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This simple, one-pot Pumpkin Gnocchi comes together in under 15 minutes for a cozy, delicious dinner. Featuring sage and parmesan stirred into a creamy pumpkin sauce that you cook the gnocchi in until soft and silky.
When I’m craving something truly comforting but haven’t got much time or energy for cooking, gnocchi is my go-to. These fluffy potato dumplings are widely available and take just minutes to cook, making them ideal for weeknights. In this vegetarian recipe, there’s no need to pre-cook the gnocchi. They are cooked together with pumpkin puree, milk and broth to make a light yet creamy sauce.
For more cozy fall dinner ideas, try my Pumpkin Risotto and Chicken Gnocchi Soup.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Pumpkin Gnocchi. Full quantities can be found in the recipe card further down at the bottom of the post.
- Olive oil: You can use avocado oil if you prefer.
- Garlic: Fresh garlic is best here as it is a prominent flavor in this simple sauce.
- Sage leaves: While fresh leaves provide the strongest flavor, you can always use a couple of tablespoons of dried sage instead. If using dried, add it along with the wet ingredients in step 2.
- Milk: Use whole milk for the creamiest sauce, but really, it’s up to you! Plant-based milks work great here, too. Just make sure you choose one that is unflavored and unsweetened.
- Broth: For the light flavor of this sauce, chicken or vegetable broth work best.
- Pumpkin puree: I use canned pumpkin puree to make this dish super quick, just check that it’s 100% pure pumpkin and not pumpkin pie filling.
- Nutmeg, Kosher salt, and ground pepper
- Gnocchi: Store-bought gnocchi makes this dish so fast to make! Seek out egg-free, vegan, or even gluten-free gnocchi, if needed.
- Parmesan cheese: I like to shred Parmesan myself as it has the best flavor. However, pre-ground Parmesan will also work.
How to Make Pumpkin Gnocchi
Step 1: Heat the oil in a large skillet over medium heat. Add the garlic and sage and saute for 30 seconds. The garlic and sage can both burn easily, so they only need a brief cook in the oil to infuse it with flavor.
Step 2: Add the milk, broth, pumpkin puree, and seasonings. Stir until well combined.
Step 3: Add in the gnocchi and stir to coat. Reduce the heat and simmer the gnocchi in the sauce for up to 5 minutes, stirring occasionally. Gnocchi can overcook and become mushy, so keep an eye on them and taste-test a couple to make sure they’re on the right track.
Step 4: Serve hot with ground parmesan and freshly ground black pepper. Once done, taste the gnocchi before serving and adjust the salt, if needed.
Variations
→ Pesto swirl: Swirl through a couple of spoonfuls of basil or sage pesto before serving for a fresh flavor.
→ Added veggies: Stir in a few handfuls of washed baby spinach along with the gnocchi so it can wilt in.
→ Mushroom Pumpkin Gnocchi: Saute 8 ounces sliced cremini mushrooms in the olive oil until browned before stirring in the garlic and sage in step 1.
Common Questions
Yes! This recipe works well with homemade puree. Sugar pie pumpkins are classic, but you can use other varieties like kabocha, butternut or kuri if you prefer.
This gnocchi goes well with something to mop up all that delicious sauce so homemade focaccia is great to serve on the side. For more protein, stir in some cooked, drained white beans or serve with chicken tenders.
Yes! Firstly, check that the gnocchi you buy are vegan (many are). For the sauce, choose an unsweetened plant-based milk and vegetable broth. To garnish, swap out the parmesan for nutritional yeast or a vegan cheese alternative.
Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
I don’t recommend freezing this dish as the gnocchi will become mushy.
You May Also Like
- Pumpkin Dump Cake
- Creamy Butternut Squash Mac & Cheese
- Pumpkin Alfredo
- Roasted Sweet Potato Salad
- Roasted Butternut Squash
- Creamy Pumpkin Pasta
- Butternut Squash Mushroom Risotto
- Pumpkin Chili
- Pumpkin Cream Cheese Muffins
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Creamy Pumpkin Gnocchi
Ingredients
- 1 tablespoon olive oil, or avocado oil
- 4-6 garlic cloves, minced
- 6-8 fresh sage leaves, finely chopped
- 1 1/2 cup milk of choice
- 1/2 cup broth, chicken or vegetable
- 1 cup pumpkin puree
- 1/2 teaspoon ground nutmeg
- Kosher salt and ground pepper
- 16 ounces gnocchi
- 1/2 cup ground Parmesan cheese
Instructions
- Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 4-6 garlic cloves and 6-8 fresh sage leaves and saute for 30 seconds.
- Add the 1 1/2 cup milk of choice, 1/2 cup broth, 1 cup pumpkin puree, 1/2 teaspoon ground nutmeg, and a pinch each of Kosher salt and ground pepper. Stir until well combined.
- Add in the 16 ounces gnocchi and stir to coat. Reduce the heat and simmer the gnocchi in the sauce for up to 5 minutes, stirring occasionally.
- Serve hot with 1/2 cup ground Parmesan cheese and, if needed, salt and pepper to taste.
Notes
Tips:
- To make homemade pumpkin puree: Halve and de-seed a sugar pumpkin (or pumpkin of choice) and roast, cut side down, in a 400°F oven for 45-60 minutes until tender. Scoop the flesh and mash or blend until smooth.
- Many store-bought gnocchi don’t contain eggs, so, if you need the recipe to be egg-free, just check that the gnocchi you’re buying are eggless.
- Gnocchi cook quickly and can easily become mushy, so check them often as they’re simmering to make sure they’re perfectly cooked.
- Flavor twist: Try dotting chunks of goat cheese over the finished dish.
- Crispy sage garnish: Fry a few sage leaves in olive oil until crisp and drain on paper towels, sprinkle over the dished-up gnocchi
Storage:
Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. We don’t recommend freezing this dish as the gnocchi will become mushy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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