Pumpkin Gnocchi Treats

It kinda drives me nuts whenever I read recipes that call for half a can of pumpkin puree -- mostly because I've never seen a half-can sized serving of pumpkin in a store before and I abhor wasting food. Mind you, some of my own recipes here on weelicious call for only that much pumpkin puree, so yes, occasionally I am responsible for driving myself nuts! Recently, I was making some mini pumpkin breads (recipe coming soon) and since I obviously had half a can of puree left over and couldn't bear letting it go to waste, I turned it into this special dish.

If you've eaten gnocchi before -- a delicate, dumpling-like Italian dish often made with ricotta and potato -- you most likely had the savory kind, as light and airy as soft pillows and topped with marinara and grated Parmesan. I wanted to make a sweet version for the fall and since pumpkin's consistency is similar to potato, it came to mind as a good base. I've actually had pumpkin gnocchi with sage butter as an entree before, but my version, made with maple syrup, cinnamon and a touch of butter, is more like a dessert.

So if you happen to have a half a can of opened pumpkin puree and you want wow everyone after dinner with a special treat that is a little bit different than what they might be used to for dessert, make these sweet pumpkin gnocchi. It's even worth opening a whole can for. Just use the leftovers for this!


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Pumpkin Gnocchi Treats (Serves 4)

Prep Time: 40 mins Cook Time: 10 mins

nut free


  • 1/2 Cup ricotta cheese
  • 1/2 Cup pumpkin puree
  • 1 Tsp pumpkin pie spice
  • 1 large egg yolk
  • 1/2 Tsp kosher salt
  • 1 Tbsp sugar
  • 1 Cup all purpose flour, plus additional for sprinkling
  • 2 Tbsp unsalted butter
  • 2 Tbsp maple syrup
  • 1/2 Tsp ground cinnamon


1. Place the first 6 ingredients in a standing mixer or bowl and mix to combine.
2. Slowly sprinkle in the flour until the dough comes together (it will be slightly wet and sticky).
3. Place dough in a lightly floured bowl, lightly sprinkle some more flour on top to prevent mositure and refrigerate for 30 minutes to 1 hour.
4. When ready, bring a pot of water to a boil and evenly divide dough into 4 parts.
5. Sprinkle some flour on a clean surface, shape dough into a long log. Using a knife, cut into rectangles, about 1/2 inch thick and 1 inch long.
6. Place gnocchi into boiling water and cook until the gnocchi floats to the top, about 1 minute.
7. Remove gnocchi to a plate and cook the remaining gnoochi in boiling water.
8. In a large sauté pan, melt 2 tbsp of butter; add the maple syrup, ground cinnamon and the cooked gnocchi.
9. Sauté for 1 minute until warmed through and coated.
10. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.