Pumpkin Gnocchi

Pumpkin Gnocchi

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Pumpkin Gnocchi is the ultimate comfort food for crisp fall evenings. It’s creamy, cozy, and packed with seasonal flavor—everything you want in a quick and satisfying weeknight dinner. This one-pan meal features soft, pillowy gnocchi simmered in a luscious pumpkin sauce infused with coconut milk, garlic, and herbs. A handful of greens adds freshness, while the whole dish comes together in under 30 minutes. Whether you’re vegan, plant-curious, or just craving something autumnal, this pumpkin gnocchi will warm you from the inside out.

Table of Contents

Why You’ll Love This Recipe

  • One pan, minimal cleanup
  • Vegan and dairy-free, but still ultra-creamy
  • Ready in under 30 minutes
  • Packed with fall flavors from pumpkin, sage, and thyme
  • Easy to customize with your favorite greens or vegan sausage
  • Great for meal prep or next-day leftovers

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 16 ounces store-bought gnocchi
  • 13.5 oz can full-fat coconut milk
  • 1/3 cup vegetable broth
  • 1 cup pumpkin purée (unsweetened)
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • 2 cups loosely packed kale or spinach, chopped

Optional Add-ins:

  • 2–3 vegan sausages, sliced and pan-fried
  • Vegan parmesan or crispy sage for topping

Instructions

  1. Sauté the Garlic
    Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.
  2. Add the Main Ingredients
    Add gnocchi, coconut milk, vegetable broth, pumpkin purée, sage, thyme, salt, and pepper. Stir well to combine and gently break apart any stuck gnocchi.
  3. Simmer
    Bring the mixture to a gentle boil, then reduce heat to a simmer. Let it cook uncovered for 5–6 minutes, stirring occasionally.
  4. Add the Greens
    Stir in chopped kale or spinach. Cook for another 2–3 minutes until the greens are wilted and the sauce has thickened.
  5. Serve and Enjoy
    Taste and adjust seasoning if needed. Serve hot, optionally garnished with vegan cheese, crispy sage, or a drizzle of olive oil.

Recipe Details

Pumpkin Gnocchi this recipe
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 4

Nutrition Facts (Per Serving)

  • Calories: 353
  • Carbohydrates: 41g
  • Protein: 7g
  • Fat: 20g
  • Saturated Fat: 15g
  • Fiber: 5g
  • Sodium: 630mg
  • Vitamin A: 10,341 IU
  • Iron: 7mg
  • Calcium: 119mg

Note: Nutrition values are approximate and can vary based on brands and substitutions.

Tips & Variations

  • No coconut milk? Sub with cashew cream or thick oat milk for a creamy but coconut-free version.
  • Make it spicy: Add a pinch of red pepper flakes for heat.
  • Want protein? Toss in some vegan sausage or white beans.
  • Meal prep friendly: Store leftovers in an airtight container for up to 4 days. Reheat gently over the stove or in the microwave.
Pumpkin Gnocchi

Pumpkin Gnocchi

Creamy, one-pan pumpkin gnocchi that’s vegan, flavorful, and ready in under 30 minutes. A cozy fall dinner with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

  • – 1 tablespoon olive oil
  • – 4 cloves garlic minced
  • – 16 ounces gnocchi
  • – 13.5 oz can full-fat coconut milk
  • – 1/3 cup vegetable broth
  • – 1 cup pumpkin purée unsweetened
  • – 1/2 teaspoon dried sage
  • – 1/2 teaspoon dried thyme
  • – 1/2 teaspoon salt to taste
  • – Freshly ground black pepper
  • – 2 cups kale or spinach chopped
  • ### Optional Add-ins
  • – 2–3 vegan sausages sliced and pan-fried
  • – Vegan parmesan or crispy sage for garnish

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • – Garlic press (optional)

Method
 

  1. Heat oil in a large pan over medium heat. Add garlic and cook for 30 seconds until fragrant.
  2. Add gnocchi, coconut milk, broth, pumpkin purée, sage, thyme, salt, and pepper. Stir well.
  3. Bring to a boil, then lower heat and simmer for 5–6 minutes, stirring occasionally.
  4. Add kale or spinach. Cook until wilted and sauce is thickened.
  5. Serve hot, topped with optional garnishes.

Notes

– Use gluten-free gnocchi if needed.
– Substitute coconut milk with cashew cream for a coconut-free version.
– Best served fresh; leftovers keep 3–4 days.

FAQs

Can I use homemade gnocchi?
Yes! Homemade gnocchi will make this dish even more special. Just be sure to boil it first if it’s raw before adding to the sauce.

Can I freeze this recipe?
Technically yes, but the texture of gnocchi can become mushy after freezing. It’s best eaten fresh or refrigerated for a few days.

Is this gluten-free?
Only if you use gluten-free gnocchi. Be sure to check the label!

What can I serve with pumpkin gnocchi?
Fresh bread, roasted veggies, or a crisp fall salad pair beautifully.

Conclusion

If you’re craving a cozy, satisfying dinner that screams “fall,” this Pumpkin Gnocchi is the answer. It’s creamy, comforting, and layered with autumnal herbs and flavors. Whether you’re cooking for yourself, your family, or hosting a dinner party, this quick and easy meal is guaranteed to be a crowd-pleaser. Best of all, it’s made in just one pan—because who wants to do dishes after dinner?

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