Creamy And Spicy Pumpkin Alla Vodka Gnocchi Pasta
Viral Gigi Hadid Spicy Vodka Pasta: Fall Edition with Pumpkin & Gnocchi!
This rich and creamy Pumpkin Alla Vodka Gnocchi 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 gnocchi you’ve ever had!
Want more pasta 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 (for 4)
- 2 (14-oz.) packages of regular or pumpkin gnocchi (I used pumpkin gnocchi from Trader Joe’s)
- 2 tbsp. olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 2 tbsp. tomato paste
- 1/2 cup pumpkin puree
- 4 tbsp. vodka
- 2 cups 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 Gnocchi
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. Season with salt and pepper.
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!
Meal prep & storage
- Storage Method: Store leftovers in an airtight container to keep them fresh for 3-4 days.
- Reheating Tips: Gently warm over medium-low heat and add a splash of pasta water or vegetable broth to restore the delicious sauce consistency.
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.
4. Top It Off
Crispy fried sage leaves on top add a delicate crunch and elevate the flavors of this creamy pumpkin pasta recipe. For a vegan version, vegan parmesan cheese works wonderfully.
5. Add Protein
For a heartier meal, italian sausage or grilled chicken pairs beautifully with this creamy pumpkin sauce. For vegan options, try tofu or vegan pumpkin pasta sauce alternatives.
FAQs
I hope you enjoy making this pumpkin vodka pasta as much as I did. The rich, creamy pumpkin vodka sauce is the perfect way to celebrate pumpkin season with simple ingredients. It’s quickly become one of my favorite pasta dishes, and I think it will be one of your favorite pumpkin recipes too! 🙂
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!
Creamy and Spicy Pumpkin Alla Vodka Pasta
Ingredients
- 2 14-oz. packages of regular or pumpkin gnocchi I used pumpkin gnocchi from Trader Joe’s
- 2 tbsp. olive oil
- 2 shallots minced
- 4 garlic cloves minced
- 2 tbsp. tomato paste
- 1/2 cup pumpkin puree
- 4 tbsp. vodka
- 2 cups coconut milk
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsp. butter or vegan butter for a dairy-free version
- Red pepper flakes & grated parmesan to taste
Instructions
- Heat olive oil in a deep-sided, large skillet over medium heat.
- When the oil is warm, add the minced shallot and garlic. Cook for 1-2 minutes until softened and aromatic.
- Add the tomato paste and pumpkin puree to the skillet, cooking for another minute.
- Pour in the vodka and let it cook for 2 minutes, until the alcohol cooks and evaporates.
- Add the coconut milk, whisking until the sauce is smooth and creamy. Season with salt and pepper.
- 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.
- Drain the gnocchi and add them directly into the skillet with the sauce. Toss well to coat.
- Add the butter, red pepper flakes, and grated parmesan. Stir until the butter melts and everything is well combined.
- Serve and enjoy!
