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–+ servings
Large skillet full of creamy pumpkin gnocchi topped with bacon and sage leaves.

Creamy Gnocchi with Pumpkin Sauce Recipe

Melissa
This creamy and cheesy Gnocchi with Pumpkin Sauce is a delicious and comforting dinner that is perfect for pumpkin season! It is guaranteed to get you in the fall spirit and be a new family favorite!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 -8 servings
Calories 411 kcal

Ingredients
  

  • 2 lbs. gnocchi (two 16 ounce packages)
  • 6 slices bacon
  • 2 ½ tbsp. bacon fat reserved from cooking
  • 3 tbsp. all-purpose flour
  • 4 cloves garlic minced
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 1 cup pumpkin puree 100% pumpkin
  • ⅛ tsp. nutmeg ground
  • 2 tbsp. fresh sage finely minced
  • Salt and pepper to taste
  • ½ cup parmesan cheese plus extra for topping if desired

Instructions
 

  • Prepare gnocchi according to package instructions, reserving ½ cup of the cooking water before draining.
  • In a large, high-sided skillet, cook bacon over medium-high heat until crispy. Transfer to paper towels to drain.
  • Retain about 2 ½ tablespoons of bacon fat in the skillet and reduce heat to medium.
  • Whisk flour into the reserved bacon fat, cooking for approximately 5 minutes to form a roux.
  • Add minced garlic to the skillet and sauté until aromatic, roughly 30 seconds.
  • Gradually incorporate whole milk and heavy cream in ½ cup increments, whisking continuously to maintain a smooth texture (you may have a few lumps due to the minced garlic).
  • Stir in pumpkin puree, ground nutmeg, fresh sage, and season with salt and pepper to taste.
  • Fold in Parmesan cheese and add the prepared gnocchi into the sauce. If the sauce is overly thick, adjust consistency with reserved pasta water.
  • Top with crumbled bacon and extra parmesan prior to serving.

Notes

Tips: 
  • To store leftovers, transfer the gnocchi into an airtight container and refrigerate for up to 3 days. 
  • If you don't have fresh sage for the pumpkin sauce, finely chopped fresh rosemary will work well as a substitute.
  • If you forgot to reserve the ½ cup of pasta water to thin the sauce, you can use chicken broth or stock instead - just add it gradually until you reach your desired consistency.

Nutrition

Calories: 411kcal
Keyword dinner, fall, gnocchi, pumpkin
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