Gnocchi with Pumpkin Thyme Sauce is fall food at its finest! Easy to prepare and oh so tasty, this vegetarian dish is ready in just 30 minutes and will have your family asking for seconds!
I just LOVE pumpkin! In fact, I even have a Pinterest Board dedicated to All Things Pumpkin! Be sure to check it out. Canned pumpkin is always nice to have on hand to make my Pumpkin Sage Hummus or Pumpkin Risotto with Crispy Kale, and my Roasted Pepitas are great for snacking! Today I made a pumpkin thyme sauce to serve with gnocchi, and it was delish!
What is gnocchi?
Gnocchi, pronounced nyow·kee, are pillowy-soft, small Italian dumplings that are usually made from potato, but can also be made with other ingredients such as semolina flour.
This recipe uses pre-made gnocchi, which are shelf-stable and take only 3-5 minutes to cook. Dress them up with your favorite sauce, and serve with vegetables for a healthy meal. This pumpkin gnocchi recipe contains less than 160 calories, only 2 grams of fat, and 100% of your daily needs for vitamin A!
Ingredients you will need
- Gnocchi
- Garlic Cloves
- Shallot
- Olive Oil
- White Wine
- Tomato Paste
- Vegetable Broth
- Canned Pumpkin
- Milk (any type)
- Thyme
- Cinnamon
- Nutmeg
- Black Pepper
- Parmesan Cheese
Let's get cooking!
First, mince the shallot and garlic cloves.
Heat the oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes or until tender.
Add the garlic and white wine, and cook for 5 minutes or until most of the liquid has absorbed.
Add the vegetable broth, and whisk in the tomato paste.
Whisk in the pumpkin, then add the milk, thyme, cinnamon and nutmeg. Bring to a boil, then lower heat, cover, and simmer for 10 minutes.
While the sauce is simmering, bring a large pot of water to a boil and cook the gnocchi according to package directions.
Drain the gnocchi and stir them into the pumpkin sauce.
Sprinkle with black pepper, and garnish with parmesan cheese and additional fresh thyme if desired.
Healthy & Delicious!
Frequently asked questions
Potato tends to be the main ingredient in gnocchi, however flour is often added as a binding agent. But don't despair! Some brands do make a gluten-free gnocchi, or you could make your own.
Yes! This recipe calls for fresh thyme leaves, but you could substitute 1 teaspoon of dried thyme leaves.
This pumpkin gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the gnocchi will become mushy.
Did you make this recipe? Leave me a comment below. I love to hear from my readers!
More vegetarian recipes you are sure to love:
- Mujadara
- Chickpea Patties
- Mango Pico De Gallo
- Watermelon Nice Cream
- Vegetarian Stuffed Peppers
- Broccoli Crunch Salad with Apples
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Gnocchi with Pumpkin Thyme Sauce
Ingredients
- 2 16 ounce packages Gnocchi
- 4 cloves Garlic minced
- 1 Shallot minced
- 1 Tablespoon Olive Oil
- ⅔ cup White Wine
- 2 Tablespoons Tomato Paste
- 1 ½ cups Vegetable Broth
- 1 cup Canned Pumpkin
- ¼ cup Milk any type
- 1 Tablespoon Fresh Thyme Leaves
- ¼ teaspoon Cinnamon
- pinch Nutmeg
- Black Pepper to taste
- 2 Tablespoons Parmesan Cheese for garnishing
Instructions
- Mince the shallot and garlic cloves.
- Heat the oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes or until tender.
- Add the garlic and white wine, and cook for 5 minutes or until most of the liquid has absorbed.
- Add the vegetable broth, and whisk in the tomato paste.
- Whisk in the pumpkin, then add the milk, thyme, cinnamon and nutmeg. Bring to a boil, then lower heat, cover, and simmer for 10 minutes.
- While the sauce is simmering, bring a large pot of water to a boil and cook the gnocchi according to package directions.
- Drain the gnocchi and stir them into the pumpkin sauce.
- Sprinkle with black pepper, and garnish with parmesan cheese and additional fresh thyme if desired.
Notes
- You may substitute 1 teaspoon of dried thyme leaves, in place of the fresh thyme.
- I used oat milk, but any type of milk will do.
- This pumpkin gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the gnocchi will become mushy.
