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A comforting and seasonal dish featuring soft pumpkin gnocchi tossed in a nutty brown butter sauce with oregano, garlic, and crispy pancetta or mushrooms. Perfect for cozy fall nights.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup medium russet potato (mashed)
  • 1 cup pumpkin puree
  • 1.5 cups all-purpose flour (plus more for dusting)
  • 1 large egg
  • 1 cup grated Parmesan cheese (divided)
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons olive oil
  • 0.25 lb pancetta (diced)
  • 6 tablespoons unsalted butter
  • 0.25 cup fresh oregano leaves (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon all-purpose flour
  • 2 tablespoons whole milk
  • 0.25 cup reserved pasta water

Instructions

  1. Poke several holes in a russet potato, wrap in a paper towel, and microwave for 5–6 minutes until soft.
  2. Let the potato cool slightly, scoop out the flesh, and mash it with the pumpkin puree until smooth and creamy. If pumpkin puree is watery, drain it or cook down to reduce liquid.
  3. Optional: Rice or pass the potato through a fine sieve for extra smooth texture.
  4. In a mixing bowl, combine mashed potato-pumpkin mixture with flour, egg, half the Parmesan, sea salt, and black pepper. Stir gently until just combined, adding more flour as needed to form a soft dough.
  5. On a floured surface, divide dough, roll into ropes about ½ inch thick, cut into ½–1 inch pieces, and optionally press with a floured fork to make ridges. Arrange gnocchi on a floured baking sheet.
  6. Bring a large pot of salted water to a boil and reserve ¼ cup of cooking water.
  7. Cook gnocchi in batches in boiling water for 3–4 minutes or until they float. Scoop out and set aside.
  8. Heat olive oil in a saucepan over medium heat and cook diced pancetta until crispy (3–4 minutes). Remove and keep warm.
  9. In a nonstick skillet, heat a little oil and brown cooked gnocchi on both sides until golden and crispy, working in batches to avoid overcrowding.
  10. In the same skillet, melt unsalted butter over medium heat until golden brown and nutty. Add chopped oregano and minced garlic; cook 20–30 seconds until fragrant.
  11. Whisk in tablespoon of flour to form roux, then gradually stir in milk and reserved pasta water until smooth to form sauce.
  12. Add browned gnocchi, crispy pancetta, and remaining Parmesan to skillet; toss gently to coat in sauce.
  13. Taste and adjust seasoning, adding extra reserved pasta water or a splash of lemon if needed.

Notes

Keep potato and pumpkin dry to avoid soggy, dense gnocchi., Rice or sieve potatoes for smooth dough., Do not overwork dough to keep gnocchi light., Add flour gradually to get manageable dough without heaviness., Shape gnocchi evenly for uniform cooking; ridges help sauce cling but are optional., Cook and brown gnocchi in batches to prevent sticking., Monitor brown butter closely as it changes color and aroma quickly., Reserve pasta water to adjust sauce texture and consistency., Season carefully as pancetta and Parmesan add saltiness; brighten sauce with lemon juice if needed., Freeze uncooked gnocchi spread on tray, then bag for up to 3 months; cook from frozen adding a minute or two to boiling time., To reheat leftovers, warm gently in skillet with splash of milk or water to maintain texture., Vegan adaptation: substitute butter with coconut oil and egg with flax egg or applesauce; use nutritional yeast instead of Parmesan.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: Approximately 1 cup cooked gnocchi with sauce per serving
  • Calories: Approximately 450 kcal per serving
  • Fat: 20 grams per serving
  • Carbohydrates: 45 grams per serving
  • Protein: 15 grams per serving