Name: Pumpkin Sage Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 4 pieces raw bacon, chopped; 16 ounces gnocchi; 1 cup chopped yellow onion; 3 cloves garlic, minced; 1 teaspoon fresh sage, minced; 3/4 cup pumpkin puree; 3/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup finely shredded Parmesan cheese; 1 Tablespoon toasted pine nuts

Soft, pillowy potato gnocchi smothered in a savory pumpkin sage cream sauce. The ultimate fall comfort food… ready in 20 minutes or less!

It’s fall once again… and this year I’m doing things different. This year… I’m going savory. Case in point: this Pumpkin Sage Gnocchi. A deliciously SAVORY twist on everyone’s favorite fall flavor, and guaranteed to be your new favorite way to do pumpkin!

Because this dish is pure comfort, from start to finish. From the hearty gnocchi to the creamy pumpkin sauce (with bacon!) to the fresh Parmesan cheese… it’s the dinner version of fall boots… and exactly what you’ll want to eat this sweater season.

Best of all, it seriously is SO easy to make. Less than 10 ingredients and 20 minutes is all you need. And the rest… is fall history!

what you’ll need for this recipe

Gnocchi – I used one 16 ounce package of gnocchi, which is sold in vacuum sealed packages in the pasta aisle. Gnocchi is actually potato dumplings and can also be purchased in a gluten free cauliflower variety.

Bacon – I wanted to give this dish a touch of bacon flavor without overpowering the pumpkin. To achieve this balance I used just 4 pieces of bacon. You can feel free to add more or less according to preference.

Onion – Onion adds delicious savory flavor to the sauce. I used 1 cup of chopped yellow onion.

Seasonings – Simple seasonings like 3 cloves of garlic, 1 teaspoon of fresh minced sage, 1/2 teaspoon of salt & 1/4 teaspoon of pepper are the perfect complement to the pumpkin. I chose to keep the measurements small to avoid masking the pumpkin flavor.

Pumpkin – 3/4 cup of pumpkin puree adds delicious pumpkin flavor to the sauce. Wondering what to do with the rest of the can? Check out below for ways to use it!

Milk – 3/4 cup of milk is the other half of the sauce. You can substitute half and half for a thicker, even creamier version.

Parmesan – Finely grated parmesan cheese is the perfect garnish for this dish. I used about 1/4 cup, but you can feel free to use as much as you’d like.

Pine nuts – I also added about 2 Tablespoons of toasted pine nuts to the finished dish. Scroll down to learn how to toast them!

how to make pumpkin sage gnocchi

Cook the bacon. Chop the bacon and add it to a medium frying pan. Cook over medium heat until golden, then transfer to a paper towel lined plate to drain.

Brown the gnocchi. Add the gnocchi to the frying pan with the bacon grease; cook over medium heat until the gnocchi gets plump and starts to brown. Remove from pan and set aside.

Make the sauce. Add 1 Tablespoon olive oil and chopped onion to the same frying pan; sauté 5 minutes, stirring regularly. Add the minced garlic and sage and cook, stirring, 1 minute. Add the pumpkin puree, milk, salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes until the sauce starts to thicken. (*If sauce is already thick enough, just heat it through.)

Combine the ingredients. Add the bacon and gnocchi to the pan with the sauce.

Garnish. Garnish with Parmesan cheese and toasted pine nuts.

Recipe Variations

Use ravioli, tortellini or any other type of pasta you enjoy
Substitute prosciutto or pancetta for bacon
Add a pinch of nutmeg to the sauce
Use whole sage leaves instead of minced sage
Substitute walnuts or chopped almonds for pine nuts

how to toast pine nuts

On the stovetop: Add pine nuts to a small skillet without oil. Heat over medium heat for about 3 minutes, stirring regularly, until golden brown. Watch closely to avoid over-browning or burning.

In the oven: Add pine nuts in a single layer on a rimmed baking sheet. Bake at 350°F for about 5 minutes, stirring halfway through. Watch closely to avoid over-browning or burning.

In the air fryer: Preheat air fryer to 325°. Add the pine nuts in a single layer and air fry for 3 minutes, shaking the basket halfway through. Watch closely to avoid over-browning or burning.

what you’ll love about this recipe

This recipe is the ULTIMATE comfort dish! Between the gnocchi and the bacon and the creamy pumpkin sauce, it’s everything you want in a cozy fall meal. And it’s ready in less than 20 minutes! We love the fact that the ingredient list is relatively short, meaning it’s a quick and easy trip to the grocery store to get everything we need.

what to serve with pumpkin sage gnocchi

what to make with leftover pumpkin puree