Gnocchi with Pumpkin Thyme Sauce

Gnocchi with Pumpkin Thyme Sauce - Food & Nutrition Magazine - Stone Soup
Photo by Christie Gagnon

I just love pumpkin! In fact, I even have a Pinterest Board dedicated to all things pumpkin. 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 to 5 minutes to cook. Dress them up with your favorite sauce and serve with vegetables for a healthy meal.

Gnocchi with Pumpkin Thyme SauceGnocchi with Pumpkin Thyme Sauce -


  • 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 kind)
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Black pepper to taste
  • 2 tablespoons parmesan cheese for garnish


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 been 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.

Cooking note:

  • 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.


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Christie Gagnon
Christie Gagnon, RD, LD is a New Hampshire-based dietitian who has a passion for healthy eating and shares delicious recipes and nutrition tips on her blog, Connect with her on Facebook, Instagram and Pinterest and join her on an adventure towards better health!