“Pumpkin” Ricotta Gnocchi Recipe

This Pumpkin Ricotta Gnocchi recipe transforms soft homemade gnocchi into adorable pumpkin-shaped pillows of comfort, coated in a rich brown butter sage sauce for the ultimate Halloween-inspired meal. Featured on Bring on the Karbs, Erica Karbelnik and Josh Karbelnik showcase how simple ingredients like pumpkin purée, ricotta, and Parmesan can be turned into a beautifully seasonal dish that feels both rustic and indulgent.

The Inspiration

Gnocchi has long been a staple of Italian comfort food, traditionally made with potatoes, flour, and egg. In this Halloween-inspired version from Bring on the Karbs, Erica Karbelnik and Josh Karbelnik reimagine the classic by incorporating pumpkin purée and ricotta cheese for a softer, richer texture and a naturally seasonal flavour.

The playful pumpkin shape adds a festive twist that makes the dish perfect for autumn celebrations. By using butcher’s twine to create ridges, each gnocchi becomes a miniature edible pumpkin, blending culinary technique with creative presentation.

Ingredients

For the “Pumpkin” Ricotta Gnocchi

1 cup (240ml) pumpkin puree
1/2 cup (120ml) whole fat ricotta
1/2 cup (120ml) grated Parmesan cheese
1 egg
1 tsp (4.9ml) salt
1/4 tsp (1.2ml) cinnamon
2 1/4 cups (540ml) all-purpose flour
1 sprig rosemary

For the Sage Brown Butter Sauce

3 tbsp (44.3ml) unsalted butter
10 fresh sage leaves
1/2 tsp (4.9ml) salt
Parmesan cheese to garnish

Method

Add all ingredients for the gnocchi into a stand mixer (except the rosemary). Gently mix until combined, fold out onto a counter dusted with flour and knead by hand. The dough should be smooth and not overly sticky. Add 1/4 cup of flour at a time if needed to reach proper consistency.
Cut dough into 4 equal parts. Start with one part and roll it out till about 2 inches thick. Cut into pillow shapes, and then roll into balls.
For the pumpkin shape, use the butcher’s twine and gently press into the gnocchi balls at multiple angles to create the lines of a pumpkin.
Place a pot of salted water on the stove and bring to a gentle simmer. Blanch the pumpkins until they float. Stick one leaf of rosemary into the center of each to create a pumpkin stem.
Add the butter to a sauté pan set over medium heat. As soon as the butter foams add in the sage and fry until crispy. Season with salt and pour over the gnocchi. Garnish with grated parmesan cheese.

Serving Suggestions

This Pumpkin Ricotta Gnocchi is perfect for a cozy Halloween dinner, fall-inspired gathering, or comforting weekend meal. Serve it as a main dish alongside roasted vegetables, a crisp green salad, or warm artisan bread to soak up the rich brown butter sauce. The soft gnocchi pairs beautifully with earthy sides like roasted squash, caramelized carrots, or sautéed greens, creating a balanced and satisfying seasonal plate.

For entertaining, present the gnocchi on a large platter with extra sage brown butter drizzled over top and additional Parmesan cheese at the table. A glass of white wine, such as Pinot Grigio or Chardonnay, complements the nutty butter sauce and pumpkin flavour beautifully. This dish also works well as part of a multi-course Halloween menu featuring soups, roasted mains, and festive desserts.

Final Thoughts

This Pumpkin Ricotta Gnocchi recipe captures everything comforting about fall cooking while adding a playful Halloween twist. Soft, pillowy gnocchi shaped like tiny pumpkins, combined with rich brown butter and crispy sage, create a dish that feels both elegant and fun.

As featured on Bring on the Karbs, Erica Karbelnik and Josh Karbelnik show how creativity and tradition can blend seamlessly in the kitchen. By transforming a classic Italian dish into a seasonal celebration, they demonstrate how simple ingredients can become extraordinary with just a bit of imagination.

Find more recipes from Bring on the Karbs! here!