This Pumpkin Gnocchi Recipe Is Perfect for Fall Gatherings

It’s officially fall, which means that everything the light touches has the potential to be

pumpkin flavored—and we're not complaining. Earthy, sweet, and savory, there’s a pumpkin-tinged item for everyone, for every meal. If you’re searching for a unique and tasty dinner item, for example, we have two words: pumpkin gnocchi.

What’s better than a plate of delicious dumplings that taste like pumpkin? Ones that look like pumpkins, too. Liz of

FoodwithLiz is the mind behind this artful and creative take, which transforms classic gnocchi into a collection of tiny, plump pumpkins served over a glossy béchamel. The blogger recently shared the recipe on

TikTok, where it's been garnering millions of views.

As a bonus for those who favor a vegan menu, Liz's take replaces the egg traditionally found in gnocchi dough with pumpkin purée—a perfectly seasonal

plant-based swap.

Topped with rosemary stems and finished with toasted pine nuts and fried sage leaves, this pumpkin patch on a plate is a delicious and delectable ode to autumn.

1 russet potato
1/2 cup pumpkin purée
1 cup flour
Rosemary

Butter (vegan or dairy)
Parmesan (vegan or dairy)
Flour
Vegetable broth

1. Dice and boil one russet potato until tender. Strain and mash.

2. Move mashed potato onto a flat surface and add 1/2 cup pumpkin purée and 1 cup flour. Add more as needed until it forms a soft dough.

3. Using a toothpick, shape small pieces of dough into a pumpkin, as shown in the video above. Top with a rosemary stem.

4. Boil gnocchi in salted water until tender, about five minutes. 

5. Crisp up the bottom of each gnocchi in an oiled or buttered pan.

6. Serve in a simple sauce made up of vegan butter, vegan parmesan, flour, and a splash of vegetable broth. You may also use non-vegan butter and parmesan, depending on your preferences.

7. Optional: Top with toasted pine nuts and fried sage.