Gnocchi with Pumpkin AND Cheese? Yes, Please!

Posted on October 25, 2019

Pumpkin Gnocchi

The fall season is in full swing, and so are our palates (well, and plates)! With cozy days inside — away from the crisp air outside — we have our minds on ways to satisfy our post-workout, comfort-food cravings. A quintessential classic with a warm pumpkin flavoring and delicious infusion of sage butter sauce, the plated dish will leave you wanting more! We think you’re going to keep this pumpkin-cheese gnocchi recipe in high rotation throughout the colder months.



  • 1 8 oz. can of pumpkin purée
  • 1/2 cup ricotta
  • 2 cups plain, all-purpose flour
  • 1/2 cup parmesan cheese, finely grated
  • 1 egg


  • 1 stick of salted butter
  • 1 handful of fresh sage leaves
  • 1/4 tsp salt
  • Black pepper


  1. Measure out 8 oz. of canned pumpkin.
  2. Place pumpkin and remaining gnocchi ingredients in a bowl. Use your hands to mix well - it should be a soft dough.
  3. Dust a work surface with flour, tip dough out, sprinkle with flour, and then pat into a log shape.*If too watery or sticky, add more flour.
  4. Roll into 1” x 9” ropes, then cut into 1-inch squares.
  5. COOKING: Add 1 teaspoon of salt to the water. Bring a large pot of water to a boil. Place squares into the water and cook until they float to the surface. Remove from water with a slotted spoon for drainage.
  6. Meanwhile, melt ½ a stick of butter in a large skillet over low heat, add the sage leaves, and bring to a simmer. Stir in gnocchi and cook until golden brown, sage is crisp, and butter is slightly browned.
  7. Serve immediately, garnished with parmesan and pepper.

 This recipe was created exclusively for Ellie by Iris Rodriguez.

Pumpkin Gnocchi

Pumpkin Gnocchi

Pumpkin Gnocchi