Pumpkin Gnocchi with Creamy Pumpkin Spinach Sauce

A simple dough of pumpkin, eggs and white whole-wheat flour combine to make some of the lightest, tastiest gnocchi you’ve ever tried.

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

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

Trending on Clean Eating