Pumpkin Alfredo Gnocchi
Gnocchi is my go-to for easy and fast dinner that is also very comforting and filling. My pumpkin Alfredo gnocchi turns pumpkin puree and gnocchi into a rich, restaurant-style dinner in one pan. The sauce is a warm, nutmeg-and-sage pumpkin version of my classic Alfredo sauce. To make it even easier, gnocchi cooks right in the sauce. Altogether, dinner is ready in 20 minutes.
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What I Love About My Pumpkin Alfredo Gnocchi
A few things make this one worth putting on repeat this fall:
- It’s a true one-pan dinner. The gnocchi cooks directly in the sauce, so you skip boiling a separate pot of water and washing an extra pot for a 20-minute meal.
- The pumpkin flavor stays balanced. Half a cup of puree adds color and a little sweetness without turning the sauce into something that tastes like dessert, and the nutmeg and sage keep it savory.
- It’s built on a sauce I already trust. This is a pumpkin version of my classic Alfredo sauce, so the ratios and technique are ones I’ve tested for years, just adjusted for fall.
- It’s ready in about 20 minutes, which makes it realistic for a weeknight even with a homemade sauce.
Table of Contents
Key Ingredient Notes
- Gnocchi: I recommend refrigerated gnocchi when using store-bought because has a softer, more pillowy interior and superior potato flavor (plus less preservatives). If you’d rather make your own, my homemade gnocchi post walks through the whole process, including how to freeze extra for later.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices mixed in, it is meant for easy desserts.
- Heavy whipping cream: this is what gives the sauce its richness, and I don’t recommend a substitution here. Anything with less fat will make a thinner, less silky sauce.
- Parmesan cheese: freshly grated Parmesan melts more smoothly than the pre-shredded kind, which can leave the sauce a little grainy.
- Fresh sage: sage brings a savory, slightly peppery note and it’s a great compliment to pumpkin flavor in savory recipes. If you only have dried sage, use about 1/2 teaspoon and taste the sauce before adding more, since dried sage is more concentrated in flavor.
- Nutmeg: nutmeg is the spice that ties pumpkin and Alfredo together. A little goes a long way, taste before adding more.
How to Make Pumpkin Alfredo Gnocchi
- Build the base. Melt butter in a medium pan over medium to medium-low heat, then add the pressed garlic and let it cook for a few seconds, just until fragrant.
- Make a light roux. Whisk in the flour until it’s fully worked into the butter and let it cook for about a minute so it loses its raw flour taste.
- Add the cream slowly. Lower the heat to medium-low and pour in the heavy whipping cream in a slow stream, whisking the whole time so no flour clumps form. Keep whisking as the sauce thickens.
- Season and add the cheese. Stir in salt, then whisk in the Parmesan cheese. Taste before adding more salt, since Parmesan already brings a lot of it.
- Stir in the pumpkin. Add the pumpkin puree, followed by the nutmeg, and stir until the sauce is smooth and evenly colored.
- Add the gnocchi. Lower the heat to low, add the gnocchi straight into the sauce, and stir to coat it evenly.
- Cover and cook. Put a lid on the pan and let the gnocchi cook for 4 to 5 minutes, until it’s cooked through and tender.
- Finish with sage. Stir in the minced sage and serve with extra Parmesan on top.
- PRO TIP: This gnocchi goes straight from the package into the sauce, no pre-boiling required. The lid traps steam so the gnocchi cooks through right there in the pan instead of on the stovetop by itself.
How to Know When the Gnocchi In Sauce Is Done
Since the gnocchi cooks covered in the sauce instead of in boiling water, you won’t see it float the way it would in a pot. Instead, cut one piece in half after the 4 to 5 minutes are up. It should be tender all the way through with no raw, doughy center. If it still looks pale and dense in the middle, put the lid back on for another minute or two and check again.
What to Serve With Creamy Pumpkin Gnocchi
- Crispy prosciutto or crumbled bacon on top adds a salty crunch against the soft gnocchi and creamy sauce.
- My kale salad with creamy mustard dressing is my go-to when I want something bright and tangy next to a rich pasta like this one. The cranberries and feta play well against the pumpkin.
- A Caesar salad works well too, with crisp romaine, homemade croutons, and Parmesan to complement the richness of the sauce.
- My Brussels sprouts roasted with garlic butter or haricots verts make an easy, simple green side that doesn’t compete with the pumpkin flavor.
- My homemade Parmesan garlic & herb breadsticks are perfect for scooping up whatever sauce is left in the bowl.
- For a heartier dinner, stir in some cooked Italian sausage or shredded rotisserie chicken.
How to Store, Freeze, and Reheat Pumpkin Alfredo Gnocchi
- Store: in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: warm it gently in a pan over medium-low heat, stirring often, and add a small splash of milk or cream if the sauce has thickened up in the fridge. A microwave works in a pinch, just use short bursts (30 seconds or so) on lower power and stir between each one so the sauce doesn’t separate.
- Can I Freeze it? I don’t recommend freezing this one. The cream sauce tends to separate once it thaws, and the texture of the gnocchi suffers too.
Pumpkin Alfredo Gnocchi Recipe FAQs
Pumpkin Alfredo Gnocchi Sauce Too Thick?
This sauce should be pourable but still cling to the gnocchi, not soupy and not stiff. If it turns out too thick, whisk in a splash of milk or cream, a little at a time, until it loosens back up.
What Kind of Pumpkin should I Use for Pumpkin Alfredo Gnocchi?
Look for a can labeled pumpkin puree or 100% pumpkin, not pumpkin pie filling. Pie filling has sugar and spices like cinnamon and cloves mixed in, and it will make this savory sauce taste like dessert instead of dinner.
Why Did My Pumpkin Alfredo Gnocchi Turn Out Gummy or Mushy?
Overcooking is almost always the cause. Once the gnocchi goes into the sauce, start checking it at the 4 minute mark and don’t go over 6 minutes, since a couple of minutes too long is enough to push it past tender into mushy.
More Recipes From Me
- Pesto Alfredo Tortellini
- Chicken Alfredo
- Sweet Potato Gnocchi
- Creamy Tomato Gnocchi
- Spicy Three Cheese Pumpkin Tortellini Bake
- Easy Gnocchi With Butter Garlic and Parmesan
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Pumpkin Alfredo Gnocchi Recipe
Gnocchi is my go-to for easy and fast dinner that is also very comforting and filling. My pumpkin Alfredo gnocchi turns pumpkin puree and gnocchi into a rich, restaurant-style dinner in one pan. The sauce is a warm, nutmeg-and-sage pumpkin version of my classic Alfredo sauce. To make it even easier, gnocchi cooks right in the sauce. Altogether, dinner is ready in 20 minutes.
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Servings: 2
Calories: 971kcal
Ingredients
- 12-14 oz refrigerated gnocchi
- 1 Tbsp unsalted butter
- 1 garlic clove pressed
- 1/2 Tbsp all purpose flour
- 1 1/4 cups heavy whipping cream
- 1/2 cup pumpkin puree
- 1/2 cup fresh grated parmesan cheese
- 2-3 fresh sage leaves minced
- 1/8 tsp ground nutmeg
- salt to taste
- black pepper to taste
- 1-2 Tbsp grated parmesan cheese for topping
Instructions
- Preheat a medium cooking pan over medium to medium-low heat.
- Melt butter in it and add pressed garlic. Let garlic simmer for a few seconds, until fragrant.
- Whisk in the flour until smoothly incorporated with butter and let it simmer for about a minute.
- Lowe the heat to medium-low. Start slowly pouring in heavy whipping cream while whisking the whole time. Keep pouring and whisking to make sure there is no flour clumps. Keep slowly stirring as the mixture thickens.
- Season with salt and stir in the parmesan cheese. Taste to make sure you're satisfied with saltiness.
- Stir in pumpkin puree and then stir in nutmeg.
- Lowe the heat to low. Add gnocchi to the sauce and stir to mix them evenly. Cover the pan with a lid and let it cook about 4-5 minutes, until gnocchi is cooked through.
- Stir in minced sage and serve with some more parmesan cheese on top.
Notes
- Best gnocchi to use: I always recommend using homemade gnocchi or gnocchi from the refrigerated section of the store.
- To make it gluten free: use all purpose 1:1 gluten free flour to make the Alfredo sauce and use gluten free gnocchi.
- Heavy whipping cream substitution: I don’t usually recommend substituting heavy whipping cream in recipes like Alfredo. If you absolutely have to, use half and half and increase the flour amount to 1 Tbsp.
- Using dried sage: you can substitute dried sage if you wish, it does taste slightly different than fresh though. Use 1/2 tsp and taste finished sauce to see if you’d like to add more.
Nutrition
Calories: 971kcal | Carbohydrates: 73g | Protein: 22g | Fat: 68g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 1065mg | Potassium: 305mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12111IU | Vitamin C: 4mg | Calcium: 471mg | Iron: 7mg
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
