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5 from 16 votes

Aglio e Olio Gnocchi with Broccoli Rabe & Pumpkin

A Fall-inspired aglio e olio recipe with gnocchi, broccoli rabe, and pumpkin. Elegant comfort food at it’s finest, with an easy garlic sauce made with ingredients you already have in your pantry!
Course Main
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 564kcal
Author Candice


  • 1 sugar pie pumpkin
  • 1 bunch broccoli rabe or rapini, roughly chopped
  • 1 lb. gnocchi
  • 1/3 cup good olive oil + 2 tbsp
  • 8 large garlic cloves smashed and roughly chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese plus extra for serving


  • Preheat to 350F.
  • Cut the pumpkin in half lengthwise. Scoop out the seeds with a spoon. Place cut side down on a baking sheet. Bake 30 minutes.
  • In the meantime, heat 2 tbsp olive oil in a saute pan or shallow pot large enough to hold the cooked pasta and veggies over medium heat. Add the broccoli rabe, season with salt, and cook the broccoli rabe for 6-8 minutes until bright and tender. Remove and set aside.
  • Add the gnocchi to the boiling water and cook according to the directions on the package. Save 1 ½ cups of pasta water before draining.
  • Heat 1/2 cup of olive oil over medium heat in a large pot big enough to hold the cooked pasta and veggies. Add the garlic and cook until fragrant. Do not let the garlic burn or brown, but golden is OK. Add the red pepper flakes and turn the heat down to low.
  • Carefully add the 1 ½ cups of reserved pasta water to the olive oil. Season with 1 tsp of salt and simmer for 5 minutes, until the liquid is reduced by ⅓.
  • In the meantime, the pumpkin should be ready. Remove from the oven, peel, and cube.
  • Add the strained gnocchi to the olive oil sauce. Turn off the heat. Add the parmesan, parsley, and broccoli rabe. Mix well.
  • Add the roasted pumpkin. Gently toss to mix. Serve immediately.


Be sure not to overcook the pumpkin. You want it to hold instead of becoming mush.
Reserve the pasta water. The starch in the pasta water adds body to the sauce.


Calories: 564kcal | Carbohydrates: 68g | Protein: 20g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 798mg | Potassium: 1364mg | Fiber: 6g | Sugar: 10g | Vitamin A: 31348IU | Vitamin C: 54mg | Calcium: 454mg | Iron: 9mg