Are you ready to create a truly elegant, restaurant-quality pasta dish in the comfort of your own kitchen, in under 30 minutes? This incredible, from-scratch-tasting Creamy Pumpkin Gnocchi is a masterpiece of fall flavors, combining the sophisticated taste of a gourmet meal with the ease of a weeknight dinner. We’re talking impossibly soft, pillowy potato gnocchi, enveloped in a luscious, velvety, and perfectly balanced pumpkin and sage cream sauce that will transport you straight to a cozy Italian trattoria.
This isn’t just another pasta recipe; it’s a guide to your new show-stopping, festive tradition. We’ll show you the simple but crucial secrets to a flawless, from-scratch cream sauce and a brilliant restaurant technique for the gnocchi that adds an incredible textural surprise. This is your guide to creating a truly unforgettable meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Elegant Fall Pasta
What makes this Creamy Pumpkin Gnocchi so spectacularly delicious is its incredible, rich flavor and its wonderful combination of textures. This recipe is a masterpiece of cozy, autumnal flavors. The heart and soul of the dish is the luscious, from-scratch pumpkin cream sauce. A savory base of sautéed onion and garlic is transformed into a luxurious sauce with the addition of canned pumpkin puree, heavy cream, and salty, nutty Parmesan cheese. This beautiful, vibrant orange sauce is infused with the classic, earthy aroma of fresh sage. The entire dish is then tossed with tender, pillowy potato gnocchi and wilted fresh spinach for a complete and satisfying one-pan (mostly!) meal.
| Metric | Time / Level |
| Total Time | 25 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Gourmet Skillet
This iconic dish uses a handful of high-quality pantry staples and fresh ingredients to create its signature comforting and savory flavor.
- The Creamy Pumpkin Sauce (The Star of the Show!):
- Canned Pumpkin Puree: This is the secret to a fast, easy, and incredibly flavorful fall sauce. It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- The Creamy Base: The luxurious, decadent texture comes from a classic combination of full-fat heavy cream and freshly grated Parmesan cheese. For the absolute best, smoothest, and non-grainy sauce, it is essential to grate your own Parmesan from a block.
- Fresh Herbs: A pinch of freshly grated nutmeg is the classic, non-negotiable spice pairing for any pumpkin or cream-based sauce. Its warm, sweet, and aromatic flavor is the perfect complement.
- The Gnocchi:
- Store-Bought Potato Gnocchi: This is a brilliant and easy shortcut that makes this dish so special! Using a 1-pound package of your favorite brand of store-bought, shelf-stable or refrigerated potato gnocchi provides the perfect, tender, and pillowy bite.
- The Greens: A generous amount of fresh baby spinach adds a beautiful, deep green color, a healthy dose of nutrients, and wilts down into tender, silky ribbons in just a few minutes.
Step-by-Step to the Best Creamy Pumpkin Gnocchi
This elegant, one-pan (mostly!) meal is incredibly simple to prepare.
Step 1: Cook the Gnocchi
First, bring a large pot of heavily salted water to a boil. Add your 1 pound of gnocchi and cook according to the package instructions. Gnocchi cook very quickly! You will know they are done when they float to the surface of the water, which usually takes about 2 to 3 minutes.
Drain the cooked gnocchi and set them aside. Be sure to reserve about 1/2 cup of the starchy pasta water before you drain them.
Part 2: Build the Elegant Pumpkin Cream Sauce
Step 1: In a large skillet, heat the 2 tablespoons of olive oil over a medium heat. Add your 1 diced medium onion and sauté for 5 to 7 minutes, until the onion is translucent and has softened.
Step 2: Stir in the 3 cloves of minced garlic and cook for one more minute, until it is very fragrant.
Step 3: Add the 1 cup of pumpkin puree, the 1 cup of heavy cream, and the 1 cup of grated Parmesan cheese to the skillet. Stir everything together well to combine and let the sauce come to a gentle simmer for about 5 minutes.
Step 4: Season the sauce with the 1/4 teaspoon of freshly grated nutmeg and a generous pinch of salt and pepper.
Part 3: Combine and Serve Like a Chef
Step 1: Stir your 3 cups of chopped fresh spinach into the hot sauce until it has wilted. Step 2: Gently fold in your cooked gnocchi.
Pro Tip: If your sauce seems too thick, you can add a small splash of your reserved, starchy pasta water to thin it out to your desired, luscious and creamy consistency.
Serve the hot pumpkin gnocchi immediately in warm, shallow bowls. Garnish each serving with an extra sprinkle of grated Parmesan cheese and some red pepper flakes, if you desire.
Restaurant-Quality Creamy Pumpkin Gnocchi (with Sage!)
An easy and comforting vegetarian pasta dish perfect for a fall evening. This ‘Creamy Pumpkin Gnocchi Delight’ features soft, pillowy store-bought gnocchi tossed in a rich and savory pumpkin cream sauce. The simple skillet sauce is made with a base of sautéed onion and garlic, canned pumpkin puree, heavy cream, and grated Parmesan cheese, seasoned with a hint of nutmeg. Fresh spinach is wilted into the sauce at the very end for a touch of color and extra nutrients.
Ingredients
- 1 pound store-bought gnocchi
- 1 cup canned pumpkin puree
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, typically for 2-3 minutes or until they float to the top. Drain the gnocchi, making sure to reserve ½ cup of the pasta water.
- While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for one more minute until fragrant.
- Add the pumpkin puree, heavy cream, and 1 cup of Parmesan cheese to the skillet. Stir well to combine and let the sauce simmer for about 5 minutes.
- Season the sauce with the grated nutmeg, salt, and pepper.
- Stir in the chopped spinach until it has wilted. Gently fold in the cooked gnocchi.
- If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Divide the creamy gnocchi among bowls and serve hot, garnished with extra Parmesan cheese.
Notes
- This is a quick skillet meal that is perfect for a busy weeknight.
- Reserving some of the starchy water from cooking the gnocchi is a key step that allows you to thin the sauce to a perfect consistency while also helping it cling to the pasta.
- The spinach is added at the very end of the cooking process so that it wilts but does not become overcooked or mushy.
Wine Pairing & Serving Suggestions
This beautiful and rich dish is a fantastic, all-in-one vegetarian meal. To elevate it to a true restaurant-quality experience, here are a few simple pairing suggestions:
- Wine Pairing: The creamy, sweet, and savory notes of this dish pair beautifully with a crisp, dry white wine with good acidity. A classic Italian Pinot Grigio or a lightly oaked Chardonnay would be fantastic choices.
- Crusty Bread: A side of warm, crusty bread or focaccia is an absolute must-have for sopping up every last drop of that incredible, creamy sauce.
- A Simple Green Salad: A crisp arugula salad, especially one with a bright and zesty lemon vinaigrette, is the perfect, fresh counterpoint to the rich, hearty gnocchi.
For more recipe follow my pinterest account
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing the entire creamy pumpkin sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the sauce gently on the stovetop while you cook your fresh gnocchi.
- Storage: Store any leftover gnocchi and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is to do so gently in a skillet on the stovetop over a low heat. Because the gnocchi will have absorbed much of the sauce as it sits, you will need to add a generous splash of broth or milk to loosen the sauce and bring back its original, creamy consistency.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a restaurant-quality pumpkin sauce?
The secret is to use high-quality ingredients and to create a balanced flavor. Using 100% pure pumpkin puree (not pie filling), real heavy cream, and freshly grated Parmigiano-Reggiano will provide a much more complex and delicious flavor. The addition of freshly grated nutmeg and a pinch of salt and pepper is also crucial for balancing the natural sweetness of the pumpkin
Q2: How do I pan-sear my gnocchi for an extra crispy texture?
For an incredible textural contrast, you can pan-sear your gnocchi after you have boiled it. It’s easy! Simply melt a few tablespoons of butter in a large skillet over a medium-high heat. Add your boiled and drained gnocchi in a single layer and let them cook, undisturbed, for about 2-3 minutes per side, until they are beautifully golden brown and crispy on the outside. Then, proceed with making your sauce.
Q3: Can I make this sauce with fresh, roasted pumpkin?
Yes, absolutely! Roasting a fresh sugar pumpkin will give your sauce an even deeper, more complex, and caramelized flavor. Simply slice a small sugar pumpkin in half, scoop out the seeds, and roast it in a 400°F oven for about 45-60 minutes, until it is very tender. Once it has cooled, you can scoop the flesh out of the skin and purée it in a blender or a food processor until it is smooth.
Q4: Can I make this recipe vegan?
Yes! To make this recipe completely vegan, simply substitute the heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk, use your favorite brand of a grated, vegan Parmesan cheese substitute, and be sure to use a brand of gnocchi that does not contain any eggs or dairy.
Q5: What is the difference between a shallot and an onion?
A shallot is a member of the onion family, but it has a much milder, sweeter, and more delicate flavor than a regular yellow or white onion. It is a classic ingredient in many French and gourmet sauces because it adds a beautiful, aromatic flavor without being overpowering