Name: Creamy Pumpkin Gnocchi with Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion / Comfort
Ingredients: 1 pound store‑bought gnocchi; 1 cup canned pumpkin puree; 3 cups fresh spinach, roughly chopped; 1 cup heavy cream; 3 cloves garlic, minced; 1 medium onion, diced; 1 cup freshly grated Parmesan cheese (plus extra for serving); 2 tablespoons olive oil; ¼ teaspoon freshly grated nutmeg; Salt and pepper, to taste; Red pepper flakes (optional)

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Creamy pumpkin gnocchi with spinach is everything I want in a cozy fall meal — it's rich, comforting, and full of flavor. Sweet pumpkin meets pillowy gnocchi and fresh wilted spinach in a luscious sauce that’s perfect for chilly evenings. It’s a dish I keep coming back to whenever I crave something hearty yet elegant.

Why You’ll Love This Recipe

I love this dish because it balances sweet, savory, and creamy all in one bite. It comes together in about 30 minutes, which makes it perfect for busy nights. Plus, it feels indulgent without being heavy. I can keep it vegetarian, make it vegan, or spice it up depending on my mood. The pumpkin sauce clings beautifully to the gnocchi, and the spinach adds a touch of freshness that keeps the dish from feeling too rich.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound store-bought gnocchi
1 cup canned pumpkin puree
3 cups fresh spinach, roughly chopped
1 cup heavy cream
3 cloves garlic, minced
1 medium onion, diced
1 cup freshly grated Parmesan cheese (plus extra for serving)
2 tablespoons olive oil
¼ teaspoon freshly grated nutmeg
Salt and pepper, to taste
Red pepper flakes (optional)

Directions

I bring a large pot of salted water to boil and cook the gnocchi according to package directions — usually 2 to 3 minutes, just until they float. Then I drain them, saving about ½ cup of the cooking water.
While the gnocchi cooks, I heat olive oil in a large skillet over medium heat and sauté the diced onion until it turns translucent, about 5 to 7 minutes.
I add the garlic and cook it for another minute, making sure it doesn’t burn.
Then I stir in the pumpkin puree, heavy cream, and Parmesan cheese. I let the sauce simmer gently for around 5 minutes, seasoning it with nutmeg, salt, and pepper to taste.
I add the spinach a handful at a time, stirring until it wilts — this usually takes 2 to 3 minutes.
I fold in the cooked gnocchi, and if the sauce feels too thick, I loosen it up with a splash of the reserved pasta water.
I take it off the heat and serve it in warm bowls, topped with extra Parmesan, red pepper flakes, or even a sprinkle of fresh herbs if I have them on hand.

Servings and timing

This recipe makes about 4 servings and takes a total of 35 minutes from start to finish — 15 minutes of prep and 20 minutes of cooking. Each serving has roughly 450 calories.

Variations

I sometimes swap heavy cream for coconut cream or a plant-based alternative to make it vegan.
Instead of spinach, I’ve also used kale or arugula for a different green twist.
To add protein, I like tossing in some cooked chickpeas or topping it with roasted mushrooms.
If I want more heat, I add a generous pinch of red pepper flakes or a dash of smoked paprika.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce. I avoid high heat to keep the sauce from breaking.

FAQs

How do I know when the gnocchi is done cooking?

I know gnocchi is done when it floats to the surface of the boiling water — it usually takes about 2 to 3 minutes.

Can I use homemade gnocchi for this recipe?

Absolutely. I’ve made this with homemade gnocchi and it turns out beautifully — just be gentle when stirring them into the sauce so they don’t fall apart.

What kind of pumpkin puree should I use?

I use plain canned pumpkin puree (not pumpkin pie filling). If I have fresh roasted pumpkin, I puree it myself and it works great too.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day ahead and store it in the fridge. I reheat it gently before adding the freshly cooked gnocchi.

Is this recipe freezer-friendly?

I don’t recommend freezing the finished dish because the sauce can separate, but the sauce alone can be frozen for up to a month. I thaw it overnight in the fridge before reheating.

Conclusion

This creamy pumpkin gnocchi with spinach is my go-to fall comfort dish — it’s easy, flavorful, and always hits the spot. Whether I’m cooking for guests or just want something cozy on a weeknight, it never disappoints. With simple pantry ingredients and a quick cooking time, it’s a satisfying way to celebrate seasonal flavors without a lot of fuss.

Creamy Pumpkin Gnocchi with Spinach

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Author: Sue
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 4 servings
Category: Main / Pasta
Method: Boil + Sauté + Simmer
Cuisine: Fusion / Comfort
Diet: Vegetarian

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Description

Creamy pumpkin gnocchi with spinach in a savory sauce — a comforting fall dish combining sweet pumpkin, tender gnocchi, and wilted greens.

Instructions

Bring a large pot of salted water to boil. Add the gnocchi and cook according to package instructions (about 2‑3 minutes or until they float). Drain, reserving ½ cup of the cooking water.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent (about 5‑7 minutes).
Add the minced garlic and cook another minute, stirring to avoid burning.
Stir in the pumpkin puree, heavy cream, and grated Parmesan. Mix well, and let the sauce simmer gently for ~5 minutes. Season with nutmeg, salt, and pepper.
Add the chopped spinach gradually, stirring until it wilts (about 2‑3 minutes).
Fold in the cooked gnocchi into the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach desired consistency.
Remove from heat and serve in bowls. Garnish with extra Parmesan, red pepper flakes, or fresh herbs.

Notes

If you prefer a thinner sauce, use extra reserved pasta water to loosen it.
You can prepare the sauce ahead of time and refrigerate; reheat before adding gnocchi.
To make vegan: substitute heavy cream with coconut cream (or plant‑based cream) and Parmesan with vegan cheese or nutritional yeast.
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently, adding a bit of liquid if needed.