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Sweet Potato Pumpkin Gnocchi

This Sweet Potato and Pumpkin Gnocchi is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a creamy sage sauce.

This Sweet Potato and Pumpkin Gnocchi is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a creamy sage sauce.

“No, absolutely not, you’re insane, don’t try to mess with Italian cooking” were the gist of the words I was met with when I pitched the idea of these sweet potato pumpkin vitamin A bombs to the tulip man. Never mind the fact that he is 0.00% Italian, has never been to Italy, and is by no means an inside-the-box type of cook. So I did what I do best and ignored well-meant advice, and these delicious pillows of autumn awesomeness were the result.

Gnocchi is traditionally a careful combination of potatoes and flour, coming together as melt-in-your-mouth puffs of carbs. But aside from the relative lack in nutritional quality of traditional gnocchi, it’s pumpkin season! And the unfailing blend of sweet potatoes, pumpkin, and sage in this Sweet Potato Pumpkin Gnocchi is just the decadent autumn meal you’ve been craving.

Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!
Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!
Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!
Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!

What shape should gnocchi be?

Size and shape of the gnocchi are really to your preference. Look close and you’ll see that I did quite a bit of experimenting as I gnocchi-ed along. While I ended up preferring the smaller ones (higher sauce to gnocchi ratio!), do whatever feels right for you!

Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!

You can make this with or without the goat cheese cream sauce, it’s a give and take. Without the cream sauce, your naked gnocchi can really strut their stuff and make you look like a master chef. The addition of the cream sauce, while admittedly not winning any glamor contests, brings a tart cheesiness that’s so good it’ll make ya wanna slap your grandma. So perhaps, rather than stirring the cream sauce in immediately like an inpatient three year old (me), serve the sauce on the side or lightly drizzled on top.

Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!

Enough about the sauce, let’s do this.

This Sweet Potato and Pumpkin Gnocchi is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a creamy sage sauce.
Healthy melt-in-your-mouth gnocchi with crispy sage and a goat cheese cream sauce. Just the decadent autumn meal you've been craving!

Sweet Potato Pumpkin Gnocchi

This Sweet Potato and Pumpkin Gnocchi is an autumn-inspired take on gnocchi. Fluffy, tender, and melt in your mouth with a creamy sage sauce.
Print Pin Rate
Course: Main Dishes, Pastas, Side Dishes
Cuisine: Italian
Keyword: orange gnocchi, pumpkin gnocchi, sweet potato gnocchi
Diet: Vegetarian
Occasion: Christmas, Halloween, Thanksgiving
Time: 60 minutes or more
Prep: 45 mins
Cook: 45 mins
Total: 1 hr 30 mins
Servings: 4 people
Calories: 432kcal
Author: Sarah Bond
0 from 0 votes

INGREDIENTS

Gnocchi

  • 2 cups sweet potato puree 3 potatoes
  • 1 cup pumpkin puree 175 g
  • 1 egg
  • 1 tsp salt
  • Pinch of pepper
  • 1 ½ – 3 cups all-purpose flour 180-240 g, + more as needed

Sauce

  • ¼ cup goat cheese 28 g
  • ¼ cup plain Greek yogurt 28 g
  • ½ clove garlic minced
  • 1 Tbsp butter 15 g
  • 1 Tbsp feta cheese 15 g
  • Drizzle honey
  • Pinch salt and pepper

And also

  • 2 Tbsp olive oil 30 mL
  • 6 or so sage leaves whole
  • ½ clove garlic minced

INSTRUCTIONS

  • If you’re going to make the cream sauce, get this together first. Basically just mix all the “sauce” ingredients and we’ll get around to heating it later.
  • To puree sweet potatoes, prick each with a fork a few times and bake at 350 degrees F (175 C) for 45 minutes until fork tender (either directly on oven rack or on a baking sheet). Remove skin and pass potatoes through a potato ricer (best), push through a wire mesh sieve (good), or mash until smooth (it’ll do). Baking is preferred over boiling in this case. Drier dough → less flour needed → more tender gnocchi.
  • Mix sweet potato puree, pumpkin puree, egg, salt, and pepper in a large bowl.
  • Add 1 ½ cup flour and mix only until flour is hydrated. If dough is still very sticky, add flour a few spoonfuls at a time until dough can be formed into a loose ball (it should still be pretty moist, the goal here is to use as little flour as possible).
  • Nows a good time to get a large pot of water boiling.
  • Transfer dough onto a floured surface and knead a few times. Portion dough into fist-sized balls, and roll each out to about 1 inch (2.5 cm) thick ropes. Cut the ropes into about 1 inch pieces (though the size is really to your preference…I prefer smaller gnocchi).
  • Gently press one side of each gnocchi over the tines of a fork to create the classic ribbed appearance (I cheated and used a knife to form these little serrations). Again, while there is the classic Italian, shell-shaped appearance for these, let your preference guide you. No right or wrong!
  • Gently drop each gnocchi into the boiling water. When the gnocchi floats to the top (a few minutes), it is done! Remove with a slotted spoon and set on a dry paper towel, face-up.
  • Heat olive oil in a large saucepan over medium heat, then add whole sage leaves and minced garlic. Cook until the sage is crisp, just a few minutes. Remove from heat and add the gnocchi, tossing to coat.
  • Quickly heat “sauce” ingredients in microwave. Cook for 30 seconds, stir, and repeat until sauce is hot and runny. Pour over gnocchi. Bon apetit!

NOTES

If you’re opting out of the cream sauce, use 1 or 2 more tablespoons of olive oil and an extra cloves of garlic in step 9.

NUTRITION

Serving: 1servingCalories: 432kcalCarbohydrates: 62gProtein: 12gFat: 16gSodium: 712mgFiber: 7g
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Hi, I’m Sarah!

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Comments (34)

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  1. Khadija says:

    I’ve always been intimidated to make gnocchi, this looks easy to follow and delicious

    1. Sarah says:

      Honestly, it seems intimidating but it’s so simple. Just make the dough, roll, cut, boil, BOOM gnocchi! 🙂

  2. Ann says:

    I’m so glad you ignored your boyfriend’s well meaning advice. I LOVE homemade gnocchi, and the idea of making it with pumpkin and serving it in a creamy sauce with sage… Oh My! I can’t wait to give this a try.

    1. Sarah says:

      Thanks Ann! I hope you love it 🙂

  3. I like sweet potato gnocchi and my children loved them too. I like that you added sage.

    1. Sarah says:

      Thanks Ilona! The sage pairs so well with the flavors of the pumpkin and sweet potato, but rosemary and thyme would also work well 🙂

  4. Dee says:

    I’m all about pumpkin lately, and this looks wonderful! 🙂

    1. Sarah says:

      Right?? I made it a goal to try not to make pumpkin spice-like things while I’m cooking with pumpkin over these few weeks, and it’s paying off! Thanks so much, Dee!

  5. Beautiful autumn dish! Looks really comforting and as I recently discovered how tasty pumpkin is I would love to try it 🙂

    1. Sarah says:

      Oh it was so cozy…And you could probably also throw the gnocchi into a warm, autumn soup for maximum coziness. Thanks for stopping by, Sylvia!

  6. Give me pumpkin and give me gnocchi and you made my day! Go on with Italian cuisine!!!!

    1. Sarah says:

      Haha thanks Claudia! I’m glad to hear not EVERYONE thinks its a complete abomination to change up the classic Italian gnocchi 🙂

  7. These look just delicious! I love gnocchi and I don’t make them often enough – thanks for the reminder 🙂

    1. Sarah says:

      I’m right there with ya. It seems like such a feat in my mind so I don’t make it, but them I do and it’s so easy and so yum! Thanks for stopping by, Helen!

  8. These look so simple to make I’ve always been scared by gnocchi.

    1. Sarah says:

      They really were so simple! I mean, made a little more tricky with the whole having-to-take-pictures thing, but still very simple. I hope you try them out!

  9. Sarah says:

    I can’t even handle how delicious these look!

    1. Sarah says:

      Haha thanks, Sarah! Hope you try em out! 🙂

  10. These look fantastic! I love using sweet potato/pumpkin in savory fall recipes. Can’t wait to try!

    1. Sarah says:

      Me too! They’re so versatile and actually pretty interchangeable with each other. Let me know how it goes!

  11. These look absolutely beautiful. Sweet potatoes, pumpkin, and sage made in to a fluffy gnocchi, wow!

    1. Sarah says:

      Thanks so much, Kevin! Hope ya try it out 🙂

  12. Good thing you didn’t listen to your boyfriend, because this gnocchi looks amazing! I just love how creative people get around this time of the year! <3

    1. Sarah says:

      Perhaps it’s survival mechanism. Need good hearty food to make it through the winter 😉 Thanks for stopping by!

  13. Ludmilla says:

    I love gnocchi!! Yours looks perfect!! The only thing a need with this dish is a glass of wine!!

    1. Sarah says:

      Thank you!! I honestly had no idea what shape they were supposed to be, and you can sort of see that in the pictures, but hey, they were tasty!

  14. Gnocchi is one of my favorite things. Your recipe with the sweet root vegetables, sage, and feta sounds absolutely delightful!

    1. Sarah says:

      I definitely have a sweet spot for anything with gnocchi in it too, and after making this I realized I can actually do it! Let me know how it goes if you try it out 🙂

  15. I’ve still never used Pumpkin in savoury recipes, now I don’t know why?!?! These look so great, homemade Gnocchi is way better than store bought, I’m going to have to make this!

    1. Sarah says:

      It’s so funny too…like why do we associate this squash, a VEGETABLE, with only being in sweet dishes? Believe me, I had to force myself out of my comfort zone in trying to come up with some savory pumpkin recipes. Let me know how it goes!

  16. Jenna says:

    Is it okay to make it in advanced and boil it another day? How many days uncooked can it last in the fridge? 🙂

    1. Sarah says:

      Hi Jenna! You can store them in the fridge if you’re going to boil them later that day, but anything longer than that (i.e. a couple days in advance) should be store in the freezer before boiling 🙂

  17. Kristen says:

    Have you ever tried to sub with coconut flour, almond flour or oat flour?

    1. Sarah says:

      Hi Kristen, I haven’t tried subbing other types of flour for these. You may need to change the proportions/ingredients a bit if you do sub it to ensure you have the right structure. This recipe may help you out!

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