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!


Pumpkin Gnocchi Treats

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Author: Catherine McCord
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes


  • 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



    Sodium: 400mg | Sugar: 10g | Fiber: 1g | Cholesterol: 75mg | Calories: 280kcal | Fat: 11g | Protein: 8g | Carbohydrates: 37g
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    About the Author

    Catherine is a 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.


    1. I’ve made a similar gnocchi with mashed sweet potato, so I bet you could sub that for the pumpkin.

    2. I just used some leftover butternut squash and it was fantastic. I can’t wait to try a more savory type of dish. 🙂

    3. I freeze pumpkin puree in 1/4 cup “blobs” on a cookie sheet, then transfer to a freezer bag for storing. I always have pumpkin to thrown in my kids’ pancakes, to hide in spaghetti sauce, or even make into spiced lattes. mmmmm… love this time of year, and we will be trying this recipe this week!!

    4. These turned out great! I had a hard time rolling it out and cutting them because the dough was SO sticky, so I just rolled them into little balls. They still look cute!

    5. candied walnuts…

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