Delicious Homemade Pumpkin Gnocchi Recipe: Soft, Flavorful & Weight Watchers Friendly

Discover the delightful experience of making your own Pumpkin Gnocchi from scratch! These pillowy-soft dumplings are bursting with the subtle sweetness of pumpkin, offering a lighter yet equally satisfying alternative to traditional potato gnocchi. Perfect for a cozy autumn meal or any time you crave comforting Italian flavors, this recipe simplifies the process, making homemade gnocchi accessible even for novice cooks. With minimal ingredients and straightforward steps, you can create a warm, hearty dinner that’s both flavorful and surprisingly light. Best of all, each serving is only 7 Weight Watchers Points, making it an excellent choice for a healthy and indulgent-feeling meal.

This recipe transforms humble pumpkin purée into tender, melt-in-your-mouth gnocchi that beautifully pairs with a simple marinara sauce, a sprinkle of low-fat mozzarella, or your favorite savory topping. It’s a wonderful way to enjoy the rich taste of pumpkin in a unique and satisfying pasta dish. If you’re looking for more easy, low-point meal ideas that don’t compromise on flavor, be sure to explore our extensive collection of Weight Watchers dinner recipes. Get ready to impress your family and friends with this homemade Italian classic!

Pumpkin Gnocchi Recipe Overview

This recipe yields perfectly tender pumpkin gnocchi, ideal for a quick and satisfying dinner. Here’s a brief look at what to expect:

• Serving Size: Approximately 200 g per serving, providing a generous portion.
• Number of Servings: This recipe is designed for 2 servings, making it perfect for a cozy dinner for two or easily doubled for a family meal.
• Prep Time: 20 minutes – most of this is hands-on dough preparation.
• Cook Time: Just 15 minutes – gnocchi cook incredibly fast!
• Total Time: Approximately 35 minutes from start to finish.
• 7 WW Points Per Serving: This makes it a fantastic option for those following the Weight Watchers program. You can find and track this recipe directly on the WW App here. (WW login required.)

Enjoying homemade gnocchi has never been easier or lighter. This recipe proves that healthy eating can still be incredibly delicious and comforting.

Simple Ingredients for Flavorful Pumpkin Gnocchi

One of the best aspects of this pumpkin gnocchi recipe is its simplicity, relying on just a few basic pantry staples. You won’t need any complex or hard-to-find items to create these delightful dumplings. Here’s what you’ll gather:

• 1 cup pumpkin purée (220 g): Ensure you use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices. The purée forms the base of our gnocchi, imparting its characteristic flavor and beautiful orange hue. For best results, consider draining excess moisture from the purée before using, as this will affect the amount of flour needed.
• 1 cup all-purpose flour (110 g), plus more as needed: All-purpose flour is essential for binding the pumpkin purée into a cohesive, workable dough. The exact amount can vary slightly depending on the moisture content of your pumpkin purée, so it’s always good to have a little extra on hand.
• 1/2 teaspoon salt: A fundamental seasoning that enhances the overall flavor of the gnocchi.
• 1/4 teaspoon ground black pepper: Adds a subtle warmth and savory note, balancing the pumpkin’s sweetness.
• A pinch of ground nutmeg: Nutmeg is a classic companion to pumpkin, bringing out its earthy, sweet notes without overpowering the dish. A small pinch goes a long way.
• 1 teaspoon oil (for tossing after boiling): A little oil, such as olive oil or a neutral vegetable oil, is crucial for tossing the cooked gnocchi. This prevents them from sticking together while keeping them moist and ready for your chosen sauce.
• Optional: low-fat mozzarella cheese or homemade marinara (Napolitana sauce) for serving: These are classic serving suggestions that complement the gnocchi beautifully. Low-fat mozzarella offers a creamy, cheesy topping, while a vibrant marinara sauce provides a tangy counterpoint. Feel free to use your favorite store-bought sauce for convenience or whip up a quick homemade version.

With these simple ingredients, you’re well on your way to creating a truly delightful and healthy pumpkin gnocchi dish that celebrates the flavors of the season.

Step-by-Step Instructions for Making Perfect Pumpkin Gnocchi

Crafting homemade pumpkin gnocchi is a rewarding process that’s easier than you might think. Follow these detailed steps to achieve light, tender, and incredibly flavorful dumplings:

1. Prepare the Pumpkin Purée and Mix Ingredients: Begin by spooning your pumpkin purée into a large mixing bowl. The drier your pumpkin purée, the less flour you’ll need, resulting in lighter gnocchi. If your purée seems very wet, consider letting it sit in a fine mesh strainer for 15-20 minutes, or gently pat it with paper towels to remove any excess water. Once the purée is ready, add the all-purpose flour, salt, ground black pepper, and that essential pinch of ground nutmeg to the bowl. Use a sturdy spoon or your clean hands to mix everything thoroughly. Continue mixing until the ingredients are well combined and a shaggy dough starts to form.
2. Adjust Dough Consistency: This step is crucial for achieving the right gnocchi texture. If your dough is still excessively sticky and difficult to handle, add a bit more flour, one tablespoon at a time. Knead it gently into the dough after each addition until the dough comes together and is manageable without sticking too heavily to your hands. The goal is a soft, pliable dough that’s just barely sticky, not a dry or stiff one. Over-flouring will result in tough gnocchi, so be mindful and add flour sparingly.
3. Prepare Your Work Surface: Once your dough reaches the ideal consistency, transfer it from the mixing bowl to a clean, lightly floured countertop or cutting board. This prevents the dough from sticking as you shape it.
4. Shape the Gnocchi Ropes: Divide the dough into two or three equal portions. Take one portion and, using your hands, gently roll it into a long, thin rope, approximately 1/2 inch (1.5 cm) thick. Aim for an even thickness along the entire rope. Repeat this process with the remaining dough portions.
5. Cut and Ridge the Gnocchi: Using a sharp knife or a bench scraper, cut each dough rope into small, individual pieces. Each piece should be roughly the size of a cherry or about 1/2 to 3/4 inch (1.5-2 cm) in length. For that classic gnocchi look and to help them hold sauce better, gently press each piece with the tines of a fork. Roll the gnocchi down the back of the fork (or a gnocchi board if you have one) to create those signature ridges. Don’t stress if they aren’t perfectly uniform; homemade gnocchi’s rustic charm is part of its appeal, and they will taste delicious regardless!
6. Boil the Gnocchi: Bring a large pot of generously salted water to a rolling boil over medium-high heat. Once boiling, carefully add the gnocchi to the pot in batches. It’s important not to overcrowd the pot, as this can lower the water temperature and make the gnocchi stick together or cook unevenly. The gnocchi will sink to the bottom initially. After about 1 to 2 minutes of cooking, they will begin to float to the surface – this is your indication that they are cooked through. Allow them to cook for an additional 30 seconds after floating to ensure they are fully tender.
7. Drain and Serve: Using a slotted spoon, carefully remove the cooked gnocchi from the boiling water. Transfer them directly to a serving bowl. Immediately toss the warm gnocchi with a teaspoon of oil. This prevents them from sticking together as they cool slightly and adds a subtle sheen. Serve your delicious pumpkin gnocchi warm, either plain to savor their pure pumpkin flavor, sprinkled with shredded low-fat mozzarella cheese for a creamy touch, or generously topped with your favorite marinara sauce. They are truly versatile and delightful any way you choose to enjoy them!

Pro Tips and Tricks for Perfect Pumpkin Gnocchi Every Time

Making homemade gnocchi is an art that comes with practice, but these insider tips will help you achieve wonderfully tender and flavorful pumpkin gnocchi on your first try!

1. Embrace the Rustic Charm: If I could offer one overarching piece of advice for making gnocchi, it would be to let go of the pursuit of perfection. Many years ago, I used to get frustrated trying to make every single gnocchi perfectly identical with pristine ridges. However, the reality is that once cooked, much of that intricate shaping is lost. The true beauty and charm of homemade gnocchi lie in their rustic, artisanal appearance. So, after rolling your dough into ropes and cutting them into pieces, simply press them lightly with the back of a fork. Don’t worry if they aren’t all uniform or perfectly ridged; they will still be incredibly delicious.
2. Achieve the Ideal Dough Consistency: The amount of flour needed can vary because pumpkin purée naturally has different moisture levels. The key is to add all-purpose flour gradually until the dough is just barely sticky and can be easily handled without excessive sticking to your hands. A good test is to poke the dough with a clean finger; it should feel soft but not gooey. Over-mixing or adding too much flour will lead to dense, tough gnocchi, which is what we want to avoid.
3. Start with Dry Pumpkin Purée: This is arguably the most important factor for light gnocchi. The drier your pumpkin purée, the less flour you’ll need to add, and the more tender your gnocchi will be. If your purée looks watery, take an extra few minutes to press out excess moisture using a fine-mesh strainer or by spreading it on paper towels. This small step makes a significant difference in the final texture.
4. Cook Over Medium Heat: When boiling your gnocchi, ensure the water is at a rolling boil, but keep the heat at a medium setting. If the heat is too high, the rapid boiling can be too vigorous for the delicate gnocchi, causing them to break apart and lose their shape while cooking. A steady, medium boil ensures they cook evenly and retain their structure.
5. Prevent Sticking After Cooking: As soon as you remove the gnocchi from the boiling water, transfer them to a bowl and immediately toss them with a teaspoon of oil. This simple step creates a thin barrier that prevents the gnocchi from clumping together as they cool, ensuring each piece remains separate and delicious.
6. Storage and Freezing Instructions:
   • Refrigeration: Cooked pumpkin gnocchi can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, toss them with a little oil or sauce before storing to prevent drying out.
   • Freezing Uncooked Gnocchi: To freeze uncooked gnocchi, lay them in a single layer on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2-3 months. Cook them directly from frozen in boiling water; they might take an extra minute or two to float.
   • Freezing Cooked Gnocchi: Cooked gnocchi can also be frozen. Flash freeze them on a baking sheet, then transfer to a freezer bag. Reheat gently in a pan with sauce or a little butter.
7. Flavor Variations and Serving Suggestions: While delicious plain or with marinara, feel free to experiment!
   • Brown Butter Sage: Melt butter with fresh sage leaves until golden brown and fragrant. Toss with the cooked gnocchi for an incredibly rich and aromatic dish.
   • Creamy Sauce: A light cream sauce with a touch of Parmesan or a hint of roasted garlic pairs wonderfully.
   • Pesto: A vibrant pesto offers a fresh, herbaceous contrast to the pumpkin.
   • Add Vegetables: Sautéed spinach, mushrooms, or roasted Brussels sprouts can be tossed in for added nutrition and texture.
   • Garnish: Finish with fresh parsley, toasted pumpkin seeds, or a grating of Pecorino Romano cheese.

Why Choose Homemade Pumpkin Gnocchi?

There’s a special satisfaction that comes with making pasta from scratch, and gnocchi is no exception. Opting for homemade pumpkin gnocchi offers several compelling advantages:

• Superior Flavor and Texture: Store-bought gnocchi often have a chewier, denser texture. Homemade versions, especially when made with pumpkin, are incredibly light, tender, and practically melt in your mouth. The fresh pumpkin flavor truly shines through.
• Control Over Ingredients: When you make gnocchi at home, you know exactly what goes into them. You can choose high-quality pumpkin purée and flour, and avoid any unwanted additives or preservatives found in some commercial products.
• Diet-Friendly Customization: For those following specific diets like Weight Watchers, homemade gnocchi allows for precise portion control and ingredient choices that align with your health goals. Our recipe is already optimized for a low-point count, making healthy eating delicious and easy.
• Fun and Rewarding Experience: The process of making gnocchi can be a therapeutic and enjoyable culinary project. It’s a great way to spend time in the kitchen, and the reward of serving a dish you’ve crafted with your own hands is immense.
• Economical: Making gnocchi from basic pantry staples is generally more cost-effective than buying gourmet pre-made versions, especially if you’re feeding a family or batch cooking.

Frequently Asked Questions (FAQs)

Here are some common questions about making and enjoying pumpkin gnocchi:

Can I use fresh pumpkin instead of canned purée?

Yes, absolutely! If using fresh pumpkin, make sure to roast or boil it until very tender, then purée it. Crucially, allow the purée to cool and drain it thoroughly to remove as much moisture as possible. Excess moisture will require significantly more flour, which can lead to dense gnocchi.

How do I know if my gnocchi dough has enough flour?

The dough should be soft, pliable, and just slightly sticky to the touch. If it’s too sticky to roll into ropes, add a tablespoon of flour at a time until it’s manageable. If it feels too dry or stiff, you may have added too much flour, which will result in tough gnocchi. A little stickiness is better than too much flour.

My gnocchi are falling apart in the water. What went wrong?

This usually happens for a few reasons: the dough might be too wet (not enough flour), or the water might be boiling too aggressively. Ensure your dough has enough flour to hold its shape, and boil the gnocchi gently over medium heat, not a rapid, violent boil.

Can I bake or pan-fry these pumpkin gnocchi?

Yes! After boiling, you can pan-fry the gnocchi in a little butter or olive oil until lightly golden and crispy on the outside. This adds a wonderful texture contrast. You can also bake them with sauce and cheese, similar to a pasta bake, after boiling.

What are some other sauce ideas for pumpkin gnocchi?

Beyond marinara, pumpkin gnocchi pairs beautifully with brown butter and sage sauce, a creamy Parmesan sauce, or even a simple pesto. For a richer dish, try a light Gorgonzola cream sauce or a nutty arugua pesto.

How can I make this recipe vegan?

This recipe is naturally vegan if you omit the optional cheese topping. Pumpkin purée and flour are plant-based. Ensure your marinara sauce is also vegan. If you’re looking for an alternative to oil for tossing, some plant-based butters or sauces work well.

More Weight Watchers Friendly Recipes You’ll Love

If you enjoyed this delicious and healthy pumpkin gnocchi recipe, you might also like these other comforting and low-point dishes from our collection:

Olive Garden Chicken and Gnocchi Soup: A lighter version of a popular restaurant classic, perfect for a cozy night in.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi: An effortless and flavorful meal where the slow cooker does most of the work.

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Pumpkin Gnocchi

Servings: 2

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

A low-point Italian-style dinner recipe featuring pillowy-soft gnocchi. Enjoy a healthier twist on a classic comfort food.

Ingredients 

• ▢ 1 cup pumpkin purée, (220 g, ensure it’s 100% pure pumpkin, not pie filling)
• ▢ 1 cup all-purpose flour, (110 g), plus more as needed for dough consistency
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper
• ▢ A pinch of ground nutmeg
• ▢ 1 teaspoon oil, for tossing after boiling (e.g., olive oil or neutral vegetable oil)
• ▢ Optional: low-fat mozzarella cheese or your favorite marinara, (Napolitana sauce) for serving

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Instructions 

• Start by placing the pumpkin purée in a mixing bowl. If the purée is very moist, let it sit in a fine mesh strainer for 15-20 minutes or gently pat it with paper towels to remove excess water. Add the flour, salt, pepper, and a pinch of nutmeg to the bowl. Mix everything thoroughly with a spoon or your hands until a dough begins to form.
• If the dough is still sticking heavily to your hands, add a bit more flour, one tablespoon at a time. Knead gently until the dough comes together and can be handled without sticking too much. Avoid over-flouring for tender gnocchi.
• Once the dough is ready and has a soft, pliable consistency, transfer it to a lightly floured surface or cutting board.
• Divide the dough into two or three portions. Roll each portion into a long rope, approximately 1/2 inch (1.5 cm) thick. Use a knife or bench scraper to cut the rope into small pieces, about the size of a cherry (1.5-2 cm).
• For a classic look and to help hold sauce, gently press each piece with the back of a fork to give it a ridged texture. Remember, don’t worry if they’re not perfectly uniform; their homemade charm is part of their appeal, and they’ll still taste fantastic!
• Bring a large pot of generously salted water to a rolling boil over medium heat. Carefully add the gnocchi in batches, ensuring you don’t overcrowd the pot. After about 1–2 minutes, the gnocchi will float to the surface, indicating they are cooked. Let them cook for another 30 seconds after they float, then use a slotted spoon to remove them from the water.
• Transfer the cooked gnocchi to a bowl and immediately toss with a teaspoon of oil to prevent sticking. Serve warm, either plain to savor their natural flavor, sprinkled with shredded low-fat mozzarella cheese, or topped with your favorite marinara sauce. Enjoy your delicious homemade pumpkin gnocchi!

Notes

This recipe is calculated at 7 Weight Watchers Points per serving, making it a wonderful healthy and satisfying meal option.

 

Nutrition

Serving: 185gCalories: 283kcalCarbohydrates: 56gProtein: 7.1gFat: 2.4gSaturated Fat: 0.4gSodium: 586mgPotassium: 5.7mgFiber: 5.2gSugar: 6gCalcium: 33mgIron: 4.6mg

Nutrition information is automatically calculated, so should only be used as an approximation. Factors such as exact ingredient brands, preparation methods, and serving sizes can affect the nutritional values. Always consult a certified nutritionist for personalized advice.

Additional Info

Course: Main Course, Dinner

Cuisine: Italian, American

Diet: Weight Watchers Friendly, Vegetarian

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