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Pumpkin Gnocchi with a Creamy Pumpkin Gorgonzola Sauce

It's pumpkin season! And you know what that means - pumpkin gnocchi, and pumpkin sauces. Typically, we have seen that pumpkin gnocchi goes well with a brown butter sage sauce (we have tried and loved that) but we wanted to mix it up here - and so glad we did! Takes less than 15 minutes, it's so easy and so good! This recipe was inspired by The Thirsty Feast.

Serves: 3

Prep time: 5 minutes

Cook time: 10 minutes

Total Time: 15 minutes


  • 14 oz pumpkin gnocchi

  • 2 Tbsp butter

  • 1 tsp fresh thyme

  • 1 cup pumpkin puree

  • ¼ cup heavy cream

  • ½ cup crumbled gorgonzola

  • dash nutmeg

  • dash cinnamon

  • pinch pumpkin spice

  • salt and pepper to taste


  1. Melt the butter in a large saucepan, over medium-low heat. Add the pumpkin puree and thyme and stir well.

  2. Cook for 5 minutes, stirring often. Add the heavy cream and mix well to combine.

  3. Turn to a simmer and add the Gorgonzola, nutmeg, cinnamon, and pumpkin pie spice. Salt and pepper to taste. Add the gnocchi and serve with additional Gorgonzola on top


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