This easy pumpkin gnocchi is made with Greek yogurt instead of potato! It’s pan fried and coated in an amazing butter sage sauce. It’s the perfect fall dinner!
Pumpkin gnocchi made without potatoes? Say what? It’s true. It turns out that you don’t need to go through the step of baking and cooling a potato to create deliciously fluffy gnocchi.
Bonus: without the baked potato this dough becomes much more reliable (and you don’t run the risk of accidentally making the horrid grey pucks some people end up with when they make traditional gnocchi).
I used nonfat Greek yogurt. It was magical. I’m making it all the time now.
How to make this pumpkin gnocchi recipe:
This delicious pan fried gnocchi is remarkably low fuss.
Combine the ingredients in a large bowl, being sure to not overwork the dough. Overworked dough = activated gluten = hard gnocchi.
If you’re making this gluten free, the same thing still applies. Overworked gluten free flour blends = deflated tough dough.
You’ll know the dough isn’t too wet when the edges pull away slightly from the bowl as you’re stirring. If your dough is too wet, add in additional flour 1 Tablespoon at a time. You want to use as little flour as possible. Less flour = softer gnocchi.
Transfer the dough to a floured surface. Cut the dough ball into 6 pieces, and then roll each piece out into a rope. Cut the rope into bite sized pieces.
Add the gnocchi to a rapidly boiling pot of water and boil for 3 minutes. I like to cut one piece open to make sure it’s cooked all the way through before draining the water.
Pan fry the gnocchi while you make the sauce. Toss the gnocchi with the sauce and serve with fresh parmesan.
What sauce goes with pumpkin gnocchi?
I’m just going to take a moment to express my gratitude for the magic that is sage butter sauce. It is the MOST amazing sauce that has ever been created, and it is SO simple.
Melt some butter until the edges are just starting to brown, add in the sage leaves (lots of them) and pan fry them until they’re crispy. Add in garlic and saute until it’s aromatic. Finish with salt, pepper, flour, and starchy cooking water.
The smell will have everyone in the house counting down the seconds until dinner is served.
Seriously. Just trust me. Make this perfect pumpkin gnocchi sauce.
What you’ll need:
This recipe is so simple and so forgiving. There are only two tools that I really recommend.
The first is a great heavy bottomed skillet. I prefer to use cast iron, and this one is a great value for the quality. It also comes with a silicone handle cover, which is so helpful with cast iron skillets (I’ve learned this the hard way!).
The second is an extra large mixing bowl. I have one this size and it’s one of my favorite pieces of kitchen equipment. It comes in handy for everything from baking, to salad, to meal prep.
Are you in the mood for all things pumpkin right now? Check out my Best Pumpkin Recipes for Fall post. From sweet, to savory, to vegan, to gluten free, to traditional – there’s something for everyone in this post.
How to make GLUTEN FREE PUMPKIN GNOCCHI:
I’ve made this pumpkin gnocchi with regular flour and with gluten free flour and it turned out beautifully both ways.
I recommend this gluten free flour blend above all others. I can always count on my recipes turning out well when I use it. This is flour I used for this recipe, so I can only vouch for how the recipe will turn if you use it, too.
I also added in a Tablespoon of this magical binding ingredient (hint: it’s not xantham gum!).
- ½ cup canned pumpkin puree (not pumpkin pie mix)
- ½ cup nonfat Greek yogurt (extra liquid drained off)
- 1 egg
- 1 egg yolk
- 1 ½ cup flour or gluten free flour blend (plus more to dust the cutting board)
- 1 Tablespoon psyllium husk (ONLY if using gluten free flour blend)
- ¾ teaspoon fine sea salt
- 1-2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 3 medium cloves garlic (diced)
- 30 sage leaves
- ½ teaspoon fine sea salt (plus more to taste)
- Pepper (to taste)
- 2 Tablespoons flour
- ½ cup starchy water
- In a large bowl (or the bowl of a stand mixer), combine the pumpkin puree and Greek yogurt. Add in the egg and egg yolk and mix to combine.
- In a bowl, whisk together the flour or gluten free flour blend, sea salt, and psyllium husk (ONLY add in psyllium husk if you're using a gluten free flour blend). Add the flour mixture to the wet ingredients and stir until the dough is just mixed. You don’t want to overwork the dough, because it will activate the gluten and make the gnocchi tougher. The same holds true if you're using gluten free flour - overworked gluten free flour deflates and becomes tough. The dough should be pulling away from the edges of the bowl a bit - that’s how you know the dough isn’t too wet. If the dough is too wet, add flour 1 Tablespoon at a time. They less flour you can use, the better. More flour = tougher gnocchi.
- Transfer the dough ball to a floured surface. Flatten the dough ball a little, and cut it into 6 pieces. Roll each piece out into a rope, and then cut each rope into bite sized pieces (about 8-12 pieces per rope).
- Bring a large pot of water to a rapid boil. Boil the gnocchi for 3 minutes (or until all of the gnocchi are floating at the top in a consistent layer). Cut one piece in half to make sure it’s cooked all the way through. Using a large slotted spoon, scoop out all of the gnocchi and put to the side.
- In a large skillet on medium/medium-low heat, add 1-2 Tablespoons olive oil (enough to coat the bottom of the pan).
- Add the gnocchi to the pan, and pan fry for 6 minutes (or until each gnocchi is golden brown and crispy on a couple of sides), stirring every two minutes.
- While the gnocchi are sauteing, make the sauce.
- In a medium heavy bottomed skillet, melt the butter over medium-low heat until it’s beginning to brown at the edges.
- Add in the sage leaves and saute until they are crispy (about 2-3 minutes).
- Add in the garlic and saute until aromatic (about 30 seconds).
- Add in the salt and pepper, stir to combine.
- Add in the flour and stir until everything is evenly coated.
- Add in the starchy water and stir until everything is evenly combined.
- Turn heat to low and saute for two minutes.
- Add the sauce to the gnocchi. Watch out for splatter when the sauce hits the skillet. Stir to evenly coat the gnocchi. If you cooked the sauce and the gnocchi at separate times, cook the coated gnocchi on low for about two minutes, or until everything is heated through.
- Serve with additional pepper to taste, and freshly grated parmesan.
Amount Per Serving: Calories: 383Total Fat: 18.1gCarbohydrates: 43.4gFiber: 2.3gSugar: 2.6gProtein: 11.1g
Nutrition information isn’t always accurate. Nutrition for this recipe is calculated assuming only 1 Tablespoon of olive oil is needed to pan fry the gnocchi.
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for a classic gnocchi recipe? Recipes from Italy has a great one.