Pumpkin Gnocchi with Gruyere Cream Sauce
Updated: Oct 23
Potato and pumpkin purée get worked together for a gnocchi dough that's softer than a standard potato gnocchi, finished in a Gruyere cream sauce with sage.
I saw Trader Joe's pumpkin-shaped pasta and it inspired me to put a pumpkin twist on gnocchi.
Why You'll Love This Recipe
A fun seasonal twist on classic gnocchi
Pillowy texture with real pumpkin flavor
The gruyere cream sauce makes it feel restaurant-worthy
Servings: 4
Prep Time: 30 minutes
Cook Time: 10-20 minutes
Total Time: About 1 hour 15 minutes
Ingredients
For the gnocchi:
4-5 gold potatoes (or 1 large russet potato)
120g (½ cup) pumpkin purée
190-250g (1½-2 cups) all-purpose flour (plus more for kneading and dusting)
15g (1 Tbsp) ghee or oil
Fresh rosemary (for stems)
For the sauce:
28g (2 Tbsp) butter
2 cloves garlic, minced
120g (½ cup) milk
60g (¼ cup) heavy cream
15g (1 Tbsp) cream cheese
57g (2 oz) Gruyere cheese
Fresh sage (optional, finely chopped)
Salt and pepper, to taste
17g (2 Tbsp) toasted pine nuts (for garnish)
Instructions
Prepare the Potatoes: Bake the potatoes at 400°F (200°C) for 45-60 minutes until fork-tender. Let cool slightly, then scoop the flesh into a large bowl.
Mash and Combine: Mash the potatoes until smooth, then mix in the pumpkin purée. Gradually add flour, 1/2 cup at a time, until a soft, slightly sticky dough forms.
Knead the Dough: On a floured surface, knead the dough gently until smooth, adding more flour as needed.
Shape the Gnocchi: Divide the dough into small pieces (weighing 10-25g each). Roll into balls and use a skewer or the back of a knife to create pumpkin-like indents. Place a small sprig of rosemary in the center as the stem.
Cook the Gnocchi: Heat ghee or oil in a large skillet over low heat. Add the gnocchi balls and cook with the lid on for about 8-10 minutes, turning occasionally for even cooking.
Make the Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in milk, heavy cream, Gruyere, and cream cheese until smooth. Add fresh sage, or herbs of choice, and season with salt and pepper. Simmer until slightly thickened.
Serve: Spoon the Gruyere cream sauce onto a serving dish, top with the sautéed pumpkin gnocchi, and garnish with toasted pine nuts.
Additional Tips
Variations: Try adding different herbs like thyme or nutmeg for added flavor.
Substitutions: You can use butternut squash puree instead of pumpkin for a different taste.
Common Mistakes: Be careful not to over-knead the dough, as this can make the gnocchi tough.
Storing Instructions:
How to Store Leftovers: Store leftover gnocchi and sauce in an airtight container in the fridge.
They will last up to 3 days in the fridge.
Reheating Tips: Reheat gently in a skillet over low heat, in an air fryer, or the microwave until warmed through.
Ingredient Notes
Dry potato: Bake rather than boil the potatoes, excess water means more flour and denser gnocchi.
Pumpkin purée: Adds moisture, so use it sparingly and drain it if it looks watery.
Minimal flour: Add only enough to bring the dough together. Every extra spoonful makes gnocchi tougher.
Gruyere: Melts smoothly and brings nutty depth. Pre-shredded cheese resists melting cleanly.
Troubleshooting Tips
My gnocchi came out dense and gluey instead of light. Overworking the dough develops too much gluten. Mix and knead just until it comes together, no more.
What to Serve This With
Pairs beautifully with a simple arugula salad to balance the richness.
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