There’s something about fall that makes me crave big bowls of comfort food, and nothing says cozy quite like Creamy Pumpkin Gnocchi. Imagine pillowy-soft gnocchi tucked into a silky pumpkin sauce kissed with garlic, sage, and Parmesan. It’s the kind of dish that warms you from the inside out—perfect for busy weeknights or when you want to impress without spending hours in the kitchen.
And let’s be real, as a mom of three, I’ll take any recipe that feels fancy but comes together in under 30 minutes. Bonus points if it gets all three kids at the table without a single “But what is this green stuff?” complaint. (Spoiler: the sage passed the test.)
Table of Contents
Why You’ll Love This Creamy Pumpkin Gnocchi
- Quick & easy – Dinner on the table in 30 minutes.
- Flavor-packed – Earthy pumpkin, nutty Parmesan, and fragrant sage.
- Comforting & cozy – Like a warm hug in a bowl.
- Versatile – Perfect for weeknights or a casual dinner party.
What Does Creamy Pumpkin Gnocchi Taste Like?
It’s creamy, savory, slightly sweet, and absolutely dreamy. The pumpkin puree adds a gentle sweetness, balanced beautifully by the saltiness of Parmesan and the depth of garlic and butter. Sage brings that autumnal aroma that will make your kitchen smell like a five-star Italian restaurant.
Ingredients You’ll Need for Creamy Pumpkin Gnocchi
Making Creamy Pumpkin Gnocchi doesn’t require a mile-long shopping list. In fact, that’s part of the charm—it’s comfort food that feels fancy but comes together with everyday ingredients. Here’s what you’ll need, plus a few notes from my kitchen to yours:
- Gnocchi (1 pound) – You can use store-bought potato gnocchi to keep this recipe quick and easy, or go the homemade route if you’re feeling ambitious. If you’ve tried my Olive Garden Chicken Gnocchi Soup, you know how versatile gnocchi can be. Its pillowy texture soaks up sauces beautifully.
- Pumpkin puree (1 cup) – Use canned pumpkin puree (not pumpkin pie filling). The puree gives this dish its creamy body and subtle sweetness. If you’ve got fresh pumpkin on hand, you can roast and puree it yourself for an even richer flavor.
- Heavy cream (½ cup) – This is where the magic of the sauce happens. Heavy cream makes it silky smooth and luscious. You can swap with half-and-half or even a splash of milk for a lighter version, but cream really brings that indulgent, cozy texture we love.
- Parmesan cheese (½ cup, grated) – Freshly grated Parmesan is best—it melts beautifully into the sauce, adding salty, nutty depth. If you want a vegetarian option, choose a rennet-free hard cheese.
- Butter (2 tablespoons) – A small amount of butter goes a long way. It gives the sauce a rich, golden base and helps toast the sage and garlic to perfection.
- Garlic (2 cloves, minced) – Garlic is the flavor booster here. When sautéed in butter, it adds just the right amount of warmth without overpowering the pumpkin.
- Fresh sage leaves (6–8) – Sage is the hero herb of this recipe. Its earthy, woodsy flavor pairs beautifully with pumpkin. Fresh is definitely better here—those crispy sage leaves on top feel like little golden crowns.
- Salt and black pepper (to taste) – Don’t skip this step. Proper seasoning makes the pumpkin and cream sing. Taste as you go so you don’t under- or overdo it.
- Nutmeg (a pinch, optional) – Just a whisper of nutmeg adds a subtle warmth that complements the pumpkin and cream. Be careful, though—too much can take over.
With these simple ingredients, you’ll transform basic pantry staples into a dreamy bowl of Creamy Pumpkin Gnocchi that tastes like it came straight from an Italian trattoria.
How to Make Creamy Pumpkin Gnocchi
This Creamy Pumpkin Gnocchi recipe is all about comfort without complication. Follow these simple steps and you’ll have a warm, cozy dinner ready in just 30 minutes.
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Drop in the gnocchi and cook according to package directions—usually about 2–3 minutes, or until the gnocchi rise to the top of the water. That’s your signal they’re perfectly tender.
👉 Pro Tip: Don’t overcook the gnocchi—they can go from pillowy to gummy in a flash. Drain them well and set aside while you prepare the sauce. If you loved the gnocchi texture in my Olive Garden Chicken Gnocchi Soup, you’ll recognize that same soft, melt-in-your-mouth bite here.
Step 2: Infuse the Butter with Flavor
In a large skillet, melt the butter over medium heat. Toss in the minced garlic and sage leaves. Let them sizzle together for 1–2 minutes until fragrant. The garlic should soften without browning, and the sage leaves will turn slightly crispy, releasing their earthy aroma into the butter.
👉 Pro Tip: Keep the heat moderate—you want to coax out the flavors, not burn them. Burnt garlic can make your sauce bitter.
Step 3: Make the Pumpkin Cream Sauce
Add the pumpkin puree straight into the skillet, stirring it into the garlic-sage butter. Slowly pour in the heavy cream, whisking gently until the mixture is smooth and velvety. Season generously with salt, black pepper, and just a pinch of nutmeg if you’d like a little extra warmth.
👉 Pro Tip: Taste as you go! Pumpkin is naturally sweet, so balancing it with salt and pepper is key.
Step 4: Bring the Gnocchi and Sauce Together
Add the cooked gnocchi to the skillet. Gently fold them into the sauce, making sure each little pillow is coated in that creamy pumpkin goodness. This is when the magic happens—the gnocchi soaks up the sauce like a sponge.
👉 Pro Tip: Use a wooden spoon or silicone spatula to stir. Metal utensils can mash the gnocchi.
Step 5: Add the Parmesan Cheese
Sprinkle the freshly grated Parmesan cheese over the skillet. Let it melt into the sauce, stirring gently until everything is creamy and well combined. The cheese adds a salty, nutty depth that ties the whole dish together.
👉 Pro Tip: Save a little extra Parmesan to sprinkle on top right before serving—it makes the dish feel restaurant-worthy.
Step 6: Serve and Garnish
Once the sauce is thick and glossy, remove the skillet from heat. Plate the Creamy Pumpkin Gnocchi immediately, topping with crispy sage leaves and more Parmesan if you’re feeling indulgent.
👉 Serving Idea: Pair this dish with a crisp green salad or garlic bread rolls for the ultimate cozy dinner.
Tips and Tricks for Perfect Creamy Pumpkin Gnocchi
- Don’t overcook gnocchi – They should be soft and tender, not mushy.
- Fresh sage is key – Dried won’t deliver the same cozy flavor.
- Go light on nutmeg – A pinch is all you need, trust me. Too much can make it taste like holiday candles.
- Want it lighter? Swap half the cream with whole milk.
- Make it a meal – Add cooked chicken or roasted veggies for extra heartiness.
Storage for Creamy Pumpkin Gnocchi
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
- I don’t recommend freezing—gnocchi can turn gummy.
FAQs
Can I use homemade gnocchi?
Absolutely! Store-bought keeps it quick, but homemade adds that rustic charm.
Can I make this vegetarian-friendly?
Yes—just swap Parmesan for a vegetarian hard cheese.
What can I serve with this?
A simple side salad or garlic bread rolls pair beautifully.
Conclusion
If you’re looking for a dish that’s quick, cozy, and tastes like fall in a bowl, this Creamy Pumpkin Gnocchi is it. Whether it’s a weeknight dinner or a special meal, this recipe will become a seasonal favorite in your kitchen. So grab that can of pumpkin hiding in your pantry and let’s make comfort happen—one gnocchi at a time.
👉 If you love creamy, cozy meals, you’ll also enjoy my Olive Garden Chicken Gnocchi Soup or this hearty Pumpkin Chili Recipe.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Pumpkin Gnocchi – Easy, Cozy & Absolutely Delicious
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the rich flavors of autumn with this delightful recipe for Creamy Pumpkin Gnocchi. Perfect for a cozy night in or a special gathering, this dish combines the earthy sweetness of pumpkin with the pillowy softness of gnocchi, all enveloped in a luscious creamy sauce.
Ingredients
- 1 pound Gnocchi
- 1 cup Canned Pumpkin Puree
- 1/2 cup Heavy Cream
- 1/2 cup grated Parmesan Cheese
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 6–8 Sage Leaves
- Salt and Pepper to taste
- Nutmeg (optional)
Instructions
1. Start by cooking the gnocchi according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sage leaves, allowing them to infuse the butter with their flavors.
3. Stir in the pumpkin puree and heavy cream, combining them into a smooth sauce. Season with salt, pepper, and a pinch of nutmeg for extra warmth.
4. Add the cooked gnocchi to the skillet, tossing gently to coat each piece in the creamy pumpkin sauce.
5. Sprinkle the grated Parmesan cheese over the top and let it melt into the sauce, adding a rich and cheesy flavor to the dish.
6. Once everything is well combined and heated through, remove the skillet from the heat and serve the Creamy Pumpkin Gnocchi hot, garnished with additional sage leaves for a touch of freshness.
Notes
For an extra touch of elegance, brown the butter slightly before adding the garlic and sage.
To make this dish vegetarian, ensure your Parmesan cheese is made without animal rennet.
Serve with a simple green salad or roasted vegetables for a complete meal.
