top of page

Pumpkin Gnocchi with Savory Fall Pesto

Prep Time:

35 minutes

Cook Time:

10-15 minutes




Adventurous Beginner

About the Recipe

This recipe was developed to incorporate flavors of the harvest season and warm the soul!


Ingredients (Gnocchi):

  • 2/3 cup - Organic Pumpkin Puree

  • 2/3 cup - Ricotta

  • 1 ¼ cup - Flour

  • 1 egg (Substitute - 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water))

  • Pinch Himalaya sea salt

  • 1 tsp ground cinnamon

Ingredients (Savory Fall Pesto):

  • 2/3 cup – Organic Pumpkin Puree

  • ¼ cup – Avocado or Extra virgin olive oil + 2 tbsp for cooking

  • 1 medium – Garlic clove (peeled)

  • 2 tbsp – pine nuts

  • 2 tbsp – Parmesan cheese

  • ½ tbsp - Rosemary

  • Pinch Himalaya sea salt

  • 3-4 tbsp – Water


Gnocchi Instructions:

  1. Using a cheese cloth (or paper towel), press pureed pumpkin to void as much excess liquid as possible. Move pumpkin to a small bowl and set aside pressed pumpkin for later use.

  2. Using a cheese cloth (or paper towel), firmly press ricotta to void as much moisture as possible.

  3. Add ricotta, pumpkin, egg, salt and cinnamon to large mixing bowl. Mix until smooth.

  4. Add flour ¼ cup at a time until fully blended into the pumpkin mixture. Dough will be sticky but shouldn’t be overly moist!

  5. Preparation: Put a medium pot of water on the stove top to bring to a boil

  6. Apply flour to counter top or cutting board. Gently roll dough into a large log, then slice log into 4-6 large chunks to be rolled into strips (approximately ½ inch around)

  7. Cut strip into 1-inch pieces (*Optional fork imprints on gnocchi) and place on parchment paper

  8. Once boiling, add gnocchi to water to cook for 3-4 minutes, or until most gnocchi are floating

  9. Preparation: prepare a medium sauce pan with 2 tbsp of avocado or olive oil on medium heat

  10. Drain cooked gnocchi in colander and add to prepared sauce pan

  11. Cook for 2-3 minutes then flip gnocchi and cook for another 2-3 minutes

  12. Once finished, take off the heat and keep in the pan until ready to plate

Pesto Instructions:

  1. In a blender or mixing bowl add pumpkin, ¼ cup of oil, garlic, pine nuts, parmesan cheese, rosemary, salt and water.

  2. Blend until smooth.

  3. Plate gnocchi and drizzle pesto on top

  4. Garnish (*optional – parmesan, rosemary, and pine nuts)

bottom of page