Creamy Pumpkin Gnocchi in 20 Minutes: A Fall Favorite

There’s something magical about a cozy fall dinner—golden leaves outside, soft blankets, and a steaming plate of pumpkin gnocchi in front of you. I discovered this recipe last year during one of those hectic weeknights when my meal planning completely fell apart. Ravenous and time-crunched, I grabbed store-bought gnocchi and a can of pumpkin puree, tossed them with sage and cream, and oh my goodness—it tasted like autumn hugged my skillet! As someone who’s tested dozens of quick comfort food recipes (sometimes while chasing my toddler around the kitchen), I can tell you: this pumpkin gnocchi is pure weeknight gold. The creamy sauce clings to every pillowy bite, and the whole dish comes together in less time than it takes to watch an episode of my favorite cooking show.

Why You’ll Love This Pumpkin Gnocchi

Oh friend, let me tell you why this creamy pumpkin gnocchi has become my go-to skillet gnocchi dinner every fall! First off – it’s ready in 20 minutes, which means no hangry meltdowns while you’re cooking. Just imagine:

• One pan wonder – Everything cooks in a single skillet (hello, easy cleanup!)
• Pillowy perfection – The sauce coats each gnocchi like a warm, velvety blanket
• Magic adaptability – Swap heavy cream for coconut milk and boom – instant vegan pumpkin gnocchi!
• Sage wisdom – That crispy fried sage? Absolute flavor fireworks

Trust me, this dish tastes fancier than it looks. My family thinks I spent hours on it – our little secret, okay?

Pumpkin Gnocchi Ingredients

Gathering your ingredients for this creamy pumpkin gnocchi is easier than you think! Here’s what you’ll need to whip up this comforting skillet dinner:

• 1 lb store-bought gnocchi (look for gluten-free options at your local store or find specialty brands through gluten-free meal delivery services)
• 1 cup pumpkin puree – not pie filling! (I’ll explain the difference below)
• 1/2 cup heavy cream or coconut milk for our vegan friends
• 2 tbsp butter or olive oil for dairy-free
• 1 tbsp fresh sage, chopped (those fragrant leaves make all the difference!)
• 1/4 tsp nutmeg – trust me, this tiny amount adds such cozy depth
• Salt & pepper to taste
• 1/4 cup grated Parmesan or nutritional yeast for a vegan twist

Ingredient Notes & Substitutions

I learned the hard way that pumpkin pie filling has added sugars and spices – definitely not what we want here! Pure pumpkin puree should have just one ingredient: pumpkin. No sneaky additives. If you’re out of fresh sage (happens to me all the time), dried sage works in a pinch (use 1 tsp), or try thyme for a different but equally delicious flavor.

For my low-carb buddies exploring keto meal plan delivery options, you can swap the gnocchi for roasted spaghetti squash or zucchini noodles. The creamy pumpkin sauce still shines! And if you’re dairy-free like my sister, nutritional yeast gives that Parmesan-like kick without the cheese.

How to Make Pumpkin Gnocchi

Alright, let’s get cooking—this one pan pumpkin pasta situation is easier than folding a fitted sheet (why are those so tricky anyway?). First things first, grab your biggest skillet—the one that makes you feel like a legit chef when you swirl it around. Here’s how we bring this autumnal magic to life:

Step 1: Cook those pillowy gnocchi according to the package—but listen closely! Before you drain them, save about 1/2 cup of that starchy cooking water. Think of it as liquid gold for adjusting your sauce later. Drain the gnocchi and let them hang out while we work on the sauce.

Step 2: Heat your skillet over medium and melt the butter (you’ll hear it singing when it’s ready). Toss in the chopped sage and let it sizzle for about 60 seconds—just until your kitchen smells like Thanksgiving morning. That’s when you know you’ve toasted it perfectly.

Step 3: Stir in the pumpkin puree, cream, nutmeg, salt, and pepper. Now comes the crucial part—let this simmer for exactly 3 minutes (I set a timer, no cheating!). The sauce should thicken slightly and turn this gorgeous sunset orange color.

Step 4: Add the gnocchi back to the skillet and gently toss until every little dumpling is coated in that velvety sauce. If it looks too thick—psst—remember that reserved pasta water? Add a tablespoon at a time until it’s just right.

Serve immediately with an extra sprinkle of nutmeg (it makes it Instagram-pretty!) and whisper “I’m brilliant” to yourself. Because you are.

Tips for Perfect Pumpkin Gnocchi

• Give them space! If your skillet looks crowded when toasting the sage, do it in batches—overcrowding steams instead of crisps.
• Nose knows best: Your sage is ready when you can smell it across the room—about 60 seconds is the sweet spot.
• Nutmeg confetti: That final dusting isn’t just pretty—it wakes up all the cozy spice flavors.

Sunday meal planning tip: Double the sauce and freeze it—you’ll thank yourself on hectic weeknights!

Serving Suggestions for Pumpkin Sage Gnocchi

Now that you’ve got this glorious skillet of pumpkin gnocchi, let’s talk about what to serve with it! My favorite pairing is a simple arugula salad—the peppery greens cut through the creamy sauce beautifully. But when I’m feeling fancy (or when my sous-vide precision cooker is already out), I’ll roast some Brussels sprouts with pancetta until they’re crispy and caramelized. The crunch plays so nicely against those pillowy gnocchi bites!

For a complete vegetarian meal, try roasted butternut squash or sautéed kale. And honestly? Sometimes I just grab a chunk of crusty bread to mop up every last drop of that dreamy pumpkin sauce—no regrets!

Pumpkin Gnocchi Variations

Oh, the fun part—playing with flavors! This pumpkin gnocchi recipe is like your favorite cozy sweater: classic but awesome with little accessories. For my meat-loving friends, try crisping up some pancetta and sprinkling it over the top—those salty bits take the whole dish to another level. Vegetarians? Toasted walnuts add the perfect crunch and make it feel extra fancy (plus they pair amazingly with sage).

Short on prep time? Some of the best meal delivery services offer pre-diced pancetta or packaged toasted walnuts—total game-changers when you’re in a hurry. My cousin swears by keeping cooked pancetta in her freezer for exactly these pumpkin emergencies! Either way, these simple twists keep dinner exciting all season long.

Storing and Reheating Pumpkin Gnocchi

Okay, confession time – I almost never have leftovers of this pumpkin gnocchi because everyone gobbles it up! But when I do resist temptation, here’s how I keep it tasting fresh. Store it in an airtight container in the fridge for up to 3 days – the sauce actually gets richer overnight (happy accident!). For reheating, add a tablespoon of water or broth before microwaving, or warm it gently in a skillet over low heat. If you’re watching portions for weight loss programs, I like dividing it into single servings right away – portion control is easier when the deliciousness is already perfectly measured!

Pumpkin Gnocchi FAQs

Got more questions about this pumpkin sage gnocchi? Slide into my Pinterest DMs – I love helping troubleshoot kitchen adventures!

Nutritional Information

Just a quick heads up – these numbers are estimates since ingredients can vary by brand. But for my fellow nutrition nerds, here’s the scoop per serving of this creamy pumpkin gnocchi: 320 calories, 15g fat (9g saturated), 40g carbs (with 3g fiber – thanks, pumpkin!), and 6g protein. Not too shabby for such a decadent-tasting dish! Always check your specific ingredient labels if you’re tracking closely.

Share Your Pumpkin Gnocchi Creations

Nothing makes me happier than seeing your cozy kitchen creations! Snap a photo of your pumpkin gnocchi masterpiece and share it with me over on Pinterest (I’m @SophiasKitchenAdventures). Tag it #fallcomfortgnocchi so we can all drool over your skillet magic together—I might even feature your dish on my board! Whether it’s your first time making gnocchi or your hundredth, I want to celebrate your cooking wins with you!

Print