Creamy Pumpkin Gnocchi

Creamy pumpkin gnocchi came into my life on a chilly evening when I was craving something rich linking that with something a little unexpected. I had leftover pumpkin puree from a baking project and didn’t want it to go to waste so I tossed it into a sauce with cream garlic and parmesan linking that with soft pillowy gnocchi and a touch of nutmeg and the result was magic.

Ever since then this has been my cozy dinner go-to when I want something fast that still feels a little fancy linking that with just the right amount of indulgence. The sauce clings beautifully to every bite and it’s done in under 30 minutes making it perfect for weeknights or small dinner gatherings.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Gnocchi – Soft pillowy potato dumplings that absorb all the creamy sauce
• Pumpkin puree – Adds earthy sweetness and a creamy base to the sauce
• Heavy cream – Makes the sauce rich silky and luscious
• Garlic – Adds depth and a savory backbone to the sauce
• Butter – Gives the sauce richness and helps sauté the garlic
• Parmesan cheese – Adds sharpness and balances the sweetness of the pumpkin
• Nutmeg – A tiny dash enhances the warmth of the pumpkin
• Salt and pepper – Essential for seasoning the sauce perfectly
• Fresh thyme – Optional but adds a beautiful herby finish
• Olive oil – Helps sear the gnocchi for a slightly crispy edge (optional)

Tools You’ll Need

• Large skillet – I use this to make the sauce and finish the gnocchi all in one pan
• Medium pot – For boiling the gnocchi until just tender
• Colander – Helps drain the gnocchi without breaking them
• Wooden spoon or spatula – Ideal for stirring the sauce gently
• Microplane or grater – For freshly grating parmesan cheese
• Measuring cups and spoons – Keeps everything well-balanced in flavor

Instructions

Step 1:

I start by bringing a pot of salted water to a boil and cooking the gnocchi according to the package instructions. Once they float I drain them and set them aside.

Step 2:

In a large skillet I melt the butter over medium heat then add the minced garlic and cook it for about a minute until fragrant but not browned.

Step 3:

I stir in the pumpkin puree and heavy cream and whisk everything together until smooth and bubbly.

Step 4:

Next I add the parmesan cheese a pinch of nutmeg salt and black pepper then stir until the cheese is melted and the sauce thickens slightly.

Step 5:

I gently add the cooked gnocchi into the sauce and toss to coat making sure every piece is well covered.

Step 6:

If I want a bit of crisp texture I sometimes sear the gnocchi in a little olive oil before adding to the sauce. Either way it turns out delicious.

Step 7:

I finish with an extra sprinkle of parmesan cracked pepper and a few thyme leaves before serving hot.

Tips

I like to use store-bought gnocchi for convenience but homemade works wonderfully too

Add a little pasta water if the sauce gets too thick while tossing in the gnocchi

For a protein boost try stirring in cooked sausage or pancetta

A drizzle of browned butter on top takes this dish to the next level

Ways to Serve

Pair with a crisp green salad and crusty bread for a full dinner

Serve as a cozy first course for a fall dinner party

Make it meat-free and pair with roasted vegetables on the side

Reheat leftovers gently on the stove with a splash of cream or broth

Frequently Asked Questions

Can I make Creamy Pumpkin Gnocchi ahead of time?

Yes! I often make the sauce ahead and store it separately. Just reheat and toss with freshly cooked gnocchi.

What type of gnocchi works best for Creamy Pumpkin Gnocchi?

I usually use potato gnocchi but cauliflower or sweet potato gnocchi also work beautifully.

Can I make Creamy Pumpkin Gnocchi dairy-free?

Absolutely. Swap heavy cream with coconut cream and use nutritional yeast in place of parmesan for a rich dairy-free version.

See You in the Kitchen

I hope you give this Creamy Pumpkin Gnocchi a try! It’s cozy rich and perfect for a quick dinner with big fall flavor. Let me know how yours turns out and save this one for pumpkin season.

Happy Cooking!

Print