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Gnocchi with Pumpkin Sauce Recipe

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Gnocchi with pumpkin sauce is a tasty fall dinner recipe, great for a fancy weeknight meal!  The soft pillowy gnocchi swim in a delicious sauce made with pumpkin, vegetables, and warm fall spices.

It’s great as a festive autumn dinner everyone at the table will love!  Plus it’s  vegetarian and meatless.

Serve this delicious pumpkin gnocchi with a side of simple sourdough garlic bread and a bright fall apple and walnut salad for a complete meal.

pumpkin gnocchi recipe healthy pumpkin sauce for fall gnocchi recipes healthy autumn pasta ideas for dinner with canned pumpkin
 
Gnocchi is one of our favorite pastas to enjoy all year long, especially in the fall when it’s pumpkin season!  This delicious gnocchi with pumpkin sauce is a hearty and filling dinner. It tastes gourmet, but is secretly simple, and uses pantry staple ingredients.
 
A cozy fall pasta that takes about 30 minutes from start to finish. The pumpkin is deliciously savory and pairs so nicely with the soft gnocchi.
 
Gnocchi are one of my favorite pastas, I love every soft bite. The word gnocchi comes from the Italian word for “little knots” which are perfect descriptions of these little dumplings. I used a store-bought potato gnocchi, which you can find in any major grocery store, or you can make them from scratch.

This Gnocchi with Pumpkin Sauce Recipe Is

  • Creamy
  • Earthy
  • Bright
  • Loaded with Flavor
  • Decadent
  • A great make-ahead holiday side dish!
  • Vegan, gluten free, vegetarian, and dairy free
gnocchi with pumpkin sauce recipe vegetarian fall recipes for dinner party halloween dinners ideas

What’s In This Pumpkin Gnocchi Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Pumpkin Puree: I always stock up on cans of pumpkin puree so I can enjoy them all year.  I love the flavor of pumpkin – its great in both sweet and savory fall recipes!
  • Gnocchi – I love classic potato gnocchi with is super light, super tender, and so good in this sauce.  Make sure to save the cooking water too which will thicken the sauce.
  • Garlic
  • Onions
  • Celery
  • Milk: You can use half and half, heavy cream, or a dairy free milk alternative. I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
  • Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
fall gnocchi recipe with pumpkin sauce vegetarian and gluten free pumpkin sauce for pastas

Cozy Comfort Food Fall Recipes

This creamy gnocchi with pumpkin sauce is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday meal as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!

How To Make Gnocchi with Pumpkin Sauce?

  1. In another pot, add the olive oil, garlic, onions, and celery. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown. 
  2. Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
  3. In a separate sauce pan, heat the cream until it is hot but not boiling.
  4. In a high speed blender, add the cooked vegetables, pumpkin puree, heated cream, salt, pepper, and sage.  Blend on high for 1 minute until a thick sauce comes together. Taste and adjust seasoning as needed.
  5. In a large pot, cook gnocchi according to package instructions, drain and set aside in a bowl to cool.
  6. Pour sauce over the gnocchi, and mix.  Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.

How To Serve Pumpkin Gnocchi

You can serve this gnocchi with parmesan cheese, black pepper, toasted walnuts, or even crispy bacon. It makes a great side dish or a main course.

You can serve this along side your favorite protein, or make it the star of the meal by serving with garlic bread and a salad.

A Few Tips for Cooking this Gnocchi With Pumpkin Sauce

  • If you want to use fresh pumpkin, remove seeds and skin, and roast in the oven at 350 degrees Fahrenheit until tender. Use that instead of the canned pumpkin for a rich fall flavor.
  • To prevent the gnocchi from sticking together, cook them in batches, then drain and toss with olive oil.
  • If you are making the pumpkin sauce ahead of time, you can reheat it before adding the gnocchi and cheese.
  • Pumpkin gnocchi can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just be sure to thaw and heat properly before serving.

More Easy Gnocchi Recipes You’ll Love!

Creamy Pesto Gnocchi Recipe (Vegetarian)

Vegan Gnocchi with Tomato Cream Sauce

Sheet Pan Gnocchi with Butternut Squash

vegetarian gnocchi pumpkin sauce recipe gluten free plant based gnocchi with pumpkin sauce and parmesan cheese and sage gnocchi

Share This Vegetarian Pumpkin Gnocchi Sauce Recipe 

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

fall gnocchi recipe with pumpkin sauce vegetarian and gluten free pumpkin sauce for pastas

Gnocchi with Pumpkin Sauce

Gnocchi with pumpkin sauce is a tasty fall dinner recipe, great for a fancy weeknight meal!  The soft pillowy gnocchi swim in a delicious sauce made with pumpkin, vegetables, and warm fall spices.
5 from 4 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Holiday, Pasta, Side Dish
Cuisine American
Servings 4 servings
Calories 492 kcal

Equipment

Ingredients
  

  • 16 ounces gnocchi
  • 2 tablespoons olive oil minced
  • 4 cloves garlic roughly chopped
  • 1 large sweet onion diced
  • 1 cup celery chopped
  • 1 cup Vegetable Stock
  • 1 14 ounce can pumpkin puree
  • 8 ounces heavy cream
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper plus extra for garnish
  • 1/2 teaspoon sage
  • 1/4 cup parmesan cheese

Instructions
 

  • In a sauce pan add the olive oil, garlic, onions, and celery. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
  • Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.
  • In a separate sauce pan, heat the cream until it is hot but not boiling.
  • In a high speed blender, add the cooked vegetables, pumpkin puree, heated cream, salt, pepper, and sage.  Blend on high for 1 minute until a thick sauce comes together. Taste and adjust seasoning as needed.
  • In a large pot, cook gnocchi according to package instructions, drain and set aside in a bowl to cool.
  • Pour sauce over the gnocchi, and mix.  Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.

Video

Nutrition

Calories: 492kcalCarbohydrates: 49gProtein: 9gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 1113mgPotassium: 211mgFiber: 4gSugar: 4gVitamin A: 1080IUVitamin C: 5mgCalcium: 162mgIron: 6mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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