20-Min Pumpkin Gnocchi Joy

Oh my goodness, you guys, get ready for some serious weeknight dinner magic! Seriously, if you’ve ever thought cooking was too much hassle after a long day, or that you just weren’t “a kitchen person,” you HAVE to try this. This *pumpkin gnocchi* is seriously the easiest, most delicious thing you’ll whip up in a skillet in about 20 minutes flat. Yep, you read that right! It’s the kind of meal that makes you feel totally accomplished and so, so happy. It’s pure joy in a bowl, just like I discovered when I first started finding my way back to the kitchen years ago. I was completely burnt out from my corporate job, and cooking felt like just another chore. But then, bread! Seriously, baking a simple loaf of bread changed everything for me. It showed me that the kitchen could be a place of peace and creativity, not stress. And that’s exactly what I want to share with you here on Pure Cooking Joy – that incredible feeling of making something delicious yourself, something that brings people together. This pumpkin gnocchi recipe is a perfect example of how simple ingredients can create something truly soul-satisfying.

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Why You’ll Love This Creamy Pumpkin Gnocchi

Honestly, what’s not to love about this dish? It’s:

• Super Speedy: We’re talking 20 minutes from start to finish. Perfect for those crazy weeknights!
• Incredibly Easy: It’s all done in just one skillet – less washing up, more enjoying.
• Flavor Packed: That creamy pumpkin and fragrant sage combo? Absolutely divine.
• Total Convenience: Using store-bought gnocchi means you get that delicious, pillowy bite without all the fuss.

Ingredients for Your Perfect Pumpkin Gnocchi

Alright, let’s gather our delicious bits and bobs for this creamy pumpkin gnocchi. It’s really straightforward, and having everything ready makes the cooking part a breeze. You’ll need:

• 1 tablespoon olive oil – Just to get things nice and warm in the pan.
• 2 cloves garlic – Minced up super fine so the flavor really spreads out.
• 1 (16 ounce) package shelf-stable potato gnocchi – These are the little clouds of joy, and this kind is super easy to find!
• 1 cup pumpkin puree – Make sure it’s the plain puree, not pie filling!
• 1/2 cup heavy cream – This is what makes it all so wonderfully creamy.
• 1/4 cup grated Parmesan cheese – For that salty, cheesy goodness.
• 2 tablespoons chopped fresh sage – Fresh sage smells amazing, doesn’t it?
• Salt and black pepper – To taste, of course!
• Optional: pinch of nutmeg – Just a tiny bit adds a lovely warmth.

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How to Prepare This Skillet Gnocchi Dinner

Okay, let’s get this deliciousness happening! Making this pumpkin gnocchi is so simple, you’ll be amazed. Grab your favorite skillet – a bigger one is usually better so everything has space to cook and get a little cozy. We’re going to make a simple, dreamy sauce right in the pan.

1. First things first, get your skillet warm over medium heat. Add that tablespoon of olive oil – just enough to coat the bottom. Then toss in your minced garlic. You just want to give it about 30 seconds or so, until it smells amazing, but be careful not to let it get brown!
2. Next, dump in your package of gnocchi. Now, cook these little guys according to the package directions, but give them a stir now and then. We’re aiming for them to get a little bit golden and slightly browned – it adds such a nice texture.
3. Once the gnocchi are looking pretty, it’s time for the creamy magic! Stir in your pumpkin puree, the heavy cream, and that lovely grated Parmesan cheese. Keep stirring gently until everything is heated through and the sauce has thickened up just a bit. It’ll look so beautiful and orange!
4. Now for the fresh sage! Stir in those chopped bits. Oh, the smell! Season everything with salt and pepper to your taste. If you’re feeling it, a tiny pinch of nutmeg adds a little extra something special that just screams fall.
5. And that’s it! Serve your gorgeous pumpkin gnocchi right away while it’s hot and creamy. Enjoy every single bite!

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Tips for Success with Your Pumpkin Sage Gnocchi

Okay, so this pumpkin sage gnocchi is already super easy, but sometimes a little nudge can make it even better! Here are a few little secrets I’ve picked up to make sure your skillet gnocchi dinner turns out just perfect.

First off, don’t rush browning those gnocchi. That little bit of golden color? It adds a subtle nutty flavor and a much nicer texture than just steaming them. Also, when you’re stirring in the pumpkin, cream, and cheese, do it gently over medium heat. You don’t want anything to scorch, and you’re just looking for the sauce to thicken slightly, not turn into glue. And fresh sage is totally the way to go here; its perfume is just magical when it hits the warm sauce!

Making it Vegan Pumpkin Gnocchi

Now, if you’re looking to make this a delicious vegan pumpkin gnocchi dish, it’s super simple to swap things around! We can totally keep all the creamy, comforting flavors without any animal products. Instead of the heavy cream, just use a good quality, full-fat coconut milk. Make sure it’s the canned kind, not the carton stuff, for that rich creaminess. And for the cheesy flavor, swap the Parmesan for nutritional yeast! It gives you that savory, umami kick that cheese usually brings. Just sprinkle about 2 tablespoons in with the pumpkin and coconut milk. You’ll still get that amazing sauce and flavor, just purely plant-based!

Serving and Storing Your Fall Comfort Gnocchi

This fall comfort gnocchi is so lovely and satisfying on its own, but if you want to really dress it up, try a sprinkle of toasted pumpkin seeds on top for a little crunch. A few extra fresh sage leaves, or even a little drizzle of good olive oil, can make it feel extra special. It’s also tasty with a side of crusty bread to sop up any extra sauce, though you might not have any left!

Got leftovers? Lucky you! Let the gnocchi cool completely, then pop it into an airtight container in the fridge. It should stay good for about 2-3 days. To reheat, I like to gently warm it in a skillet over low heat with a splash of water or a little extra cream to loosen up the sauce. You can also pop it in the microwave, but give it a good stir halfway through so it heats evenly.

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Frequently Asked Questions about Pumpkin Gnocchi

Nutritional Estimate for This One Pan Pumpkin Pasta

Just so you know, everything can vary a little depending on the exact brands you use and how you measure, but here’s a general idea of what you’re getting in one serving of this yummy one pan pumpkin pasta. It’s pretty balanced, with good carbs, some healthy fats, and a decent bit of protein!

Per serving (approximate):

• Calories: 550
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 12g
• Sugar: 8g
• Sodium: 600mg

Remember, this is just an estimate to give you a ballpark idea!

Share Your Pumpkin Gnocchi Creations!

Okay, now it’s your turn! I would absolutely LOVE to see your gorgeous bowls of pumpkin gnocchi. Seriously, snap a picture and tag me on social media – it makes my day to see what you’ve all been cooking up! Did you add a little something extra? Did it become your new go-to weeknight meal? Let me know in the comments below or give the recipe a star rating. Your feedback helps other cooks feel confident trying it out, and I just love hearing your stories!

Easy Pumpkin Gnocchi with Sage Butter Sauce

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A simple and creamy pumpkin gnocchi recipe perfect for a weeknight dinner. This one-skillet dish uses store-bought gnocchi and a flavorful pumpkin-sage sauce.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 min
• Yield: 2 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (16 ounce) package shelf-stable potato gnocchi
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh sage
• Salt and black pepper to taste
• Optional: pinch of nutmeg

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
2. Add the gnocchi to the skillet and cook according to package directions, stirring occasionally, until lightly browned.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese. Cook, stirring, until the sauce is heated through and slightly thickened.
4. Stir in the chopped fresh sage. Season with salt, pepper, and a pinch of nutmeg if desired.
5. Serve immediately.

Notes

• For a vegan option, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese.
• You can add a protein like cooked chicken or sausage to make it a heartier meal.
• Garnish with extra sage leaves or a sprinkle of toasted pumpkin seeds.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 60mg