Brown Butter Gnocchi with Creamy Tofu Ricotta & Roasted Pumpkin

Fluffy homemade gnocchi toasted in brown butter and herbs with creamy tofu ricotta and roasted pumpkin.

A delicious gnocchi dish with creamy tofu ricotta and soft roasted pumpkin. The perfect dish to make at your fall gathering.

This is my second time making homemade gnocchi and I forgot how easy it is! It’s just made from potatoes, flour, salt, and oil. No complicated shaping required.

The tofu ricotta comes together in less than 5 minutes in a food processor and the roasted pumpkin is made from 5 simple ingredients.

How to make Brown Butter Gnocchi with Creamy Tofu Ricotta & Roasted Pumpkin:

1. Preheat the oven to 375°F. Add potatoes to a baking sheet and roast for 50 minutes or until fork tender. Peel and cool potatoes. Put through a potato ricer and add to a large mixing bowl. Stir in flour, salt, and oil until a soft dough forms. You may need to mix with your hands to fully incorporate.
2. Line a baking sheet with parchment paper. Divide the dough into quarters. Working with one piece at a time, roll the dough into a long rope about ½” wide. Use a bench scraper or sharp knife to cut the rope into ½” pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the prepare baking sheet. Repeat with remaining dough. Sprinkle flour over gnocchi and toss lightly to coat. Let sit at room temperature for about 1 hour to dry.
3. While gnocchi are drying, prepare the tofu ricotta. Add all ricotta ingredients to a small food processor. Pulse several times until creamy. Add 1-2 tbsp of non-dairy milk if texture seems too thick. You want a creamy, spreadable consistency. Spoon into a bowl and refrigerate.
4. When gnocchi are 30 minutes into it’s drying time, prepare the roasted pumpkin. Preheat the oven to 425°F. Add cubed pumpkin to a large baking sheet. Toss with olive oil and fresh herbs. Add smashed garlic to the pan. Roast for 20-25 minutes until golden brown and crispy.
5. To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let cook for 4-5 minutes or until gnocchi float to the top. Cook for an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and transfer to a baking sheet, spreading out into a single layer. Cook the second batch of gnocchi and add to baking sheet.
6. Cut butter into small, evenly sized pieces. Add to a large skillet over medium heat. Add herbs and squeeze in the roasted garlic from the roasted pumpkin. Let the butter melt. Once melted, add the gnocchi. Stir or swirl the pan constantly until the butter becomes a light tan color as the milk solids toast in the fat. The gnocchi will toast while the butter browns.
7. To assemble, spread a generous amount of ricotta on a plate. Top with roasted pumpkin and brown butter gnocchi. Garnish with extra herbs (optional) and freshly cracked black pepper. Enjoy!

Tips for making delicious & fluffy gnocchi:

Bake your potatoes. To create soft, pillowy, and fluffy gnocchi you will want your potatoes as dry as possible. Most gnocchi recipes call for boiling your potatoes but baking them will ensure even less water seeps into the potato.

A potato ricer is magical. I know a potato ricer is just another kitchen appliance to have in your kitchen, but it is so useful when making gnocchi! It will evenly cut up your potato and you don’t even need to skin it.

Use old potatoes. The older your potatoes are the less water content they have. And like I’ve said before, you want your potatoes are dry as possible!

Dry the gnocchi. After you’ve shaped your gnocchi, you want to toss it in a bit of flour and let it dry out on a baking sheet for at least 1 hour. This will help prevent it from falling apart when boiling.

What type of potato is best for this recipe?

Russet or Yukon gold potatoes will be your best bet for homemade gnocchi!

Can I boil the potatoes instead of baking?

I highly suggest you bake them because you want them as dry as possible to create that fluffy and pillowy texture. Boiling them is ok, but can increase the water content of the gnocchi dough.

Can I substitute the butter for vegan butter?

Yes, but the butter will not brown and caramelize as much as the dairy butter.

If you’re looking for more savory fall recipes, you’ll also love these Crispy Garlic Fingerling Potatoes with Creamy Pumpkin Sauce, this Butternut Squash Orecchiette with Crispy Sage, and Rigatoni with Caramelized Onions, Mushrooms, & Crispy Chickpeas.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!