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.

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

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…

Cauliflower in strainer

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.

Pumpkin Cauliflower Gnocchi dough ball Pumpkin Cauliflower Gnocchi on baking sheet before cooking

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.

Whipped Ricotta in food processor

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….

overhead super close up photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

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?

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork in bowl

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!

side angled photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

 

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.

overhead photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork gnocchi with ricotta on gnocchi

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!

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4.29 from 164 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

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.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 314 kcal

Ingredients

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
US Customary - Metric

Instructions

  1. 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.

Recipe 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. 

horizontal photo of Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta and fork in bowl