Gnocchi with Pumpkin Sauce Recipe

Gnocchi with pumpkin sauce is a tasty fall dinner recipe, great for a fancy weeknight meal!  The soft pillowy gnocchi swim in a delicious sauce made with pumpkin, vegetables, and warm fall spices.

It’s great as a festive autumn dinner everyone at the table will love!  Plus it’s  vegetarian and meatless.

Serve this delicious pumpkin gnocchi with a side of simple sourdough garlic bread and a bright fall apple and walnut salad for a complete meal.

This Gnocchi with Pumpkin Sauce Recipe Is

• Creamy
• Earthy
• Bright
• Loaded with Flavor
• Decadent
• A great make-ahead holiday side dish!
• Vegan, gluten free, vegetarian, and dairy free

What’s In This Pumpkin Gnocchi Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Pumpkin Puree: I always stock up on cans of pumpkin puree so I can enjoy them all year.  I love the flavor of pumpkin – its great in both sweet and savory fall recipes!
• Gnocchi – I love classic potato gnocchi with is super light, super tender, and so good in this sauce.  Make sure to save the cooking water too which will thicken the sauce.
• Garlic
• Onions
• Celery
• Milk: You can use half and half, heavy cream, or a dairy free milk alternative. I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.

Cozy Comfort Food Fall Recipes

This creamy gnocchi with pumpkin sauce is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday meal as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!

How To Make Gnocchi with Pumpkin Sauce?

A Few Tips for Cooking this Gnocchi With Pumpkin Sauce

• If you want to use fresh pumpkin, remove seeds and skin, and roast in the oven at 350 degrees Fahrenheit until tender. Use that instead of the canned pumpkin for a rich fall flavor.
• To prevent the gnocchi from sticking together, cook them in batches, then drain and toss with olive oil.
• If you are making the pumpkin sauce ahead of time, you can reheat it before adding the gnocchi and cheese.
• Pumpkin gnocchi can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just be sure to thaw and heat properly before serving.

More Easy Gnocchi Recipes You’ll Love!

Creamy Pesto Gnocchi Recipe (Vegetarian)

Vegan Gnocchi with Tomato Cream Sauce

Sheet Pan Gnocchi with Butternut Squash

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Gnocchi with Pumpkin Sauce

Kelly Jensen

Gnocchi with pumpkin sauce is a tasty fall dinner recipe, great for a fancy weeknight meal!  The soft pillowy gnocchi swim in a delicious sauce made with pumpkin, vegetables, and warm fall spices.

5 from 4 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Holiday, Pasta, Side Dish

Cuisine American

Servings 4 servings

Calories 492 kcal

Equipment

• Sauce Pan
• Pot
• Vitamix or High Speed Blender

Ingredients

  

1x2x3x

• 16 ounces gnocchi
• 2 tablespoons olive oil minced
• 4 cloves garlic roughly chopped
• 1 large sweet onion diced
• 1 cup celery chopped
• 1 cup Vegetable Stock
• 1 14 ounce can pumpkin puree
• 8 ounces heavy cream
• 1 tablespoon Herbes de Provence
• 1 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper plus extra for garnish
• 1/2 teaspoon sage
• 1/4 cup parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

 

• In a sauce pan add the olive oil, garlic, onions, and celery. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
• Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
• In a separate sauce pan, heat the cream until it is hot but not boiling.
• In a high speed blender, add the cooked vegetables, pumpkin puree, heated cream, salt, pepper, and sage.  Blend on high for 1 minute until a thick sauce comes together. Taste and adjust seasoning as needed.
• In a large pot, cook gnocchi according to package instructions, drain and set aside in a bowl to cool.
• Pour sauce over the gnocchi, and mix.  Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.

Video

Nutrition

Calories: 492kcalCarbohydrates: 49gProtein: 9gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 1113mgPotassium: 211mgFiber: 4gSugar: 4gVitamin A: 1080IUVitamin C: 5mgCalcium: 162mgIron: 6mg

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