If you’re dreaming of a dish that captures the very essence of autumn, look no further than the Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe. This comforting dish brings together tender, pillowy gnocchi infused with pumpkin and smothered in an irresistibly rich, creamy pumpkin sauce that’s perfumed with fall spices. Every bite feels like a warm hug on a cool day, celebrating the season’s best flavors in one delicious bowl. Whether you’re entertaining friends or craving something special for yourself, this recipe is a cozy, satisfying expression of fall that you’ll want to make again and again.
Ingredients You’ll Need
This Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe relies on simple, wholesome ingredients that deliver maximum taste and texture. Each element plays a vital role, from the pumpkin’s natural sweetness and vibrant color to the parmesan’s savory depth and the gentle spices that make the sauce uniquely comforting.
- Pumpkin for Sauce (5 oz / 140g): Adds a smooth, sweet base that holds the spices beautifully.
- Butter (½ tablespoon / 5g): Provides a nutty richness when browned, enhancing the sauce’s depth.
- Light stock (¼ cup / 60ml): Keeps the sauce silky and balanced without overwhelming flavors.
- Cream (2 tablespoons): Adds luscious creaminess for a velvety texture.
- Parmesan (2 tablespoons finely grated): Brings a salty umami punch that elevates both sauce and gnocchi.
- Ground cinnamon (⅛ teaspoon): A warm spice that complements the pumpkin’s natural sweetness.
- Ground nutmeg (⅛ teaspoon): Adds subtle earthiness to round out the sauce.
- Pumpkin for Gnocchi (12 oz / 340g): The star ingredient giving gnocchi its tender, moist texture.
- All-purpose flour (1 ½ cups / 210g): The structure provider, ensuring gnocchi hold their shape perfectly.
- Egg yolk (1): Binds the dough while enriching flavor and texture.
- Parmesan (¼ cup / 11g finely grated): Adds savory notes right into the gnocchi dough for added depth.
How to Make Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe
Step 1: Prepare the Pumpkin Sauce
Start by peeling and deseeding 5 ounces of pumpkin, then cutting it into chunks. Steam these chunks for about 15 minutes until they’re tender and perfectly soft. Once the pumpkin is tender, puree it until smooth. In a small pan, gently melt half a tablespoon of butter over medium heat until it develops a lovely light brown color, which adds a delicious nuttiness to the sauce. Stir in the pumpkin puree and cook it for a minute to marry the flavors.
Step 2: Finish the Pumpkin Sauce
Now it’s time to bring all the sauce ingredients together: pour in ¼ cup of light stock and 2 tablespoons of cream, stirring gently. Add 2 tablespoons of finely grated parmesan, along with ⅛ teaspoon each of ground cinnamon and nutmeg. Cook the sauce over medium heat until it slightly thickens, becoming rich and creamy. Set the sauce aside or refrigerate it if you’re preparing ahead of time.
Step 3: Cook the Pumpkin for the Gnocchi
Next, peel and deseed 12 ounces of pumpkin for the gnocchi dough. Like before, cut it into chunks and steam for about 15 minutes until tender. Puree or blend this pumpkin until silky smooth, then allow it to cool completely. It’s essential the mixture isn’t warm when you combine it with flour and other ingredients to get the perfect dough texture.
Step 4: Make the Gnocchi Dough
In a mixing bowl, combine the cooled pumpkin puree with 1 ½ cups all-purpose flour, 1 egg yolk, and ¼ cup finely grated parmesan. Mix gently until everything comes together into a soft but manageable dough. Don’t overwork the dough—it should feel delicate but hold its shape when rolled.
Step 5: Shape the Gnocchi
Lightly flour your hands and a clean surface to prevent sticking. Take spoonfuls of your dough, roll them into long logs, and cut into pieces about half to three-quarters of an inch wide. Shape each piece into a smooth ball and set them on a floured surface to keep their shape while you finish.
Step 6: Cook the Gnocchi
Bring a large pan of water to a rolling boil. Carefully drop a few gnocchi into the water at a time—don’t overcrowd the pot! As soon as your gnocchi float to the surface, usually within a couple of minutes, scoop them out gently with a slotted spoon. If any don’t rise after a few minutes, nudge them lightly to help them along.
Step 7: Assemble the Dish
While the gnocchi cook, warm your pumpkin sauce over low heat to restore its silky texture. Once ready, gently toss the cooked gnocchi in the sauce, ensuring every piece is luxuriously coated. Serve immediately, topping with more parmesan if you like.
How to Serve Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe
Garnishes
To elevate your plate, fresh thyme or sage leaves add an aromatic herbal touch that pairs wonderfully with the sweetness of the pumpkin. A sprinkle of toasted pumpkin seeds provides an irresistible crunch, creating textural balance that wakes up every forkful.
Side Dishes
This dish shines beautifully alongside a crisp green salad tossed with lemon vinaigrette or roasted Brussels sprouts with a drizzle of balsamic glaze. The bright, fresh flavors of these sides cut through the creamy gnocchi, offering contrast while keeping the meal balanced and inviting.
Creative Ways to Present
For a cozy dinner party vibe, serve your Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe in rustic, shallow bowls with a small drizzle of browned butter and a few sage leaves on top. Alternatively, plate it on a flat dish and finish with a dusting of parmesan and a few grinds of fresh black pepper for a simple yet sophisticated look.
Make Ahead and Storage
Storing Leftovers
Store any leftover gnocchi and pumpkin sauce separately in airtight containers in the refrigerator. The gnocchi will keep well for up to 2 days without losing their texture, while the sauce stays fresh and silky for about 3 days.
Freezing
You can freeze the cooked gnocchi by arranging them in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer-safe bag or container, where they’ll keep well for up to 1 month. Freeze the pumpkin sauce separately in small portions for easy thawing.
Reheating
To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally. For the gnocchi, it’s best to toss them briefly in boiling water until heated through or sauté them lightly in a pan with a little butter to crisp the outside while warming the inside.
FAQs
Can I use canned pumpkin for this recipe?
While fresh pumpkin offers the best flavor and texture in this Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe, canned pumpkin puree can be used in a pinch. Be sure to use pure pumpkin, not pumpkin pie filling, and adjust flour as needed since the moisture content can differ.
What type of pumpkin is best for gnocchi?
Look for a sugar pumpkin or pie pumpkin, which are naturally sweeter and have denser flesh perfect for gnocchi dough. Large carving pumpkins tend to be watery and less flavorful, so they’re not the ideal choice.
Can I make the gnocchi dough ahead of time?
Yes! You can prepare the gnocchi dough a few hours in advance and keep it wrapped tightly in the refrigerator. Just be sure to bring it back to room temperature before shaping for easier handling.
What if my gnocchi fall apart when boiling?
This usually means the dough is either too wet or not mixed with enough flour. Make sure your pumpkin puree is well-drained and the dough feels soft but firm enough to hold its shape. Also, don’t overcrowd the pot when boiling.
Can I substitute the parmesan?
If you need a substitute, Pecorino Romano works beautifully and adds a sharp, salty bite. For a dairy-free option, nutritional yeast can give a cheesy flavor, though the sauce will be less creamy.
Final Thoughts
I truly hope you find as much joy in making and savoring this Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe as I do. It feels like a celebration of fall in every bite—comforting, flavorful, and beautifully simple. Once you try it, this cozy dish will become your go-to for chilly evenings when you crave that warm, seasonal hug on your plate. Happy cooking and even happier eating!
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Double Pumpkin Gnocchi with Cozy Fall Pumpkin Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 3 servings 1x
Description
Enjoy a cozy fall treat with this Double Pumpkin Gnocchi recipe, featuring tender pumpkin gnocchi paired with a rich, creamy pumpkin sauce infused with warm spices and Parmesan cheese. Perfect for a comforting meal that celebrates seasonal flavors.
Ingredients
For the Pumpkin Sauce
- 5 oz (140g) pumpkin, peeled and deseeded
- ½ tablespoon butter (5g)
- ¼ cup (60ml) light stock
- 2 tablespoons cream
- 2 tablespoons Parmesan, finely grated
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Pumpkin Gnocchi
- 12 oz (340g) pumpkin, peeled and deseeded
- 1 ½ cups (210g) all-purpose flour
- 1 egg yolk
- ¼ cup (11g) Parmesan, finely grated
Instructions
- Prepare the Pumpkin Sauce: Cut the peeled pumpkin into chunks and steam for about 15 minutes until tender. Puree the pumpkin until smooth using a blender or food processor.
- Make the Sauce: In a small pan, melt the butter over medium heat until it turns slightly brown, which adds a nutty flavor. Add the pumpkin puree and cook for about one minute, stirring frequently. Stir in the light stock, cream, Parmesan, ground cinnamon, and nutmeg. Continue cooking the sauce until it thickens slightly, then set aside or refrigerate if preparing ahead.
- Cook the Pumpkin for Gnocchi: Cut the pumpkin into chunks and steam until tender, approximately 15 minutes. Puree or blend until smooth and allow it to cool completely.
- Make the Gnocchi Dough: In a mixing bowl, combine the cooled pumpkin puree with the all-purpose flour, egg yolk, and Parmesan. Mix until a soft but manageable dough forms.
- Shape the Gnocchi: Lightly flour your hands and the work surface. Take spoonfuls of dough, roll them into logs about ½-¾ inch thick, and cut into sections of the same size. Shape each piece into a small ball and place on a floured surface to prevent sticking.
- Cook the Gnocchi: Bring a wide pan of salted water to a rolling boil. Drop in a few gnocchi at a time. When the gnocchi float to the surface, use a slotted spoon to remove them. If gnocchi do not rise after a few minutes, gently nudge them. This step ensures they are cooked through.
- Warm the Sauce: While cooking the gnocchi, gently warm the prepared pumpkin sauce over low heat to serve hot.
- Serve: Toss the cooked gnocchi gently in the warm pumpkin sauce. Top with additional Parmesan cheese for extra flavor and serve immediately to enjoy this hearty fall dish.
Notes
- Use a light stock such as vegetable or chicken for a subtle flavor in the sauce.
- Be careful not to overwork the gnocchi dough as it can become tough.
- Steaming the pumpkin helps retain moisture and flavor compared to boiling.
- If the gnocchi dough is too sticky, add a little more flour, but avoid adding too much to keep gnocchi light and soft.
- Leftover cooked gnocchi can be sautéed in butter for a crispy finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
