There’s something magical about fall—the crisp air, golden leaves, and the irresistible craving for cozy meals. That’s exactly where this Creamy Pumpkin Gnocchi comes in. It’s like wrapping yourself in a warm blanket, but for your taste buds.

As a busy mom and a fan of flavorful shortcuts, I love how this dish brings homemade comfort without the stress. Whether you’re juggling work, family, or just need a quick win on a hectic Tuesday, this recipe promises autumn bliss in every bite. It’s a fall pasta dinner idea that’s both elegant and wonderfully easy.

Why You’ll Love This Creamy Pumpkin Gnocchi

This Creamy Pumpkin Gnocchi is a cozy autumn comfort food that delivers big flavor with minimal fuss. It’s ready in under an hour, tastes like something from a candlelit bistro, and even picky eaters come back for seconds.

The creamy garlic Parmesan sauce, soft gnocchi pillows, and crispy sage? Pure fall magic. It’s an easy skillet gnocchi dinner that feels like a warm hug after a long day.

Ingredients Creamy Pumpkin Gnocchi

If you’re like me, you probably peek at the ingredients first to see if a recipe is doable on a weeknight. Good news—this one’s made with simple, pantry-friendly items and a few cozy fall staples. I’ve broken them down below so you know exactly what brings the magic to this creamy pumpkin gnocchi. (Psst… exact amounts are listed at the bottom for easy printing!)

Key Flavor Builders

Pumpkin purée: This is the heart of the dish. Use pure pumpkin, not the pie filling. It gives the gnocchi that gorgeous autumn hue and subtle sweetness.
Ricotta cheese: Light, creamy, and mild. It helps make the gnocchi pillowy soft. Drain it well to keep the dough from getting too wet.
Egg yolk: Just one yolk helps bind everything together and adds a touch of richness.
All-purpose flour: The structure builder. Add just enough to bring the dough together without making it tough.
Parmesan cheese: Grated fresh is best. It melts into the sauce and gives a salty, nutty punch to every bite.
Nutmeg: A pinch goes a long way. It adds warmth and depth that pairs beautifully with pumpkin.
Garlic: One clove, finely minced, brings a gentle kick to the cream sauce. Don’t skip it!
Heavy cream: This is where the “creamy” comes from. It creates a velvety sauce that hugs each gnocchi.
Butter: For sautéing the gnocchi and crisping the sage. It adds richness and golden edges.
Fresh sage leaves: Slightly crisped in butter, they’re like little chips of herbal bliss on top.

Optional Add-ins and Substitutions

Spinach: Stir in a handful of baby spinach at the end for color and extra veg. It wilts beautifully into the sauce.
Chicken or sausage: Add cooked protein for a heartier meal. Italian chicken sausage works great here.
Milk or half-and-half: Swap for heavy cream if you’re lightening up. Just know the sauce will be thinner.
Gluten-free flour: Works well with 1:1 gluten-free blends—just keep an eye on dough texture.
Vegan option: Use dairy-free ricotta and cream alternatives, and skip the egg. The texture changes a bit, but the flavor still shines.

How to Make Creamy Pumpkin Gnocchi

This is where the magic happens. Making Creamy Pumpkin Gnocchi from scratch sounds fancy, but I promise—it’s surprisingly simple. I’ve broken it down into bite-sized steps so you can tackle it confidently, even on a weeknight. Whether you’re whipping this up as a cozy autumn comfort food or showing off your homemade pumpkin ricotta gnocchi, each part of the process feels like a little win.

Step 1 – Make the Dough

In a big mixing bowl, combine your pumpkin purée, well-drained ricotta, egg yolk, Parmesan, salt, nutmeg, and flour.

Stir it all together with a wooden spoon or your hands until it forms a soft, slightly sticky dough. If it’s too wet, sprinkle in a bit more flour, a tablespoon at a time. Don’t overdo it—you want the dough tender, not tough.

Step 2 – Shape and Cut the Gnocchi

Lightly flour your counter. Divide the dough into four chunks—it’s easier to handle that way.

Roll each piece into a rope about ¾-inch thick, then cut into 1-inch pieces. Press each with a fork if you like those classic gnocchi ridges. I usually skip it on busy nights—it still tastes amazing.

Step 3 – Boil Until They Float

Bring a large pot of salted water to a boil. Drop in the gnocchi a handful at a time.

They’ll sink at first, then float to the top in 2–3 minutes. That’s your signal to scoop them out with a slotted spoon. Try not to crowd the pot—give them space to dance.

Step 4 – Sauté for Golden Edges

Heat a generous pat of butter in a large skillet over medium heat. Add the boiled gnocchi in a single layer.

Let them sizzle until the bottoms get golden and crispy—about 3–4 minutes. Flip gently to brown both sides. This extra step makes a world of flavor difference in any easy skillet gnocchi dinner.

Step 5 – Make the Garlic Cream Sauce

Slide the crispy gnocchi to one side of the pan or remove briefly to a plate. In the same skillet, add a bit more butter and toss in your minced garlic.

Let it bloom for about 60 seconds—just until fragrant. Pour in the heavy cream and Parmesan, stirring until the cheese melts into a silky sauce. Return the gnocchi to the pan and toss to coat.

Step 6 – Crisp the Sage and Finish

In a small pan, melt butter and quickly fry your sage leaves until they curl and darken slightly. It takes less than a minute, but adds so much flavor.

Spoon your creamy pumpkin gnocchi into bowls, top with crispy sage, extra Parmesan, and maybe a crack of black pepper. Dinner is served—and it tastes like fall on a fork.

Tips for Success

Drain your ricotta well—wrap it in paper towels or cheesecloth for 15 minutes to reduce moisture.
Handle the dough gently; overmixing can make the gnocchi dense instead of pillowy.
Use just enough flour to hold the dough together—too much makes it chewy, not light.
Boil gnocchi in batches so they don’t clump or overcook.
Crisping the gnocchi adds texture and deepens the flavor—don’t skip it!

Equipment Needed

Mixing bowl: A large one for combining your dough. A salad bowl works in a pinch.
Wooden spoon or hands: For mixing—nothing fancy needed.
Cutting board and knife: To shape and slice your gnocchi pieces.
Pot for boiling: Medium to large, with salted water.
Slotted spoon: Helps scoop gnocchi out gently.
Skillet: For sautéing and making that luscious creamy sauce.
Small pan: To crisp up those lovely sage leaves.

Variations

Spicy kick: Add a pinch of red pepper flakes to the cream sauce for a gentle heat that balances the sweetness of the pumpkin.
Low-dairy option: Use plant-based cream and cheese alternatives—oat milk creamers and cashew-based Parmesan work well here.
Protein boost: Stir in cooked pancetta, shredded rotisserie chicken, or sautéed mushrooms for a more filling twist.
Herb swap: Try thyme or rosemary instead of sage for a different earthy aroma that still screams fall.
Butternut replacement: No pumpkin? No problem. Mashed butternut squash or sweet potato purée work beautifully as a stand-in.
Gnocchi shortcut: Pressed for time? Use store-bought gnocchi and jump straight to the garlic cream sauce and sage crisping steps.

Serving Suggestions

Side salad: Serve with a crisp arugula or spinach salad tossed in a lemon vinaigrette to balance the richness.
Warm bread: A slice of crusty sourdough or garlic bread is perfect for soaking up that dreamy sauce.
Wine pairing: A glass of chilled Pinot Grigio or a light Chardonnay complements the creamy, savory flavors beautifully.
Presentation tip: Plate in shallow bowls, sprinkle with extra Parmesan, and top with a sage leaf for that restaurant feel.

Frequently Asked Questions (FAQs)

Q: Can I freeze homemade pumpkin ricotta gnocchi?

A: Absolutely! I do it all the time when I batch prep. Once you’ve shaped the homemade pumpkin ricotta gnocchi, lay them on a parchment-lined tray and pop them in the freezer until solid—about an hour. Then, transfer to a freezer bag. No need to thaw before cooking—just boil straight from frozen. It’s a lifesaver for busy weeknights when you still want that cozy autumn comfort food.

Q: What can I use instead of heavy cream in this creamy sage gnocchi recipe?

A: If you’re looking to lighten things up, half-and-half or whole milk can work, though the sauce will be thinner. For a dairy-free twist, I’ve had luck with unsweetened oat cream or cashew cream. They still give that silky texture we love in a creamy sage gnocchi recipe. Just be sure to simmer gently so it doesn’t break.

Q: How do I keep the gnocchi from getting too sticky?

A: That sticky dough struggle is real! Start by draining your ricotta thoroughly—wet cheese is the usual culprit. Then, flour your surface well when rolling. But go easy on extra flour in the dough itself. Add just enough to hold it together. Also, don’t skip dusting your cut gnocchi before boiling—it helps them stay separate and smooth.

Q: Is this pumpkin gnocchi with garlic cream sauce vegetarian-friendly?

A: Yes, it’s totally vegetarian! The pumpkin gnocchi with garlic cream sauce uses no meat-based ingredients. Just make sure your Parmesan is labeled vegetarian (some use animal rennet). Or swap in a plant-based version if you’re going full veggie mode. Either way, it’s a fall pasta dinner idea that satisfies without the meat.

Q: Can I make this as an easy skillet gnocchi dinner for a weeknight?

A: You bet! That’s exactly how I use it most often. You can prep the dough ahead, or use store-bought gnocchi if you’re in a pinch. Just pick up at the skillet step—sauté, pour in the garlic cream sauce, toss, and finish with crispy sage. This easy skillet gnocchi dinner comes together faster than takeout and tastes like a cozy fall evening in.

Final Thoughts

This Creamy Pumpkin Gnocchi is more than just a dinner—it’s a delicious little escape into everything we love about fall. The warm spices, rich cream sauce, and soft, golden gnocchi feel like a hug from the inside out.

Whether you’re cooking to unwind, impress, or just feed your family something soul-soothing, this cozy autumn comfort food delivers. I hope it brings as much joy to your table as it does to mine—especially on those chilly nights when you need a bit of warmth, flavor, and ease all on one plate.

Creamy Pumpkin Gnocchi That Tastes Like Fall Bliss