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Pumpkin Gnocchi with Peas

Prep Time: 5 mins   Cooking Time: 15 mins

This is such a comforting fall dish, one that looks and tastes gourmet but won't leave you in the kitchen for hours! The sauce can be used on much more than just gnocchi so get as creative as you like! 

I hope you enjoy this delicious fall meal as much as I do!


  • 1 package gnocchi per 2-3 people (regular or cauliflower gnocchi works fine)

  • 2 tbsp butter or coconut oil

  • 1 tbsp + olive oil

  • 2 cloves garlic chopped

  • 3-4 shallots chopped

  • 1 cup (or more) organic frozen peas

  • 1/2 - 1 bag baby spinach

  • 1 15 oz. can pumpkin puree

  • 1 + cup organic chicken broth

  • 1/2 - 3/4 cup coconut milk (from can is best)

  • handful of sage leaves chopped

  • 2-3 tbsp Pecorino Romano cheese

  • salt, pepper, red pepper flakes



  1. Bring a pot of water to boil and salt the water if using regular gnocchi or preheat oven to 375, line baking sheet with parchment paper and bake the cauliflower gnocchi ~ 20 mins or until desired texture.

  2. Heat the butter/oil in a pan and add the garlic & shallots & season with a little salt & pepper.

  3. Once translucent, add the peas & cook until thawed.

  4. Add the pumpkin & chicken broth & add a little more salt & pepper.

  5. Stir in the coconut milk and allow to simmer on low.

  6. By the handful, stir in the baby spinach until wilted.

  7. Remove from heat and stir in the Pecorino cheese & sage.

  8. Add the gnocchi to the boiling water if using regular and stand over with a slotted spoon to dish the gnocchi that has risen to the top into the pumpkin & pea mixture. Or remove cauliflower gnocchi from the oven and mix into the sauce.

  9. Serve over or with a side of arugula and top with more Pecorino cheese & some red pepper flakes.

  10. ENJOY!

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