Gnocchi with Creamy Pumpkin Sauce Recipe

There’s just something magical about a bowl of pillowy gnocchi enveloped in a buttery, luscious pumpkin sauce—especially as the weather turns crisp. This Gnocchi with Creamy Pumpkin Sauce brings together velvety pumpkin puree and fragrant fall herbs for an unbelievably cozy and satisfying meal that’s as easy for weeknights as it is impressive for guests!

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Ingredients You’ll Need

You’ll only need a handful of simple, everyday ingredients to make this Gnocchi with Creamy Pumpkin Sauce shine. Each ingredient plays a special role, from creating velvety texture to adding layers of rich, savory-sweet flavor.

• Gnocchi (16-20 oz): Store-bought or homemade potato gnocchi work equally well, delivering that soft, chewy bite we all crave—I usually reach for 16 oz but honestly, more is always welcome!
• Extra Virgin Olive Oil (2 Tbsp): A base for sautéing, olive oil adds richness while carrying the flavors of shallot and garlic beautifully.
• Shallot (1 medium, diced): This mild allium brings sweet, delicate flavor, softer and more nuanced than regular onions.
• Garlic (2 cloves, grated): Grating garlic ensures even distribution in the sauce, giving every bite a lovely aromatic pop.
• Butter (3 Tbsp, salted): Melting butter forms the creamy foundation of the sauce and deepens its flavor as it browns slightly.
• Heavy Cream (½ cup): The essential ingredient for that dreamy, tongue-coating sauce—don’t skimp on quality!
• Pumpkin Puree (1⅓ cups): The star of the sauce, it brings beautiful color, subtle sweetness, and velvety thickness.
• Broth (¼ cup, chicken or vegetable): Adds savory depth and prevents the sauce from becoming too thick.
• Sea Salt & Fresh Cracked Pepper (to taste): These finish the sauce, amplifying all the other flavors.
• Cream Cheese (4 oz): Melts right in for extra creaminess and a mild tang that balances the pumpkin.
• Pasta Water (⅓ cup): Starchy pasta water helps the sauce perfectly cling to every gnocchi pillow.
• Fresh Thyme Leaves (1 Tbsp): Delivers earthy, woodsy fall flavor, pairing perfectly with pumpkin.
• Chopped Sage (1 Tbsp) & Crispy Sage for topping: Both mixed in and sprinkled on top for herby depth and that irresistible crispy crunch.
• Pancetta (4 oz): Salty, crispy pancetta adds little pops of flavor and texture that contrast beautifully with the creamy sauce.
• Additional sea salt, pepper, and thyme for topping: For that chef’s kiss finish and fresh aroma right before serving.

Variations

One of the best things about Gnocchi with Creamy Pumpkin Sauce is how versatile it is! Feel free to mix it up with your favorite flavors, or tweak the ingredients to accommodate dietary needs or what’s in your pantry.

• Vegetarian Twist: Simply omit the pancetta for a 100% vegetarian dish—add toasted pine nuts or roasted mushrooms for extra umami.
• Swap the Herbs: Try rosemary or basil in place of sage and thyme for a different herbal spin.
• Spicy Kick: Stir in a pinch of crushed red pepper flakes to the sauce or finish with a drizzle of chili oil for a warming, spicy contrast.
• Dairy-Free Option: Use coconut cream and your favorite plant-based cream cheese instead of the dairy items for a luscious vegan sauce.
• Butternut Squash Swap: Substitute roasted butternut squash puree for pumpkin to change up the sweetness and depth.

How to Make Gnocchi with Creamy Pumpkin Sauce

Step 1: Prep Your Ingredients

Start by dicing your shallot, grating the garlic, and chopping up your fresh thyme and sage leaves. Having everything ready means a smoother, more enjoyable cooking process and gets dinner on the table even faster!

Step 2: Crisp the Pancetta and Sage

In a small skillet over medium heat, cook the pancetta until the pieces turn deep red and wonderfully crisp, like mini bacon bits. Remove to a paper towel-lined plate. In the same pan, quickly fry the sage leaves in the pancetta fat (or a splash of olive oil) until they darken and curl, then set aside to cool—these little green chips are magic on top!

Step 3: Sauté the Aromatics

Heat olive oil in a large skillet over medium. Once shimmering, add the diced shallot and cook for about 5 minutes, stirring often, until tender and sweet. Add the grated garlic and let it cook for another 2 minutes to draw out all that glorious fragrance.

Step 4: Build the Creamy Pumpkin Sauce

Turn the heat down and add the salted butter, letting it melt and gently scrape up any flavor bits from the bottom. Once the butter is fully melted and begins to foam (look for a deeper yellow or light golden hue), pour in the heavy cream and whisk it all together. Simmer for a couple of minutes until everything’s combined and silky.

Step 5: Stir in Pumpkin & Cheese

Add the pumpkin puree, broth, sea salt, and cracked pepper, mixing thoroughly. It might look a little clumpy at this point—don’t worry! Let it simmer for three minutes, then lower the heat and melt in the cream cheese, followed by the thyme and chopped sage. Let this dreamy concoction bubble away for 5 minutes so all the fall flavors meld together.

Step 6: Cook the Gnocchi

Meanwhile, bring a generously salted pot of water to a boil. Add the gnocchi and cook just until they float to the top (usually around 2 minutes). Lift them out with a slotted spoon—don’t forget to reserve some of that pasta water to finish your sauce!

Step 7: Finish the Sauce and Serve

Stir about a third cup of reserved pasta water into the sauce, letting it simmer for another couple of minutes to reach that perfect consistency. Off the heat, tip in the cooked gnocchi and gently toss to coat every piece in sauce. Serve straight away, topped with pancetta, crispy sage, and a sprinkle of extra fresh thyme. Heaven!

How to Serve Gnocchi with Creamy Pumpkin Sauce

Garnishes

Finish each bowl with a handful of crispy sage leaves, a scattering of salty pancetta, and an extra sprinkle of fresh thyme. If you’re feeling fancy, a dusting of freshly grated parmesan adds a beautiful savory-salty finish that melts ever-so-slightly into the hot sauce.

Side Dishes

This dish loves a simple leafy salad dressed with tangy vinaigrette—it cuts the richness perfectly. Crusty bread is a must for swiping up any extra pumpkin sauce, and roasted brussels sprouts or broccolini make fantastic sides for an autumn-inspired spread.

Creative Ways to Present

For a special occasion, serve Gnocchi with Creamy Pumpkin Sauce in broad shallow bowls, adorned with a drizzle of good olive oil and edible flowers for a pop of color. Mini cast-iron skillets or individual ramekins also keep the dish warm and feel extra festive for cozy dinners or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover gnocchi with creamy pumpkin sauce in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before covering, so condensation doesn’t dilute the sauce.

Freezing

You can freeze the pumpkin sauce alone for up to 2 months—just let it cool completely first. However, gnocchi can become a bit soft after freezing, so for best texture, cook only as much as you’ll eat immediately and freeze the sauce separately.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently, and add a splash of broth or cream to revive the sauce’s silkiness. If microwaving, use 50% power in short bursts and stir often to ensure everything heats evenly without breaking the sauce.

FAQs

Final Thoughts

I can’t wait for you to serve up this bowl of Gnocchi with Creamy Pumpkin Sauce—there’s no better way to bring a little autumnal joy to your table. Whether you’re feeding loved ones or simply treating yourself, every bite is pure cozy comfort. Give it a try and let that creamy, pumpkiny goodness warm you from the inside out!

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