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Pumpkin Gnocchi with Creamy Garlic & Sage Sauce

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This homemade Pumpkin Gnocchi with Creamy Garlic & Sage Sauce is almost too cute to eat! Soft, pillowy pumpkin-shaped gnocchi made with Edward & Sons Organic Mashed Potatoes are served with a dairy-free pumpkin sauce that's as creamy as it is garlicky! Easy, cute, and cozy, this fall dinner is perfect for holiday hosting, date night, or a fun family dinner!

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The Easiest Homemade Pumpkin Gnocchi!

Fall hosting just got a little tastier. And a whole lot cuter.

I love a recipe that looks like you spent hours making it, even when you didn’t. This pumpkin gnocchi recipe is exactly that.

Soft, pillowy pumpkin gnocchi comes together with just a few simple ingredients, a little hand-rolling, and the back of a knife to press into the most DARLING little pumpkin shapes. And the rich, creamy, cheesy garlic and sage pumpkin sauce? It simmers and thickens in just 10 minutes, coating every little pumpkin in a velvety, savory sauce that’s basically fall comfort food at its finest.

It deserves a spot at your next fall dinner party, but it’s also easy enough for a regular weeknight meal if you’re feeling cute. And before you start thinking homemade gnocchi sounds complicated, I have a shortcut.

Edward & Sons Organic Mashed Potatoes!

Instead of peeling, boiling, and mashing potatoes from scratch, we’re using their organic instant mashed potatoes to create a perfectly soft, tender gnocchi dough in a fraction of the time.

Just mix with pumpkin puree, a few cozy spices, and a little flour, and you’ve got yourself homemade gnocchi without all the fuss.

It’s surprisingly simple, and if you’ve got kids who like helping in the kitchen, this is a fun recipe to make together.

Of course, regular gnocchi shapes work just as well if you’re not feeling particularly crafty.

And let’s not forget about the Creamy Garlic Sage Pumpkin Sauce…

As cute as the little pumpkins are, we need to talk about this sauce.

It’s rich, garlicky, savory, and everything I want from a fall pasta dish. Fresh garlic and shallots create the flavor base, while Edward & Sons Native Forest Organic Simple Coconut Milk gives the sauce a silky texture without any dairy. Then we add pumpkin puree, nutritional yeast, dried sage, Italian seasoning, and an Edward & Sons Vegan Chicken Bouillon Cube for extra depth.

Why You’ll Love This Recipe

Homemade gnocchi has never been easier, thanks to a shortcut with instant mashed potatoes! With pumpkin, sage, garlic, and nutmeg, this recipe is full of cozy fall flavors, and shaping the gnocchi into little pumpkins is surprisingly simple. And let’s not forget all the reasons to fall in love with the creamy garlic-sage sauce! It’s totally dairy-free, made with coconut milk and nutritional yeast for a rich, cheesy flavor. Whether you’re hosting Thanksgiving, a Halloween dinner, or just want something a little different for pasta night, these adorable little pumpkins will impress.

Pumpkin Gnocchi Ingredients

You only need a handful of ingredients to make homemade pumpkin gnocchi; grab these items:

Pumpkin Puree: A nutrient-dense veggie loaded with beta-carotene (which your body converts to vitamin A), fiber, vitamins, minerals, and antioxidants. So yes, you can absolutely have your cute little pumpkin pasta and still get extra nutrients.
Edward & Sons Organic Instant Mashed Potatoes: My shortcut for homemade gnocchi! The dried potatoes absorb the water and pumpkin puree, creating a soft, potato-based dough without the extra prep. They’re also easy to keep in the pantry for recipes like this.
Garlic Powder & Nutmeg: Adds a little savory flavor to balance the naturally sweet pumpkin. Just a pinch of nutmeg adds warmth and complements the pumpkin and sage.
1:1 Gluten-Free Flour: Gives the dough structure so the gnocchi hold their shape during cooking. Regular all-purpose flour also works.
Pepitas: Press one into each cooked gnocchi to create a little pumpkin stem. Cute and edible!
Fresh Basil: Adds a fresh finish when serving.

Dairy Free Creamy Garlic & Sage Ingredients

If you want a sauce that tastes like something you’d order at a restaurant, this is it! Here’s what you’ll need:

Shallot: Adds mild onion flavor and a little sweetness to the sauce.
Fresh Garlic: Four cloves give this sauce its rich, garlicky flavor. Feel free to use a little more if you love garlic as much as I do.
Edward & Sons Native Forest Organic Simple Coconut Milk: Creates a smooth, creamy base without dairy. Its richness helps the sauce coat the gnocchi beautifully.
Pumpkin Puree: Adds body, color, and a subtle sweetness. It’s also a great way to use the remainder of the can after making your gnocchi.
Edward & Sons Vegan Chicken Bouillon: Adds savory depth and helps balance the sweetness of the pumpkin and coconut milk.
Nutritional Yeast: Adds a cheesy, slightly nutty flavor without parmesan.
Dried Sage: The classic pairing for pumpkin and gnocchi. Its earthy flavor keeps the sauce savory.
Italian Seasoning: Adds a blend of herbs that works beautifully with the garlic and sage.
Nutmeg: A little goes a long way, adding warmth without overpowering the other flavors.
Red Pepper Flakes: Optional, but I love the little kick they bring to the creamy sauce.

How to Make Pumpkin Gnocchi From Scratch

Homemade gnocchi might sound intimidating, but this version is incredibly straightforward. The dough comes together in one bowl, and you don’t need any special equipment. Start by bringing a large pot of generously salted water to a boil.

Make the dough

In a large mixing bowl, add the pumpkin puree, warm water, dry mashed potatoes, garlic powder, salt, and nutmeg. Stir with a fork until combined. Add ⅔ cup flour and mix with a fork, then switch to your hands as the dough comes together. Sprinkle in a little extra flour as needed until the dough is soft and moist but no longer sticky.

Shape your little pumpkins

Transfer the dough to a clean, dry cutting board and knead gently for about 30 seconds. Form it into a ball. Roll the dough into long logs and cut it into even pieces, or portion it into roughly 1½-tablespoon pieces. This is where you decide: make classic gnocchi or go for little pumpkins!

To create the pumpkin shape: Roll each piece into a smooth ball. Using the back of a butter knife, gently press eight lines around each ball to create the pumpkin ridges. Don’t press too deeply. Shape the gnocchi without cutting through the dough.

Cook the gnocchi

Carefully lower the gnocchi into the boiling water in batches, so they have room to move. Reduce the heat as needed to maintain a gentle boil. Once the gnocchi float to the surface, use a slotted spoon to remove them. Transfer to a plate and press a pepita into the top of each one to create the stem.

Optional pan-sear for extra texture

If you like your gnocchi with a little golden crust, heat a large skillet over medium heat with a splash of oil or water. Add the cooked gnocchi and sear for a few minutes, until the bottoms are lightly golden. Turn the heat off or reduce it to very low, add a splash of water, and cover to keep warm while you finish the sauce.

How to Make The Creamy Garlic Sauce

This creamy garlic sauce takes about 10 minutes and comes together while the gnocchi cook.

Sauté the Garlic & Shallot

Heat a large skillet over medium-low heat with a splash of water or cooking oil. Add the minced shallot and garlic and stir for 2–3 minutes, until softened and fragrant. Keep the heat relatively low so the garlic doesn’t burn.

Add the Creamy Ingredients

Pour in the coconut milk and add the remaining pumpkin puree. Stir in the vegan chicken bouillon, nutritional yeast, dried sage, Italian seasoning, nutmeg, and optional red pepper flakes. Mix well until everything is combined and the bouillon has dissolved.

Simmer Until Thickened

Bring the sauce to a gentle simmer, stirring frequently. Cook for a few minutes, until slightly thickened and bubbly. Taste and adjust with salt and pepper as needed. If the sauce becomes too thick, add a splash of water to loosen it.

Plate & Serve

Spoon a generous amount of sauce into a shallow serving bowl. Arrange the warm pumpkin gnocchi on top, keeping those cute little pumpkin shapes visible. Finish with chopped fresh basil, cracked black pepper, and a little extra nutritional yeast if you’d like.

How to Serve this Pumpkin Gnocchi

It’s the perfect recipe for your next dinner party, date night at home, or a cute fall meal for the kiddos. Serve it with a sprinkle of fresh sage, cracked black pepper, and a little extra nutritional yeast for a cozy, comforting, ridiculously adorable fall dinner that’s guaranteed to get attention when it hits the table.

If you’re serving it for a dinner party and want dishes to add to the table, consider this High Protein Broccoli Caesar Salad, Brussels Sprouts Caesar Salad, or this Fall Apple Salad with Spiced Nuts and Apple Cinnamon Vinaigrette!

How to Store Leftovers

Refrigerate: Store leftover gnocchi and sauce in separate airtight containers in the refrigerator for up to 3–4 days.
Reheat the Gnocchi: Warm gently in a skillet over medium-low heat with a splash of water or oil. Avoid tossing too vigorously, especially if you’ve shaped them into pumpkins.
Reheat the Sauce: Add the sauce to a small saucepan over low heat, stirring frequently. Add a splash of water or coconut milk if it has thickened in the refrigerator.
Make Ahead: You can shape the uncooked gnocchi ahead of time and refrigerate them on a lightly floured tray for up to 24 hours. Keep them covered and separated so they don’t stick together.

Tips for Making Gnocchi at Home

I’ve made a few gnocchi recipes, like my high-protein tofu gnocchi and pumpkin gnocchi, and learned a few things along the way.

Start with less flour: Too much flour makes gnocchi dense. Add just enough to create a dough that’s soft but manageable.
Don’t overwork the dough: Mix until everything comes together, then knead briefly. The less you handle it, the more tender your gnocchi will be.
Keep the pieces even: Similar-sized gnocchi cook at the same rate and look more uniform when plated.
Cook in batches: Overcrowding the pot can cause the gnocchi to stick together or cook unevenly.
Watch for floating: Once the gnocchi float, they’re usually ready. Don’t boil them for too long, or they may become overly soft.

Pumpkin Gnocchi FAQ

What Is Gnocchi? Gnocchi are small Italian dumplings traditionally made with potatoes, flour, and sometimes eggs. Unlike pasta, which is typically made from a flour-based dough, potato gnocchi are soft and pillowy.

Can I make pumpkin gnocchi gluten-free? Yes, use a 1:1 gluten-free flour blend in place of regular all-purpose flour.

Can I use fresh pumpkin instead of pumpkin puree? Absolutely. Roast or steam fresh pumpkin, then puree until smooth. Just make sure it’s not too watery, since excess moisture can make the gnocchi dough sticky and require more flour.

Can I freeze homemade pumpkin gnocchi? Yes you can! Arrange the uncooked gnocchi in a single layer on a lightly floured baking sheet and freeze until firm. Transfer to a freezer-safe container or bag. When you’re ready to cook, add them directly to gently boiling water from frozen. They’ll need a little extra cooking time. For the best results, freeze the sauce separately or make it fresh when serving.

Did you make this recipe?

I’d love to hear how your little pumpkins turned out! Leave a rating and review below, and then try these other delicious pumpkin recipes!

Healthy Pumpkin Bread

Tofu Pumpkin Curry

Creamy Pumpkin Pasta

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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