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Keeping things cozy and delicious today with this Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta. Making gnocchi at home is easy with this recipe using mashed cauliflower, pumpkin puree, flour, parmesan and eggs. It’s light, pillowy, and tossed in a delicious nutty hazelnut and sage browned butter sauce. This gnocchi is the perfect way to spend a relaxing fall night in the kitchen with family and friends.
Starting Monday off with gnocchi might seem a little indulgent, but in the fall, anything goes, and it’s all about the cozy recipes. Plus, this gnocchi is really just like eating a plate full of colorful vegetables…because the two main ingredients are cauliflower and pumpkin. So you see? A plate full of vegetables with a side of whipped ricotta cheese…and nutty sage browned butter sauce too. Best kind of Monday (health) food.
Watch Me Make This Gnocchi on Instagram:
OK. That might be a stretch but just go with me on this. Every last ounce of this recipe is mouth-watering delicious and you need it in your life.
Today…
All the details you need to know…
First, this gnocchi recipe is easier than you think and worth any extra time spent in the kitchen. Trust me on this.
Second, to sum this up real quick, you’re basically mixing pumpkin puree with steamed and mashed cauliflower, flour, parmesan, and eggs. Yes, this gnocchi has just 5 ingredients. And while it takes some hands-on time, it’s really fairly simple to make. For whatever reason, gnocchi gets a bad rap for being difficult. But it’s actually simple and always so much better when made at home. At least in my opinion.
The dough comes together in no time. Once you’ve mashed the cauliflower, just mix everything else in. Then it’s time to shape the gnocchi.
When it comes to forming the gnocchi, I keep it very, very simple. I like to roll the gnocchi dough into a long rope and then just cut that rope into pieces. And that’s it. No fancy tools, no fancy rolling method. Just keeping it simple.
Once you’ve rolled and shaped the gnocchi they can be covered and kept in the fridge for a day or so. Then just boil them off before you’re ready to eat.
Here’s what I have to say about this fall recipe.
You do not taste the cauliflower, but you do indeed taste the pumpkin. So, this isn’t anything like Trader Joe’s Cauliflower gnocchi, though that was where I drew inspiration from. Nope, this is a very unique gnocchi that feels lighter and airier (is that a word?) than most.
It’s different, but GOOD.
Now, for that sauce.
It’s a nutty hazelnut and sage browned butter sauce. It’s truly the best sauce you’ll ever toss your gnocchi with.
Browned butter, garlic, sage, nutmeg, and hazelnuts. 5 ingredients, but when put together they create a rich, warming butter sauce that pairs so well with the pumpkiny flavors in the gnocchi.
You could stop here and the recipe would be great….
But it’s ME, and you all know I like to add in that “extra special” finishing touch to all of my recipes.
Enter the whipped ricotta cheese. Not necessarily needed, but 100% DELICIOUS. If you’re new to whipped ricotta, it’s just what it sounds like, ricotta cheese that has been whipped in the food processor. It’s so creamy, light, and airy, and it makes for the BEST base for pasta of any kind. I first tested this out with my broccoli pesto pasta, but you know what?
I’m pretty sure it’s actually better with this pumpkin gnocchi. Maybe it depends on your mood, but seeing as I’m currently embracing all things fall, this recipe is at the top of my list, and the whipped ricotta is what seals the deal.
When the warm, nutty, buttery, gnocchi is spooned over the light, creamy whipped ricotta, the cheese melts into a sauce, mixing with the butter and gnocchi.
Oh my…SO GOOD!
To recap this fall pumpkin cauliflower gnocchi is…
…extra soft and pillowy.
…has hints of sweet pumpkin throughout.
…is made healthier with the addition of mashed cauliflower.
…tossed in an addicting hazelnut and sage butter sauce.
…spooned over whipped ricotta cheese.
…and topped with crispy, fried sage.
Every last bite is mouth-watering. I’d go on to say more, but really that’s all you need to know. Make this tonight, this weekend, just sometime this fall. It’s one of the best autumn pasta dishes you can enjoy.
Tip? Pour yourself a glass of wine or make your favorite cocktail and cozy up by the fire with a bowl full of pumpkin gnocchi and your favorite fall TV show.
Perfect night.
If you make this fall pumpkin cauliflower gnocchi with nutty browned butter and whipped ricotta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta.
Servings: 6 6
Calories Per Serving: 735 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2-2 cups cauliflower florets
- 1 cup canned pumpkin puree
- 1 egg
- 2 1/2 - 3 cups all-purpose flour, use more as needed (or use GF flour blend)
- 1/4 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
Hazelnut Browned Butter Sauce
- 6 tablespoons salted butter
- 2 cloves garlic, lightly smashed
- 12 fresh sage leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup raw chopped hazelnuts (optional)
- kosher salt and black pepper
Instructions
- 1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.2. Add the cauliflower to a food processor, pulse until smooth (or simply mash well with a fork). Measure out about 1 cup mashed cauliflower and transfer to a large bowl. Add the pumpkin, 2 1/2 cups flour, the parmesan, egg, and salt. Stir the mixture until just combined. If the dough seems wet, add a tablespoon of flour at a time, until it can be formed into a ball. The dough should be sticky.3. Generously flour a clean counter and scrape the dough out onto it. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll the dough into a rope about 1 inch thick and cut into bite-size pieces. Repeat this process with the other pieces of dough. Place the gnocchi on a baking sheet that has been dusted with flour. At this point, the gnocchi can be kept covered in the fridge for up to 1 day, and then boiled just before you are ready to eat. Or boiled right away.5. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer. Reserve about a cup of the gnocchi cooking water. 6. To make the sauce. Heat the butter, garlic, sage, and hazelnuts, if using, in a large skillet over medium heat and cook butter until it begins to brown, about 3-4 minutes. Remove the garlic and sage from the skillet. Add the nutmeg, 1/4 cup of the reserved gnocchi cooking water, and season with salt and pepper. Bring to a simmer. Drop the gnocchi into the sauce, gently tossing to combine. If the sauce thickens up, add a splash more of cooking water to thin it a bit.7. Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the gnocchi and sauce over the ricotta. Top with sage. Scoop the gnocchi up with the ricotta and the sauce. EAT and ENJOY.
Notes
To Freeze: Prepare the gnocchi through step 3. Freeze on a parchment like baking sheet for 1-2 hours. Transfer the gnocchi to a freezer bag or freezer safe container for up to 4 months. To cook, boil from frozen for 5-7 minutes, until the gnocchi float.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
This recipe was a complete disaster , ended up in the garbage after the effort , wasted ingredients and complete mess of cleaning up in the sink! The dough remained so sticky, kept adding more flour for it to come together for rolling, the gnocchi were lead bombs, unedible. Think your recipe was very misleading when it came to quantity of flour!
Hi Gina! I am so sorry to hear that. Is there anything that you could have changed in the recipe? I would love to help! xTieghan
Loved it! Not so easy to make though, but the taste is amazing. Btw, I didn’t have pumpkin handy, so used sweet potatoes, as it has a similar sweet taste and stickiness.. loved it!
Thank you!! I am really glad this turned out so well for you! xTieghan
These gnocchi were amazing!! Added some sage in the sauce with the thyme because I had some on hand, but it tasted like it was straight out of a restaurant. They were so soft, like little pockets of heaven. Amazing, thank you!
Wow! I am so glad you loved this recipe! Thank you so much for trying it! xTieghan
This looks so delicious! I haven’t seen pumpkin purée in Australia? Do you think I could just make my own? And if so would you bake or steam the pumpkin? TIA Jacqui
Hi Jacqui! Yes, you can make your own! I personally would bake the pumpkin! I hope you love this recipe! xTieghan
I made this already once, and it was amazing! I wanted to make it again for Thanksgiving, but am not having Thanksgiving at my house. Is it possible to boil the gnocchi, transport it, and then finish it off with the butter sauce? Or will that not turn out as well?
HI! Yes, you can boil the gnocchi, then finish it off in the sauce later. That is great! Please let me know if you have any other questions. I so glad you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks DELICIOUS! Making this for Friday dinner and I’m so excited. What side dishes do you recommend serving with this?
Hi Marina! I would go for a big salad! Linked below! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.halfbakedharvest.com/apple-and-kale-salad/
https://www.halfbakedharvest.com/roasted-butternut-squash-and-pomegranate-salad/
I had it on my to-do list since the recipe came out on the blog, and I FINALY did it tonight ! Well .. As always, I am NOT disappointed ?? That’s SO good ! I mean, I love gnocchis but this browned butter just bring them to all new level ?
Thank you AGAIN for all those amazing recipes, I can’t get enough of them ? Xx Mar’
Hi Mar!! Thank you so much for trying this! I am so glad it turned out so well for you!! xTieghan
Very dense and chewy, flavors nice but heavy in other regards. Hard to gauge what was appropriate stickiness and “add flour as needed”. Agree that review section should be divided by those who have actually made recipes and those who rate based off “looks great/pretty photo”
Hi Francis! Thank you for your feedback! Are there any questions I could help you out with so this turns out better next time? Please let me know! xTieghan
Hi!! Looks delicious, planning on making it for my dads bday dinner tomorrow – how many servings is this?
Thanks!!
Hi Rachel! This will serve about 6 people. Please let me know if you have any other questions. I hope you love this recipe and happy birthday to your dad! Thank you! xTieghan ??
I had never made gnocchi before, it was harder than your instagram video made it look LOL! But easier than I had imagined it being before I saw your video. I wasn’t really getting the hang of forming the dough but it still turned out great (wasn’t very pretty but whatever!) I’ll practice. I think I may not have used quite enough flour during the mixing since it was REALLY sticky. However, it turned out a great texture.. pillowy and soft, the sauce was just right for it being such a tasty gnocchi, and the whipped ricotta was spot on. I used pine nuts instead of hazelnuts since I’m allergic. My friends loved the dish, both went back for seconds. Also I have enough gnocchi leftover that’s frozen that I think I can make a really fun afternoon snack on Thanksgiving!
Thanks for the recipe!
Thank you so much for trying this Lisa! I am so glad you enjoyed this recipe!! xTieghan
This looks heavenly. Love the addition of whipped ricotta!
Thank you Savita! xTieghan
Just made this for dinner and it is amazingly delicious. Super easy too! I’ve always been intimidated by homemade gnocchi but this was so simple! A must make and keep forever recipe!
Yay! So happy to hear that Jessica! Thank you! xTieghan
I made this tonight and really liked the recipe, some chef error as far as gnocchi size but the whole fam like it. However, I thought it was missing something just not sure exactly what. Any recommendations for a protein or added veggies? I thought lamb chops might be a nice addition, veggies might be pushing it!
Hey Michele, I would recommend a meat. Lab sounds especially nice, but roasted chicken or beef tenderloin would also be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
THAT WAS SO GREAT! Wow, so surprisingly easy and the texture of the gnocchis was light. I froze a lot of gnocchis and it still made a big dinner for 2.
The dough was really wet, I had to add more flour- don’t hesitate to put more if needed.
Thank you Camille! xTieghan
I recently made this and it was AWESOMEEE, so wonderful and so easy to make.
I watched the clips on instagram on how you mixed the dough and I think your advice on how to use flour at the end only on the outside was so helpful to hear and see. I have made gnocchi before and they came out very dense I think because I added too much flour in the mix because I thought the dough was too sticky to handle. The video helped a lot.
And the browned butter sauce was awesome 🙂
Thank you!
That is so amazing to hear Hena! Thank you so much! xTieghan