Pumpkin Gnocchi with Creamy Pumpkin Spinach Sauce

Pumpkin in the gnocchi dough and in the sauce makes this the ultimate autumn dinner

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

This pumpkin gnocchi is the ultimate fall meal. Sure, making your own gnocchi might seem like an extra step, but it’s worth the additional effort. A simple dough of pumpkin, eggs and white whole-wheat flour combine to make some of the lightest, tastiest little dumplings you’ve ever tried. If you desperately want a shortcut, though, you could try subbing in the viral Trader Joe’s version and just making the luscious pumpkin-spinach sauce.

Prep Time
40 min
Cook Time
55 min
95 min


  • 1 2 1/2- to 3-lb sugar pie pumpkin, halved and seeded, or 2 cups unsweetened pumpkin purée
  • 1/2 cup raw unsalted pumpkin seeds
  • 2 large egg yolks
  • 2 oz cream cheese, cubed, room temperature
  • 4 cups baby spinach
  • pantry staples:
  • 4 tsp safflower oil, divided
  • 1 1/2 tsp sea salt, divided
  • 2 tsp ground allspice, divided
  • 3/4 cup plus 5 tbsp white whole-wheat flour, divided, plus additional for dusting


  1. Preheat oven to 375°F. Rub inside of each pumpkin half with 1 tsp oil, 1/8 tsp salt and 1/2 tsp allspice (per half). Wrap each half in foil and place on a baking sheet. Roast until very tender, 45 to 60 minutes. (NOTE: If using pumpkin purée, add 1/4 tsp salt and 1 tsp allspice to the purée then divide into a mixing bowl and saucepan as described in Step Three.) Set aside to cool, wrapped, for 20 minutes.
  2. On a small baking sheet, toss seeds with 1 tsp oil, 1/8 tsp salt and 1/2 tsp allspice. Spread in a single layer and bake for 10 to 15 minutes until lightly toasted, stirring every 5 minutes. Set aside to cool.
  3. Scoop pumpkin flesh from skins. Transfer to a food processor and purée until smooth. Transfer 1 cup purée to a medium mixing bowl. Transfer remaining 1 cup to a medium saucepan and set aside.
  4. Whisk egg yolks into purée in mixing bowl. Sift in 3/4 cup flour and 3/4 tsp salt. Fold together until a soft, sticky dough forms. Scoop dough in 5 portions, about 1/4 cup each, onto a lightly floured surface. Sift 1 tbsp flour onto each portion and knead each just until mixture comes together.
  5. Roll each portion of dough gently with floured hands into 12-inch-long ropes, approximately 3/4 inch in diameter. Using a sharp floured knife, cut each rope into 12 pieces. With a floured fork, roll each piece toward you and then lightly back, creating an indented oval shape.
  6. Bring a large pot of salted water to boil. Cook gnocchi until they float, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a bowl and toss with 1 tsp oil and 1/4 tsp salt; cover.
  7. Bring reserved saucepan of pumpkin purée to a boil on low, whisking in 6 tbsp to 1/2 cup water, or to desired consistency. Whisk in cream cheese, little by little, waiting to add more until previous cubes have dissolved. Fold in spinach 1 cup at a time, until wilted. Season with 1/8 tsp salt and 1/2 tsp allspice, or to taste.
  8. To serve, divide gnocchi among 4 bowls, approximately 15 pieces each. Spoon sauce over each and sprinkle with spiced pumpkin seeds.

Nutrition Information

  • Serving Size 15 pieces gnocchi, 1/2 c sauce, 2 T seed
  • Calories 375
  • Carbohydrate Content 35 g
  • Cholesterol Content 108 mg
  • Fat Content 21 g
  • Fiber Content 7 g
  • Protein Content 14 g
  • Saturated Fat Content 5 g
  • Sodium Content 841 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 8 g