Sheet-Pan Gnocchi with Pumpkin Pasta Sauce

Name: Sheet-Pan Gnocchi with Pumpkin Pasta Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 - 17.6 ounce packages gnocchi; 2 tablespoons avocado oil ((or another type of vegetable oil)); 2 tablespoons olive oil; ½ onion (diced); 2 garlic cloves (minced); 3 sage leaves (diced finely); 1 teaspoon corn starch ((or arrowroot flour)); ½ cup plain unsweetened almond milk ((or another plant-based milk/cow’s milk)); ½ cup plain whole milk yogurt ((or greek yogurt/plant-based yogurt)); 1 cup pumpkin puree; 1 teaspoon tomato paste; ¼ cup parmesan cheese ((or plant-based parmesan cheese)); ¾ teaspoon salt; Black pepper (to taste)

by Kaileigh Gaffney on Oct 6, 2022 (updated Mar 30, 2023) 0 comments

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This Sheet-Pan Pumpkin Gnocchi is an easy meatless dinner recipe for fall! Customize it for kids and have it ready in just 25 minutes!

Two bowls of Sheet-Pan Gnocchi with Pumpkin Pasta with several sage leaves surrounding them. A tan colored linen cloth sits on the right side of the bowl that's sitting in the center of the image.

If you’re like me, you’ve been trying to find some yummy pumpkin recipes for fall! Yes, I have my sweet Healthy Pumpkin Bar recipe, but I have not had a go-to savory pumpkin recipe…until now! Please welcome this Sheet-Pan Gnocchi with Pumpkin Pasta Sauce recipe, a whole family vegetarian meal that is ready in just 25 minutes!

The baked gnocchi has just been added to the pumpkin pasta sauce in a large pot, but has not been stirred in yet.

Healthy Pumpkin Pasta Sauce Ingredients

This healthy pumpkin pasta sauce is made with no cream! Here are the ingredients:

Plain yogurt: You can use plain greek yogurt or regular plain yogurt (which is what I use). I would try to use a yogurt that has some fat in it to help the sauce get creamy. I use Whole Milk Plain Yogurt.

Almond milk: I use plain unsweetened almond milk, but you can use any plant-based milk or even cow’s milk.

Pumpkin puree: You’ll need 1 cup pumpkin puree for this recipe. It makes the pumpkin flavor subtle and delicious!

Sage leaves: This adds an earthy fall flavor to the recipe.

Onion and garlic: I like to chop the onion up finely so they go unnoticed and my toddler doesn’t ask me to take out all the onions. 😉

Tomato paste: the tomato paste helps balance out the flavor of the pumpkin so that it’s not too overpowering.

Parmesan cheese: adds to the creaminess. The addition of parmesan is optional!

Corn starch: this helps the sauce thicken. If you have a corn allergy/cannot eat corn products, you can replace the corn starch with arrowroot flour.

A close up shot of the Sheet-Pan Gnocchi with Pumpkin Pasta Sauce in a bowl with bits of sage sprinkled on top.

How to Make Sheet-Pan Gnocchi with Pumpkin Pasta Sauce

STEP 1

Pour both containers of gnocchi onto a baking sheet lined with parchment paper and use your fingers to separate the gnocchi. Drizzle avocado oil over the gnocchi and toss to coat. Spread the gnocchi out so it is lying evenly across the tray. Bake in the oven at 425 degrees Fahrenheit for 20-25 minutes, stirring occasionally, until the gnocchi are slightly crispy on the outside and still soft on the inside.

STEP 2

Meanwhile, make the pumpkin sauce. In a large pot, heat olive oil over medium low heat. Add onions, garlic, and sage and saute for 3-4 minutes. Add corn starch and stir until mixed well. Add the almond milk, yogurt, pumpkin puree, tomato paste, parmesan cheese (if adding), salt, and black pepper and mix well. Turn the heat down to low and allow sauce to simmer for 5 minutes and turn heat off. Alternatively, you can keep the sauce on the lowest setting until the gnocchi is done cooking to keep it hot.

STEP 3

When the gnocchi is done cooking, pour it into the pot with the sauce and mix well. Serve warm!

Recipe Tips & Tricks

Customizing this gnocchi for a toddler: you could try serving this gnocchi as is to your toddler and could say that it’s orange for Halloween. That’s what I tried…but it didn’t work. What I like to do instead, is reserve some of the plain baked gnocchi for my toddler and instead of tossing it with pumpkin sauce, I just toss it with marinara sauce. You could still serve your toddler a tiny bit of the pumpkin gnocchi in addition, to give them the opportunity to try it. This makes it so that you don’t have to cook an entirely separate meal for your toddler!
Baby-Led Weaning Tips: I take out some of the baked gnocchi from the oven early for my 1-year-old so that it’s not as crispy. I then toss it with some of the pumpkin sauce and dice it up into bite-sized pieces. I am not a baby-led weaning expert, I am just sharing how I serve it to my son, so please seek professional advice on how to best serve this dish to your child.

Kaileigh's left hand is resting on the side of a bowl of pumpkin gnocchi.

Frequently Asked Questions

What goes well with pumpkin pasta sauce?

Other than this gnocchi, any pasta will go great with this pumpkin pasta sauce! It would pair very nicely with rigatoni, ravioli, or linguine. You could even use it as a lasagne sauce instead of marinara. We love topping our sauce with roasted chickpeas as an added source of protein and flavor.

Can you bake gnocchi without boiling them?

Yes! Baking gnocchi is my favorite way to make gnocchi. It’s actually the only way I make it now! There is no need to boil the gnocchi before baking. You simply lay all of the gnocchi evenly on a baking sheet lined with parchment paper and drizzle olive or avocado oil over it. Toss to coat them in the oil and bake in the oven until the gnocchi is crispy on the outside and soft on the inside (about 20-25 minutes).

Can you bake the gnocchi from frozen?

Yes! If you only have frozen gnocchi, you can take it directly from the freezer and bake them the same way you would in the recipe instructions below.

Freezing the Pumpkin Pasta Sauce

I recommend doubling the recipe and freezing half of it for an easy pasta sauce on a busy night. My favorite freezer storage solution is Souper Cubes. After the sauce has cooled, transfer the sauce to a Souper Cube or to a freezer-safe air-tight container. If using Souper Cubes, once the sauce has frozen, you can easily pop the cubes out and transfer them to a freezer-safe bag to save room in your freezer. When you’re ready to reheat, place the cubes of sauce into a small pot and reheat on the stove or reheat in the microwave by heating for a few minutes.

More Baked Gnocchi Recipes to Try

Pesto Baked Gnocchi

Lemon Parmesan Baked Gnocchi With Zucchini and Chickpeas

Dinner Time a Struggle?

I help you get dinner on the table quickly and without overwhelm in my ebook, 30-Minute Healthy Vegetarian Family Dinners: Your Complete 28-Day Meal Plan. Get your copy here!

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