Viral Gigi Hadid Spicy Vodka Pasta: Fall Edition with Pumpkin & Gnocchi!

This rich and creamy Pumpkin Alla Vodka Pasta is a cozy fall take on the viral Gigi Hadid spicy vodka pasta we didn’t know we needed!! We’re giving the pasta a seasonal upgrade with pillowy pumpkin gnocchi, and by creating a deliciously smooth, spicy vodka sauce with coconut milk, pumpkin purée, and red pepper flakes.

The creamy pumpkin brings a pop of color and comforting autumn flavor to this decadent, restaurant-worthy dish. Serve it up with a sprinkle of parmesan and a dash of red pepper flakes, and… BOOM! You’ve got the best bowl of pasta you’ve ever had!

Want more recipes like this one? Try these from my blog: Pesto Salmon & Roasted Zucchini Gnocchi, Red Pepper Pasta with Pancetta, 5 Ingredient Tortellini Bake, Spicy Sundried Tomato Pesto Pasta.

Why I love this recipe

This creamy pumpkin alla vodka pasta is a savory, fall-inspired take on the classic vodka sauce, and it’s packed with SO MUCH FLAVOR. The combination of coconut milk, tomato paste, and pumpkin puree makes it irresistibly creamy and rich; you won’t even miss the heavy cream! Plus, the gnocchi is perfectly chewy, making every bite infused with all those warm fall flavors you want in a dish.

Watch my Instagram reel of this recipe here!

Ingredients you’ll need

1 (14-oz.) package of regular or pumpkin gnocchi (I used pumpkin gnocchi from Trader Joe’s)
1 tbsp. olive oil
1 shallot, minced
3 garlic cloves, minced
1 tbsp. tomato paste
1/4 cup pumpkin puree
2 tbsp. vodka
1 cup coconut milk
1 tbsp. butter (or vegan butter for a dairy-free version)
Red pepper flakes & grated parmesan to taste

How to make creamy and spicy pumpkin alla vodka pasta

1. Heat olive oil in a deep-sided, large skillet over medium heat.

2. When the oil is warm, add the minced shallot and garlic. Cook for 1-2 minutes until softened and aromatic.

3. Add the tomato paste and pumpkin puree to the skillet, cooking for another minute.

4. Pour in the vodka and let it cook for 2 minutes, until the alcohol cooks and evaporates.

5. Add the coconut milk, whisking until the sauce is smooth and creamy.

6. In a separate large pot, bring water to a boil. Cook the gnocchi for about 2 minutes, or according to package instructions, until they float to the top.

7. Drain the gnocchi and add them directly into the skillet with the sauce. Toss well to coat.

8. Add the butter, red pepper flakes, and grated parmesan. Stir until the butter melts and everything is well combined.

9. Serve and enjoy!

Savvy tips!

1. The Pumpkin Puree

I love using canned pumpkin puree for convenience (just make sure it’s not pumpkin pie filling!).

While I went with canned pumpkin for this recipe, homemade pumpkin puree with fresh pumpkin would, of course, be super delicious and add a fresh touch to the creamy pumpkin vodka sauce.

2. Brown the Tomato Paste & Pumpkin Puree

Don’t skip on browning the tomato paste & pumpkin puree. This really helps to bring out all of that flavor. This little step makes all the difference in the flavor of this dish!

3. Don’t Forget the Parm!

Grated parmesan cheese on top adds that final touch, providing a salty, umami richness that rounds out the flavors. For a vegan version, try nutritional yeast or a vegan parmesan substitute.

FAQs

Absolutely! This recipe works wonderfully with your pasta of choice. I’d recommend penne pasta, rigatoni, or even fettuccine. Just cook the pasta according to the package directions and follow the recipe instructions as normal.

The level of spice is customizable. Red pepper flakes add a mild heat, but feel free to adjust them to your preference. If you love spice, definitely consider adding a bit more!

If you’re not dairy-free, heavy cream or light cream can be used instead of coconut milk.

Yes, this recipe would be delicious with spicy sausage, grilled chicken, or even crispy tofu for a vegan option. Just cook your protein separately and add it to the sauce when you combine everything.

Absolutely! You can make a vegan pumpkin vodka sauce by swapping out the butter for vegan butter. For the cheese, you can skip the parmesan or use a vegan parmesan to keep the dish entirely plant-based.

I hope you enjoy making this pumpkin vodka pasta as much as I did. The rich, creamy pumpkin vodka sauce is the perfect balance of savory and sweet. It’s quickly become one of my favorite pumpkin recipes, and I think it will be one of yours too! 🙂

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