pumpkin gnocchi fork to belly
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Pumpkin Gnocchi | #VirtualPumpkinParty ’16

Hi friends and Happy October! Fall is one of my favorite seasons, and mostly because of rainy mornings, curling up in bed, hearty soups, and chillier weather. This season is all about being cozy and comfortable and that’s always something I’m up for. So in the spirit of things, I’m sharing Pumpkin Gnocchi for this year’s #VirtualPumpkinParty! Sara from Cake Over Steak and Aimee from Twigg Studios rounded up a whole bunch of super wonderful bloggers for another round of pumpkin inspired dishes this year and I am so excited to be participating again. Last year, I made this Pumpkin Orange Brûlée Pie which was almost a complete disaster, but you can read all about that on your own~

So, Pumpkin. The reason we’ve all got a little bit of *basic* in us. It’s the quintessential autumn meal. Pumpkin is so versatile with either sweet or savory dishes and can sneak its way into most any form. Think: muffins, hot cocoa, caramel, salad, soup. When I was a kid, my grandma would roast slices of kabocha squash sprinkled with brown sugar, and it was always one of my favorite things at the dinner table – which explains why I can never deny myself from picking up one if I see it at the grocery store.

pumpkin gnocchi fork to belly

I’ve had my fair share of good and bad experiences where gnocchi is concerned. The first time trying it, an old roommate and I were attempting to clean out our fridge and I was coerced into eating premade gnocchi from Whole Foods that had been in the freezer for the last month. “What’s even in gnocchi?” I asked. “Potatoes. You’ll love it.” And I believed her. I really do love potatoes. We ended up throwing most of it away because to tell the truth, I probably didn’t know how to prepare pasta very well and honestly gnocchi is so dreadfully boring without any sauce. I’m sure I just heard pasta snobs everywhere gasp in horror. I’M SORRY.

The second time I had gnocchi, I made it myself from scratch using a recipe I can’t seem to find on the internet anymore. I don’t know if that alone means something or the fact that I can’t remember if I loved it or hated it does more. That’s basically where I gave up on ever making gnocchi at home, but eventually fell in love with it smothered in beef ragù at Maccheroni Republic who sure knows what the heck they’re doing when it comes to pasta.

pumpkin gnocchi fork to belly

pumpkin gnocchi fork to belly pumpkin gnocchi fork to belly

I was dabbling around with so many different pumpkin ideas when brainstorming for this post. Gnocchi was the last thing on my mind until I saw this photo by Japanese food photographer, Hidekazu Makiyama aka Mackinpo. CUTEST PASTA EVER. Plus, it screamed Halloween!!!!!! I had to try again at homemade gnocchi again and I was determined to get it right this time.

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to. What I’ve changed for this recipe is to roll out the dough but to then use a little pumpkin shaped cookie cutter to create individual pasta shapes. I also painted their faces on with balsamic vinegar because I’m absolutely ridiculous.

pumpkin gnocchi fork to belly

Recently I’ve been getting home late and am out the door in the early morning, leaving less and less time for me to spend on prepping dinner. Instead, I’ll cook as much as I can on Sunday and store the rest for quick and easy meals during the week. The best part about this Pumpkin Gnocchi is you don’t have to cook it all at once. You can cut out whatever shapes you want or roll them traditionally, then freeze ’em for gnocchi whenever you need it. Gnocchi takes a bit of effort to prepare – especially if you’re painting jack-o-lantern faces on – but I promise they’re delicious and they’ll still be pretty cute even if you don’t give them faces. I’m just a crazy person.

Check out the other amazing 90+ recipes everyone’s brought to #VirtualPumpkinParty 2016 by heading over to Sara’s and Aimee’s blog here or by taking a peek down below. Yes, there’s A LOT of links. Three cheers for fall and to possibly taking over the internets with all things pumpkin today! Happy eating, friends 🙂

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Butterscotch Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Pumpkin Gnocchi
Recipe makes 3-4 servings.

for the gnocchi
1 cup whole-milk ricotta cheese
1 cup pumpkin puree
2 large egg yolks
2 tsp salt
2 tsp dark brown sugar, packed
fresh ground pepper, to taste
1/4 tsp nutmeg
1 1/2 cups all purpose flour, plus more for dusting
optional: edible food coloring marker

1. In a large bowl, add in the ricotta, pumpkin puree, egg yolks, salt, brown sugar, nutmeg, and pepper. Mix together with a wooden spoon or spatula until combined. Add in the flour to the wet ingredients and fold until the dough comes together. It will be quite sticky.
2. Transfer the dough to a generously floured work surface. Add more flour to the top of the mound of dough and pat it down into an even slab, about 1/4 inch thick. Use a pumpkin shaped cookie cutter to cut out the gnocchi and transfer to a baking tray lined with parchment and dusted with flour. Try to cut out as many little pumpkins as possible on your first go. You can re-roll the scraps but the cooked gnocchi won’t be as light as the first round.
3. Bring a pot of heavily salted water to a boil. Separate the gnocchi into two batches. Boil the each batch until the gnocchi begin to float (2-3 minutes). Cook for an additional minute, then remove the gnocchi with a slotted spoon. Use a paper towel or kitchen towel to blot off excess water while the gnocchi is still on the spoon, then transfer to another baking tray lined with a silpat or parchment. If you don’t want to cook all the gnocchi at once, you can store extra uncooked gnocchi in the freezer until ready to use again. Freeze them first separated on a baking tray, then transfer to an airtight container and store in the freezer.
4. Once the gnocchi have cooled and dried, use an edible food coloring pen to paint on the jack-o-lantern faces. Make sure to let the food coloring dry completely before adding your desired pasta sauce. I served mine tossed with a few tablespoons of brown butter, crispy sage, and grated parmesan.


About Courtney C.

  • wau, applauding your patience to draw faces on all those gnocchi! bc i think i’d give up after about… one. and tossing things in butter and sage and parm solves everything!

  • twigg studios

    Omg this is amazing so much fun I love it x

  • This put such a huge smile on my face this morning. Um why are you the queen of adorable foods?! LOVE <3 <3

    • So happy you enjoyed these, Erica! Tbh I think it’s an obsession :O

  • Holy crap I’m dying at the cuteness over here! So freaking adorable! Definitely using this idea for maximum pumpkin enjoyment 😉 Happy #virtualpumpkinparty GF! xoxo

    • Happy #VirtualPumpkinParty, lady!! So in love with your cheesy pumpkin-y fondue i’m ded.

  • OMG courtney!!! these are amazing 😀

  • J.S. @ Sun Diego Eats

    A) Cutest pasta in the world ever. I wish all my pasta had little smiling faces
    B) Where do you get such orange-y yolked eggs!!!

    • Thanks lady! I buy the *pasture raised* eggs from Vital Farms, they’re the ones that come in the dark gray packaging 🙂

  • Mon Petit Four

    These are SO cute! You always create the most adorable goodies, Courtney. You’re a true artist 🙂

  • Such great memories with your grandma Courtney. I love that you can re-live those times with the mere presence of a kabocha squash. And this gnocchi! I had gnocchi in Italy a couple of weeks ago and it didn’t even come close to being this cute.