Fluffy gnocchi is swimming in a creamy and (slightly) spicy pumpkin sauce. It’s seasoned with warm spices and evokes everything you love about fall… but with a savory spin.
Looking for more pumpkin recipes? I’ve got you covered:
Pumpkin Gnocchi Ingredients
Gnocchi: I’m using a bag of DeCecco Potato Gnocchi, but you can grab whichever you prefer, or even make your own.
Pumpkin puree: Not pumpkin pie mix!
Tomato paste: Just a couple of tablespoons
Vodka: Can omit if you prefer
Garlic and onion: Finely chopped
Salt: I use Morton’s Kosher Salt
Heavy cream: This is to help create that velvety sauce
Red pepper flakes: For a little heat
Pumpkin spice: Can sub warm spices like cinnamon, nutmeg, allspice, and cloves
Freshly grated Locatelli or parm: To finish the dish
How to Make Pumpkin Gnocchi
Step 1: Start the sauce
Begin by adding a tablespoon or so of olive oil to a pan with high sides. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for about a minute. Now add the tomato paste and stir, letting that cook for a couple of minutes. If using vodka, add that now, stir, and let cook until it no longer smells like alcohol (just a few minutes).
Step 2: Add the pumpkin and spices
Add the pumpkin puree, salt, red pepper flakes, and pumpkin spice. Stir everything together and let cook on low for about 10 minutes. It’ll look like this:
Step 3: Add the heavy cream
Slowly pour in the heavy cream and stir it continuously until it’s all combined. It’ll be very white at first, just trust the process until it looks like the above photo. Bring it to a gentle boil, and then lower to a simmer, cover, and let cook for about 15 minutes. In the meantime, boil your water for the gnocchi.
At the end, add about ¼ cup of grated parm or Locatelli and stir that in.
Step 4: Add the gnocchi
The gnocchi should only take about 2 minutes. You’ll know they’re ready when they’re floating. Use a slotted spoon to add them directly to the sauce. If it’s too thick for your liking, add some pasta water to thin it out. Top with more freshly grated cheese, red pepper flakes, and fresh parsley.
Pumpkin Gnocchi
Ingredients
- 1 pound gnocchi
- 1.5 cups heavy cream
- ¾ 15-oz can pumpkin puree not pumpkin pie mix!
- 6-8 garlic cloves minced
- ½ medium yellow onion finely chopped
- ¼ cup vodka optional
- 2 tbs tomato paste
- 1.5 teaspoon pumpkin pie spice
- 1.5 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ cup freshly grated parm or Locatelli plus more for topping
- fresh parsley chopped, for garnish
Instructions
- Add a tablespoon of olive oil to a pan with high sides. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for 1 minute. Next, add the tomato paste and stir. Cook for about 3 minutes, and then add the vodka if using. Stir, and let cook until it no longer smells of alcohol, about 5 minutes.
- Add the pumpkin puree, salt, red pepper flakes, and pumpkin spice. Stir to combine, and then let cook on low for about 10 minutes.
- Slowly pour in the heavy cream. It'll be very white at first, just keep stirring it until everything combines. Bring it to a gentle boil, then lower to a simmer, cover, and let cook for about 15 minutes. In the meantime, bring a pot of water for the gnocchi to a boil.
- At the end of cooking the sauce, add about ¼ cup of grated Locatelli or parm and stir it in. Taste for seasoning and add as needed.
- The gnocchi will only take about 2 minutes. Once they float, use a slotted spoon to add them directly to the sauce. If the sauce is too thick, add some pasta water to thin it out to your preferred consistency. Serve with a nice sprinkle of more grated cheese, red pepper flakes, and chopped fresh parsley.
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