Creamy Pumpkin Gnocchi with Roasted Pine Nuts Recipe

This pumpkin gnocchi recipe is made with simple ingredients that brings the flavors of fall together into a delicious creamy sage flavored pumpkin sauce topped with crunchy toasted pine nuts that is pure comfort food made with and little effort and little time. It’s a delicious quick and easy weeknight dinner.

Savory pumpkin recipes are a delicious way to celebrate the fall months. Pumpkin has a lot of nutrients and is wonderful with pasta. See my Pumpkin Alfredo with Sage Pasta and Homemade Pumpkin Gnocchi with Oregano Cream Sauce recipe!

This creamy pumpkin gnocchi, made with a rich Alfredo sauce, toasted pine nuts, and aromatic sage, is the perfect dish to impress your family on a typical weeknight. The subtleness of the pumpkin pairs beautifully with the creamy sauce and nutty pine nuts, creating a dish that’s hearty and bursting with autumnal and Italian flavors. 

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As a matter of fact, pumpkin is a very good source of Vitamin A which is needed for eye health, immune function, which is especially helpful during cold and flu season, and skin health. Additionally, it’s loaded with antioxidants, such as beta-carotene, vitamin C, and vitamin E and can reduce inflammation. Plus, it’s a good source of fiber. 

This easy recipe is definitely one to put on your fall dinner rotation. You can find all of the ingredients at your local grocery store.

Moreover, you can make this delicious dish with my homemade gnocchi recipe if you have the time. It freezes well so, you can pull it out of your freezer any time to make with my popular homemade tomato sauce.

Pumpkin Gnocchi Recipe

This recipe is filling, hence the portions are smaller. It makes four servings. If you have big eaters, I suggest making a double batch.

Ingredients

*The full, printable recipe is in the recipe card at the bottom of this post.

• gnocchi (frozen store-bought or homemade gnocchi)
• pumpkin puree (canned)
• pine nuts
• butter (salted or unsalted)
• garlic cloves
• fresh sage leaves or ground sage
• half and half creamer
• grated Parmesan cheese
• pumpkin puree
• salt and black pepper to taste
• ground nutmeg (optional)

Instructions Summary

*The full, printable recipe is in the recipe card at the bottom of this post.

First, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions or until they float to the top, which typically takes about 2-3 minutes for store-bought gnocchi. Once cooked, drain and set aside.

Meanwhile, add pine nuts to a small frying pan and toast them on medium heat for 30 seconds once the pan is hot. Do not walk away because they easily burn. You just want to brown them.

Next, in a medium saucepan over medium heat, add the butter and sage and sauté the minced garlic with sage for 1-2 minutes, until fragrant. 

Then, add the half and half and reduce the heat to low, stirring occasionally as it heats up. Once warm, stir in the grated Parmesan cheese. Next, stir in the pumpkin puree. 

Allow the sauce to simmer for 3-4 minutes, stirring until smooth and well combined. Season with salt and pepper to taste. 

Then, once the creamy sauce is smooth, add the cooked gnocchi to the skillet. Toss everything together so the gnocchi is evenly coated in the sauce. 

Stir in the toasted pine nuts and toss some on top for presentation. Optional: Add a sprinkle of ground nutmeg.

Serve with more grated Parmesan or grated Pecorino Romano cheese if desired. 

 

Leftovers

Store leftovers in an airtight container for up to 3 days for maximum freshness. Reheat gently over low heat to prevent the sauce from separating. I don’t recommend freezing this dish because the cream may separate. 

What to serve with Creamy Pumpkin Gnocchi

This dish pairs beautifully with a light arugula salad, thin apple slices, and candied pecans or walnuts, with a simple olive oil vinaigrette. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, will also complement the richness of the Alfredo sauce without overpowering the dish.

This is the perfect fall recipe because it’s hearty and comforting while still have all of the extra nutrients that pumpkin adds to savory dishes.

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