7 Comforting Keto Gnocchi Recipes With Fall Flavors You’ll Crave All Season

Warm bowls, cozy spices, and pillowy gnocchi—without the carb crash? Yes, please. These keto gnocchi recipes bring all the fall feels with rich sauces, roasted veggies, and dreamy textures that hit like a hug in a bowl. Whether you’re hosting friends or settling in with a blanket and a spoon, these seven recipes deliver comfort, flavor, and serious weeknight hero energy.

We’ll keep it simple, fast, and flexible. Most of these use almond flour or cauliflower-based keto gnocchi (store-bought or homemade), and they’re built with crisp fall produce, smoky spices, and creamy sauces that feel indulgent but keep you on track. Ready to get cozy?

1. Brown Butter Sage Keto Gnocchi With Toasted Pecans

This one’s a classic for a reason. Nutty brown butter, crispy sage, and a salty finish turn plain gnocchi into a five-star fall side or main. The toasted pecans bring crunch, and the whole thing tastes like a sweater weather celebration.

Ingredients:

• 16 oz keto gnocchi (almond flour or cauliflower-based)
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/3 cup pecans, roughly chopped
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp grated Parmesan (or keto-friendly hard cheese)
• 1 tsp lemon zest (optional but amazing)

Instructions:

1. Toast the pecans: Add them to a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant. Transfer to a plate.
2. Make brown butter: In the same skillet, melt butter on medium. Add sage leaves and cook 2–3 minutes until the butter turns golden and the sage is crisp. Remove sage to a paper towel.
3. Add garlic and gnocchi: Stir in garlic for 20 seconds, then add gnocchi. Sauté 4–6 minutes until lightly browned and warmed through.
4. Season and finish: Add salt, pepper, toasted pecans, Parmesan, and lemon zest. Toss gently. Top with crispy sage.

Serve hot with a simple arugula salad on the side. Want protein? Add seared chicken or crispy pancetta. If you’re dairy-free, swap butter for ghee or olive oil and use a dairy-free Parmesan alternative.

2. Creamy Pumpkin Alfredo Keto Gnocchi

It’s basically sweater weather in a bowl—silky pumpkin, garlic, and Parmesan make a cozy sauce that clings to every gnocchi. This one’s perfect for movie nights or when you want comfort food that still feels smart.

Ingredients:

• 16 oz keto gnocchi
• 2 tbsp butter or olive oil
• 2 garlic cloves, minced
• 1 cup pumpkin puree (unsweetened)
• 3/4 cup heavy cream (or full-fat coconut milk)
• 1/2 cup grated Parmesan
• 1/4 tsp smoked paprika
• 1/8 tsp nutmeg
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Sauté aromatics: Heat butter in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
2. Build the sauce: Stir in pumpkin, cream, Parmesan, smoked paprika, nutmeg, salt, and pepper. Simmer 3–4 minutes until creamy.
3. Cook gnocchi: Pan-sear or boil according to package instructions, then fold into the sauce. Simmer 1–2 minutes to coat.
4. Finish: Sprinkle with parsley and taste for seasoning.

Serve with roasted broccoli or sautéed spinach for balance. Pro tip: a squeeze of lemon at the end brightens everything. Want heat? Add a pinch of red pepper flakes.

3. Sheet Pan Garlic-Herb Keto Gnocchi With Roasted Brussels and Bacon

One pan, big flavor. Crispy-edged gnocchi, caramelized Brussels sprouts, and smoky bacon make this an instant fall favorite. Minimal cleanup, maximum crunch—seriously, it’s a weeknight hero.

Ingredients:

• 16 oz keto gnocchi
• 12 oz Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan (optional)
• 1 tbsp apple cider vinegar or lemon juice

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Toss everything: On the pan, combine gnocchi, Brussels, and bacon. Drizzle with olive oil and sprinkle garlic powder, onion powder, thyme, rosemary, salt, and pepper. Toss to coat.
3. Roast 20–25 minutes, stirring once halfway, until Brussels are caramelized and bacon is crisp.
4. Finish with vinegar or lemon and a sprinkle of Parmesan, if using.

Serve right from the pan with a dollop of whole-grain mustard or a quick lemony yogurt sauce. Swap Brussels for diced butternut squash if you want sweeter vibes (keep it keto by using a light amount or choose lower-carb kabocha squash).

4. Sausage, Fennel, and Tomato Skillet Keto Gnocchi

This rustic skillet tastes like Sunday at a cozy farmhouse. Juicy Italian sausage, sweet fennel, and a glossy tomato-basil sauce cling to chewy gnocchi for a deeply satisfying dinner.

Ingredients:

• 16 oz keto gnocchi
• 1 lb Italian sausage (mild or spicy), casings removed
• 1 small fennel bulb, cored and thinly sliced
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes (no sugar added)
• 1/4 cup chicken broth
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (or 1 tsp dried)
• 2 tbsp olive oil, divided
• 1/4 cup grated Parmesan, for serving

Instructions:

1. Brown sausage: Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage and cook, breaking it up, until browned. Transfer to a plate.
2. Sauté veg: Add remaining oil, fennel, and onion to the skillet. Cook 5–7 minutes until softened. Add garlic for 30 seconds.
3. Build the sauce: Stir in crushed tomatoes, broth, oregano, red pepper flakes (if using), salt, and pepper. Simmer 5 minutes.
4. Add gnocchi and sausage: Fold in gnocchi and cooked sausage. Simmer 3–4 minutes until sauce clings and gnocchi is heated through.
5. Finish with basil and Parmesan.

Serve with a simple green salad and olives. If fennel’s not your thing, sub in bell pepper or zucchini. For extra richness, swirl in 2 tbsp mascarpone at the end.

5. Creamy Mushroom and Thyme Keto Gnocchi “Risotto”

All the cozy umami of risotto, none of the endless stirring. This creamy mushroom skillet is elegant enough for date night but easy enough for Tuesday. The thyme and Parmesan make the whole house smell amazing.

Ingredients:

• 16 oz keto gnocchi
• 2 tbsp butter
• 1 tbsp olive oil
• 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/2 cup dry white wine (optional; sub with extra broth)
• 3/4 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions:

1. Sear mushrooms: Heat butter and oil in a large skillet over medium-high. Add mushrooms and let them brown undisturbed for 3 minutes, then stir and cook 3–4 more minutes. Season with a pinch of salt.
2. Add aromatics: Stir in shallot and cook 1 minute; add garlic and thyme for 30 seconds.
3. Deglaze with wine (if using) and let it reduce by half, 1–2 minutes.
4. Pour in broth and cream; bring to a gentle simmer.
5. Add gnocchi and Parmesan; simmer 3–4 minutes, stirring, until thick and creamy. Season with salt and pepper.
6. Finish with parsley.

Serve with a crisp green salad or roasted green beans. Boost protein by adding shredded rotisserie chicken or seared shrimp. For a deeper fall note, add a splash of truffle oil at the end—just a tiny drizzle.

6. Maple-Chile Roasted Keto Gnocchi With Delicata and Goat Cheese

Sweet, spicy, tangy, and totally cozy. Delicata squash roasts into caramelized rings, gnocchi goes golden, and goat cheese does that creamy-melty thing. It’s a crowd-pleaser for fall gatherings, and the colors are gorgeous.

Ingredients:

• 16 oz keto gnocchi
• 1 small delicata squash, seeded and sliced into 1/2-inch rings (skin on)
• 1 small red onion, sliced
• 3 tbsp olive oil
• 1 tbsp sugar-free maple syrup (or 1 tsp allulose + 1/2 tsp maple extract)
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle chile powder (or ancho for mild)
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese, crumbled
• 2 tbsp chopped toasted pepitas
• 1 tbsp chopped cilantro or parsley
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan.
2. Mix the coating: In a bowl, whisk olive oil, sugar-free maple, smoked paprika, chipotle, salt, and pepper.
3. Toss gnocchi, delicata, and red onion with the mixture on the pan. Spread in an even layer.
4. Roast 20–25 minutes, flipping halfway, until squash is tender and gnocchi is browned.
5. Top with goat cheese, pepitas, and herbs. Serve with lime wedges.

Swap delicata for kabocha or small chunks of cauliflower to keep carbs extra low. No goat cheese? Feta works great. Add sliced chorizo if you want smoky protein.

7. Cozy Chicken Pot Pie Keto Gnocchi Soup

Imagine your favorite pot pie—minus the crust and plus tender gnocchi. It’s creamy, comforting, and loaded with fall veggies and shredded chicken. Make a big pot; leftovers are even better the next day.

Ingredients:

• 2 tbsp butter or ghee
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced (optional; for stricter keto, sub diced turnip)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp dried sage
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 cup heavy cream (or half cream/half unsweetened almond milk)
• 2 cups cooked shredded chicken
• 1 1/2 cups cauliflower florets, small
• 16 oz keto gnocchi
• 1/3 cup grated Parmesan
• 2 tbsp chopped parsley
• 1 tbsp lemon juice

Instructions:

1. Sauté base: In a large pot, heat butter and oil over medium. Add onion, celery, and carrots or turnip; cook 5–6 minutes until softened. Add garlic, thyme, and sage; cook 30 seconds.
2. Simmer: Pour in broth and bring to a simmer. Add cauliflower and cook 6–8 minutes until tender.
3. Creamy finish: Stir in cream, chicken, and gnocchi. Simmer 3–4 minutes until the gnocchi is warmed through and the soup thickens slightly.
4. Season and serve: Add Parmesan, parsley, lemon juice, and adjust salt and pepper.

Serve with a sprinkle of extra herbs and cracked pepper. For a thicker “stew” vibe, reduce the broth by 1 cup. Want it dairy-free? Use coconut milk and skip the Parmesan or sub a dairy-free version.

Homemade Keto Gnocchi Tips (Optional Prep)

If you want to make your own, here’s a quick blueprint you can use across these recipes:

• 1 1/2 cups blanched almond flour
• 1/2 cup finely grated Parmesan
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1 large egg
• 1–2 tbsp ricotta or cream cheese (optional for tenderness)

Mix dry ingredients, add egg (and ricotta if using), knead into a soft dough. Roll into ropes on a lightly oiled surface, cut into 3/4-inch pieces, and chill 20 minutes. Pan-sear in butter/oil until golden or gently simmer for 2–3 minutes until they float, then sauté to crisp. They’re delicate but delicious—trust me, the texture payoff is worth it.

Keto Gnocchi Success Tips

• Brown equals flavor: A quick pan-sear gives structure and a toasty bite.
• Keep sauces thick: Keto gnocchi shines with creamy, buttery, or reduced sauces that cling.
• Balance the richness: Add acid—lemon juice, vinegar, or a tangy cheese—to keep things lively.
• Roast bravely: High heat equals crispy edges on both gnocchi and veggies.
• Don’t overcook: Keto gnocchi can soften quickly. Pull from heat as soon as they’re heated through.

There you have it—seven comforting, fall-forward bowls that deliver serious cozy without the carb overload. Pick one for tonight, stash another for the weekend, and let your kitchen smell like pure autumn bliss. Which one are you making first?