This pumpkin gnocchi recipe has to be one of the most delicious pumpkin recipes on the planet. Even better, it’s fast, cheap and simple to make. Read on and be sure to have a drool cloth handy.
This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
Pumpkin Gnocchi Recipe from Platter Talk.
Pumpkin Gnocchi Recipe
Our pumpkin gnocchi recipe is part of #pumpkinweek, where almost 40 food blogs dedicate an entire week to foods featuring the great pumpkin!
My love for pumpkins started on a rural dairy farm in upstate New York where I grew up and had a bird’s eye view of my mom’s huge garden from my second-floor bedroom window.
My favorite section was the pumpkin patch, and as soon as I was old enough, I took over that part of her garden and began my quest of growing the biggest and most beautiful pumpkins around those parts.
This savory pumpkin gnocchi recipe goes together in just 30 minutes.
This relationship with pumpkins has carried over to my adult life and even over to our food blog. You can read All About Pumpkins from our own Chef Kat and learn more.
We chose this savory fall meal to kick off Pumpkin Week because it’s simple, fast, and inexpensive. Most of all, it’s creamy and delicious!
At about $2.00 per serving, this gnocchi recipe is perfect for cooking on a budget.
What’s in this Pumpkin Gnocchi Recipe?
- Gnocchi
- Prosciutto
- Chicken
- Cream Cheese
- Pumpkin Purée
- Smoked Paprika
- Chili Powder
- Garlic Powder
- Whole Milk
- Sundried Tomatoes
- Fresh Sage
- Salt & Pepper
How To Make this Pumpkin Gnocchi Recipe
Boil the gnocchi as directed on the package.
We took the easy road and picked up a couple of pounds of store-bought gnocchi. It only takes a couple of minutes to boil so have a colander ready to drain it. Once it’s finished cooking, coat it with some olive oil and gently stir it up.
The olive oil helps to prevent it from sticking while you put the rest of this easy recipe together.
We’ve featured homemade gnocchi in the past, it takes a bit more time to make but it is super fun to put together and a fun cooking activity!
Crisp up some Prosciutto
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- Slice the prosciutto before placing in a hot skillet.
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- Use a large skillet to fry the prosciutto.
Prosciutto is a thin, almost feathery, Italian ham. It is delicate, with a salty and savory taste. Chopping it up and then frying it down to bite-size crisps takes this savory gnocchi recipe to a new level.
If you like, substitute the prosciutto for pancetta (Italian bacon) or regular bacon that is fried and crumbled.
Brown the Chicken
Chicken breast adds some good protein to this pumpkin gnocchi recipe.
This pumpkin gnocchi recipe uses a diced chicken breast that you will want to brown over medium-high heat until cooked through, again about five minutes. Use the same big skillet from the previous step and add a little bit of olive oil to help keep the chicken from sticking.
When the chicken is cooked through, take it out of the skillet and set it aside.
Make the Gnocchi Sauce
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- Cut 8 oz of cream cheese into cubes to start this gnocchi sauce.
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- Start this gnocchi sauce by melting the cream cheese in a large skillet.
Like many good sauces, this gnocchi recipe has a couple of different cheeses in it. To make the gnocchi sauce, start by melting 8 oz. of cream cheese.
As with all recipes, don’t skimp on the quality of your ingredients. Use the best cream cheese you can find as it is the base of this savory and creamy gnocchi sauce.
Add Remaining Ingredients for the Gnocchi Sauce
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- Stir in the pumpkin purée, season and spices.
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- Milk (or cream) is added to the mixture.
Here is when things start to get yummy, with this pumpkin gnocchi sauce. Continue stirring the skillet over medium heat and add the pumpkin purée and spices to the cream cheese.
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- Stir in some savory Parmesan cheese to the gnocchi sauce.
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- Return the chicken and the cooked gnocchi to the gnocchi sauce.
Continue to stir the gnocchi mixture over medium heat. It will begin to thicken and if you need to thin it out a bit, slowly stir in more milk (or cream).
Add the crispy prosciutto and sun-dried tomatoes to the skillet.
The crispy prosciutto and sun-dried tomatoes each add a savory flavor to this pumpkin gnocchi; this masterpiece meal is almost ready to serve!
Garnish this pumpkin gnocchi with fresh sage.
Tear up a few leaves of fresh sage and add them to the gnocchi. You’re going to love this savory combination!
Entertaining on a Budget
Make this savory gnocchi recipe for about $2.00 per serving.
This gnocchi recipe is not just delicious and beautiful; you can make it for just a couple of dollars per serving.
A Few Final Thoughts on this Pumpkin Gnocchi Recipe:
- It reheats well. This is best done using a small pan, add some milk to thin out the gnocchi sauce if necessary.
- I think some toasted walnuts would make a great addition to this gnocchi recipe.
- For added color, flavor and health, add some baby spinach to the pot, at the end of the recipe.
- You can either use whole milk or cream for this gnocchi recipe. Some things just weren’t made for skim milk!
Savory Pumpkin Gnocchi Recipe from Platter Talk
Some of our other delicious Pumpkin Recipes for you:
- Old-Fashioned Soft Pumpkin Cookies
- Slow Cooker Sticky Caramel Pumpkin Cake
- Pumpkin Cake Roll
- Pumpkin Pancakes with Apple Cider Syrup
- Cinnamon Pumpkin Pie Poppers
- Pumpkin Spice Rice Krispie Treats with Brown Butter
- All of our Pumpkin Recipes
More Tasty Ideas to Plan Your Fall Menu:
- 50 Fabulous Fall Recipes from MidwestLiving
- 60 Fall Recipes We’re Looking Forward to Making from Bon Appétite
- Best Fall Recipes from Food & Wine
- Sage and Apple Butter Gnocchi from Platter Talk
Savory Pumpkin Gnocchi Recipe
Ingredients
- 2 lbs gnocchi
- 3 tbsp olive oil divided
- 4 oz proscuitto sliced
- 8 oz chicken breast skinless, boneless, and cubed
- 8 oz cream cheese cubed
- 15 oz pumpkin purée 1 small can
- 2 tsp smoked paprika
- 1 tbsp chili powder
- 1 cup whole milk or cream
- 1 cup Parmesan cheese grated
- ¼ cup sun-dried tomatoes chopped
- 5 leaves fresh sage torn into small pieces
- 1 tsp kosher salt to taste
- baclk pepper to taste
Instructions
- Prepare gnocchi as directed on package. Or, make your own homemade gnocchi recipe here. Drain and toss in olive oil to keep from sticking.
- While waiting for the water to boil for the gnocchi, chop prosciutto on a cutting board. Then, heat 1 tbsp olive oil over median-high heat, in a large skillet. Fry the prosciutto down until crispy. This takes about five minutes, be sure to stir it frequently using a large wooden spoon. Remove crisped prosciutto and set aside for later.
- Cube chicken into ½ inch pieces. Use the same large skillet from the prosciutto and heat 1 tbsp olive oil over medium-high heat. Brown the chicken and cook until done, about five minutes. Remove and set aside.
- Cube the cream cheese, then place in the same large skillet over medium heat. Stir until it begins to melt. Then, add pumpkin, paprika, and chili powder. Stir in the milk and then add the Parmesan cheese. As the gnocchi sauce cooks, it may start to thicken. Add more milk (or cream) if necessary.
- Return the cooked gnocchi and the chicken to the gnocchi sauce while continuing to stir. Add crisped prosciutto and sun-dried tomatoes, while stirring. Stir in sage leaves and salt and pepper to taste. Serve immediately.
Notes
Nutrition
Pin this Savory Pumpkin Gnocchi Recipe for Later.
Here are today’s #PumpkinWeek recipes:
Beverages:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Savory:
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Carolyn Robertson says
what a great recipe!! It’s forgiving for substitutions and additions, so will for sure use again as I tend to cook a little more freestyle than by the book. I made some subs which worked out well for me
* did not add chili powder as I am not a fan. The smoked paprika (and YES! it needs to be smoked!) is such a phenomenal flavor and works perfectly with pumpkin.
* added a shallot I had on hand when I fried up the chicken pieces
* cut amt of chicken in 1/2 (only used one chicken breast) as well as the amt of cream cheese because I just used up what was left in my tub which was maybe 5ish oz.
* used a1 lb box of orecchiette instead of gnocchi – can I tell you how great the orecchiette worked in this recipe?! If you aren’t up for the heaviness of a gnocchi try orichiette – it is still meaty and substantial enough to hold up to this sauce.
Cedars says
Thank you so much for this recipe. I am horribly allergic to the allium family (onions, garlic, etc.). I try any recipes I find without onions. I love pumpkin, the recipe is a total hit at my house.
Dan from Platter Talk says
Lisa, we’re happy to hear you enjoy this pumpkin gnocchi. You’re in great company as many of our readers have emailed us to say how much they like it as well. Thanks for the wonderful feedback!
Toni | Boulder Locavore says
This is such a great idea! Looks so yummy!
Dorothy at Shockingly Delicious says
This recipe has it all! Creamy, cheesy, smoky, comforting…I want it, that’s all I can say. 🙂 For me, it’s a tossup between sweet and savory pumpkin dishes. I love them all.
Dan from Platter Talk says
Some decisions are harder than others, Dorothy! I think though, that given your choices, you can’t go wrong with any of them!
Barrie Mooney says
This looks absolutely drool-worthy as you said! I love prosciutto and sage in here!
Dan from Platter Talk says
Thanks, Barrie. I am actually still drooling at the memory of this one.
shelby says
My mouth is absolutely watering! I really love gnocchi and of course, being low carb we don’t have it like we used to. It’s a great treat though and I’m stashing this away for one of our treat meals to enjoy this fall!
Dan from Platter Talk says
Thanks, Shelby! This is one of the best tasting fall recipes we have made this year; I hope your autumn is delicious!
Karen says
Oh man! This looks amazing! I need to get on this one. All of the ingredients were destined for each other!
diane says
Wow these look fantastic for Fall! And love all the helpful step-by-step photos guys!
Dan from Platter Talk says
Thanks, Diane. This gnocchi recipe is a must try!
Wendy Klik says
A delicious, quick and easy weeknight dinner.