This indulgent and creamy Pumpkin Gnocchi is what fall comfort food dreams are made of. Featuring pillowy soft potato gnocchi simmered in a rich pumpkin pasta sauce, it’s the best dinner for chilly autumn evenings.

Want more savory pumpkin recipes? You’ll love my Pumpkin Pasta Sauce and Pumpkin Pasta Bake as well!

close up on a pot of cooked pumpkin gnocchi.

What could be better than gnocchi for dinner? These pillowy and puffy potato pasta “nuggets” are quick and easy to cook and only get better when they’re surrounded by creamy and indulgent sauces. That’s why I’m always making my Tuscan Vegan Gnocchi and Creamy Pesto Gnocchi for comforting weeknight dinners.

Vegan Pumpkin Gnocchi, on the other hand, is perfect for fall and winter meals. Potato gnocchi simmers in an aromatic coconut milk and sage-infused pumpkin sauce before stirring in a handful of kale or spinach for some sneaky nutrients. Every bite is bursting with comforting fall flavors!

What’s even better is that this pumpkin gnocchi recipe is quick and easy, made with a handful of simple ingredients, and comes together in one pan. It’s the ultimate winter or fall dinner that’s best eaten after a long, cold day.

close up on a grey bowl filled with cooked pumpkin gnocchi.

How to make pumpkin gnocchi

Find the complete printable recipe with measurements below in the recipe card.

Heat some oil in a skillet over medium heat. Once hot, add the garlic and cook until fragrant.

Add the gnocchi to the pan, along with the coconut milk, vegetable broth, pumpkin puree, dried sage, thyme, salt, and pepper. Stir well.

ingredients for pumpkin gnocchi in a grey pot.

Bring the pumpkin cream sauce up to a boil, then lower the heat to a simmer.

Stir the chopped kale/spinach into the pumpkin gnocchi and cook until the leaves wilt.

a pot of pumpkin gnocchi with chopped kale on top.

You’ll know the dish is ready to serve when the gnocchi is soft, but not mushy, and the sauce has thickened. Serve right away and enjoy!

close up on a pot of cooked pumpkin gnocchi.

Frequently asked questions

Is gnocchi vegan?

I was initially surprised when I learned that a lot of gnocchi pasta is vegan-friendly. Most dried gnocchi is made with just two ingredients: riced potatoes and flour. Some recipes also contain eggs but they’re easy to leave out.

Can I make this with homemade gnocchi instead?

If you’re up for the challenge of making your own gnocchi, go for it! The recipe won’t be as quick and easy with the homemade version but the flavors will be upgraded. Try this recipe for Easy Homemade Vegan Gnocchi or this gluten free version to make it yourself.

What can I use instead of coconut milk?

If you have an aversion to coconut or don’t have coconut milk on hand, make a batch of cashew cream as a replacement. It’s thick and creamy, and won’t affect the flavor of the pumpkin sauce. Unsweetened non-dairy milk, like oat or soy milk, will also work but the sauce won’t be as creamy.

What do you serve with pumpkin gnocchi?

This is a rich and filling dish on its own but you can make it part of a well-rounded meal by serving it alongside fresh bread and vegetable-forward side dishes. For a crowd-pleasing dinner, serve the gnocchi with freshly baked focaccia, Caesar salad, and roasted brussels sprouts on the side.

And if you want to give this dish an elegant presentation, garnish each bowl with vegan parmesan, shredded vegan mozzarella, and/or crispy sage leaves.

How long does it last?

The gnocchi is best served when it’s freshly cooked, but the leftovers can be stored in the fridge for 3 to 4 days. They can also be frozen but the gnocchi will likely be mushy after it’s thawed.

close up on a grey bowl filled with cooked pumpkin gnocchi.
close up on a pot of cooked pumpkin gnocchi.
4.89 stars (17 ratings)

Pumpkin Gnocchi

This indulgent and creamy Pumpkin Gnocchi is what fall comfort food dreams are made of. Featuring pillowy soft potato gnocchi simmered in a rich pumpkin pasta sauce, it’s the best dinner for chilly autumn evenings.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 5 servings


  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 16 ounces gnocchi
  • 13.5 ounce can full fat coconut milk
  • 1/3 cup vegetable broth
  • 1 cup pumpkin puree
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt more or less to taste
  • few shakes ground black pepper
  • 2 cups loosely packed chopped kale or spinach


  • Heat a tablespoon of olive oil over medium heat in a large pan. Add the garlic and cook for 30 seconds or so, until fragrant.
  • Add the gnocchi to the pan, along with the coconut milk, broth, pumpkin puree, dried sage, thyme, salt and black pepper. Stir everything together, breaking up the gnocchi if they're stuck together.
  • Bring to a boil, then lower heat and simmer, uncovered, for 5 minutes. Stir occasionally.
  • Stir in the kale or spinach and cook until wilted. The gnocchi should be cooked through but not mushy, and the sauce thickened.
  • Serve immediately. Leftovers will keep for 3-4 days in the refrigerator, and if needed it can be frozen, though the gnocchi will get quite mushy so it's best eaten fresh.


  1. You could make your own homemade vegan pumpkin gnocchi instead of potato gnocchi, for an even more pumpkin dish!
  2. Optional: add 2-3 vegan sausages, sliced. Pan fry them in the olive oil before the garlic.


Calories: 353kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 630mg | Potassium: 373mg | Fiber: 5g | Sugar: 2g | Vitamin A: 10341IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 7mg
Course: Main
Cuisine: Italian-inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This gnocchi was delicious! Super easy to make and I loved that it could be made all in one pan. You couldn’t even taste the pumpkin (which was perfect for my picky family) and the homegrown kale I used in ours paired perfectly with the creamy sauce. Thank you Nora for another amazing recipe!

    1. You are welcome! I love one pan recipes! I’m so happy your family enjoyed the meal! Thank you for sharing your fabulous feedback and review!

  2. Super delicious recipe! I have been trying to eat more plant-based meals and this was easy, nutritious, and delicious! Thank you! 😊

  3. I just made this and it will be a new go to soup for me. Very easy to make. I highly recommend trying this yummy soup. Thank you Nora.

  4. I could not find full fat coconut milk! Any suggestions on adding a fattening substance to a water blend coconut milk?

  5. Wowza, this is awesome. I just used the whole can of pumpkin puree and it still wasn’t too overpowering on the pumpkin flavor. Super easy and delightful. I found the leftovers to keep just fine when re-heated on the stove on low heat. Thank you, Nora!

  6. Great recipe with complimentary, savoury flavors. I did find it a bit too salty. Would make again but with 1/4 tsp salt

  7. Delicious! I made it this evening using ready-made potato gnocchi. This will definitely be a regular dish for me. I followed the recipe exactly, but I didn’t add vegan sausage or anything, so I can provide a proper review. I used spinach instead of kale. Thank you for this wonderful recipe so perfect for fall weather.

  8. I had a giant bag of russet potatoes I bought for $1 on a post-Canadian-Thanksgiving sale and wanted to use up my 2 whole Halloween pumpkins so they wouldn’t go to waste, so googled “pumpkin gnocchi” and found this recipe. I roasted my pumpkins to make the purée and made homemade ricotta gnocchi from “Damn Delicious” (so not vegan) (my first time making gnocchi from scratch) and the meal was absolute fire!!! The top 3 meals I’ve made for my partner and me. We couldn’t stop eating it! I have tons of extra gnocchi as well as portions of pumpkin purée (both of which I froze), so will be making this many more times (and much more quickly) this autumn. Thanks for this decadent, affordable, and nutrient-rich recipe!

    1. This is so wonderful to hear, Sunita! I love that you roasted the pumpkin yourself and made homemade gnocchi! What a great way to uplevel this recipe 🙂 Thank you for your amazing feedback and review!

  9. This was really good! I added a bit more salt and McCormick pumpkin pie spice to it. I also used gluten free gnocchi.

  10. Can’t believe how easy this recipe is and it’s equally tasty!!! I halved the recipe, a dinner and lunch tomorrow, and it came out perfectly. Will add more gnocchi next time. Was thinking petite sweet peas would be good in here along with spinach. Thanks for a great quick meal!

    1. Hi Regina. Your idea of adding peas sounds really good! I certainly love this gnocchi recipe! I’m glad you loved it as well! Thank you for sharing your fantastic review and ideas!

  11. This is such a delicious cozy recipe! I think I nearly doubled the gnocchi. I’ll definitely be making it again soon.

  12. I want to make this for a party, but one of the guests is allergic to coconut. Is there a sub that would work well?

    1. I’ve used plain vegan yogurt as a substitute and it worked great. Avoid coconut of course; I usually use Forager or Kite Hill cashew or almond based yogurt. Cashew cream also works well.

  13. Quick question! Do you use frozen gnocchi? If so do you let it thaw before you add or just toss it right in? We get this really delicious Pierino Gnocchi but it comes frozen! Can’t wait to try this with my family tonight.

    1. With frozen gnocchi, you don’t need to thaw first. It might take a few extra minutes to cook, but otherwise you can follow the recipe exactly. Hope you enjoy the recipe!

  14. WOW this was an incredible recipe! At first I was worried because it was runny, but it thickened up perfectly by the end and was so creamy and delicious! I just read the note at the end suggesting you add sliced vegan sausage, and there’s an apple fake sausage I think would be perfect for some added protein. Will be making this again and adding sausage!

    1. Hi Samantha. Vegan apple sausage would be amazing with this recipe! I’m so glad you loved it! Thank you for your awesome feedback and review! Happy cooking!

  15. the amount of times i have made this recently is insane. i’m obsessed!!! i did spinach and kale together. i may or may not have added extra gnocchi too. but regardless this recipe is amazing!!!

  16. Truly easy to make and a fun seasonal, savory dish. We served along side some ACME bread and freshly picked zucchini. Thanks for always having amazing recipes!

  17. Made this for our joint family “vegan Thursday” dinner. One vegan (me), one vegetarian, 6 omnivores. Every single person loved this dish. It was so easy to make and was delicious. I served it with salad. 2x the recipe made enough for 8 with no leftovers. Love this recipe!

  18. Yo no offense Nora, this recipe is straight fire! but there’s no way that it makes five adult size dinner servings.

  19. So easy, but so delicious! Thanks for the great recipe. I added toasted chopped almonds which gave it a nice little crunch. We’ll definitely make this one again.

      1. This was great! I can’t eat tomatoes or garlic so finding a tasty sauce for pasta or gnocchi has been challenging and even without the garlic this was tasty! We only had fresh sage so we cooked it in a bit of butter before putting it in and thar worked well for some added flavour. I will be making this again and will keep playing around a bit with a few different spices using this as a base.

  20. Not yet made this, but thank you for posting a pumpkin purée recipe! I have loads of the stuff in my freezer, so recipes that jump straight to using purée (as opposed to ones that start with a fresh/whole pumpkin) are perfect for me! Thank you again and I’ll try it soon! 💚

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