If you’re searching for the ultimate autumn comfort food, Double Pumpkin Gnocchi: A Cozy Fall Delight is truly a dish that delivers on every level. Imagine pillowy-soft gnocchi, enriched with both pumpkin puree and sweet pumpkin (or kabocha squash), kissed with warming spices, sautéed in golden sage butter, and dusted with a shower of Parmesan. This recipe takes everything you love about fall—earthy flavors, comfort, and a hint of nostalgia—and bundles it up in a bowl of pure coziness. Whether you’re cooking for your family or treating yourself on a chilly evening, every bite of Double Pumpkin Gnocchi: A Cozy Fall Delight feels like an edible hug.
Ingredients You’ll Need
All the ingredients for Double Pumpkin Gnocchi: A Cozy Fall Delight are simple, but each one brings something special to the table—whether it’s the vibrant color of pumpkin, the nutty cheese, the fragrant sage, or just the right amount of flour to keep things fluffy. Don’t skip a thing, because every part adds to that signature tender bite and autumnal flavor!
- Canned pumpkin puree: Brings convenience and a deep, almost caramelized pumpkin flavor that works as a perfect foundation.
- Cooked and mashed sweet pumpkin or kabocha squash: This adds extra natural sweetness, a lovely dense texture, and a pop of golden color.
- Large egg: Acts as the glue that binds the dough together, so your gnocchi are light but hold their shape.
- Salt: Essential for seasoning the dough and making all those cozy flavors shine.
- Ground nutmeg: Just a dash deepens the earthy pumpkin notes and brings in warmth.
- Ground cinnamon: Adds a touch of spice that fits right in with the fall theme.
- Black pepper: A subtle touch for balancing the sweetness and rounding out the flavor profile.
- Grated Parmesan cheese: For richness in the dough and an irresistibly savory bite.
- All-purpose flour: The backbone of gnocchi, it brings the dough together while keeping it tender—add just enough to avoid a heavy result.
- Unsalted butter: The start of our sage-infused sauce, butter brings velvety richness.
- Fresh sage leaves: They get crispy and aromatic in the butter for that signature Italian comfort food aroma.
- Extra Parmesan and black pepper: Essential for serving, these add a finishing flourish of flavor and a pop of color.
How to Make Double Pumpkin Gnocchi: A Cozy Fall Delight
Step 1: Make the Dough
Start by grabbing your biggest mixing bowl and add in the canned pumpkin, mashed sweet pumpkin or kabocha squash, egg, salt, nutmeg, cinnamon, black pepper, and Parmesan cheese. Give it a good stir until everything comes together in one smooth, dreamy mixture. Then, slowly add your flour, starting with 1 1/2 cups, stirring as you go. The goal? A soft, just-a-little-sticky dough that holds together but still feels almost pillowy to the touch. If your dough feels stubbornly sticky, sprinkle in a bit more flour, but don’t overdo it—gnocchi love being tender!
Step 2: Shape the Gnocchi
Spread out some flour on your countertop and turn the dough onto it. Knead the dough gingerly—you’re not looking for bread dough toughness here, just enough to bring everything together. Divide the dough into four sections and roll each one into a rope about 3/4 inch thick. Slice into cute, chubby 1-inch pieces. For traditional grooves, gently roll each gnocchi over the back of a fork or a gnocchi board. These ridges will catch every drop of your sage butter sauce later.
Step 3: Boil the Gnocchi
Bring a large pot of salted water to a rolling boil and gently drop in the gnocchi (work in batches so they don’t overcrowd the water). Watch as they sink, then float to the surface after about 2 to 3 minutes—that’s their way of telling you they’re ready. Carefully lift them out with a slotted spoon and set on a plate, ready for a buttery transformation.
Step 4: Sauté in Sage Butter
In a wide skillet, melt the butter over medium heat. Add whole fresh sage leaves and let them sizzle until the butter turns golden and the sage turns fragrant and just-crispy—about 2 to 3 minutes. Add the gnocchi, stirring gently, and let them cook for another 2 to 3 minutes, until they pick up little golden edges. This final sauté gives the Double Pumpkin Gnocchi: A Cozy Fall Delight that irresistible nutty flavor and a crispy-tender contrast.
Step 5: Finish and Serve
Dish up your beautiful golden gnocchi, spoon over any leftover sage butter, and don’t forget a generous shower of extra Parmesan and a sprinkle of black pepper. Each serving is a bowl of autumn itself—soft, aromatic, and absolutely comforting.
How to Serve Double Pumpkin Gnocchi: A Cozy Fall Delight
Garnishes
When it comes to garnishing Double Pumpkin Gnocchi: A Cozy Fall Delight, a touch of grated Parmesan and extra black pepper always hits the spot. Crispy sage leaves from the pan add both texture and a burst of herbal aroma. For a little festival of color, a drizzle of brown butter or a sprinkle of toasted pumpkin seeds brings elegance (and a delightful crunch).
Side Dishes
This dish loves companions that embrace the season. Pair it with a crisp arugula salad tossed with lemon, or roasted Brussels sprouts and apples. For richer gatherings, serve alongside garlicky roasted mushrooms or a bowl of creamy tomato basil soup—it’s pure comfort food synergy!
Creative Ways to Present
Bring out your favorite rustic serving bowls—these gnocchi look beautiful against warm-toned ceramics. For a special touch, serve the gnocchi in mini pumpkin shells or top each plate with a fried sage leaf. Family-style platters, heaped high and steaming, make for a show-stopping centerpiece at any autumn table.
Make Ahead and Storage
Storing Leftovers
Leftover Double Pumpkin Gnocchi: A Cozy Fall Delight stores beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, making for some very tasty next-day lunches. Keep any extra sage butter separately for easy reheating.
Freezing
If you want to plan ahead, shape the gnocchi and freeze them uncooked on a baking sheet. Once firm, transfer to a freezer bag; they’ll keep for up to two months. When you’re ready, boil straight from frozen—no thawing needed!
Reheating
For the best texture, reheat gently in a skillet with a little butter or olive oil until warmed through. Microwaving works in a pinch, but a quick sauté revives those edges and brings all the flavors back to life.
FAQs
Can I substitute the sweet pumpkin with another variety?
Absolutely! Butternut squash or roasted acorn squash work wonderfully here. They both lend that natural sweetness and rich color, so feel free to use whatever winter squash you have on hand.
Is it possible to make Double Pumpkin Gnocchi: A Cozy Fall Delight gluten-free?
Yes, you can swap the all-purpose flour for a good 1:1 gluten-free baking blend. Just add the flour gradually, as textures can vary, until you reach a tender, workable dough.
Do I have to use fresh sage?
Fresh sage really is magical in this recipe, adding aroma and crispness, but if you only have dried, use a pinch in the butter for flavor. The experience won’t be quite as showy—but it’ll still taste fantastic!
What can I use instead of Parmesan for a vegetarian version?
Many hard cheeses labeled “Parmesan” contain animal rennet, so opt for a vegetarian version made with microbial rennet, or use a strong-flavored hard cheese such as Grana Padano or nutritional yeast if you want to keep it dairy-free.
My gnocchi are sticky and hard to shape. What should I do?
If your dough is especially sticky, chill it in the fridge for about 20 minutes before shaping, or dust your hands and work surface with a bit more flour. Just try not to add too much flour—the gnocchi should remain pillowy and soft!
Final Thoughts
If you’re dreaming of the coziest fall meal, Double Pumpkin Gnocchi: A Cozy Fall Delight is honestly a must-try. It’s warm, comforting, and so deeply satisfying—perfect for savoring with loved ones or just indulging on a crisp night. I hope this recipe brings a little autumnal magic to your kitchen!
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Double Pumpkin Gnocchi: A Cozy Fall Delight Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delightful Double Pumpkin Gnocchi recipe. These tender, homemade gnocchi are infused with both canned pumpkin and sweet pumpkin, creating a comforting dish perfect for autumn evenings.
Ingredients
Canned Pumpkin Mixture:
- 1 cup canned pumpkin puree
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
Sage Butter Sauce:
- 2 tablespoons unsalted butter
- 6–8 fresh sage leaves
- Extra Parmesan and black pepper for serving
Instructions
- Prepare the Gnocchi Dough: In a large bowl, combine the canned pumpkin, mashed sweet pumpkin, egg, salt, nutmeg, cinnamon, pepper, and Parmesan cheese. Gradually mix in the flour until a soft dough forms.
- Shape the Gnocchi: Divide the dough, roll into ropes, and cut into small pieces. Optionally create ridges with a fork.
- Cook the Gnocchi: Boil salted water, cook gnocchi until they float, then transfer to a plate.
- Make the Sage Butter Sauce: Melt butter in a skillet, add sage leaves, cook until fragrant. Sauté gnocchi until browned.
- Serve: Plate the gnocchi, top with Parmesan and black pepper, and enjoy!
Notes
- If the dough is too sticky, chill it for 20 minutes before shaping.
- You can substitute the sweet pumpkin with butternut squash or roasted acorn squash for a similar texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg
