This pumpkin gnocchi is the perfect warm and comforting meal for chilly nights! The best part about it is that it’s easy to make and it’s made in one pan! Think pillowy gnocchi bathed in a creamy pumpkin sauce! This dish is a savory delight that’s sure to become a family favorite. Plus, it’s easily made gluten free and can be whipped up in minimal time, making it ideal for busy weekdays or weekend dinners. It uses a handful of simple ingredients that you probably already have at home! It is so satisfying and I know you’re going to add it to your fall dinner rotation! If you love pumpkin recipes, be sure to also check out my frosted pumpkin bread, pumpkin chili and pumpkin brownies!
What Is Gnocchi?
Gnocchi are small, soft dumplings made from potato, flour and other ingredients. They have a pillowy texture and are often served with a sauce, such as pesto, tomato sauce or a creamy sauce. Gnocchi are a popular Italian dish and can be made with a variety of ingredients, including spinach, cheese and pumpkin.
Why You’ll Love This Recipe
It’s super cozy and the best kind of comfort food.
This pumpkin gnocchi is so delicious.
It’s so easy to make gluten free and dairy free.
This meal is ideal for busy weeknights or weekend dinners!
It comes together in one pan!
The sauce is so creamy.
It is perfect for fall.
Equipment Needed
All you need to make this pumpkin gnocchi is a knife, cutting board, pan and measuring cups and spoons.
Ingredients Needed
Oil: I use avocado oil to oil the pan before cooking!
Ground Beef: I used ground beef in this recipe, but feel free to use any ground meat you like. If you are looking to make this recipe lower histamine, you can use ground chicken or ground turkey.
Garlic: I used garlic powder for this pumpkin gnocchi, but you can also use fresh garlic if you have it on hand!
Salt: My favorite is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Onion: I like to use sweet onion in my recipes! It adds delicious flavor to this pumpkin gnocchi dish.
Pumpkin: I used pumpkin puree in this recipe, but you can also use fresh pumpkin. If you are looking to make this recipe lower histamine, use fresh pumpkin.
Broth: I used chicken stock in this recipe. Feel free to use any kind of broth you love. You can also use bone broth for added benefits. If you are looking to make this lower histamine, use a homemade broth.
Coconut Milk: Coconut milk makes this dish super creamy!
Gnocchi: Gnocchi serves as the main component of this dish! I love gnocchi because it is soft and pillowy.
Step-By-Step Instructions
Step 1: Gather your ingredients.
Step 2: In a pan, add avocado oil and then add your ground beef. Season with garlic powder and salt and cook for 5 minutes.
Step 3: Chop onion and add it to the pan. Cook until browned.
Step 4: Add the pumpkin and broth. Let simmer for 5-7 minutes.
Step 5: Add in gnocchi and cook for 2-3 minutes, or until soft.
Step 6: Pour in coconut milk, continue to stir and remove from heat after a few more minutes. Let sit for 5 minutes and sauce will thicken. Enjoy!
Storage
Store this pumpkin gnocchi in an airtight container in the refrigerator for 3-4 days.
Variations
Meat: I used ground beef in this recipe, but feel free to use any ground meat. Ground chicken or turkey is delicious in the recipe also!
Spices: I kept it simple and used garlic and salt, but you can also add other spices like sage, nutmeg, cinnamon, cloves or red pepper flakes!
Vegetables: I used onions in this recipe. Feel free to add more vegetables to make this dish more nutrient-dense. Play around with spinach, Brussels sprouts, carrots or mushrooms!
Broth: I used chicken stock in this recipe. Feel free to use bone broth or another kind of broth!
Pumpkin: I used canned pumpkin to make this recipe super easy! You can also use fresh pumpkin.
Milk: This recipe uses coconut milk to make it super creamy and delicious. I have not tried using another milk, but other alternatives would likely work just fine!
Gnocchi: I used store bought gnocchi in this recipe. Feel free to also use homemade gnocchi! You can also swap it out for another type of cooked pasta if you don’t have gnocchi on hand.
How To Serve
I like to serve this pumpkin gnocchi as a main course. This dish can be served with a side salad or roasted vegetables!
Recipe FAQ
Is gnocchi vegan?
Many store bought gnocchis are vegan!
Can you make this recipe vegan?
Yes, this recipe can be made vegan by omitting the beef and using vegetable stock instead of chicken stock. However, this would remove the majority of the protein from this recipe.
Can I add more vegetables to this recipe?
Yes! I think that Brussels sprouts, carrots, spinach and mushrooms would be delicious in this recipe.
Can I make this with homemade gnocchi instead?
Yes, feel free to make this recipe with homemade gnocchi instead of store bought!
What can I use instead of coconut milk?
I have not tried using anything besides coconut milk in this recipe, but let me know if you do!
What do you serve with pumpkin gnocchi?
I like to serve this pumpkin gnocchi with a side salad or roasted fall vegetables.
Do you need to precook the gnocchi?
No! The gnocchi cooks right in the pan!
Related Recipes
Be sure to try these delicious dinner ideas next:
Spaghetti Squash Pizza Casserole
Gluten Free French Onion Soup with Chicken
Greek Lemon Chicken and Potatoes
If you make this creamy pumpkin gnocchi and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Creamy Pumpkin Gnocchi
Equipment
- 1 pan
- 1 cutting board
- 1 knife
- measuring cups and spoons
Ingredients
- 1 package ground beef
- 1 tsp garlic powder
- dash salt
- 1/2 sweet onion
- 3/4 cup pumpkin puree
- 3/4 cup broth
- 1/2 cup coconut milk
- 1 package gnocchi (gluten free if needed)
Instructions
- Gather your ingredients.
- In a pan, add avocado oil and then add your ground beef. Season with garlic powder and salt and cook for 5 minutes.
- Chop onion and add it to the pan. Cook until browned.
- Add the pumpkin and broth. Let simmer for 5-7 minutes.
- Add in gnocchi and cook for 2-3 minutes, or until soft.
- Pour in coconut milk, continue to stir and remove from heat after a few more minutes. Let sit for 5 minutes and sauce will thicken. Enjoy!
Made this three times now! So good.
Aw yay! I’m so glad you loved it. It’s one of our faves!