Creamy pumpkin gnocchi is the ultimate cozy comfort food for fall. With tender potato gnocchi tossed in a velvety pumpkin-Parmesan cream sauce and studded with fresh spinach, this dish is rich, savory, and surprisingly easy to make. Whether you’re planning a weeknight dinner or a festive autumn gathering, this recipe brings seasonal warmth to your table — all in under 30 minutes.
Table of Contents
Why You’ll Love This Recipe
- 🎃 Fall flavors at their best – Pumpkin, nutmeg, and Parmesan create a warm, cozy sauce
- 🥬 Spinach adds a nutritious touch without overpowering the dish
- 🍽️ One-pan meal – No need for complicated prep or multiple dishes
- 🍝 Quick & simple – From stovetop to table in under half an hour
- 🧄 Perfect base for customization – Add sausage, mushrooms, or even goat cheese
Ingredients
Here’s what you’ll need to bring this creamy pumpkin gnocchi recipe to life:
- 1 lb store-bought gnocchi (or homemade if you prefer)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 3 cups fresh spinach, chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- ½ cup reserved pasta water (as needed)
- Optional: red pepper flakes, chopped parsley, toasted pine nuts for garnish
Instructions
- Cook the gnocchi
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (2–3 minutes). Drain and reserve ½ cup of the pasta water. - Sauté the aromatics
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent (5–7 minutes). Stir in minced garlic and sauté for another minute. - Make the sauce
Add pumpkin purée, heavy cream, grated Parmesan, and nutmeg to the skillet. Stir well and bring to a gentle simmer. Season with salt and pepper to taste. - Add the spinach
Stir in chopped spinach and cook until wilted (2–3 minutes). Adjust sauce consistency with a splash of reserved pasta water if needed. - Combine gnocchi & sauce
Gently fold the cooked gnocchi into the sauce, coating evenly. Heat through for 1–2 minutes. - Serve & garnish
Spoon into bowls and top with extra Parmesan, a sprinkle of red pepper flakes, and toasted pine nuts or fresh parsley if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Easy
Nutrition Facts (Per Serving – Approximate)
- Calories: 450
- Carbs: 55g
- Protein: 15g
- Fat: 20g
- Sugar: 4g
- Fiber: 4g
Tips & Variations
- 🧄 Avoid burning garlic – Add it after the onions are softened
- 💦 Use pasta water – A splash loosens the sauce without diluting flavor
- 🌱 Vegan option – Sub coconut cream for dairy and nutritional yeast for cheese
- 🥓 Add protein – Try grilled chicken, Italian sausage, or chickpeas
- 🧀 Try other cheeses – Goat cheese or Pecorino work beautifully
FAQs
Can I use frozen gnocchi?
Yes, just boil a little longer until they float and are tender.
Is pumpkin purée the same as pie filling?
No — be sure to use 100% pure pumpkin purée, not pie filling, which contains added sugar and spices.
Can I make this ahead?
You can prep the sauce a day ahead. Store in the fridge and reheat gently before adding gnocchi.
What wine pairs well?
A buttery Chardonnay or light Pinot Noir complements the creaminess.
Can I make this gluten-free?
Yes! Just use gluten-free gnocchi, which are widely available in most grocery stores.
Creamy Pumpkin Gnocchi Delight
Equipment
- – Skillet
- – Pasta pot
- Mixing spoon
- – Cheese grater
Ingredients
- – 1 lb gnocchi
- – 1 cup canned pumpkin purée
- – 3 cups fresh spinach chopped
- – 1 cup heavy cream
- – 3 garlic cloves minced
- – 1 medium onion diced
- – 1 cup Parmesan cheese grated
- – 2 tbsp olive oil
- – ¼ tsp ground nutmeg
- – Salt and pepper to taste
- – ½ cup reserved pasta water
- – Optional: red pepper flakes parsley, toasted pine nuts
Instructions
- Cook gnocchi in salted boiling water until they float. Drain and reserve ½ cup pasta water.
- In a large skillet, sauté onion in olive oil until soft. Add garlic, cook 1 minute.
- Add pumpkin purée, cream, Parmesan, nutmeg, salt, and pepper. Simmer 5 minutes.
- Stir in spinach until wilted. Adjust sauce with reserved pasta water if needed.
- Add gnocchi, gently mix to coat. Heat through.
- Serve topped with extra Parmesan, pepper flakes, and optional garnishes.
Notes
– For a vegan version, sub coconut cream and nutritional yeast
– Add protein like sausage or chickpeas to make it heartier
Conclusion
Creamy pumpkin gnocchi is everything we love about fall — hearty, flavorful, and full of warmth. It’s a satisfying vegetarian meal that feels both indulgent and nourishing. Once you try it, you’ll want to make it all season long!