Oh dear. I don’t even know if I have words for this.
This recipe is SO easy. There are only 2 main ingredients – pumpkin and flour.
I made this pumpkin gnocchi with whole wheat flour, mainly because our favorite gnocchi is made out of sweet potato and whole wheat flour. I thought it would add a nice, nutty flavor, and it totally did.
I also added just a sprinkling of pumpkin pie spice. Thought it would add a nice touch. Who doesn’t need more spice in their life?
I used about 1 cup of pumpkin, but as you can see, this is a hefty 1 cup.
Probably more like 1 and 1/4 cups pumpkin.
Just throw the pumpkin in with the flour, and it’s time to rock and roll. 
You may need to add some additional handfuls of flour. The mixture shouldn’t be too sticky, but also shouldn’t be dry. You have to just feel it out.
The dough will look like this, and you want to roll it into long strips.
I thought I took a picture of that, but it must have been eaten by the camera monster.
After rolling, just cut small pieces with a knife. Pronouced ka-nife, for extra effect.
Don’t these look like Puffins?
Ohmigosh, how good would pumpkin spice Puffin’s be?!? We already have cinnamon, so why not have pumpkin spice?
Drop into a pot of boiling water and cook just until the gnocchis float.
For me, this was about 3 minutes or so.
I topped mine with less than a teaspoon of olive oil, and Asiago cheese, one of my favorites.
The cheese must be added while the gnocchi’s are still warm. That way it gets oooey-gooey and all delicious and other words that I can’t say on the internet. It is THAT good.
I once had pumpkin tortellini in a resturant with brown butter and sage, which was also delicious. It would probably work here, too.
This recipe is just so simple and quick. You can’t beat it.
Whole Wheat Pumpkin Gnocchi
1 3/4 cups whole wheat flour
1/4 teaspoon pumpkin pie spice (or nutmeg)
1 1/4 cups canned pumpkin
Add ingredients together and mix with hands to form a dough. If it is too sticky, add a bit more flour and mix. Break off about 1/5 of the dough and roll into a long, even strip. Cut gnocchi into desired size with knife.
Boil a large pot of water and add salt liberally. This is your only chance to season the gnocchi. Boil gnocchi in small batches until it floats, about 3 minutes. Drain. Serve with a bit of butter and grated asiago cheese.
Note: This flour amount is an approximation. I began with about 1 and 1/2 cups, but gradually added a bit more with my hands. Play it by ear!
Check out that tiny pool of olive oil at the bottom.
Oh, yum. No more words. Just pictures.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
This is one of my favorite things to make in pumpkin season! (Okay, who are we kidding? I make this all year round… ;) ) Its been too long since I’ve made pumpkin gnocchi, and my mouth is watering reading this post!
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These gnocchi certainly do seem easy! Wonderful technique too. GREG
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love it!
they do look like puffins, and now i want pumpkin puffins to snack on!
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Jessica — October 7th, 2009 @ 3:20 pm
I think that sounds incredible!! It would be right up my alley!
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Ah thanks for this, Jessica! I never knew gnocchi was so easy to make!
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ummmm HOLY YUMMINESS! this looks so dang good, i can barely contain myself. thank you!!!!
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OH MY GOODNESS. Drooling!! Looks delicious. I seriously thought gnocchi was much more complicated. YUM :)
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oh my heavens, that looks absolutely to-die-for! I just opened a can of pumpkin today and was wondering what I should do with the rest of it….hmmm…I think I know now!!
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Everytime I make gnocchi they stick to the counter- what do you do to not get them to stick?
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These look amazing! Definitely a must try!
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This looks like something even I could do. The dish sounds SO delicious. I think I need to put this one on the short list :)
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Wow! That looks great! And so simple too! I would have never thought of that!
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Jessica — October 8th, 2009 @ 9:40 am
I never thought to add in some potato..I bet it would be good.
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I Am in love with this recipe. I copied it and I think it’ll make a great gift for my father! I can make him a healthy version of his favorite Italian meal :)
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Wow, that’s such a cool idea!
You continue to amaze me :)
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This looks so good! Can’t wait to try it! How about some zebra to go with that…lol!
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I only had to read the title and I was in love. This recipe seems so simple, but sooo delicious. It’s great!
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Oh yum! I need to make this!
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OMG these loook delish! I once made a pumpkin ravioli with a gorgonzola cream sauce…. which might be just as delightful on these! I am soo excited to try them!
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This recipe looks easy and delicious! :)
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WOW! Thanks you so much for this recipe!
I’m making a pumpkin risotto tonight, made a pumpkin soup yesterday and will try these Gnocchi really soon!
xxx Julia (Taste of Living)
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Those look outstanding! I have just about that amount of canned pumpkin left over from making pumpkin bread and now I know exactly what I am going to do with it. Thanks for sharing the recipe!
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Wow! Thank you SO much for posting this. I will be making this this week. :D
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I’ve never made gnocchi but it looks pretty easy. And the pumpkin version sounds good.
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I can’t tell you how much I’ve been wanting to make gnocchi (never done it before) and your pumpkin version has just stoked the craving! These look amazing.
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Oh, wow.. those look incredibly delicious! I will be giving them a try soon ;) Thanks!
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OMG love pumpkin!!! That looks soooooo good!! :)
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Oh my goodness I have to make this! Such a great idea. I don’t really even like pumpkin but it sounds so amazing. YUM!
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Oh gawsh. That looks like delectable goodness. ((reaching hand through computer screen))
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WOW what an AWESOME recipe!!! i love this. so simple but soooo yummy-lookin’!
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Beautiful! Simply beautiful. I love the idea of pumpkin gnocchi. I bet it would be fantastic with clarified butter and fried sage leaves.
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I have to stop reading your blog. It’s making me want to quit my job and make pumpkin gnocchi all the time ;)
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ooo I love making pumpkin gnocchi! it’s so easy who wouldn’t love it!!
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Oh YUM! I am trying this…
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this looks great! we had a bit of a fiasco making gnocchi once and haven’t gone back. but it is one of my favorites, so now I am inspired to try this recipe. thanks!
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Great idea. I have been looking for more pumpkin recipes. Thanks.
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Still drooling over this gnocchi!! Ahhh :)
ps.. blog move!
http://abbsveganeats.wordpress.com/
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I LOVE gnocchi! I can’t wait to try this easy pumpkin version of yours. :)
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omg! i just got so excited hearing the title of this post! this sounds so amazing, i’ve saved this recipe and definitely plan to try it soon! thank you thank you thank you!
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I’m so glad everyone likes this recipe so much! I ate more of it today and it is sooooo good. :)
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OOOOOOOH boy do these look DELICIOUS!!! We love gnocchi and the pumpkin has GOT to be to die for! I’ll be trying these soon!!!
Hmmmm… wonder if I could add a smidge of sugar and serve this with a slightly sweetened cream sauce as a dessert gnocchi?? Ideas, ideas!!
Thank you for sharing this!
His,
Mrs. U
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yummmmmmmm
One of my favorite dishes in my hometown is a pumpkin ravioli with gorgonzola, sage, and hazelnuts. But these gnocchi will do just fine.
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These look awesome! I had asked my cooking instructor (at the gnocchi and risotto class I took) about pumpkin gnocchi and she recommended using equal parts pumpkin and regular potato. Yours look so incredible though…I almost want to go full pumpkin ;)
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what! i LOVE pumpkin and had no idea making gnocchi was so easy!! And better still I have both ingredients on hand… guess what I’m making for dinner tonight!
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Jess!! You are amazing!! Love youuuu!!
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Made this tonight and it was super easy, although the dough was a little too tough. I’ve never made gnocchi before, would I need to add more pumpkin or cook longer? Or is it a have to be there kind of thing? :)
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Jessica — January 5th, 2011 @ 9:03 pm
The dough is a little tough because of the whole wheat flour. You can use all purpose or whole wheat pastry flour (I couldn’t find that at the time I made this recipe, but can find it now!). You could also try adding more pumpkin though if you wanted to stick with the whole wheat!
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Was a bit disappointed with this one I have to admit. The gnocchi were flavorless and chewy- had to drown them in butter and honey to make them edible. Won’t be making this one again I’m afriad.
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Just followed this recipe (approximately); they were good! I rolled mine up a whisk and improved my technique as I went (including making them smaller, to mitigate the dense nature of the whole wheat flour). Next time, I’ll maybe try whole wheat pastry flour or otherwise meddle with flours, and play with the consistency, but it was pretty darn straightforward! I had no idea basic gnocchi were so easy, so thanks for putting this out there!
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Try adding a bit more flour – just in small amounts. You can always add more, but can’t take it out.
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