Pumpkin Ricotta Gnudi

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 🙂

What are gnudi?

Gnudi are my favorite kind of pasta-like dumpling to make! They’re stuffed with ricotta, parmesan, vegetables and semolina flour. “Stuffed” might be the wrong word, since the dough comes together in one bowl and then you just roll it with your hands. It’s so easy!

Gnudi are simmered (not boiled) until they float, which I think is where the real magic comes in. They grow about a third in size, and they go from promising little balls to light, chewy dumplings.

Ingredients you’ll need for pumpkin ricotta 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**

How to begin making the gnudi

 There are a few key steps to make the process easy, but once you do those steps it becomes “add this to a bowl and mix!”. Here’s how to start:

1. Mix together the pumpkin and ricotta in a mesh sieve, then let them drain.
2. While that is draining, thaw the spinach and squeeze out the moisture. See the image below, but frozen spinach will have a lot of water! Squeeze it out as well as you can.
3. Pulse the spinach and herbs together in the food processor, then add the parmesan. The spinach and herbs need a head start, since they are a bit more fibrous and need extra time and space in the food processor to get finely chopped. Once that’s set THEN you can add the parmesan!

A bit about semolina flour and why you should not use all-purpose flour in it’s place

Unfortunately, semolina flour is the one finicky ingredient that you cannot swap out for all-purpose flour. All-purpose will make the dumplings a little soft and a little gooey in a way that is not that great.

Semolina flour keeps them firm and chewy in a delicious pasta-like-way. Plus, it’s getting easier to find! I like to use Bob’s Red Mill brand, which I can usually find at any grocery store near me.

Ingredient substitutions

Although I don’t recommend swapping out the semolina flour, there are a few substitutions that can be made if needed!  Here are some substitution suggestions:

• Frozen spinach: Can be swapped for fresh arugula, fresh curly kale (ribs removed), mustard greens, spring mix, or any leafy green that is capable of getting soft! If you are using greens that aren’t frozen, you will need to shock them with boiling water then plunge them into an ice bath. From there, you can squeeze out the excess water and proceed with the recipe as written.
• Pumpkin purée: Swap for butternut or sweet potato purée, or more ricotta for a heavier dumpling!
• Parmesan: Swap for pecorino romano

Tips and tricks for shaping the gnudi

Shaping the gnudi is always one of my favorite parts! However, it might take some time to get the hang of it. Here are my best tips:

1. The dough should be the texture of play-doh before you start rolling. If it feels a bit soft or can’t be handled with your hands, add more semolina flour.
2. Dust the sheet pan the gnudi will land on liberally, you don’t want them to stick!
3. I eyeball my dough by pinching off what looks like a 1 tablespoon amount, but if you want precision, feel free to use a cookie scoop or tablespoon.
4. If things are getting too sticky (they shouldn’t, but temperature might make it that way!), very lightly dampen your hand while you continue rolling.
5. Once the balls are rolled, give the sheet pan a few shakes so they are all coated in semolina flour (see image below!).

Serving suggestions

You can serve this pumpkin gnudi as is, paired with your favorite pasta sauce such as pesto, brown butter & sage, or tomato sauce!

Alternatively, because these are technically in the dumpling family, you could also serve them alongside a protein such as fish and a light salad. In Italy, they serve these as a starter to a meal, so you could also enjoy them as an appetizer!

Storage tips and how to prep this recipe ahead of time

This is a great recipe for entertaining because the gnudi cook quickly, and both cooked and uncooked gnudi can be prepared and stored ahead of time!

To prep ahead of time: If you want to prepare this recipe the day before, make all your gnudi as you would normally. Cover the baking sheet your uncooked gnudi rest on with plastic wrap, making sure to wrap it tightly. The gnudi will keep for up to 24-48 hours, so when you are finally ready to cook, you can unwrap them and go!

Fridge: Store the gnudi in an airtight container. They will keep for up to 4 days, and you can reheat either in the microwave or on the stove.

Freezer: Store the gnudi in an airtight container and freeze for up to 4 months. To thaw, remove from the freezer to the fridge 24 hours before you would like to eat, then reheat as normal.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

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Pumpkin Ricotta Gnudi

4 from 1 review

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!

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Chilling Time 12 hours hrs

Servings: 18 gnudi

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 mesh sieve
• ▢
  1 slotted spoon or spider
• ▢
  1 large pot
• ▢
  1 large sauté pan
• ▢
  1 Food processor or blender or blender

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 

1. 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.
2. 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.
3. 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.
4. 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.
5. Add 1 cup (5 oz) of semolina flour in two batches. Mix into a dough.
6. 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).
7. Roll the balls in semolina flour and chill them for 1 hour, ideally up to overnight.
8. 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.
9. Set a large sauté pan next to the pot.
10. 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.
11. 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.
12. Serve the gnudi warm with grated parmesan on top!

For a little extra…

1. 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. 

Serving: 6 gnduiCalories: 479kcalCarbohydrates: 44gProtein: 27gFat: 22g