Irresistible 2-Ingredient Pumpkin Gnocchi with Parmesan Cream Sauce

There’s something magical about fall cooking that makes me want to roll up my sleeves and get my hands doughy. Pumpkin Gnocchi with Parmesan Cream Sauce is my ultimate comfort food when the leaves start to turn – pillowy soft dumplings with that perfect hint of pumpkin spice, swimming in the creamiest, cheesiest sauce you can imagine. I’ll never forget the first time I made gnocchi from scratch – my kitchen looked like a flour bomb went off, but one bite of those tender little clouds made all the mess worth it. This recipe turns simple pantry staples into pure autumn bliss.

Why You’ll Love This Pumpkin Gnocchi with Parmesan Cream Sauce

Trust me, this dish will become your new fall obsession. Here’s why:

• That creamy Parmesan sauce hugs every tender gnocchi pillow – it’s pure comfort in every bite
• The pumpkin adds natural sweetness and makes the dough incredibly light (no bricks here!)
• It comes together in under an hour – faster than waiting for pizza delivery
• Completely vegetarian but so rich nobody will miss the meat

Seriously – one taste and you’ll be hooked just like I was!

Ingredients for Pumpkin Gnocchi with Parmesan Cream Sauce

Gathering the right ingredients makes all the difference here – these are my kitchen-tested picks for perfect results every time:

• 2 cups mashed pumpkin (roasted or steamed, then drained well – no watery puree!)
• 2 cups unbleached all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten (room temperature blends better)
• 1/2 tsp salt (I use fine sea salt)
• 1/4 tsp freshly grated nutmeg (trust me, fresh makes it sing)
• 1 cup heavy cream (none of that half-and-half business)
• 1/2 cup finely grated Parmesan (the good stuff – not the sandy shredded kind)
• 1 tbsp unsalted butter (European-style if you’ve got it)
• 1 garlic clove, minced (more if you’re feeling bold)

Pro tip: Measure your flour by spooning it into the cup – don’t scoop directly from the bag!

How to Make Pumpkin Gnocchi with Parmesan Cream Sauce

Alright, let’s get our hands dirty! Making gnocchi is easier than you think – just follow these steps and you’ll have restaurant-quality dumplings in no time. The secret? Don’t overthink it!

Shaping and Cooking the Gnocchi

First, let’s tackle that dough. In a big bowl, mix your mashed pumpkin, flour, egg, salt and nutmeg until it just comes together. Here’s my golden rule: stop mixing when it looks shaggy! Overworking the dough makes tough gnocchi – we want tender little pillows.

Turn it onto a floured surface and gently knead for about a minute – just enough to smooth it out. Cut the dough into quarters and roll each piece into a rope about as thick as your thumb. Now the fun part – use a bench scraper or knife to cut little 1-inch pieces. Don’t stress about perfection! I give each piece a quick roll between my palms to smooth the edges, then dust them lightly with flour so they don’t stick together.

Bring a big pot of salted water to a gentle boil (not a raging one). Cook the gnocchi in batches – when they float to the top, give them 15 more seconds then scoop them out with a slotted spoon. They cook fast – watch them like a hawk!

Preparing the Parmesan Cream Sauce

While the gnocchi cook, let’s make that dreamy sauce. Melt your butter in a large skillet over medium-low heat (low and slow is key here). Add the garlic and cook until it’s just golden and smells amazing – about 30 seconds. Pour in the cream and let it warm up until you see tiny bubbles at the edges.

Now for the magic – gradually sprinkle in the Parmesan while whisking constantly. The sauce will thicken as the cheese melts. If it gets too thick, splash in a spoonful of that gnocchi cooking water to loosen it up. Taste and adjust the seasoning – sometimes I add an extra pinch of nutmeg or black pepper for depth.

Gently toss your cooked gnocchi in the sauce until they’re perfectly coated. Serve immediately – this is one dish that waits for no one!

Tips for Perfect Pumpkin Gnocchi with Parmesan Cream Sauce

After making this recipe dozens of times (yes, I’m slightly obsessed), here are my hard-earned secrets for pumpkin gnocchi success:

• Roast your own pumpkin – The canned stuff works in a pinch, but fresh roasted pumpkin gives the most vibrant flavor. Just poke holes in a sugar pumpkin and bake at 375°F until soft.
• Handle that dough gently – Stop mixing as soon as it comes together! Overworked dough turns gnocchi dense. A few floury streaks are totally fine.
• Reserve that starchy cooking water – Before draining gnocchi, scoop out 1/2 cup of the water. It’s liquid gold for adjusting sauce consistency.
• Work in batches when boiling – Crowding the pot makes gnocchi stick together. I do about 20 pieces at a time for perfect floating pillows.

Follow these simple tricks, and you’ll be a gnocchi pro in no time!

Variations for Pumpkin Gnocchi with Parmesan Cream Sauce

Once you’ve mastered the basics, get playful with these delicious twists! Swap the Parmesan cream sauce for brown butter and fried sage – the nutty flavors pair beautifully with pumpkin. For crunch, toss in roasted walnuts or pecans right before serving. Out of pumpkin? Butternut squash works wonderfully too – just adjust the flour if needed. Feeling fancy? Top with crispy pancetta or prosciutto bits for a salty contrast to the sweet gnocchi.

Serving Suggestions for Pumpkin Gnocchi with Parmesan Cream Sauce

Oh, how I love dressing up this cozy dish! For a simple weeknight dinner, I pile the gnocchi high with extra Parmesan and a crack of black pepper. My favorite pairing? A bright arugula salad with lemon dressing to cut through the richness. On special occasions, I’ll add garlic-rubbed crusty bread for mopping up every last drop of sauce. Roasted Brussels sprouts or butternut squash make perfect veggie sides too – just toss them in olive oil and rosemary while the gnocchi cook!

Storing and Reheating Pumpkin Gnocchi with Parmesan Cream Sauce

Leftovers? Ha! Like that ever happens in my house! But just in case you miraculously have some extra, here’s how to keep them delicious:

The cooked gnocchi and sauce will keep in the fridge for about 3 days – store them separately if you can. For freezing, I flash-freeze the uncooked gnocchi on a baking sheet before bagging them (they’ll keep for 2 months this way). When reheating, gently warm the sauce with a splash of cream or milk to bring it back to life. The gnocchi? Just dunk them in boiling water for 30 seconds – good as new!

Nutritional Information for Pumpkin Gnocchi with Parmesan Cream Sauce

Now let’s talk numbers – but remember, these can vary based on your exact ingredients! My estimates per serving (about 1/4 of the recipe):

• 350 calories – comfort food that won’t wreck your day
• 18g fat (10g saturated) – hey, cream and cheese are the stars here!
• 40g carbs – mostly from that wholesome pumpkin
• 10g protein – the egg and cheese pack a nice punch

I calculate using my food scale and USDA databases, but your mileage may vary depending on pumpkin size and cheese brand.

FAQs About Pumpkin Gnocchi with Parmesan Cream Sauce

I get asked these questions all the time – here are my tried-and-true answers from years of gnocchi-making fails and triumphs!

“Can I use canned pumpkin?” Absolutely! Just make sure to drain it really well – I’ll even press it through cheesecloth if it looks watery. The texture should be thicker than baby food.

“What about gluten-free?” No problem! Swap in your favorite 1:1 gluten-free flour blend. The dough might feel stickier, so use extra dusting flour when shaping.

“Help! My sauce is too thin!” Don’t panic – just keep simmering gently. If it’s still watery, toss in another handful of grated Parmesan while whisking. That starchy gnocchi water works miracles too!

“Can I prep ahead?” You bet! Shape the gnocchi and freeze them raw on a baking sheet. When ready, boil straight from frozen – just add an extra 30 seconds to the cooking time.

Got more questions? Slide into my DMs! And if you make this, tag me – I live for seeing your gnocchi masterpieces!

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