Pumpkin Gnocchi
Pumpkin gnocchi belong on the savory side of fall cooking. Their orange color promises sweetness, but pumpkin is mild enough to sit comfortably beside sage, butter and Parmesan.
Pumpkin and potato together
Pumpkin puree gives the dough its color and flavor, while potato provides a soft, starchy base. The pumpkin version here uses plain canned puree, so it does not depend on finding a particular fresh pumpkin.
Not quite butternut squash
Butternut squash has its own gnocchi dough, based on roasted squash without potato. Both have a sweet, autumnal character, but their ingredient balances differ. Pumpkin gnocchi are especially at home with nutty butter and salty cheese, which keep that sweetness in the background.