Indulge in the flavors of fall with this easy Pumpkin Gnocchi recipe! Pillowy soft gnocchi, kale, and a luxurious blend of cheeses are tossed in a creamy pumpkin sauce, then baked until gooey and bubbly to give you the ultimate fall comfort food.
I’m all about pasta during the fall. Sign me up for all of the creamy and luxurious recipes, from Creamy Pumpkin Pasta with Sausage to Butternut Squash Goat Cheese Pasta to this easy Pumpkin Gnocchi Recipe! No matter what I’m digging into, I can never get enough of the warm and cozy fall vibes on my plate.
While you can make this pumpkin gnocchi recipe with homemade gnocchi, I settled for store-bought to save time without sacrificing flavor. Those plump and pillowy potato dumplings pair perfectly with the creamy pumpkin sauce, tender kale, and three layers of cheese in this easy dish.
Make this dish for a comforting and fuss-free fall or winter dinner, or anytime you need an indulgent meatless meal. Or, bring it with you to your family’s Thanksgiving or holiday dinner! It works beautifully as a side dish and is almost hands-off to prepare, so you can make it ahead of time or toss it together at the last minute.
Table of Contents
Ingredients
- Gnocchi – If you want to make your gnocchi from scratch, by all means, go for it. Usually, I like using ready-made gnocchi from the pasta aisle of my grocery store to get this meal on the table even faster.
- Kale – Make sure to remove the tough stems and chop the kale into bite-sized pieces for even cooking. A bag of pre-washed, chopped kale is super convenient as well.
- Pumpkin purée – For the pumpkin pasta sauce. Remember to use pure pumpkin purée, NOT pumpkin pie filling.
- Heavy cream – Just a splash makes the sauce for the pumpkin gnocchi rich and creamy.
- Garlic
- Dried thyme – You can use fresh thyme instead if you’d like, but double the amount as dried herbs have a more concentrated flavor.
- Red pepper flakes – Even if you aren’t a fan of spicy food, don’t skip the red pepper flakes. The tiniest pinch makes a difference without making the dish too spicy.
- Kosher salt
- Black pepper
- Gruyère and mozzarella cheese – These cheeses melt into the pumpkin sauce to make it rich and gooey. I recommend grating the cheese yourself because it melts better than pre-shredded cheese.
- Parmesan cheese
How to make gnocchi with pumpkin sauce
Cook the gnocchi in a pot of salted boiling water according to the package directions.
Toss the kale into the pot during the last minute of cooking, then drain the water. Set the gnocchi and kale aside.
In a large bowl, whisk together the pumpkin, cream, minced garlic, thyme, red pepper flakes, salt, and pepper. Add the gnocchi, kale, gruyère, mozzarella, and some parmesan to the bowl, and gently toss everything together.
Transfer the mixture to a greased baking dish and sprinkle the remaining parmesan on top. Bake the pumpkin gnocchi until it’s golden and bubbly.
After cooling for 5 minutes or so, serve the baked pumpkin gnocchi in bowls with your desired garnish and enjoy!
Tips and tricks
- Follow the package instructions closely when boiling the gnocchi, as overcooking can make them mushy. You’ll be able to tell that the gnocchi are done cooking when they float to the surface while boiling.
- Taste the sauce before baking and adjust the seasonings as needed. The sweetness of the pumpkin purée can vary, but you can balance it with more salt, pepper, and/or red pepper flakes.
- Reserve 1 cup of the pasta cooking water before draining the gnocchi and kale. If your sauce is too thick, gradually stir in a splash of the water until you reach the desired consistency.
Variations
- Garnish ideas – Sprinkle toasted pepitas, pine nuts, or walnuts on top for added crunch and protein. Fried sage leaves would also add some extra elegance to this meal!
- Add meat – Mix diced or shredded chicken breasts, Italian sausage, or Bratwurst into the gnocchi, pumpkin sauce, and cheese before baking.
- Add warm herbs and seasonings – Fresh basil, rosemary, or even a dash of nutmeg can add a warm and cozy touch.
- Mix and match the cheeses – Use what you have on hand instead of what’s in the recipe card. Fontina, white cheddar, and gouda would all be delicious alternatives.
What to serve with pumpkin gnocchi
When serving baked pumpkin gnocchi as a main course, I like pairing it with crusty garlic bread to soak up the creamy sauce and a fresh, crisp side dish to balance the richness, such as:
- Or any of these 35+ Easy Sides for Gnocchi
It also makes for a comforting side dish. Pair it with any roasted meat you like, such as chicken, Thanksgiving turkey, or pork tenderloin.
FAQs
What can I substitute for heavy cream?
Heavy cream yields the richest and creamiest pumpkin gnocchi sauce, but using an equal amount of half-and-half, whole milk, or coconut milk as an alternative will still work well.
Is this pumpkin gnocchi recipe gluten-free?
Not inherently, no. You can easily make this dish gluten-free by using gluten-free gnocchi or substituting it with another short-cut gluten-free pasta.
Storing
Transfer the cooled pumpkin gnocchi to an airtight container and store it in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Reheat it in a skillet over medium heat, adding a splash of milk or cream if the sauce has thickened too much.
If you’d like to make the dish ahead and freeze it for later, assemble it in the baking dish as normal, cover it with a lid or plastic wrap, and freeze for up to 3 months. To reheat, thaw the gnocchi in the refrigerator overnight and bake as instructed.
Wine pairings for Pumpkin Gnocchi
I selected a couple bottles of wine to pair with this gnocchi.
First up, a Pinot Noir. Hearty and fruit-forward, its earthy aromas and bright acidity balanced out the rich gnocchi nicely.
Second, I opened up a bottle of Pinot Gris. It had a nice, balanced acidity that really stood up well to the creamy, cheese sauce.
More pasta recipes
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Did you make this easy pumpkin gnocchi?
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Full Recipe
Pumpkin Gnocchi
Equipment
Ingredients
- 1 pound gnocchi
- 1 bunch kale (about 1 pound, ribs removed, coarsely chopped)
- 1 15-ounce can pure pumpkin purée
- ¾ cup heavy cream
- 2 cloves garlic (minced or grated)
- 1 teaspoon dried thyme
- ½ teaspoon red-pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3/4 cup grated Gruyère
- 3/4 cup grated mozzarella
- 1 cup grated Parmesan (divided)
Instructions
- Preheat oven to 500 degrees and lightly grease a large oven-safe skillet or casserole dish. Bring a large pot of salted water to a boil.
- Cook the gnocchi according to package directions, adding the kale for the last minute. Drain the gnocchi and kale, set aside.
- In a large bowl, whisk together the pumpkin, cream, garlic, thyme, red pepper flakes and salt and pepper. Add the gnocchi and kale, gruyere, mozzarella and ½ cup parmesan and toss to combine.
- Transfer the gnocchi to the baking dish, then sprinkle with the remaining parmesan cheese. Bake for 10 to 15 minutes, until golden and bubbly. Enjoy!
Notes
- Garnish ideas – Sprinkle toasted pepitas, pine nuts, or walnuts on top for added crunch and protein. Fried sage leaves would also add some extra elegance to this meal!
- Add meat – Mix diced or shredded chicken breasts, Italian sausage, or Bratwurst into the gnocchi, pumpkin sauce, and cheese before baking.
- Add warm herbs and seasonings – Fresh basil, rosemary, or even a dash of nutmeg can add a warm and cozy touch.
- Mix and match the cheeses – Use what you have on hand instead of what’s in the recipe card. Fontina, white cheddar, and gouda would all be delicious alternatives.
Nutrition
This post was originally published in 2021. It was updated in 2024 to add new information. The pumpkin gnocchi recipe remains the same. Enjoy!
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