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Homemade Pumpkin Gnocchi

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"I've always loved pumpkin and this homemade gnocchi recipe is no different."
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40 m servings 266
Original recipe yields 4 servings


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  1. Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
  2. Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
  4. While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
  5. Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.


  • Cook's Note:
  • Almond milk can be used in place of evaporated skim milk, if preferred.

Nutrition Facts

Per Serving: 266 calories; 6.9 33 19.4 22 881 Full nutrition

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