Pumpkin Gnocchi

Pumpkin gnocchi is the cozy, one-pan dinner you didn’t know you needed this fall. With pillowy potato gnocchi swimming in a creamy pumpkin sauce infused with sage and garlic, this dish is a weeknight winner and holiday hero all in one. Whether you’re vegan or just pumpkin-obsessed, this rich and satisfying recipe is a perfect cold-weather comfort meal.

Why You’ll Love This Recipe

• 🧡 One pan, one cozy meal – no complicated prep
• 🕒 Ready in 20 minutes – perfect for busy weeknights
• 🥬 Sneaky greens – add kale or spinach for a nutrient boost
• 🥥 Dairy-free creaminess – coconut milk creates a luscious sauce
• 🍁 All the fall flavors – sage, thyme, and pumpkin perfection

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 16 oz potato gnocchi (store-bought or homemade)
• 1 can (13.5 oz) full-fat coconut milk
• ⅓ cup vegetable broth
• 1 cup pumpkin puree
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• ½ teaspoon salt (adjust to taste)
• Fresh ground black pepper (a few shakes)
• 2 cups chopped kale or spinach (loosely packed)

Instructions

1. Sauté the Garlic
   In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
2. Simmer the Sauce
   Add gnocchi, coconut milk, vegetable broth, pumpkin puree, sage, thyme, salt, and pepper. Stir to combine.
3. Cook the Gnocchi
   Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook uncovered for 5–6 minutes, stirring occasionally.
4. Add the Greens
   Stir in chopped kale or spinach and cook until wilted, about 1–2 minutes. The gnocchi should be tender, and the sauce thick and creamy.
5. Serve & Enjoy
   Serve hot, optionally garnished with vegan parmesan or crispy sage leaves.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: 20 minutes
• Servings: 2–3 main dish portions

Nutrition Facts (Per Serving)

• Calories: 353
• Carbs: 41g
• Protein: 7g
• Fat: 20g (15g saturated)
• Fiber: 5g
• Sugar: 2g
• Sodium: 630mg
• Vitamin A: 10,341 IU
• Vitamin C: 29mg
• Iron: 7mg

Note: Values are estimates and may vary based on ingredient brands.

Tips & Variations

• Skip the coconut? Use cashew cream or unsweetened oat milk for a coconut-free option
• Add protein: Slice in vegan sausage for a heartier meal
• Extra cozy: Top with vegan parmesan or a drizzle of truffle oil
• Make it homemade: Swap store-bought gnocchi for homemade pumpkin gnocchi
• Spice it up: Add a pinch of red pepper flakes for gentle heat

Pumpkin Gnocchi

Creamy, comforting pumpkin gnocchi with garlic, sage, and kale — ready in 20 minutes for a perfect fall dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 353 kcal

Equipment

• – Large skillet
• Wooden spoon or spatula
• Knife and cutting board

Ingredients

  

• – 1 tbsp olive oil
• – 4 cloves garlic minced
• – 16 oz potato gnocchi
• – 13.5 oz can full-fat coconut milk
• – 1/3 cup vegetable broth
• – 1 cup pumpkin puree
• – 1/2 tsp dried sage
• – 1/2 tsp dried thyme
• – 1/2 tsp salt
• – Fresh ground black pepper to taste
• – 2 cups chopped kale or spinach

Instructions

 

• Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
• Add gnocchi, coconut milk, broth, pumpkin puree, herbs, salt, and pepper. Stir to combine.
• Bring to a gentle boil, then reduce heat to simmer. Cook for 5–6 minutes.
• Add kale or spinach and cook until wilted and gnocchi are tender.
• Serve immediately with optional toppings like vegan cheese or crispy sage.

Notes

For a richer flavor, use fresh herbs. Leftovers store well for 3–4 days in the fridge.

Keyword Pumpkin Gnocchi

FAQs

Q: Can I use homemade gnocchi?
A: Absolutely! Try it with fresh pumpkin gnocchi for a next-level fall dish.

Q: What’s a good coconut milk substitute?
A: Cashew cream, oat milk, or soy milk work — though they won’t be as thick.

Q: Can I prep this ahead of time?
A: It’s best served fresh, but leftovers can be refrigerated for 3–4 days.

Q: Can this be frozen?
A: Technically yes, but gnocchi may get mushy when thawed — not ideal.

Conclusion

There’s nothing quite like pumpkin gnocchi when the leaves are falling and the sweaters come out. This simple, comforting dinner combines rich pumpkin flavor with creamy sauce and fluffy gnocchi, all made in one skillet. Whether you’re hosting friends or just need a warm bowl of deliciousness, this vegan-friendly dish is sure to satisfy.