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Pumpkin Gnocchi Recipe (Pumpkin Shaped)

    The pumpkin gnocchi recipe is perfect for the pumpkin season. I know you also love pumpkin as much as everybody else! When you find a cute recipe and your purpose is to share cute recipes with everybody, every recipe you find fights for the right to become dinner.

    I don’t know how you are, but I just decided to stop working on weekends for some years. And it’s nice, you really have time to relax. Even if this relaxation means you spend 2 days on the couch, in front of the TV. Since yesterday was the perfect autumn day here in northern Germany, we decided to go hiking in the forest with our bikes. But when we got there, the first thing that shocked us was the number of cars parked just outside the woods and the number of people walking the forest. So we just turned around and went back home.

    At home, we got to another endless discussion of “what should we eat,” “you decide,” “no, you decide,” “no, you decide.” After two hours, I saw on TikTok the perfect project – a recipe for the evening: pumpkin-shaped pumpkin gnocchi. They are the cutest thing ever. Thank you, soposcope, for sharing this wonderful recipe with us and to all the guys that made it end up on my #foryou page.

    Pumpkin gnocchi

    And so, I stopped the movie and decided it is time to make this majestic recipe, with whatever I had inside the house. If I learned anything these past few months, you either shop whatever you need on the designated trip to the store or wait for the next week’s trip. I really do miss going every day to the store and shopping whatever I felt like eating every single day.

    Pumpkin gnocchi recipe

    I made this recipe with butter squash pumpkin since this was the only type of pumpkin I already had at home. You could also use other types of pumpkin, like Hokkaido pumpkin, or another pumpkin. I halved the pumpkin and removed the seeds. I then baked the two halves for about 45 minutes, until very soft.

    baked pumpkin

    The idea was to puree the pumpkin with a vertical mixer, but it was so soft that I didn’t have to do that; it was already pureed. I did not use the skin. If you use Hokkaido pumpkin, you can use the skin, but use the mixer to make it smooth.

    Then, I added some flour and started mixing. I also added two egg yolks I had some laying around from the macarons I made a day before. Since the Squash Pumpkin is not as orange as the Hokkaido pumpkin, I hoped that adding egg yolk to the recipe would make it more colorful.

    preparation for pumpkin

    After each cup of flour, I was mixing with a fork until the consistency got so thick I could knead it with my hands. You have to knead it for maybe 5-10 minutes to allow the gluten to develop in the dough. I used almost 7 cups of flour. But it really depends on how big of a pumpkin you have.

    pumpkin gnocchi dough

    How to improve the recipe

    Make the recipe vegan by skipping the egg yolk.

    You can also add some ricotta cheese, but I have to admit I didn’t have any by the time I wanted to make this recipe, so I had to make it with just flour and a bit of cornstarch.

    Could you use potato starch? Sure? You can even use mashed potatoes. Don’t sweat too much about the pumpkin gnocchi recipe, and just have fun with the shapes.

    Shape of pumpkin

    That was a real challenge. I will be honest, I did not have the patience to do this; my husband did the tiny pumpkins, I was just making (almost) smooth perfect balls – teamwork in front of the TV. You can do this with kids; it’s so easy to make even though at first looks complicate. After 2-3 tiny pumpkins, you get the hang of how to shape them. Also, they don’t have to be perfect; the pumpkins are imperfect in the wild.

    And, one more thing. From one pumpkin squash, we got 4 portions of pumpkin gnocchi. That is a lot! Maybe you can use only half if you don’t need so much or save some gnocchi for another day?

    Boil the pumpkin gnocchi in water until they rise to the surface and then fry them for a few minutes in butter. You don’t need to add anything to the water except salt. The rosemary releases the flavor into the water and makes the gnocchi taste divine.

    frying the gnocchi

    Pumpkin gnocchi sauce ideas

    The gnocchi is so good, you don’t need a sauce to go with the pumpkin gnocchi. Just a bit of butter to fry the gnocchi for 2-3 minutes is enough. And let’s be honest, you don’t need a sauce to cover the pretty pumpkin shapes.

    But if you really want to cover them in sauce, we understand. And here are some of the best ideas:

    Go classic with butter sage sauce, or browned butter sage sauce.

    Keep it heartwarming with a mushroom sauce

    Traditional with lots of cheese and speck

    Keep it simple with butter, rosemary and garlic.

    You can also add some pine nuts for texture.


    Pumpkin Gnocchi

    Yield: 4
    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total Time: 1 hour 20 minutes

    Pumpkin gnocchi with a great flavor of rosemary, fried in butter and shaped as a pumpkin. Is a perfect season side dish and for sure your family and guests will be impressed by the pumpkin shape and flavor.


    • 1 butternut squash
    • 7 cups flour
    • 1 egg (or two egg yolks)
    • 3 tbsp of potato starch


    1. Cut the butternut squash in half and remove the seeds.
    2. Bake the squash for 45 minutes at 200 degrees C (392 F).
    3. Let the squash cool a little bit and then take the pulp with a spoon and place it in a big bowl.
    4. Add some flour, salt, corn starch, and mix well. Add little by little the flour until you get a dough that you can knead.
    5. Take the dough and form little balls. With a toothpick give them the pumpkin shape.
    6. Then, place a stem of rosemary in the middle of the little gnocchi pumpkin.
    7. Boil them until they rise to the surface of the water.
    8. Strain them and then fry them for a few minutes in butter.
    9. Serve them warm, with a side dish or just like that.
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving:Calories: 433Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 15mgCarbohydrates: 90gFiber: 4gSugar: 1gProtein: 13g

    Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag on Instagram and hashtag it #basilbunchblog. We would love to see your creation!

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    3 thoughts on “Pumpkin Gnocchi Recipe (Pumpkin Shaped)”

    1. Pingback: Chanterelle mushroom omelette - Basil Bunch

    2. Pingback: Roasted Pumpkin Seeds - Basil Bunch

    3. Pingback: Hokkaido Pumpkin Soup - Basil Bunch

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