These Pumpkin Gnocchi are soft, flavorful, and surprisingly simple to make. Instead of traditional potato dough, they use pumpkin purée for a lighter twist that still delivers that classic gnocchi bite. With just a few pantry staples, you can have a warm, satisfying dinner on the table fast—for just 7 Points per serving!
Serve them with marinara or a sprinkle of cheese for a WW-friendly meal that feels indulgent. Craving more easy, low-point ideas? Check out our full collection of Weight Watchers dinner recipes!
Recipe Overview
- Serving Size: about 200 g
- Number of Servings: 2
- Time to Cook: 15 minutes
- 7 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Pumpkin Gnocchi
- 1 cup pumpkin purée (220 g)
- 1 cup all-purpose flour (110 g), plus more as needed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- A pinch of ground nutmeg
- 1 teaspoon oil (for tossing after boiling)
- Optional: low-fat mozzarella cheese or homemade marinara (Napolitana sauce) for serving
Instructions for making Pumpkin Gnocchi
- Start by placing the pumpkin purée in a mixing bowl. If the purée is very moist, let it sit in a fine mesh strainer or pat it gently with paper towels to remove excess water. Add the flour, salt, pepper, and a pinch of nutmeg to the bowl. Mix everything with a spoon or your hands until a dough begins to form.
- If the dough is still sticking heavily to your hands, add a bit more flour, one tablespoon at a time, just until the dough comes together and can be handled without sticking too much.
- Once the dough is ready, transfer it to a lightly floured surface.
- Divide the dough into two or three portions. Roll each portion into a long rope about 1/2 inch (1.5 cm) thick. Use a knife or bench scraper to cut the rope into small pieces, about the size of a cherry.
- If you’d like, gently press each piece with the back of a fork to give it a ridged texture—but don’t worry if they’re not perfect, they’ll still taste great!
- Bring a large pot of salted water to a boil over medium heat. Carefully add the gnocchi in batches, without overcrowding the pot. After about 1–2 minutes, they will start floating to the surface—that’s how you’ll know they’re done. Let them cook for another 30 seconds after they float, then use a slotted spoon to remove them from the water. Transfer them to a bowl and toss with a teaspoon of oil to prevent sticking.
- Serve warm, either plain, sprinkled with shredded low-fat mozzarella cheese, or topped with your favorite marinara sauce. They’re delicious either way!
Tips and tricks section for making Pumpkin Gnocchi
- If you ask me for my best tips for making gnocchi, I’d start by saying: let go of perfectionism. I remember myself a few years ago, younger and frustrated, trying to make every gnocchi exactly the same, with perfect little ridges… But the truth is, once you cook them, they mostly lose their shape, and maybe the real charm of homemade gnocchi is in their artisanal look. That’s why I recommend making a long rope of dough, cutting it into equal pieces, and then lightly pressing them with a fork. Don’t worry if they’re not perfect.
- As for the dough, add wheat flour until it comes off your hands smoothly.
- The drier the pumpkin purée, the better.
- And finally, cook them over medium heat. If the heat is too high, they might fall apart while cooking.
Related Recipes
Olive Garden chicken and gnocchi soup
Slow cooker Tuscan chicken meatballs with gnocchi
Pumpkin Gnocchi
A low-point Italian-style dinner recipe featuring pillowy-soft gnocchi.
Ingredients
- 1 cup pumpkin purée, (220 g)
- 1 cup all-purpose flour, (110 g), plus more as needed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- A pinch of ground nutmeg
- 1 teaspoon oil, for tossing after boiling
- Optional: low-fat mozzarella cheese or homemade marinara, Napolitana sauce for serving
Instructions
- Start by placing the pumpkin purée in a mixing bowl. If the purée is very moist, let it sit in a fine mesh strainer or pat it gently with paper towels to remove excess water. Add the flour, salt, pepper, and a pinch of nutmeg to the bowl. Mix everything with a spoon or your hands until a dough begins to form.
- If the dough is still sticking heavily to your hands, add a bit more flour, one tablespoon at a time, just until the dough comes together and can be handled without sticking too much.
- Once the dough is ready, transfer it to a lightly floured surface.
- Divide the dough into two or three portions. Roll each portion into a long rope about 1/2 inch (1.5 cm) thick. Use a knife or bench scraper to cut the rope into small pieces, about the size of a cherry.
- If you’d like, gently press each piece with the back of a fork to give it a ridged texture—but don’t worry if they’re not perfect, they’ll still taste great!
- Bring a large pot of salted water to a boil over medium heat. Carefully add the gnocchi in batches, without overcrowding the pot. After about 1–2 minutes, they will start floating to the surface—that’s how you’ll know they’re done. Let them cook for another 30 seconds after they float, then use a slotted spoon to remove them from the water. Transfer them to a bowl and toss with a teaspoon of oil to prevent sticking.
- Serve warm, either plain, sprinkled with shredded low-fat mozzarella cheese, or topped with your favorite marinara sauce. They’re delicious either way!
Notes
7 WW Points per serving.
Nutrition
Serving: 185gCalories: 283kcalCarbohydrates: 56gProtein: 7.1gFat: 2.4gSaturated Fat: 0.4gSodium: 586mgPotassium: 5.7mgFiber: 5.2gSugar: 6gCalcium: 33mgIron: 4.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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