Pumpkin isn't just for pie! In this healthy gnocchi recipe, canned pumpkin serves as the base for a creamy sauce. For the best flavor, top with real Parmigiano-Reggiano cheese. Save the leftover pumpkin puree for a smoothie or pancakes.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015


Recipe Summary

30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil and sage in a large nonstick skillet over medium-high heat until the sage begins to sizzle. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm.

  • Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shallots and cook, stirring, for 1 minute. Add mushrooms; cook, stirring occasionally, until the mushrooms start to brown, 3 to 4 minutes. Add sherry, salt and pepper and cook until the liquid has evaporated, about 1 minute. Stir in pumpkin, half-and-half and water; cook, stirring, until the sauce begins to bubble. Serve over the gnocchi, garnished with cheese.


For a fancy touch, top pasta with curls of shaved Parmesan or other hard cheese: Peel strips of cheese from the block with a sharp vegetable peeler.

Nutrition Facts

420 calories; protein 12.2g; carbohydrates 56.6g; dietary fiber 3.4g; sugars 5.1g; fat 16.7g; saturated fat 5g; cholesterol 16.2mg; vitamin a iu 9950.2IU; vitamin c 5.6mg; folate 25.4mcg; calcium 150.7mg; iron 1.5mg; magnesium 32.2mg; potassium 431.6mg; sodium 643.6mg; thiamin 0.1mg.

Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
A different kind of tasty We liked this but I will do a couple of things differently the next time. I tossed the sauce with the gnocchi but it was so soupy that I had to cook it down a little before serving. So I will halve the 1/2 and 1/2 and the water the next time. It was a little too peppery for me so I will cut the pepper in half. The mushrooms cook down so much too so I will add more the next time. I added one link of sweet Italian turkey sausage and will do that again. The pumpkin was not a strong taste but it works very well in this. This recipe is very unique. Pros: tastes good easy Read More
Rating: 5 stars
It is so delicious! I've made this maybe about 10 times and it is so tasty. I have never added water though and I make my own pumpkin puree out of kabocha (japanese pumpkin). I also add a good bit of freshly grated parmesan to the sauce. Read More
Rating: 2 stars
tolerable Needed a recipe to use a free can of pumpkin. Should have read the reviews first oh well. We ate it but I will not repeat as is. Suggestion to add sausage sounds good. Read More
Rating: 2 stars
Ok-but not great I've made dozens of recipes from Eating Well and have thoroughly enjoyed 98% of them. This recipe was an exception we had to force ourselves to eat it. The sauce was very thick and the mushrooms didn't go well with the rest of the recipe. Perhaps I didn't prepare it correctly but it's not my favorite. Pros: Easy to make Cons: Pumpkin didn't work in this savory application Read More