Creamy pumpkin gnocchi delight is your ultimate fall comfort food. With pillowy gnocchi, rich pumpkin puree, and sautéed spinach in a luscious cream sauce, it’s a cozy dish that brings seasonal flavors straight to your table. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is simple to make yet elegant enough to feel gourmet. Best of all, it uses everyday ingredients, comes together quickly, and celebrates the warm, earthy flavors we love about autumn.
Table of Contents
🍁 Why You’ll Love This Recipe
- Seasonal and satisfying – A perfect blend of fall flavors
- Ready in under 30 minutes – Ideal for busy weeknights
- Creamy and comforting – Like a warm hug in a bowl
- Flexible ingredients – Easily made vegan, gluten-free, or protein-rich
- One-pan friendly – Minimal cleanup with maximum flavor
🛒 Ingredients
- 1 lb store-bought gnocchi
- 1 cup canned pumpkin puree (not pie filling)
- 3 cups fresh spinach, chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese, plus more for topping
- 2 tbsp olive oil
- ¼ tsp freshly grated nutmeg
- Salt and pepper, to taste
- Red pepper flakes (optional)
Optional Garnishes:
- Fresh parsley or sage
- Extra Parmesan
- Toasted pine nuts
👨🍳 Instructions
- Cook gnocchi: Boil salted water and cook gnocchi until they float (2–3 minutes). Drain and reserve ½ cup of pasta water.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Sauté onion for 5–7 minutes until soft, then add garlic and cook for 1 minute.
- Make the sauce: Stir in pumpkin puree, cream, Parmesan, and nutmeg. Season with salt and pepper. Simmer 5 minutes to meld flavors.
- Add spinach: Stir in chopped spinach until wilted, about 2–3 minutes.
- Combine: Gently fold in cooked gnocchi. Add reserved pasta water as needed to loosen sauce.
- Serve: Plate in shallow bowls and garnish with Parmesan, herbs, and red pepper flakes. Serve hot.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4
🍽️ Nutrition Facts (Per Serving, Est.)
- Calories: ~450
- Protein: 15g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 4g
- Sugar: 4g
💡 Tips & Variations
- Make it vegan: Use coconut cream and nutritional yeast
- Add protein: Toss in roasted chickpeas, chicken, or sausage
- Use frozen spinach: Just thaw and squeeze out excess water first
- Herb it up: Sage, thyme, or rosemary all work beautifully
- Want crunch? Top with toasted nuts or breadcrumbs
❓ FAQs
Can I use frozen gnocchi?
Yes! Just cook directly from frozen and drain well.
Can I make it ahead?
Prepare the sauce ahead and refrigerate. Reheat and add gnocchi fresh.
Can I freeze leftovers?
Yes, but texture may soften. Freeze for up to 2 months and reheat gently.
Can I use milk instead of cream?
You can, but the sauce will be thinner. Add a bit of flour to thicken if needed.
Creamy Pumpkin Gnocchi Delight
Equipment
- – Large pot
- – Skillet
- – Wooden spoon
- Ladle
Ingredients
- – 1 lb gnocchi
- – 1 cup canned pumpkin puree
- – 3 cups spinach chopped
- – 1 cup heavy cream
- – 3 garlic cloves minced
- – 1 medium onion diced
- – 1 cup Parmesan grated
- – 2 tbsp olive oil
- – ¼ tsp nutmeg
- – Salt & pepper to taste
- – Optional: red pepper flakes parsley, pine nuts
Instructions
- Cook gnocchi in salted water until floating. Drain, reserve ½ cup pasta water.
- In skillet, sauté onion in oil until soft. Add garlic, cook 1 min.
- Stir in pumpkin, cream, Parmesan, nutmeg, salt & pepper. Simmer 5 min.
- Add spinach and cook until wilted.
- Fold in gnocchi. Loosen sauce with reserved water if needed.
- Serve hot with toppings of choice.
Notes
– Add sausage or chickpeas for protein
– Toasted nuts make a perfect crunchy topping
🍂 What to Serve With It
- Garlic bread for soaking up the sauce
- Arugula salad with lemon vinaigrette
- Roasted veggies like carrots, squash, or brussels sprouts
- A glass of Chardonnay or Pinot Noir