Creamy pumpkin gnocchi is the ultimate fall comfort dish—warm, rich, and deeply satisfying. This one-pan wonder combines pillowy gnocchi, earthy pumpkin purée, fresh spinach, and Parmesan into a velvety sauce that wraps around each bite. It’s a cozy meal that feels elegant enough for guests but simple enough for a weeknight dinner. Whether you’re celebrating pumpkin season or just looking for a hearty vegetarian main, this creamy pumpkin gnocchi recipe will quickly become your go-to.
Table of Contents
Why You’ll Love This Recipe
- Seasonal & flavorful – perfect for fall and winter
- Quick to make – on the table in under 30 minutes
- Comforting yet balanced – rich cream meets nutrient-packed spinach
- Customizable – easy to add protein or make it vegan
- One pan, minimal cleanup – no oven required!
Ingredients
- 1 lb store-bought gnocchi (or homemade)
- 1 cup pumpkin purée (unsweetened)
- 3 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese (plus extra for topping)
- 2 tbsp olive oil
- ¼ tsp freshly grated nutmeg
- Salt & black pepper to taste
- Optional: red pepper flakes, toasted pine nuts, fresh basil
Instructions
- Cook the Gnocchi
Bring a pot of salted water to boil. Add gnocchi and cook until they float (about 2–3 minutes). Drain, reserving ½ cup pasta water. - Sauté the Aromatics
In a large skillet over medium heat, warm olive oil. Add onion and sauté for 5–6 minutes until soft. Stir in garlic and cook 1 more minute. - Make the Pumpkin Sauce
Add pumpkin purée, heavy cream, and Parmesan to the pan. Stir to combine. Season with nutmeg, salt, and pepper. Let it simmer 5 minutes. - Add Spinach
Toss in chopped spinach and stir until wilted, 2–3 minutes. - Combine with Gnocchi
Fold in cooked gnocchi. Add reserved pasta water as needed to loosen the sauce. - Serve & Garnish
Plate hot, garnished with extra Parmesan, red pepper flakes, and herbs. Enjoy immediately!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (per serving)
- Calories: ~450
- Protein: 15g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 4g
- Sugar: 4g
- Note: Nutritional values are estimates.
Tips & Variations
- Lighter version: Use half-and-half or coconut cream instead of heavy cream
- Vegan swap: Sub coconut cream and nutritional yeast for a dairy-free twist
- Add protein: Stir in cooked sausage, pancetta, or chickpeas
- Make ahead: Sauce can be made 1–2 days in advance
- Crunch factor: Add toasted pine nuts or walnuts before serving
FAQs
Can I use frozen gnocchi?
Yes! Just cook them straight from frozen—add 1–2 extra minutes in boiling water.
Can I make it gluten-free?
Absolutely. Use certified gluten-free gnocchi and check labels on cheese and cream.
How do I reheat leftovers?
Gently reheat on the stovetop with a splash of cream or water to loosen the sauce.
Can I freeze it?
Freezing the sauce is best. Fully assembled gnocchi may become soft when thawed.
Creamy Pumpkin Gnocchi Delight
Ingredients
Equipment
Method
- Cook gnocchi in salted water until they float. Drain and reserve ½ cup water.
- Sauté onion in olive oil. Add garlic and cook briefly.
- Stir in pumpkin, cream, Parmesan, nutmeg, salt, and pepper. Simmer 5 minutes.
- Add spinach and cook until wilted.
- Fold in gnocchi. Add reserved pasta water to thin if needed.
- Serve warm with extra cheese and garnishes.
Notes
– Vegan swaps: coconut cream + nutritional yeast
– Store leftovers for 3 days in the fridge
Conclusion
This creamy pumpkin gnocchi is autumn in a bowl—cozy, satisfying, and ready in minutes. With seasonal ingredients and crowd-pleasing flavors, it’s a great recipe for family dinners, holiday gatherings, or just treating yourself to something warm and cheesy. Add it to your fall rotation and enjoy the simple magic of gnocchi, pumpkin, and cream.