Pumpkin-Potato Gnocchi

Lunch / Dinner

Pumpkin-Potato Gnocchi

Once you've mastered the basic potato gnocchi recipe and got a feel for making brown butter, try your hand at this variation. Simply swap out some of the potatoes for cooked pumpkin purée for a vegetarian dinner perfect for fall or winter.


4 servings

Total Time

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Test Kitchen Tips

Some pumpkin will start to stick to the pan towards the end of cooking, that’s OK, just stir continuously.

BROWN BUTTER SAUCE: Melt 8 Tbsp. unsalted butter in a skillet over medium heat, swirling, until it smells nutty and brown flecks appear. Off heat, add a squeeze of lemon juice and salt to taste; cover sauce to keep warm.


Cook pumpkin in a saucepan over medium-high heat, stirring constantly, until it dries out significantly and measures 5 oz. (about ½ cup), about 25 minutes. Remove from heat and cool slightly.

Prepare gnocchi according to recipe directions up through scooping flesh from potatoes.

Press 15 oz. potatoes along with cooked pumpkin through a ricer fitted with the finest disk onto a clean work surface. Continue preparing, cooking, and tossing gnocchi with Brown Butter Sauce according to recipe directions (see Test Kitchen Tips).

Nutritional Facts

Nutritional Facts

Per serving

Calories: 594

% Daily Value*

Total Fat 29g 44%

Saturated Fat 17g 85%

Cholesterol 161mg 53%

Sodium 865mg 36%

Carbs 73g 24%

Fiber 9g 36%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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