Save to Pinterest A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage&mdashperfect for autumn evenings.
This dish quickly became a family favorite during chilly fall nights and reminds me of cozy gatherings around the table.
Ingredients
- Gnocchi & Vegetables: 500 g (18 oz) potato gnocchi (store-bought or homemade), 1 small yellow onion finely diced, 3 cloves garlic minced, 200 g (7 oz) baby spinach (optional)
- Sauce: 1 tbsp olive oil, 1 tbsp unsalted butter, 250 g (1 cup) canned pumpkin puree, 240 ml (1 cup) vegetable broth, 120 ml (1/2 cup) heavy cream, 50 g (1/2 cup) grated Parmesan cheese plus more for serving, 1 tsp fresh sage finely chopped (or 1/2 tsp dried), 1/4 tsp ground nutmeg, Salt and freshly ground black pepper to taste
- Topping (optional): 8-10 fresh sage leaves, 1 tbsp butter
Instructions
- Step 1:
- Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
- Step 2:
- Add diced onion and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Step 3:
- Add pumpkin puree vegetable broth heavy cream grated Parmesan chopped sage nutmeg salt and pepper. Stir until smooth and bring to a gentle simmer.
- Step 4:
- Add gnocchi to the pan. Stir well cover and cook for 5-6 minutes stirring occasionally until the gnocchi are tender and the sauce has thickened.
- Step 5:
- If using spinach add it now and stir until wilted 1-2 minutes.
- Step 6:
- Taste and adjust seasoning.
- Step 7:
- For the crispy sage topping (optional) In a small skillet melt 1 tbsp butter over medium heat. Add fresh sage leaves and fry for about 1 minute until crisp. Transfer to a paper towel to drain.
- Step 8:
- Serve the gnocchi hot topped with extra Parmesan and crispy sage leaves.
Save to Pinterest Our family loves gathering around this dish especially on chilly fall evenings filled with laughter and warmth.
Nutritional Information
Calories 410 Total Fat 17 g Carbohydrates 54 g Protein 12 g per serving
Tips for Vegan Version
Use plant-based cream and cheese alternatives to make this recipe vegan-friendly without compromising flavor.
Required Tools
Large skillet or Dutch oven with lid Wooden spoon or spatula Small skillet for crispy sage optional Knife and cutting board
Save to Pinterest This pumpkin sage gnocchi is the perfect cozy meal that’s both easy to make and unforgettable in taste.
Recipe FAQs
- → Can I use homemade gnocchi instead of store-bought?
Absolutely! Both homemade and store-bought gnocchi work well and absorb the creamy pumpkin sauce beautifully.
- → Is it necessary to add spinach?
Spinach is optional but adds a fresh, vibrant element to balance the richness of the sauce.
- → How do I make the sage leaves crispy?
Fry fresh sage leaves in melted butter over medium heat for about a minute until they become crisp, then drain on paper towels.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half works well for a lighter, yet still creamy, sauce texture.
- → What can I add for extra texture?
Sautéed mushrooms or roasted pumpkin cubes complement the gnocchi and enhance the dish's texture.
- → Is this suitable for a vegan diet?
Using plant-based cream and cheese alternatives can make this dish vegan-friendly.