Note*** This recipe has been updated as of December 2025. See the recipe box for more information regarding the changes.
Gnudi is one of my favorite things to make. These little ricotta-stuffed dumplings are surprisingly easy, and the effort-to-payoff ratio is off the charts. In this version of gnudi, I add in pumpkin, which is ricotta’s creamy, sweet best friend.
To make the most creamy, dreamy gnudi, drain the ricotta and pumpkin at the same time, and after that everything goes into one bowl. After a good mix, you have a dumpling dough with a pile of autumnal spices. The entire combination makes this recipe perfect for the fall season. If you love working with your hands but don’t want to attempt a full-blown pasta recipe, Pumpkin Ricotta Gnudi should be first on your list 🙂
Pumpkin Ricotta Gnudi
Gnudi – little hand-rolled ricotta dumplings – are one of my favorite things to make. They looks like a project, but they are one of the easiest pasta-like dishes to make. Here I am swapping in some canned pumpkin for seasonal flavor and a delicious texture. This recipe has been updated in 2025 for ease, and most importantly deliciousness!
Equipment
- 1 large sieve
- 1 slotted spoon
- 1 large pot
- 1 12-inch sauté pan
Ingredients
For the gnudi:
- 1/2 of a 15-ounce can of pumpkin purée 7.5 ounces
- 8 ounces whole milk ricotta I like a thicker kind, like Organic Valley brand
- 8 ounces frozen spinach
- 6 ounces parmesan, ideally from a block plus more for serving
- 2 sprigs fresh rosemary
- 3 sage leaves
- 2 sprigs fresh thyme
- 1 large egg yolk
- 1 teaspoon Diamond Crystal kosher salt plus more for boiling the gnudi
- Freshly ground black pepper
- 1 cup semolina flour 5 ounces / 140 grams, plus more for dusting, see Note**
For serving:
- 1 cup pesto, homemade or store bought
- OR 2 cups jarred tomato sauce of choice, homemade or store bought
Instructions
- Mix together the 1/2 can (7.5 oz) of pumpkin with 1 cup (8 oz) ricotta. Add this mixture to a sieve and let it drain over the sink for 15 minutes, stirring occasionally to help ease out any moisture.
- Thaw the 8 oz of frozen spinach in the microwave. Carefully squeeze out all the excess water. I like to use a paper towel here to protect my hands and help me really dry it out. Roughly chop it up and add it to a large bowl.
- In a food processor or blender, add the 6 oz parmesan, rosemary leaves, sage leaves and thyme leaves. Pulse until the mixture is as crumbly as possible. The smaller the pieces, the better the dough.
- Add the parmesan blend to the bowl along with the egg yolk. Add in the drained ricotta and pumpkin mixture. Season with 1 teaspoon of salt and freshly cracked black pepper and mix.
- Add 1 cup (5 oz) of semolina flour in two batches. Mix into a dough.
- Lightly dust a sheet pan with semolina flour. Use a 1.5-tablespoon cookie scoop to portion the dough into 18 balls (around 40g a piece).
- Roll the balls in semolina flour and chill them for 1 hour, ideally up to overnight.
- When you are ready to cook, set a large pot of water over medium-high heat and bring it to a simmer. Season liberally with salt.
- Set a large sauté pan next to the pot.
- Simmer the gnudi in three batches. Simmer each batch for 6 minutes or until they are floating. Use a slotted spoon to transfer them to the sauté pan next to the pot. Add a small splash of pasta water to keep them from sticking.
- When all the gnudi are in the sauté pan, turn on the heat and set it at medium-low. Add your sauce of choice, then gently mix in splashes of pasta water, making sure the gnudi is fully coated and nicely glossy. This should take around 3-5 minutes.
- Serve the gnudi warm with grated parmesan on top!
For a little extra…
- If you want to crisp up your gnudi into appetizer-like bites, after you boil them you can add them to a sheet pan or oven-safe sauté pan. Bake at 350°F for 12-15 minutes or until the gnudi are lightly crisp. Use the sauces as dipping sauces and serve with toothpicks!
Notes
Note** Unfortunately semolina flour is the only suitable flour for this recipe. I updated this because the old recipe used all-purpose flour (to make it more accessible) but it came out too gummy and not very easy to sauce.
Do you think that it would be possible to sub the pumpkin for honeynut squash?
Absolutely! Just make sure to roast out all the moisture and you’ll be set 🙂
Could you make a batch and freeze for emergency uplift?
Absolutely – this is one of my all-time favorite things to do. You can then either boil them or roast them for a crispy exterior (a la Trader Joe’s Cauliflower gnocchi)
Can I freeze them? If so, before or after cooking?
Thanks!
I suggest freezing them after cooking if you plan on reheating them in the sauce or in the oven. However if you want to cook them to order, freeze the gnudi before boiling them and then pop them out of the freezer and boil them as you like!
Looks fantastic! Would they work on an appetizer table? Or best to eat immediately after cooking? Thanks!
They should be warm before eating, but for an appetizer I like to keep them in the oven so that they stay evenly warm right before serving – it’s a great hosting hack!
What veg would be a nice side with this?
I love a radicchio salad or charred broccolini!
Do you think this recipe could be vegan-ized? I’m thinking Kite Hill’s vegan ricotta
I haven’t used that ricotta personally, but if it’s creamy and can hold together after draining, I don’t see why it won’t work!
What do you think about serving warm without the sauce as a fall appetizer?
I’d definitely suggest a sauce of some kind, but I love serving these as an app! Just pop them in the oven to keep them all warm and at the same temp 🙂
Are there any other sauces that work well with these?
The Calabrian butter sauce from this recipe works well: https://justinesnacks.com/spinach-ricotta-gnudi/, or any pesto is a great option!
Thoughts on making this gluten free?
I’ve personally never tried it, but my favorite GF flour is King Arthur 1:1 blend, and since this is a lot of cheese first, I think that could be a good fit here!
I came to ask the same question. I was thinking of just subbing with GF all purpose flour but still debating what to sub the semolina with…
Maybe cornflour?
Thoughts on using thawed frozen spinach? Instead of the whole wilting ice bath thing?
A great idea, just squeeze out the moisture and use the same amount by weight!
Instead of semolina would cornmeal be a bad idea? I have all these ingredients in my pantry and the semolina is the only thing I am missing. Or any other substitute suggestions? I am excited to try these!
Hello! I’m nervous to suggest flour alternatives because semolina is so distinct in its pasta usage and gluten content. Do you have a store that stocks Bob’s Red Mill around you? They usually have a great semolina flour!
I came here after watching your Instagram reel. In that you added nutmeg to the mix but I don’t see it listed above. I’m expecting the nutmeg sprinkle to be a little magic ingredient based on my past fall dish preparations. I can’t wait to make these today and cook then tomorrow for New Year’s Day.
Hi Blair!
I’m making these, too! I hope you love them 🙂 This recipe has been updated since the original posting, but feel free to add in nutmeg as you like! It will be delicious either way <3
Made these tonight! The amount of Parmesan adds sufficient saltiness, consider not adding more salt. My next time around I’ll probably decrease the amount of spinach or chop it even finer – chunks of spinach interfere with dumpling cohesion. I will try to make 1.5 Tbsp size. But I really like the recipe.
So glad you liked it! If you are using a finer grain salt (like Morton’s) consider halving the amount and that will hopefully help the saltiness issue!