Gnocchi with Creamy Pumpkin Sauce Recipe

If you’re searching for the ultimate fall comfort food, Gnocchi with Creamy Pumpkin Sauce is here to sweep you off your feet. Imagine pillowy-soft gnocchi bathed in a velvety pumpkin sauce with crispy pancetta, fragrant sage, and just a kiss of creaminess—it’s an autumnal hug in a bowl, and it comes together in under 30 minutes!

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Ingredients You’ll Need

The beauty of Gnocchi with Creamy Pumpkin Sauce is its simplicity—each ingredient has a starring role. Gather these essentials, and you’ll find every bite bursting with a perfect mix of flavor, color, and texture.

• Extra virgin olive oil: For gently sautéing shallots, garlic, and infusing the whole dish with subtle, fruity depth.
• Shallot: Adds a sweet, almost delicate onion flavor that melts right into the sauce.
• Garlic: Grated fresh for a bright pop and backbone of flavor—don’t be shy!
• Salted butter: Absolutely essential for building richness and those magical brown bits (hello, flavor depth!).
• Heavy cream: Brings the velvet—just the right amount of lushness, never heavy or overwhelming.
• Pumpkin puree: Earthy, vibrant, and creamy—the heart of your sauce. Canned works, but use fresh if you’re feeling extra-fancy.
• Chicken or vegetable broth: A splash to loosen and flavor the sauce—choose based on your mood or dietary needs.
• Sea salt & fresh cracked pepper: Don’t overlook these! They wake up all the flavors and highlight the pumpkin.
• Cream cheese: A secret weapon for extra silkiness and a slight tang that pairs perfectly with pumpkin.
• Pasta water: Reserved from cooking gnocchi; it helps the sauce cling to every pillowy dumpling.
• Fresh thyme leaves: Herby, slightly floral, these take your sauce from good to *chef’s kiss*.
• Chopped sage: The classic partner to pumpkin—herby, woodsy, and utterly autumnal.
• Pancetta: Adds a smoky, meaty crunch and savory richness that punctuates each bite.
• Crispy sage leaves: Gorgeous as a topping and a little burst of herbal crunch.
• Additional salt, pepper, and thyme leaves: For finishing, because you deserve restaurant-worthy touches.
• Gnocchi: Use shelf-stable, refrigerated, or homemade—just make sure you have enough (honestly, this sauce could stretch to 30 oz!).

Variations

This recipe welcomes your creativity with open arms! Whether you’re cooking for dietary preferences, using what’s on hand, or ready to experiment, Gnocchi with Creamy Pumpkin Sauce adapts beautifully.

• Vegetarian Version: Simply swap pancetta for toasted walnuts or crispy fried mushrooms for a hearty, meatless alternative.
• Dairy-Free Twist: Use coconut cream and a vegan cream cheese, and leave out the butter—still rich and luscious!
• Extra Veggies: Stir in sautéed spinach, kale, or roasted brussels sprouts for greens and extra nutrition.
• Spicy Upgrade: Add a pinch of red pepper flakes or a swirl of Calabrian chili oil for a sultry, warming heat.

How to Make Gnocchi with Creamy Pumpkin Sauce

Step 1: Prep for Pasta and Get Your Aromatics Sizzling

Fill a large pot with salted water and bring it to a boil in preparation for the gnocchi. Meanwhile, warm your olive oil in a large skillet over medium heat until it shimmers. Add the shallots and let them cook for about 5 minutes, stirring regularly; then add the grated garlic and sauté for 2 more minutes to unlock all that savory aroma.

Step 2: Build Flavor with Brown Butter

Reduce the heat and drop in your butter. As it melts, gently scrape the bottom of the pan to release any flavorful bits from the aromatics. Keep whisking as the butter foams and starts to develop golden flecks—it should smell nutty and look slightly darker. When it’s ready (deep yellow or light brown), you’re primed for the next step.

Step 3: Make the Creamy Pumpkin Sauce

Pour in the heavy cream, whisking to blend, and simmer for 2 minutes until it thickens slightly. Next, stir in the pumpkin puree, broth, salt, and pepper. The mix might look a bit clumpy—don’t worry, it will smooth out as it cooks. Simmer for 3 minutes to meld the flavors.

Step 4: Stir in Cream Cheese and Fresh Herbs

Lower the heat and add the cream cheese. Stir continuously as it melts to velvet-smoothness. Sprinkle in your fresh thyme and chopped sage, then let the sauce gently simmer for another 5 minutes. The aroma will have you swooning!

Step 5: Cook the Gnocchi

Add your gnocchi to the boiling water and cook for about 2 minutes or just until they float (check your package instructions if unsure). Once they bob to the surface, fish them out with a slotted spoon—they’re done!

Step 6: Finish and Combine

Add reserved pasta water to your sauce, stirring until it’s glossy and just the right consistency. Turn off the heat, then tumble in the gnocchi, tossing gently so they’re completely coated in that irresistible sauce.

Step 7: Crisp the Pancetta and Sage

In a smaller skillet, cook the pancetta until deep reddish and crisp. Remove to a paper towel to drain. In the same pan (using the pancetta fat), quickly crisp your sage leaves until just curling and fragrant, then set those aside on your paper-towel-lined plate.

Step 8: Serve and Swoon!

Spoon Gnocchi with Creamy Pumpkin Sauce into bowls. Top with pancetta, crispy sage, extra thyme, and a final sprinkle of sea salt and black pepper. Every forkful is pure autumn magic.

How to Serve Gnocchi with Creamy Pumpkin Sauce

Garnishes

This dish begs for a flourish! I love showering each bowl with extra thyme leaves, a few pieces of crispy sage, crackled pancetta, and a final grind of fresh black pepper. For a hint of decadence, grate over a shower of parmesan—you’ll thank me later.

Side Dishes

Since Gnocchi with Creamy Pumpkin Sauce is so luxuriously rich, I like to pair it with a crisp green salad tossed in lemony vinaigrette or a side of garlicky roasted broccoli. A hunk of rustic sourdough is perfect for swiping up the last puddles of sauce.

Creative Ways to Present

For casual gatherings, heap it family-style in a big serving bowl topped with herbs so guests can help themselves. Want to go elegant? Plate individual portions with swirls of sauce, topped artfully with pancetta chips and fried sage. Small portions also make luxurious starters for a holiday meal.

Make Ahead and Storage

Storing Leftovers

Leftover Gnocchi with Creamy Pumpkin Sauce can be stored in an airtight container for up to 3 days in the refrigerator. The sauce may thicken as it sits—simply add a splash of cream or broth when reheating to revive that silky texture.

Freezing

If you want to freeze this dish, I recommend freezing the sauce and gnocchi separately for the best results. The sauce will keep for up to 2 months; thaw overnight and reheat gently before tossing with freshly cooked gnocchi.

Reheating

Reheat on the stovetop over low heat, adding a splash of cream, milk, or broth to loosen things up. Stir gently so the gnocchi doesn’t break apart, and heat until warmed through. Microwave works in a pinch—just cover and use short intervals, stirring often.

FAQs

Final Thoughts

If you try just one cozy dish this season, make it Gnocchi with Creamy Pumpkin Sauce. It’s guaranteed to thrill your senses, impress your friends, and fill your kitchen with smiles. Let me know how you enjoy it—I promise, you’ll be making this one on repeat!

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