Pumpkin Gnocchi is the kind of recipe that brings fall to life in one delicious bite. In this guide, you’ll discover how to make a creamy, comforting, one-pan version of Pumpkin Gnocchi using garlic, coconut milk, herbs, and hearty greens. We’ll walk through the ingredients, cooking method, best sides to serve, and answer the most common questions people ask about gnocchi. Whether you’re looking for an easy dinner or a new seasonal favorite, this dish delivers both flavor and warmth with every forkful.
Table of Contents
When Pumpkin Met Pasta: My Cozy Gnocchi Awakening
Pumpkin Gnocchi first landed on my dinner table during a crisp October evening when all I had were pantry staples and a craving for something warm. I sautéed garlic in olive oil, added canned pumpkin, poured in full-fat coconut milk, and tossed in gnocchi straight from the pack. What came together was a creamy, fragrant dish that felt like a soft sweater and a favorite movie rolled into one.
I’ve always loved creating meals that feel nostalgic yet exciting. This Pumpkin Gnocchi reminds me of college nights when cooking was part necessity, part adventure. Now, with a little more flavor know-how, I get to bring seasonal magic to every bowl. The savory herbs like sage and thyme balance the pumpkin’s subtle sweetness, and a handful of spinach or kale adds both color and texture. It’s ready in under 30 minutes but tastes like you cooked all day.
If you’re diving into fall flavors, it pairs perfectly with a refreshing Pumpkin Smoothie or cozy Pumpkin Overnight Oats the next morning.
Give this Pumpkin Gnocchi a try, and it might just become your new autumn tradition.
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Pumpkin Gnocchi Recipe – 3 Irresistible Reasons to Try It
- Total Time: 20
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy Pumpkin Gnocchi is a one-pan dinner packed with cozy fall flavor, coconut milk, herbs, and hearty greens.
Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
16 ounces gnocchi
13.5 ounce can full fat coconut milk
1/3 cup vegetable broth
1 cup pumpkin puree
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt (more or less to taste)
Few shakes ground black pepper
2 cups loosely packed chopped kale or spinach
Instructions
1. Heat olive oil over medium heat in a large pan. Add garlic and cook until fragrant.
2. Add gnocchi, coconut milk, broth, pumpkin puree, sage, thyme, salt, and pepper. Stir and bring to a boil.
3. Lower heat and simmer uncovered for 5 minutes, stirring occasionally.
4. Stir in kale or spinach and cook until wilted. Serve immediately.
Notes
Use spinach for a lighter flavor or kale for a heartier bite.
Avoid freezing—gnocchi becomes mushy after thawing.
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin gnocchi, fall dinner, creamy gnocchi
Key Ingredients That Make This Pumpkin Gnocchi Rich and Creamy
The magic of Pumpkin Gnocchi lies in how just a few pantry staples come together to create bold, cozy flavor. Garlic starts things off with a savory aroma as it sizzles in olive oil. Then comes the smooth blend of full-fat coconut milk and pumpkin puree, creating a sauce that’s creamy without any cheese or heavy cream. It’s rich, but not overpowering.
The dried sage and thyme give this dish its fall identity. They’re earthy and warm—exactly what you want hugging each bite of gnocchi. Salt and black pepper balance the sweetness of the pumpkin and add depth to the sauce. And finally, the greens. Kale or spinach doesn’t just add color. It boosts nutrition and gives each bite a satisfying contrast in texture.
One of the best things about this recipe is how it blends health and indulgence. Coconut milk adds creaminess while keeping it dairy-free. Pumpkin is rich in fiber and beta-carotene. Gnocchi, when cooked just right, stays soft and chewy without falling apart. Together, it’s a satisfying plant-forward meal.
If you love seasonal twists like this, check out the Pumpkin Cream Cold Brew or add a savory spin to brunch with Pumpkin Avocado Toast. They bring the same cozy flavors into different parts of your day.
This version of Pumpkin Gnocchi is comfort food you can feel good about. Each forkful is creamy, herby, and perfectly balanced. And because it comes together in one pan, cleanup is just as easy as the recipe.
Step-by-Step to Perfect Pumpkin Gnocchi in One Pan
Making Pumpkin Gnocchi in one pan is quicker than you think. Start by heating olive oil in a large skillet over medium heat. Add minced garlic and let it cook for about 30 seconds until fragrant. Then stir in the gnocchi, coconut milk, vegetable broth, pumpkin puree, sage, thyme, salt, and black pepper.
Mix everything gently to coat the gnocchi without breaking them. Bring it all to a gentle boil, then reduce heat and simmer uncovered for about five minutes. Stir occasionally to prevent sticking. The gnocchi will soften and soak in the flavors while the sauce thickens to a creamy consistency.
Next, toss in chopped kale or spinach. Stir until the greens are wilted but still bright. At this point, the gnocchi should be tender but not mushy. Serve it hot and fresh for the best experience. Leftovers can stay in the fridge for up to four days, but the texture is best right after cooking.
Craving something sweet to follow up your meal? A batch of 2-Ingredient Pumpkin Brownies makes a fantastic dessert with hardly any effort. Want something cute and brunch-ready? The Pumpkin-Shaped Bagel adds charm to your seasonal spread.
What to Serve with Pumpkin Gnocchi: Pairing Ideas
Pumpkin Gnocchi pairs beautifully with crusty sourdough bread, a fresh arugula salad with balsamic vinaigrette, or roasted Brussels sprouts. If you prefer something heartier, serve it alongside grilled chicken or pan-seared sausage.
A dry white wine like Pinot Grigio or a soft red like Pinot Noir complements the creamy pumpkin sauce. For a non-alcoholic pairing, spiced apple cider makes a great match.
This meal is quick, cozy, and worthy of sharing—especially when fall cravings hit hard.
What Sauce Goes with Pumpkin Gnocchi?
The best sauce for Pumpkin Gnocchi balances its soft texture and subtle sweetness. Creamy sauces work perfectly—especially those built with coconut milk, garlic, and herbs like sage and thyme. This recipe’s one-pan sauce hits the mark: velvety, dairy-free, and infused with warm fall flavor. A classic browned butter and sage version also pairs beautifully, especially if you prefer traditional Italian taste.
What is gnocchi made of?
Gnocchi is typically made from mashed potatoes, flour, and eggs. But variations exist—this version skips eggs and uses store-bought gnocchi to keep it simple. Homemade pumpkin gnocchi often uses roasted pumpkin in the dough instead of potatoes, offering an earthy twist.
What can I serve with pumpkin gnocchi?
You can serve Pumpkin Gnocchi with sautéed greens, roasted vegetables, grilled proteins, or a simple side salad. Crusty bread is a natural fit for soaking up the extra sauce. Dessert? Try light and seasonal, like fruit crisp or a pumpkin treat.
Is gnocchi more unhealthy than pasta?
Not really. It depends on the ingredients. Gnocchi tends to be higher in carbs and lower in protein than pasta, but pairing it with fiber-rich pumpkin and greens—as in this recipe—makes it a more balanced meal. Portion control is key.
For more ideas that keep your pumpkin obsession going strong, check out the refreshing Frozen Pumpkin Juice or the surprisingly bold Pumpkin Spice Pickles.
Final Thoughts on Keeping and Reheating
Store leftovers in an airtight container for up to four days. Reheat gently on the stove or in the microwave with a splash of broth or coconut milk. Avoid freezing if possible—Pumpkin Gnocchi turns mushy when thawed.
Conclusion
Pumpkin Gnocchi is one of those dishes that tastes like home in every bite. Creamy, herby, and deeply satisfying, it’s perfect for chilly evenings or cozy dinners with friends. Plus, it’s ready in one pan and less than 30 minutes. If you’re craving bold fall flavor with easy cleanup, this is the dish to try next. And once you’ve had it, don’t be surprised if it lands on your weekly menu all year long.
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Frequently Asked Questions
What sauce goes on pumpkin gnocchi?
Creamy sauces like coconut milk with garlic, sage, and thyme pair best. Brown butter sage is also a popular classic.
What is gnocchi made of?
Gnocchi is usually made from mashed potatoes, flour, and eggs. Some recipes, including pumpkin variations, use pumpkin puree instead.
What can I serve with pumpkin gnocchi?
Try crusty bread, roasted veggies, sautéed greens, or grilled proteins. A simple salad also works well.
Is gnocchi more unhealthy than pasta?
It can be slightly higher in carbs, but balanced recipes like this—with fiber-rich pumpkin and greens—make it just as wholesome.