Name: Pumpkin Gnocchi Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-Inspired
Ingredients: 2 tbsp butter; 2 cloves garlic, minced; 1 cup pumpkin purée (not pie filling); ½ cup heavy cream (or half-and-half); ¼ cup grated Parmesan cheese; 4–6 fresh sage leaves, chopped; ¼ tsp nutmeg; Salt and black pepper, to taste; Optional: pinch of chili flakes or a drizzle of honey for balance

Jump to Recipe·5.1 from 23 reviews

If you’re looking for a dinner that bursts with autumn comfort but comes together in under 15 minutes, this Pumpkin Gnocchi Sauce is your new go-to. Imagine pillowy gnocchi drenched in a velvety sauce made with pumpkin purée, garlic, Parmesan, and fresh sage—quick enough for a busy weeknight, yet so cozy and elegant it will make you feel wrapped in a warm fall hug. Each spoonful delivers the creamy richness and subtle earthiness of pumpkin, lifted by garlic’s savory kick and the nutty zing of Parmesan. Whether you’re celebrating fall or just want something deliciously different, this sauce absolutely delivers.

Pumpkin Gnocchi Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pumpkin Gnocchi Sauce is its simplicity: every ingredient works together to make the flavors sing, the texture luxurious, and the finished sauce glow with golden fall color. Don’t skip the fresh sage—it’s what takes the dish from good to truly memorable.

Butter: Creates the rich, luscious base; brown it first for even more flavor.
Garlic: Adds a savory punch and perfectly complements earthy pumpkin.
Pumpkin purée: Use pure pumpkin (not pie filling) for a creamy, naturally sweet sauce.
Heavy cream (or half-and-half): Makes the sauce silky smooth and beautifully glossy.
Grated Parmesan cheese: Lends a salty, nutty depth and thickens the sauce.
Fresh sage leaves: Freshly chopped sage gives a pop of herbal warmth—don’t substitute dried here.
Nutmeg: A pinch brings out pumpkin’s sweetness and adds a hint of spice.
Salt and black pepper: Essential for balancing flavors; adjust to taste.
Optional: chili flakes or honey: A touch of heat or sweetness helps balance and personalize your sauce.

How to Make Pumpkin Gnocchi Sauce

Step 1: Sauté Butter, Garlic, and Sage

Start by melting the butter in a large skillet over medium heat until it begins to foam. This is your chance to brown it just slightly for a deeper nutty flavor (if you have the extra minute, do it!). Add the minced garlic and chopped sage, sautéing for only about 30 seconds—just until everything is fragrant. Your kitchen will immediately start to smell amazing, like a cozy autumn afternoon.

Step 2: Stir in Pumpkin and Cream

Once the garlic and sage are ready, it’s time to add the heart of your Pumpkin Gnocchi Sauce. Stir in the pumpkin purée, followed by the heavy cream, freshly grated Parmesan cheese, nutmeg, salt, and black pepper. Whisk it all together until the sauce becomes smooth, creamy, and flecked with herbs. Already, it should take on a beautiful golden-orange hue—a true fall delight.

Step 3: Simmer the Sauce

Turn the heat down and let the sauce simmer gently for 3 to 4 minutes, stirring occasionally. This helps all the flavors meld together and thickens the sauce just enough to easily coat every gnocchi. If the Pumpkin Gnocchi Sauce looks a bit thick, add a splash of reserved pasta water to loosen it up. Keep an eye out for that lovely sheen.

Step 4: Toss with Gnocchi and Serve

Once your gnocchi are cooked (and still hot!), add them directly to the skillet. Gently stir and toss to coat each morsel in the creamy sauce. Serve immediately, and don’t be shy about sprinkling a little extra Parmesan and fresh sage over the top. Every bite will taste like the very best of the season.

How to Serve Pumpkin Gnocchi Sauce

Garnishes

A final flourish of freshly grated Parmesan and a scatter of crispy fried sage leaves go a long way to enhance both the look and flavor of your Pumpkin Gnocchi Sauce. If you’re after a little heat, a tiny pinch of chili flakes adds a warming finish.

Side Dishes

This dish pairs beautifully with a crisp, leafy green salad tossed in a zingy vinaigrette or some garlic-roasted broccoli for balance. Warm, buttery garlic bread on the side is also heavenly—perfect for scooping up every last drop of sauce.

Creative Ways to Present

Turn dinner into an event by serving your Pumpkin Gnocchi Sauce inside warm, hollowed-out mini pumpkins or squash halves. Or, spoon it onto a platter and top with toasted walnuts, fried sage, and microgreens for a show-stopping autumn centerpiece. For a rustic vibe, serve directly from your skillet at the table, family-style.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store in an airtight container in the refrigerator. The Pumpkin Gnocchi Sauce keeps well for up to three days, making it perfect for quick reheating the next day.

Freezing

For longer storage, you can freeze the sauce (without the gnocchi) for up to two months. Let it thaw overnight in the fridge before using, and give it a good whisk to bring back its creamy texture.

Reheating

To reheat, pour the sauce into a saucepan over low heat, stirring gently until smooth and hot. If it’s become extra thick, add a splash of cream or milk to loosen it. Gnocchi reheats well too, but for best results, add freshly cooked gnocchi to the warmed sauce.

FAQs

Can I use milk instead of cream in this Pumpkin Gnocchi Sauce?

Yes, you can use whole milk or half-and-half for a slightly lighter texture. The sauce will still be flavorful but a little less rich and creamy than with heavy cream.

Is canned pumpkin purée okay?

Absolutely! Just make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling, which has spices and sweeteners added that you don’t want in this sauce.

What can I add for extra protein?

For a heartier meal, top your Pumpkin Gnocchi Sauce with sautéed chicken, crispy bacon, or roasted chickpeas—anything you like to make it your own.

Can I use this sauce with pasta other than gnocchi?

Definitely! The Pumpkin Gnocchi Sauce is delicious tossed with penne, rigatoni, or even cheese tortellini. Try it as a luxe topping for roasted vegetables, too.

How do I make this vegan?

Swap the butter for vegan margarine, the cream for coconut or cashew cream, and use nutritional yeast in place of Parmesan to keep everything plant-based and still totally delicious.

Final Thoughts

If you’re ready for a dinner that feels special with hardly any effort, give this Pumpkin Gnocchi Sauce a try. It’s comfort food with a gourmet twist—perfect for impressing friends or treating yourself to the flavors of fall any night of the week.

Pumpkin Gnocchi Sauce Recipe

Ingredients You’ll Need