Creamy Pumpkin Gnocchi
Pumpkin purée does the heavy lifting here, giving the sauce a velvety, custardy body that clings to every ridge of the gnocchi without needing a pint of cream. The one move that separates this from a jar of fall-flavored sauce is browning the gnocchi first — after a quick boil, a hot skillet turns their outsides golden and chewy while the centers stay pillowy, so each piece is a texture contrast instead of a uniform dumpling. Keep the sauce at a bare simmer once the cream is in so it stays glossy instead of splitting, and finish with a handful of crisp fried sage and toasted pepitas for crunch. It's plant-forward comfort that comes together as fast as the water boils, and it shares a lane with our Pumpkin Cream Pasta — swap the cream for full-fat coconut milk and the Parmesan for nutritional yeast and the whole pan goes vegan without losing its silk.
Dinner · Italian, Vegetarian, Fall, Weeknight • 30 min
Nutrition (per serving)540Calories·25gFat·66gCarbs·14gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the gnocchi:
- 1 pound shelf-stable potato gnocchi
- kosher salt, for the pasta water
- For the sauce:
- 4 tablespoons unsalted butter, divided
- 1 small shallot, minced (or ½ small yellow onion)
- 3 garlic cloves, minced
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon red pepper flakes (optional)
- 1 15-ounce can canned pumpkin purée (not pumpkin pie filling)
- ¾ cup vegetable broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- kosher salt and freshly ground black pepper, to taste
- For serving:
- 10 to 12 fresh sage leaves
- 3 tablespoons raw pepitas (pumpkin seeds), toasted
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Steps
- Toast the pepitas: Set a large dry skillet over medium heat, add the pepitas, and toast, shaking occasionally, until they're fragrant and just starting to pop, 3 to 4 minutes. Transfer to a small bowl and set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes (they cook fast, so watch them). Reserve ½ cup of the starchy cooking water, then drain.
- Brown the gnocchi: Wipe out the skillet and melt 2 tablespoons of the butter over medium-high heat. Add the drained gnocchi in a single layer and cook, undisturbed, until golden and crisp on the bottom, 2 to 3 minutes. Toss and brown the other side for 1 to 2 minutes more, then transfer to a plate.
- Build the sauce: Reduce the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Add the shallot and cook until softened, about 2 minutes, then stir in the garlic, nutmeg, and red pepper flakes (if using) and cook until fragrant, 30 seconds.
- Whisk in the pumpkin purée, vegetable broth, and heavy cream until smooth. Bring to a gentle simmer and cook, stirring, until the sauce has thickened slightly and the flavors meld, 3 to 4 minutes. Keep it at a bare simmer — a hard boil can make the cream split.
- Stir in the Parmesan until melted and glossy, then taste and season with salt and pepper. Return the browned gnocchi to the pan and toss until every piece is coated, adding a splash of the reserved cooking water to loosen the sauce to a silky, pourable consistency.
- Crisp the sage: Push the gnocchi to one side of the pan (or use a small separate skillet) and add the sage leaves to the bare spot with a tiny splash of oil if the pan looks dry. Fry until crisp and darkened but not burnt, about 30 seconds per side.
- Serve in warm bowls topped with the crispy sage, the toasted pepitas, and an extra shower of Parmesan (or nutritional yeast for a vegan version).
Tips & Variations
Make Ahead
The sauce (through step 5, before the Parmesan and gnocchi go in) can be made up to 2 days ahead and refrigerated; gently reheat it over low heat, thinning with a splash of broth or milk. Cook and brown the gnocchi just before serving so they keep their crisp-tender contrast. For a head start, toast the pepitas and store them in an airtight container at room temperature for up to a week.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, broth, or milk, stirring until the sauce is smooth again and heated through to 165°F. The gnocchi absorb sauce as they sit, so loosen it as needed — a quick pan reheat keeps the texture better than the microwave.
Substitutions
For a fully vegan version, swap the butter for olive oil (or vegan butter), the heavy cream for full-fat coconut milk, and the Parmesan for 3 tablespoons of nutritional yeast stirred in with the pumpkin. Butternut squash or kabocha purée makes a deeper, sweeter sauce than pumpkin. Sweet potato gnocchi or cauliflower gnocchi both work — adjust the boil time to the package. No shallot? Half a small yellow onion does the job. Add 2 cups of baby spinach with the gnocchi for extra greens, or stir in a spoonful of chili crisp at the end for heat. If you can't find pepitas, toasted pine nuts or chopped walnuts give the same crunch.
Nutrition
Per serving: ¼ of the recipe (about 1½ cups)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
