# Pumpkin gnocchi shaped like tiny pumpkins

> Four pantry ingredients, no eggs, and a toothpick turn leftover pumpkin puree into a fall dinner that looks like a craft project.
- Title: Pumpkin gnocchi shaped like tiny pumpkins · Taste of Home
- Summary: Four pantry ingredients, no eggs, and a toothpick turn leftover pumpkin puree into a fall dinner that looks like a craft project. Pumpkin puree does triple…
- Keywords: pumpkin, gnocchi, fall recipes, pasta, vegetarian, shaped, like, tiny, pumpkins, Taste of Home
- Source: Taste of Home — https://tasteofhome.com/recipes/pumpkin-gnocchi
- Read time: 2 min
- Topics: pumpkin, gnocchi, fall recipes, pasta, vegetarian
## Pumpkins that taste like pumpkin
These gnocchi are shaped like mini pumpkins and flavored with real pumpkin puree plus nutmeg. A sage butter sauce goes over the top.

> aren't just shaped like pumpkins, they taste like them, too!
## Use up that puree
The recipe exists for the half can of pumpkin sitting in your fridge. One cup of canned pumpkin is all the dough needs.
## Puree does three jobs
It carries the flavor, tints the dough orange with no food dye, and binds everything together. That last part means no eggs at all.
## Plain flour wins
All-purpose flour gives enough structure without turning the gnocchi tough. Skip the 00 flour, you want chewy and pillowy.
## Nutmeg, not cinnamon
Nutmeg brings fall warmth without making the gnocchi taste sweet. Grate it fresh from a whole nutmeg if you can.
## Buy the good butter
Half a cup of butter is basically the entire sauce, so quality shows. Use fresh sage leaves too, dried sage will not release the same oils.

> Don't use dried sage in its place.
## Mix and rest
Whisk 1-1/2 cups flour with salt, pepper and nutmeg, stir in the pumpkin, then knead 10 to 12 times on a floured surface. Rest 10 minutes.
## Roll, cut, ball
Split the dough in four, roll each into a 1/2-inch rope, and cut 1-1/2-inch pieces. Roll every piece into a ball.
## A toothpick makes the ridges
Press vertical lines into the sides of each ball with a toothpick. The grooves sell the pumpkin look and give the sauce something to cling to.
## Boil until they float
Cook in batches in 6 quarts of boiling water for 1 to 1-1/2 minutes, until they rise. Lift them out with a slotted spoon and toss in a little olive oil so they do not stick.
## Butter, sage, garlic
Melt the butter over medium heat, add sliced sage and a minced garlic clove, then stir the gnocchi through to coat. Cook time is five minutes.
## Rosemary stems on top
Spoon into bowls and set a rosemary leaf in the center of each gnocchi as a stem. Do a few, not all of them, or it gets tedious fast.
## Keep or freeze them
Cooked leftovers hold three days in the fridge. Freeze shaped raw gnocchi on a tray for an hour, bag them for two months, and boil straight from frozen.
## Key takeaway

Pumpkin puree does triple duty here as flavor, color and binder, so the dough needs nothing but flour, salt, pepper and nutmeg.