briefly in a skillet to avoid drying them out.
More savory pumpkin ideas
- Instant Pot Pumpkin Beef Stew — a comforting, hearty option.
- Creamy Pumpkin Baked Ziti — for a cozy pasta bake.
- Spicy Thai Pumpkin Soup — if you prefer a spiced, fragrant soup.
- Vegan Red Curry Pumpkin Noodle Soup — a plant-based, warming bowl.
- Spicy Sausage Pumpkin Pasta Sauce — for a bold, tomato-forward sauce.
Pumpkin Shaped Gnocchi
By: Brandy O’Neill
Servings: 2
Prep: 45 mins | Cook: 10 mins | Total: 55 mins
Ingredients
- 8 ounces pumpkin puree
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 cups all-purpose flour (more as needed)
- Whole cloves (optional, for stems)
- Toothpicks or food-safe string (for shaping)
Instructions
- In a large bowl, whisk together pumpkin puree, ricotta, Parmesan, egg, kosher salt, black pepper, and grated nutmeg.
- Add flour, one cup at a time, until a soft but pliable dough forms. If sticky, add more flour a little at a time.
- Lightly flour a clean surface. Take 1 tablespoon portions of dough and roll between your palms into balls. Place on the floured surface.
- Bring a large pot of salted water to a boil.
- Use a toothpick or a length of string to create pumpkin ridges on each dough ball, then gently press down the top to flatten slightly.
- Carefully slide the shaped gnocchi into the boiling water. When they float, cook 1–2 more minutes, then remove with a slotted spoon.
- Insert a whole clove into the top of each cooked gnocchi for a stem (remove before eating). Serve with your favorite sauce.
Nutrition (approx.)
Per serving: 744 kcal; Carbs 110 g; Protein 32 g; Fat 19 g. Use these values as an estimate.
