Name: Creamy Pumpkin Gnocchi Recipe for Fall Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 1 lb (450 g) potato gnocchi (store-bought or homemade); 1 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; ½ tsp ground nutmeg; ½ tsp salt; ¼ tsp black pepper; 4 fresh sage leaves, chopped (plus extra for garnish); Optional: pinch of red-pepper flakes

Jump to Recipe· 4.7 from 29 reviews

Nothing says autumn comfort quite like this Creamy Pumpkin Gnocchi Recipe for Fall. Imagine tender, pillowy gnocchi tumbling in a velvety pumpkin and Parmesan cream sauce, kissed with fresh sage and a hint of nutmeg — cozy enough to warm up any chilly night. Best of all, this lush dish comes together in just 20 minutes, so you can treat yourself to homemade indulgence without any fuss or fanfare. This is hands-down my favorite way to embrace sweater weather with a bowl of pure, creamy bliss!

Creamy Pumpkin Gnocchi Recipe for Fall Recipe - Recipe Image

Ingredients You’ll Need

What makes this Creamy Pumpkin Gnocchi Recipe for Fall so irresistible is its simplicity. Each ingredient is carefully chosen to complement the others, letting the sweet earthiness of pumpkin shine while rich cream and savory cheese bind everything together. Here’s what you’ll need and why you’ll love each component:

Potato Gnocchi (1 lb/450g): The soft, fluffy base that soaks up every bit of that dreamy sauce; store-bought or homemade works fine.
Butter (1 tbsp): Adds a rich, luscious flavor that’s the perfect start for sautéing aromatics.
Garlic (2 cloves, minced): Infuses the sauce with a savory punch and irresistible aroma.
Pumpkin Purée (1 cup): The star of our recipe, giving natural sweetness and gorgeous golden color—just be sure it’s pure pumpkin, not pie filling.
Heavy Cream (½ cup): Lends the sauce its signature silkiness; half-and-half works if you want it a bit lighter.
Parmesan Cheese (¼ cup, grated): Melts in for a nutty, salty bite that brings the whole dish together.
Ground Nutmeg (½ tsp): A warm, classic pairing with pumpkin—don’t skip!
Salt (½ tsp): Essential for balancing flavors and seasoning the sauce to perfection.
Black Pepper (¼ tsp): Adds gentle heat and depth.
Fresh Sage Leaves (4, chopped): Earthy and aromatic, sage is the ultimate autumn herb—save extra for garnish!
Optional: Red Pepper Flakes (pinch): For a touch of heat, sprinkle these in and watch the flavors pop.

How to Make Creamy Pumpkin Gnocchi Recipe for Fall

Step 1: Cook the Gnocchi

Bring a big pot of salted water to a boil and gently add your potato gnocchi. These little dumplings only take about 2 to 3 minutes; you’ll know they’re ready when they float to the surface, looking perfectly plump. Once they do, use a slotted spoon to scoop them out and set aside while you whip up the sauce. Don’t overcook — you want them pillow-soft!

Step 2: Sauté the Aromatics

Next, melt the butter in a large skillet over medium heat. Add in the minced garlic and chopped sage, and sauté for just 30 seconds. That’s enough to release a gorgeous fragrance and infuse the butter with loads of flavor, but not so long that the garlic burns. The kitchen will begin to smell like pure autumn!

Step 3: Build the Creamy Pumpkin Sauce

Now, whisk in the pumpkin purée and heavy cream. Stir until the mixture is smooth and glowing golden-orange. Sprinkle in the freshly grated Parmesan, ground nutmeg, salt, and black pepper. Everything starts coming together to create that signature rich taste unique to the Creamy Pumpkin Gnocchi Recipe for Fall. If you want more heat, a pinch of red pepper flakes is delicious at this stage.

Step 4: Simmer to Perfection

Let your sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. You want a lush, velvety texture that clings lovingly to each gnocchi. Don’t let it get too thick—remember, it will continue to cook once you toss everything together.

Step 5: Toss Gnocchi and Serve

Add the cooked gnocchi right into the skillet with your pumpkin cream sauce. Toss to coat evenly so every pillow gets enveloped in creamy goodness. Warm through for another minute, then pile your Creamy Pumpkin Gnocchi Recipe for Fall into bowls. Top with a shower of extra Parmesan and a few crisped sage leaves. Serve immediately—you won’t want to wait!

How to Serve Creamy Pumpkin Gnocchi Recipe for Fall

Garnishes

Take things up a notch with the right finishing touches. Top each bowl with extra grated Parmesan, a sprinkle of fresh or fried sage leaves, and maybe even a drizzle of brown butter for luxe flavor. If you like some crunch, try toasted walnuts or crispy pancetta as a final flourish—the contrast is out of this world!

Side Dishes

This dish is rich and satisfying on its own, but a simple side salad with bitter greens and a tangy vinaigrette balances the creaminess beautifully. Garlic bread or a rustic country loaf is absolutely perfect for mopping up the extra sauce, making the whole meal comforting and complete.

Creative Ways to Present

For an extra-special touch, serve your Creamy Pumpkin Gnocchi Recipe for Fall in hollowed-out roasted pumpkins or small squash bowls. Alternatively, swoosh a spoonful of sauce on the plate before piling on the gnocchi for a restaurant-style look. Scatter over vibrant microgreens or a dusting of freshly ground black pepper for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, spoon the cooled gnocchi and sauce into an airtight container. They’ll keep well in the refrigerator for up to three days. The sauce may thicken as it sits, but that’s easily remedied when you reheat.

Freezing

While gnocchi can become a bit soft after freezing, you can absolutely freeze this dish in a pinch! Let everything cool completely, then transfer to a freezer-safe container. It will keep for up to two months. Thaw gently in the fridge overnight before reheating so the sauce stays creamy and smooth.

Reheating

To reheat, add the gnocchi and sauce to a skillet over low heat. Stir in a splash of cream or milk to loosen up the sauce and bring back its silky texture. Gently warm until everything is heated through; avoid boiling, which can cause the sauce to separate.

FAQs

Can I use homemade gnocchi instead of store-bought?

Absolutely! Homemade gnocchi gives this dish a wonderful, tender texture. Just be sure not to overcook them—they’re done once they float. The Creamy Pumpkin Gnocchi Recipe for Fall is fabulous with both homemade and quality store-bought options.

What can I substitute for heavy cream?

If you want a lighter option, half-and-half works well; for a dairy-free version, full-fat coconut cream makes a lovely substitute. The final taste will be a little different but equally delicious!

Can I use another type of squash instead of pumpkin?

Yes! Butternut squash purée is a great stand-in and gives a very similar flavor and sweetness. Just make sure it’s a smooth purée so your sauce stays silky.

How spicy does this get with red pepper flakes?

The pinch of red pepper flakes is totally optional and just adds a subtle kick to wake up the creamy richness. Add more or less according to your taste—start small, you can always sprinkle on extra when serving.

Is this Creamy Pumpkin Gnocchi Recipe for Fall vegetarian?

Yes, as written, the recipe is vegetarian! If you want to keep it meatless, just skip any meat-based garnishes like pancetta. For full veggie status, also be sure your Parmesan is vegetarian-friendly.

Final Thoughts

If you’re on the hunt for a fresh, flavor-packed way to embrace the cozy season, the Creamy Pumpkin Gnocchi Recipe for Fall is your new best friend. From the lush sauce to those tender gnocchi, every bite feels like a warm, edible hug. Give it a try next time you’re craving something special—your taste buds and everyone at your table will thank you!