21 Irresistible Gnocchi Recipes You Need to Try

As the air turns crisp and the leaves begin to fall, it’s the perfect season to indulge in comforting, warm meals.

Gnocchi, those soft, pillowy potato dumplings, are a fall favorite because they pair beautifully with seasonal ingredients like pumpkin, squash, apples, mushrooms, and sage.

From sweet-and-savory combinations to creamy indulgent sauces, gnocchi can be transformed into the ultimate autumn dish.

In this article, we’ve compiled 21 fall gnocchi recipes that capture the flavors of the season, perfect for weeknight dinners, special occasions, or simply cozying up with a hearty meal.

These recipes range from roasted vegetable gnocchi to creamy pumpkin sauces, sage and brown butter variations, and even sweet fall-inspired creations with apples or pears.

Whether you’re looking for vegetarian options or something a little more indulgent with pancetta or sausage, there’s something for every palate.

21 Irresistible Gnocchi Recipes You Need to Try

Fall is the season of comfort, warmth, and rich flavors, and gnocchi is the perfect vehicle to showcase them.

These 21 fall gnocchi recipes prove that this simple dumpling can be elevated into a variety of dishes, from sweet to savory, creamy to crispy, and hearty to indulgent.

Whether you’re cooking for family, friends, or yourself, these recipes will bring the flavors of autumn to your table, making every bite a cozy, satisfying experience.

Butternut Squash Gnocchi with Sage Brown Butter

This autumn-inspired gnocchi recipe celebrates the sweetness of roasted butternut squash paired with a nutty, aromatic sage brown butter sauce.

Each pillowy gnocchi piece melts in your mouth while the butter and sage elevate the warm, earthy flavors of fall.

Perfect for a cozy weeknight dinner or a festive gathering.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 package (16 oz) potato gnocchi
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Pinch of nutmeg (optional)
• Toasted pine nuts, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. While the squash is roasting, cook gnocchi in a large pot of boiling salted water. Once they float to the surface, drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 3–4 minutes. Remove sage leaves and set aside for garnish.
4. Add roasted butternut squash to the skillet and mash slightly, creating a creamy sauce. Gently fold in the cooked gnocchi.
5. Sprinkle with Parmesan, a pinch of nutmeg, and toss gently to coat. Top with crispy sage leaves and toasted pine nuts before serving.

This dish combines the soft, comforting texture of gnocchi with the sweet and nutty flavors of fall, making every bite feel like a warm autumn hug.

Mushroom and Caramelized Onion Gnocchi

Earthy mushrooms and sweet caramelized onions complement the tender gnocchi perfectly in this savory fall dish.

Finished with a drizzle of truffle oil and fresh herbs, it’s rich, decadent, and ideal for cooler evenings.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 12 oz cremini or shiitake mushrooms, sliced
• 1/2 cup vegetable or chicken broth
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Optional: drizzle of truffle oil

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook slowly, stirring occasionally, until deeply caramelized, about 15–20 minutes.
2. Add garlic and mushrooms to the onions and cook until mushrooms release their moisture and start to brown, about 5–7 minutes.
3. Pour in the broth and let it reduce slightly, then stir in butter until melted and the sauce becomes glossy. Season with salt and pepper.
4. Meanwhile, cook gnocchi in boiling salted water until they float to the surface. Drain and add them to the mushroom-onion mixture. Toss gently to coat.
5. Sprinkle with chopped parsley and drizzle with truffle oil if desired.

The combination of caramelized onions and earthy mushrooms makes this gnocchi a rich, comforting meal that captures the essence of autumn flavors beautifully.

Pumpkin Gnocchi with Creamy Garlic Sauce

Soft, pillowy pumpkin gnocchi in a luxurious creamy garlic sauce is the ultimate fall indulgence.

This dish highlights the natural sweetness of pumpkin balanced with the richness of cream, Parmesan, and a hint of nutmeg, perfect for a seasonal dinner.

Ingredients:

• 1 cup pumpkin puree
• 2 cups all-purpose flour, plus extra for dusting
• 1 egg
• 1/2 teaspoon salt
• 1 package (16 oz) potato gnocchi (optional: homemade pumpkin gnocchi can be used)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Pinch of nutmeg
• Fresh thyme, for garnish

Instructions:

1. To make pumpkin gnocchi, combine pumpkin puree, egg, and salt in a bowl. Gradually mix in flour until a soft dough forms. Roll into ropes and cut into gnocchi pieces. Dust lightly with flour.
2. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
3. In a skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in the heavy cream, bring to a gentle simmer, and stir in Parmesan and nutmeg until smooth.
4. Add cooked gnocchi to the skillet and toss gently to coat with the creamy sauce. Heat through for 2–3 minutes.
5. Garnish with fresh thyme before serving.

The sweet pumpkin gnocchi paired with the creamy, garlicky sauce makes this a comforting and elegant fall dish that’s perfect for any special autumn dinner.

Sage and Brown Butter Sweet Potato Gnocchi

This recipe turns sweet potatoes into soft, flavorful gnocchi, tossed in a rich brown butter sauce with crispy sage.

The sweet and savory combination makes it a standout fall dish that’s both comforting and elegant.

Ingredients:

• 2 large sweet potatoes
• 2 cups all-purpose flour, plus extra for dusting
• 1 egg
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/4 cup grated Pecorino Romano or Parmesan cheese
• Pinch of black pepper
• Optional: toasted walnuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake until tender, about 45 minutes. Let cool slightly, then scoop out the flesh and mash until smooth.
2. In a bowl, mix mashed sweet potato, egg, and salt. Gradually add flour until a soft dough forms. Roll into ropes and cut into gnocchi pieces. Dust with flour.
3. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
4. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty. Remove sage leaves for garnish.
5. Toss gnocchi in the brown butter, sprinkle with cheese and black pepper, and garnish with crispy sage and toasted walnuts if desired.

The natural sweetness of the sweet potato gnocchi paired with nutty brown butter and crispy sage makes this dish a warm and indulgent treat for the fall season.

Roasted Brussels Sprout and Bacon Gnocchi

Savory roasted Brussels sprouts and crispy bacon come together with soft gnocchi in this hearty fall recipe.

The combination of smoky, caramelized, and tender textures creates a flavorful dish that feels like a cozy autumn feast.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 teaspoons balsamic vinegar

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until crispy and caramelized.
2. Cook bacon in a skillet until crisp. Remove and drain on paper towels, leaving bacon fat in the pan.
3. Cook gnocchi in boiling salted water until they float to the surface. Drain and add to the skillet with bacon fat. Sauté for 2–3 minutes to lightly brown the gnocchi.
4. Add roasted Brussels sprouts and cooked bacon to the skillet. Sprinkle with red pepper flakes if using, drizzle with balsamic vinegar, and toss gently.
5. Serve topped with grated Parmesan cheese.

The smoky bacon, earthy Brussels sprouts, and tender gnocchi make this dish a hearty, comforting choice for a fall dinner that everyone will love.

Kale and Gorgonzola Gnocchi

This gnocchi recipe combines peppery kale with creamy Gorgonzola cheese for a rich and flavorful fall dish.

The slight bitterness of kale is perfectly balanced by the tangy, creamy cheese, making it an elegant yet comforting meal.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups chopped kale, tough stems removed
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup toasted walnuts, for garnish

Instructions:

1. Cook gnocchi in a large pot of salted boiling water until they float to the surface. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add kale and cook until wilted, about 5–7 minutes. Season with salt and pepper.
4. Reduce heat to low and stir in cream and Gorgonzola until the cheese melts and creates a creamy sauce.
5. Add cooked gnocchi to the skillet and toss gently to coat. Sprinkle with toasted walnuts before serving.

This dish pairs earthy kale with tangy Gorgonzola for a sophisticated fall gnocchi that is both comforting and bursting with flavor, perfect for a cozy autumn evening.

Roasted Chestnut and Sage Gnocchi

This luxurious fall gnocchi recipe combines the earthy sweetness of roasted chestnuts with aromatic sage and a light butter sauce.

It’s an elegant dish perfect for a special autumn dinner or holiday gathering.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 cup roasted chestnuts, roughly chopped
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Optional: drizzle of truffle oil

Instructions:

1. Preheat oven to 350°F (175°C). Spread chestnuts on a baking sheet and roast for 10 minutes until warm and fragrant. Chop roughly and set aside.
2. Cook gnocchi in a large pot of salted boiling water until they float to the surface. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and fragrant. Remove sage leaves for garnish.
4. Add roasted chestnuts and gnocchi to the skillet, tossing gently to coat with the butter. Season with salt and pepper.
5. Sprinkle with Parmesan and drizzle with truffle oil if desired. Garnish with crispy sage leaves.

The sweet, nutty chestnuts paired with aromatic sage and buttery gnocchi create a rich and comforting fall dish that feels indulgent yet refined.

Pear and Gorgonzola Gnocchi

This sweet-and-savory gnocchi recipe pairs tender gnocchi with caramelized pears and creamy Gorgonzola, accented with a touch of toasted walnuts.

It’s a sophisticated fall dish that balances flavors beautifully.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 ripe pears, peeled, cored, and sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 cup crumbled Gorgonzola cheese
• 2 tablespoons toasted walnuts, chopped
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. In a skillet, melt butter over medium heat. Add pear slices and brown sugar, cooking until pears are caramelized and tender, about 5–7 minutes.
2. Cook gnocchi in salted boiling water until they float. Drain and add to the skillet with pears, tossing gently.
3. Remove from heat and stir in crumbled Gorgonzola until slightly melted. Season with salt and pepper.
4. Garnish with toasted walnuts and fresh thyme leaves before serving.

The combination of caramelized pears, creamy Gorgonzola, and tender gnocchi makes this a unique, elegant dish perfect for autumn dinner parties or cozy nights at home

Pumpkin Sage Cream Gnocchi

This creamy pumpkin gnocchi is infused with autumn flavors and fragrant sage.

The silky pumpkin cream sauce coats every piece of gnocchi, creating a comforting and indulgent dish perfect for chilly fall evenings.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 cup pumpkin puree
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 6 fresh sage leaves
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Pinch of nutmeg

Instructions:

1. Cook gnocchi in salted boiling water until they float. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add garlic and sage leaves, cooking until fragrant and the butter turns golden brown. Remove sage leaves for garnish.
3. Stir in pumpkin puree and heavy cream. Simmer gently until the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg.
4. Add gnocchi to the sauce and toss to coat thoroughly. Sprinkle with Parmesan and top with crispy sage leaves.

The creamy pumpkin sauce with aromatic sage transforms simple gnocchi into a rich, comforting fall dish that feels like the perfect seasonal indulgence.

Apple and Brie Gnocchi

This sweet-and-savory fall gnocchi dish combines tender gnocchi with caramelized apples and creamy Brie cheese.

The apples bring natural sweetness, while Brie adds richness, creating a cozy and elegant autumn meal.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 medium apples, peeled, cored, and thinly sliced
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1/2 cup Brie cheese, cut into small pieces
• Salt and pepper, to taste
• 1/4 cup toasted pecans, for garnish
• Fresh thyme leaves, for garnish

Instructions:

1. In a skillet, melt butter over medium heat. Add apple slices and brown sugar, cooking until tender and caramelized, about 5–7 minutes.
2. Cook gnocchi in boiling salted water until they float. Drain and add to the skillet with caramelized apples.
3. Remove from heat and gently fold in Brie until it begins to melt and coat the gnocchi. Season with salt and pepper.
4. Garnish with toasted pecans and fresh thyme before serving.

The combination of sweet apples, creamy Brie, and tender gnocchi creates a sophisticated fall dish that’s both comforting and slightly indulgent.

Roasted Fennel and Parmesan Gnocchi

Roasted fennel adds a delicate, slightly sweet anise flavor to tender gnocchi, finished with Parmesan for a savory fall-inspired dish.

Its aromatic and earthy profile makes it a standout seasonal meal.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 bulbs fennel, trimmed and thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and caramelized.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add roasted fennel and gently toss in the gnocchi.
4. Sprinkle with Parmesan and lemon zest, tossing to combine. Garnish with chopped parsley before serving.

The roasted fennel’s subtle sweetness and aromatic flavor, combined with Parmesan-coated gnocchi, makes this dish a refined yet comforting fall favorite.

Brown Butter, Walnut, and Pear Gnocchi

This fall gnocchi recipe features sweet pears, crunchy toasted walnuts, and nutty brown butter.

It’s a harmonious mix of textures and flavors that perfectly captures the essence of autumn.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 tablespoons unsalted butter
• 8 fresh sage leaves
• 2 ripe pears, peeled, cored, and sliced
• 1/4 cup toasted walnuts, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook gnocchi in salted boiling water until they float. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant. Remove sage leaves for garnish.
3. Add pear slices to the skillet and sauté briefly until tender, about 3–4 minutes.
4. Toss in the cooked gnocchi and walnuts. Season with salt and pepper and sprinkle with Parmesan.
5. Garnish with crispy sage leaves before serving.

The combination of sweet pears, nutty walnuts, and aromatic brown butter makes this gnocchi dish a perfect balance of cozy and sophisticated for the fall season.

Roasted Root Vegetable Gnocchi

This hearty fall gnocchi recipe combines roasted root vegetables like carrots, parsnips, and beets with tender potato gnocchi.

Finished with a garlic-herb butter, it’s earthy, comforting, and packed with seasonal flavor.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 cup beets, peeled and diced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and thyme, cooking until fragrant, about 1 minute.
4. Add roasted vegetables and gnocchi to the skillet, tossing gently to coat with the garlic-herb butter.
5. Sprinkle with Parmesan cheese before serving.

The combination of sweet roasted vegetables, tender gnocchi, and aromatic butter creates a satisfying and flavorful fall dish that’s both rustic and elegant.

Autumn Mushroom and Kale Gnocchi

Earthy mushrooms and slightly bitter kale pair perfectly with soft gnocchi in a savory garlic cream sauce.

This dish is full of autumn flavor and a comforting balance of textures.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced (shiitake, cremini, or button)
• 3 cups chopped kale, tough stems removed
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves

Instructions:

1. Cook gnocchi in boiling salted water until they float. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté mushrooms until golden and their moisture evaporates, about 5–7 minutes.
3. Add garlic and kale, cooking until kale is wilted, about 3–4 minutes.
4. Stir in heavy cream and Parmesan, simmering gently until the sauce thickens slightly.
5. Toss in cooked gnocchi and thyme leaves, seasoning with salt and pepper before serving.

The combination of earthy mushrooms, tender gnocchi, and creamy kale sauce makes this dish a comforting and wholesome choice for autumn dinners.

Spiced Pumpkin and Pecan Gnocchi

This sweet-savory gnocchi highlights pumpkin, warm fall spices, and crunchy toasted pecans.

A creamy sauce brings everything together, creating a decadent yet comforting seasonal dish.

Ingredients:

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 package (16 oz) potato gnocchi (or use homemade pumpkin gnocchi)
• 3 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup toasted pecans, chopped
• 1/4 cup grated Parmesan cheese
• Pinch of salt and pepper

Instructions:

1. If making pumpkin gnocchi: combine pumpkin puree, egg, salt, cinnamon, and nutmeg. Gradually mix in flour to form a soft dough. Roll into ropes, cut into pieces, and dust with flour.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add heavy cream and Parmesan, stirring until smooth and slightly thickened.
4. Toss cooked gnocchi with the pumpkin cream sauce and sprinkle with toasted pecans. Season with salt and pepper.
5. Serve immediately, garnished with extra pecans if desired.

The warm spices, creamy pumpkin sauce, and crunchy pecans make this gnocchi dish a festive and cozy treat that embodies the essence of fall.

Roasted Butternut Squash and Pancetta Gnocchi

This savory fall gnocchi dish pairs sweet roasted butternut squash with salty, crispy pancetta.

Finished with a light butter sauce and fresh herbs, it’s a perfect balance of sweet, salty, and earthy flavors for autumn.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 cups butternut squash, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 oz pancetta, diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon fresh sage, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, cook pancetta over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pan.
4. Add butter and garlic to the skillet, sautéing until fragrant. Stir in roasted squash, cooked gnocchi, and pancetta. Toss gently to combine.
5. Sprinkle with sage and Parmesan before serving.

The combination of sweet roasted squash and savory pancetta makes this gnocchi a rich, satisfying, and hearty fall meal.

Fig and Blue Cheese Gnocchi

This elegant fall gnocchi recipe combines tender gnocchi with sweet figs and tangy blue cheese.

Finished with a drizzle of honey and toasted walnuts, it’s a sophisticated and indulgent autumn dish.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 6 fresh figs, quartered
• 2 tablespoons butter
• 1/2 cup crumbled blue cheese
• 2 tablespoons toasted walnuts, chopped
• 1 teaspoon honey
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Cook gnocchi in salted boiling water until they float. Drain and set aside.
2. In a skillet, melt butter over medium heat. Add figs and sauté until slightly softened, about 3–4 minutes.
3. Remove from heat and gently fold in gnocchi and blue cheese, allowing the cheese to melt slightly.
4. Drizzle with honey, sprinkle with toasted walnuts, and garnish with fresh thyme. Season with salt and pepper.

The sweet figs, tangy blue cheese, and buttery gnocchi create a sophisticated fall dish that is perfect for entertaining or a cozy indulgent dinner.

Maple-Glazed Root Vegetable Gnocchi

This autumn-inspired gnocchi recipe features roasted root vegetables glazed with maple syrup, adding natural sweetness and depth.

Tossed with gnocchi and finished with fresh herbs, it’s a cozy and vibrant fall dish.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper, to taste
• 2 tablespoons butter
• 1 teaspoon fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add roasted vegetables and gnocchi, tossing to coat in butter. Stir in rosemary and season with salt and pepper.
4. Sprinkle with Parmesan before serving.

The natural sweetness of maple-glazed vegetables combined with tender gnocchi and aromatic rosemary makes this dish a comforting and festive choice for fall dinners.

Creamy Roasted Pumpkin and Pancetta Gnocchi

This autumn-inspired gnocchi dish combines roasted pumpkin with crispy pancetta in a creamy sauce.

The sweetness of pumpkin and the savory pancetta create a rich, comforting fall meal perfect for cozy dinners.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 cups pumpkin, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 oz pancetta, diced
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, cook pancetta over medium heat until crisp. Remove and set aside.
4. In the same skillet, melt butter and sauté garlic until fragrant. Stir in roasted pumpkin and heavy cream, simmering for 3–4 minutes. Season with nutmeg, salt, and pepper.
5. Add cooked gnocchi and pancetta to the sauce, tossing gently. Sprinkle with Parmesan and garnish with sage leaves before serving.

The creamy pumpkin sauce and crispy pancetta make this gnocchi dish rich, indulgent, and perfectly suited for autumn dinners.

Apple and Sausage Gnocchi

Sweet apples and savory sausage come together with soft gnocchi in this flavorful fall recipe.

Finished with a touch of sage and Parmesan, it’s a cozy and satisfying seasonal meal.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 2 apples, peeled, cored, and sliced
• 1/2 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Cook sausage until browned and cooked through, breaking it into small pieces.
2. Add apple slices and cook until slightly softened, about 4–5 minutes. Sprinkle with cinnamon and season with salt and pepper.
3. Cook gnocchi in salted boiling water until they float. Drain and add to the skillet with sausage and apples, tossing gently to combine.
4. Sprinkle with Parmesan and garnish with fresh sage before serving.

The combination of sweet apples, savory sausage, and tender gnocchi creates a hearty, flavorful dish that embodies the essence of fall.

Roasted Garlic and Herb Gnocchi

This simple yet flavorful fall gnocchi recipe highlights the deep, mellow flavor of roasted garlic paired with fresh herbs.

Tossed in a light butter sauce, it’s elegant, aromatic, and comforting.

Ingredients:

• 1 package (16 oz) potato gnocchi
• 1 head garlic
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons butter
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden.
2. Cook gnocchi in salted boiling water until they float. Drain and set aside.
3. In a skillet, melt butter over medium heat. Squeeze roasted garlic cloves from their skins and mash them into the butter. Add thyme and rosemary, cooking until fragrant.
4. Toss gnocchi in the roasted garlic-herb butter until coated. Season with salt and pepper and sprinkle with Parmesan before serving.

The sweet, mellow roasted garlic combined with fresh herbs and tender gnocchi creates a simple yet deeply flavorful fall dish that’s perfect for any cozy dinner.