Irresistible Pumpkin Gnocchi with Feta

If you ask me, pumpkin gnocchi is one of fall’s best comfort foods.

This cozy dish combines pillowy pumpkin gnocchi with creamy, tangy feta cheese for a meal that feels both hearty and fresh. The earthy pumpkin flavor pairs nicely with the salty bite of crumbled feta.

It comes together quickly in a hot skillet with just a handful of ingredients. A little butter, some fresh herbs, and maybe a sprinkle of toasted pine nuts help bring the whole thing together.

It’s an easy weeknight dinner that feels special enough for company, perfect when you want something warm and satisfying.

What Kind of Pumpkin Should I Use?

For this gnocchi recipe, you’ll want to choose a pumpkin variety that’s sweet and has a smooth texture when cooked. Sugar pumpkins (also called pie pumpkins) are your best bet – they’re smaller than carving pumpkins and have dense, flavorful flesh that roasts beautifully. Butternut squash also works wonderfully as a substitute if you can’t find good pumpkins, and it’s often easier to peel and cut. Avoid using large carving pumpkins since they tend to be watery and lack the rich flavor you want for this dish. When selecting your pumpkin, look for one that feels heavy for its size and has a hard, unblemished skin.

Options for Substitutions

This cozy gnocchi dish is pretty forgiving when it comes to swaps:

• Pumpkin: If pumpkin isn’t available, butternut squash or sweet potato work great as substitutes. They’ll give you that same sweet, earthy flavor and creamy texture when roasted.
• Gnocchi: Store-bought gnocchi is totally fine here, but you can also use other pasta shapes like rigatoni or penne if that’s what you have on hand. Just adjust cooking time according to package directions.
• Feta cheese: Don’t love feta? Try goat cheese for something creamy and tangy, or ricotta for a milder option. Fresh mozzarella torn into chunks also works nicely.
• Fresh rocket (arugula): Baby spinach is an easy swap if you can’t find arugula. You could also use fresh basil leaves for a different flavor profile, or skip the greens altogether.
• Garlic butter: Regular butter mixed with minced garlic works just fine. Use about 2 tablespoons butter with 1-2 minced garlic cloves.
• Fresh rosemary: Dried rosemary works too – just use about 1 teaspoon instead of the fresh sprigs. Thyme or sage would also complement the pumpkin nicely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin gnocchi is overcooking the pumpkin, which can turn it into mush – roast it just until fork-tender, around 25-30 minutes depending on the size of your chunks.

Another common error is adding the gnocchi to cold or barely simmering water instead of a rolling boil, which causes them to stick together and become gummy rather than light and fluffy.

Don’t add the feta cheese too early in the cooking process since it can become rubbery when overheated – instead, crumble it over the dish during the last minute of cooking or right before serving.

Finally, save the delicate rocket for the very end, tossing it in just before plating so it wilts slightly from the heat but maintains its fresh, peppery bite.

What to Serve With Pumpkin Gnocchi?

This hearty pumpkin gnocchi pairs beautifully with a simple mixed greens salad dressed with olive oil and lemon juice to balance out the rich, creamy flavors. A crusty piece of garlic bread or focaccia is perfect for soaking up any leftover sauce from your bowl. If you want to make it a more complete meal, try serving it alongside some roasted vegetables like zucchini or bell peppers, which complement the earthy pumpkin flavors nicely. A glass of crisp white wine or even a light red wine makes this dish feel extra special for dinner parties.

Storage Instructions

Refrigerate: This pumpkin gnocchi keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get even better overnight as everything melds together. Just keep the fresh arugula separate and add it when you’re ready to eat.

Freeze: You can freeze the gnocchi mixture (without the feta and arugula) for up to 2 months in freezer-safe containers. I like to portion it out into individual servings so I can grab just what I need for a quick dinner later.

Reheat: Warm it up in a skillet over medium heat with a splash of water or broth to loosen things up. You can also microwave it, but the skillet method keeps the gnocchi from getting too soft. Add fresh feta and arugula right before serving to keep them nice and fresh.

Preparation Time	15-20 minutes
Cooking Time	45 minutes
Total Time	60-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 30-40 g
• Fat: 45-55 g
• Carbohydrates: 190-220 g

Ingredients

For the roasted base:

• 4 rosemary sprigs (fresh preferred for more flavor)
• 7 oz tomatoes (about 5 medium, cut into wedges)
• 1 red onion (cut into wedges)
• 3 garlic cloves (unpeeled)
• 1 lb potato gnocchi (I use Rana fresh gnocchi)
• 1 lb pumpkin (cut into 1-inch chunks)
• 1 tbsp vegetable oil (or any neutral oil like canola)

For the finish and toppings:

• 3.5 oz feta cheese (crumbled into bite-sized pieces)
• Large handful fresh arugula leaves
• 1 tbsp garlic butter (melted and cooled slightly)

Step 1: Prepare and Roast the Pumpkin Base

• 1 lb pumpkin, cut into 1-inch chunks
• 1 red onion, cut into wedges
• 3 garlic cloves, unpeeled
• 1 tbsp vegetable oil

Cut the pumpkin into 1-inch chunks, cut the red onion into wedges, and leave the garlic cloves unpeeled.

Spread everything on a large baking sheet, drizzle with vegetable oil, and toss to coat evenly.

Roast at 375°F (190°C) for 20 minutes until the pumpkin begins to soften and the onion starts to caramelize.

The unpeeled garlic will become sweet and creamy during this time, making it easy to squeeze out later.

Step 2: Add Gnocchi, Tomatoes, and Aromatics

• roasted pumpkin, onion, and garlic from Step 1
• 1 lb potato gnocchi
• 7 oz tomatoes, cut into wedges
• 4 rosemary sprigs

Cut the tomatoes into wedges.

Remove the baking sheet from the oven and add the gnocchi and tomato wedges directly to the roasted vegetables.

Scatter the fresh rosemary sprigs over everything and toss gently to combine.

Return to the oven and roast for another 20 minutes until the gnocchi are golden and slightly crispy on the edges.

The tomatoes will soften and release their juices, creating a light sauce as everything roasts together.

Step 3: Finish with Garlic Butter and Feta

• gnocchi mixture from Step 2
• 1 tbsp garlic butter, melted and cooled slightly
• 3.5 oz feta cheese, crumbled

Remove the baking sheet from the oven and discard the rosemary sprigs.

Squeeze the roasted garlic cloves directly onto the mixture—they’ll be soft and spreadable now.

Drizzle the melted garlic butter over everything and scatter the crumbled feta cheese across the top.

I like to crumble the feta into bite-sized pieces so it distributes evenly and melts slightly into the warm gnocchi.

Return to the oven for just 5 minutes to warm the feta and allow the garlic butter to coat all the ingredients.

Step 4: Finish and Serve with Fresh Arugula

• finished gnocchi mixture from Step 3
• Large handful fresh arugula leaves

Remove the baking sheet from the oven and immediately top with a large handful of fresh arugula leaves.

The residual heat will gently wilt the arugula just slightly while keeping it fresh and slightly peppery.

Serve directly from the baking sheet for a rustic presentation, or transfer to a serving platter.

The contrast between the warm, creamy gnocchi and feta with the cool, crisp arugula is what makes this dish irresistible.