This pumpkin gnocchi with brown butter sauce is a cozy, seasonal twist on classic gnocchi—ideal for autumn dinners. The slightly sweet pumpkin in the gnocchi pairs beautifully with the nutty browned butter and bright oregano. You can make the gnocchi ahead of time and boil them just before serving for an easy, impressive meal.
I love homemade gnocchi—it’s one of those dishes that seems intimidating until you try it. Like my sweet potato gnocchi with pesto, this pumpkin version is easier than it looks and yields a tender, flavorful result. If you usually buy store-bought gnocchi, give this a shot; the process mostly requires patience rather than advanced technique.
Making pumpkin gnocchi takes a bit more time than a quick weeknight dish, but it’s forgiving and worth the effort. The brown butter and oregano sauce is simple but elegant; you can swap the oregano for sage or rosemary if you prefer. I also like adding crisp pancetta for a salty crunch, but the recipe is delicious without meat as well.
When working with pumpkin puree, be mindful of its moisture. If the puree is watery, drain it slightly before mixing into the dough so the gnocchi don’t become overly sticky. This recipe is versatile—try it with butternut squash or sweet potato if you want a different flavor profile.
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Why You Will Love This Recipe
- Homemade quality – Making gnocchi from scratch lets you control ingredients and texture, and the fresh flavor really shows.
- Great for kids – Pumpkin adds vegetables naturally, making this an easy way to sneak in extra nutrients for picky eaters.
- Flexible – The gnocchi work with many sauces—from a simple oregano brown butter to cream-based or tomato sauces—so you can adapt it to what you have on hand.
Ingredient Notes
- Russet potato – Use starchy potatoes for light, fluffy gnocchi. Microwave or bake until tender, then scoop and mash while warm.
- Pumpkin puree – Adds moisture and sweetness. Remove excess liquid if the puree is very watery to avoid a sticky dough.
- All-purpose flour – Binds the dough. Add gradually to prevent overworking—too much flour yields dense gnocchi.
- Egg – Helps bind the mixture so the gnocchi hold their shape.
- Parmesan – Adds savory depth; use some in the dough and reserve some for finishing.
- Salt & pepper – Essential for seasoning the gnocchi and sauce.
- Olive oil – For frying the gnocchi and crisping pancetta if using.
- Pancetta (optional) – Provides a salty, crispy contrast to the pillowy gnocchi.
- Unsalted butter – Browned butter creates the sauce’s rich, nutty backbone.
- Oregano – Bright, herbal note—sage or rosemary also work well.
- Garlic – Adds aromatic depth to the sauce.
- Milk – A splash of milk or cream helps form a silky sauce.
- Reserved pasta water – Adds starch to the sauce so it clings to the gnocchi and helps adjust consistency.
Ingredient Swaps
You can easily swap ingredients to suit dietary needs or taste:
- Use butternut squash or sweet potato instead of pumpkin.
- For gluten-free gnocchi, use a 1:1 gluten-free flour blend and add it gradually.
- Swap oregano for sage or rosemary for a different herb profile.
- Replace pancetta with bacon or prosciutto, or omit for a vegetarian dish.
- Substitute heavy cream for milk if you prefer a richer sauce.
How to Make Pumpkin Gnocchi
Full ingredient list and detailed instructions are in the recipe card below.
Step 1: Prick the potato and microwave (or bake) until tender. Let it cool briefly, then scoop the flesh into a large bowl and mash with pumpkin puree until smooth.
Steps 2–3: Stir in the egg, about 1 ½ cups flour, ½ cup grated Parmesan, salt, and pepper until just combined. Turn the mixture onto a floured surface and knead lightly, adding flour a tablespoon at a time if the dough is too sticky.
Step 4: Divide the dough, roll it into 1-inch ropes, and cut into ½–1 inch pieces. Place the pieces on a floured baking sheet. Boil the gnocchi in salted water for 3–4 minutes, until they float, then drain, reserving about ¼ cup cooking water.
Steps 5–6: In a small pan, crisp diced pancetta in 1 tablespoon olive oil and set aside. In a large skillet, heat 2 tablespoons olive oil and pan-fry the gnocchi until golden on both sides, about 3 minutes per side, then remove and set aside.
Steps 7–8: In the same skillet, brown the butter over medium heat until it develops a nutty aroma. Add oregano and garlic for about 30 seconds, whisk in 1 tablespoon flour to make a roux, then gradually whisk in milk and reserved pasta water until smooth. Return gnocchi to the pan and toss with the sauce, pancetta, and remaining Parmesan.
Recipe FAQs
Yes. Substitute 1 lb of cooked, mashed sweet potato in place of the potato and pumpkin if you like, or try butternut or acorn squash.
Yes. Use a 1:1 gluten-free flour blend and add it gradually—the final texture may be slightly different.
Yes. Arrange cut gnocchi on a baking sheet and freeze until firm, then transfer to a bag. Frozen gnocchi may take a little longer to float when cooking.
Melt butter over medium heat. It will foam, then subside, and small brown specks will form with a nutty aroma—this signals it’s browned and ready.
Reheat in a skillet with a splash of water or milk on medium-low until warmed through. Avoid microwaving, which can separate the sauce.
Side Dish Options
This dish is rich, so I like to serve it with simple vegetables. Good options include roasted or shaved Brussels sprouts, roasted carrots, or a light green salad.
- Shaved Brussels sprouts with bacon or a simple vinaigrette
- Maple roasted carrots
- Roasted Parmesan Brussels sprouts
- Roasted carrots and green beans
Pro Tips / Recipe Notes
- Add flour carefully. Start with about 1 ½ cups, but add more or less as needed. The dough should be soft and slightly sticky—not dry.
- Don’t overwork the dough. Overmixing makes gnocchi dense. Combine until the dough just holds together.
- Perfect shapes aren’t necessary. Gnocchi don’t need to be uniform or ridged to taste great—keep it simple.
- Flour the pieces. Sprinkle flour when cutting and transferring pieces so they don’t stick.
- Cook until they float. Boil gnocchi until they rise to the surface, then transfer them to the sauce.
Other Recommended Gnocchi Recipes
-
Butternut Squash Gnocchi
-
Pesto Gnocchi
-
Gnocchi Carbonara
-
Sun-Dried Tomato Pesto Gnocchi
If you try this pumpkin gnocchi with brown butter sauce or any other recipe, please share how it turned out in the comments. I love seeing variations and serving suggestions.
Pumpkin Gnocchi with Brown Butter Sauce
Ryan Beck
Pin Recipe
Ingredients
- 1 medium russet potato (about 1 cup mashed)
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour, plus more for dusting
- 1 large egg
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- ¼ lb pancetta, diced (optional)
- 6 tablespoons unsalted butter
- ¼ cup fresh oregano leaves, roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour (for sauce)
- 2 tablespoons whole milk
- ¼ cup reserved pasta water
Instructions
- Poke holes in the potato and microwave on high for 5–6 minutes or bake until tender. Let cool slightly, scoop out the flesh, and transfer to a large bowl.
- Add pumpkin puree and mash until smooth. Mix in the egg, ½ cup Parmesan, salt, and pepper. Gradually add flour and stir until just combined. If the dough is too wet, add flour a tablespoon at a time until you can form a soft, slightly sticky ball.
- Flour your work surface. Divide the dough into four pieces. Roll each into a 1-inch rope, then cut into 1-inch pieces. Place the pieces on a floured baking sheet.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches for 3–4 minutes or until they float. Drain, reserving about ¼ cup of the cooking water.
- While gnocchi boil, heat 1 tablespoon olive oil in a small pan and cook pancetta until crisp, 3–4 minutes. Remove and set aside.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high and pan-fry gnocchi in a single layer until golden, about 3 minutes per side. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet and cook until browned and nutty, about 3 minutes. Stir in oregano and garlic for 30 seconds. Whisk in 1 tablespoon flour for 30 seconds, then slowly add milk and reserved pasta water, whisking until smooth.
- Return gnocchi to the skillet and toss with the sauce, pancetta, and remaining Parmesan. Serve immediately.
Notes
- Add just enough flour. The dough should be soft and slightly sticky; use a little more or less flour as needed.
- Don’t overmix. Mix only until the dough comes together to keep gnocchi tender.
- Don’t worry about perfection. Shapes can vary—taste matters more than appearance.
- Flour when cutting. Dust pieces with flour as you work so they don’t stick to the sheet.
- Cook until they float. Boil gnocchi until they rise, then transfer directly to the sauce.
Nutrition
Calories: 533 kcal
Carbohydrates: 54 g
Protein: 18 g
Fat: 29 g
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