# What Goes In:
→ Gnocchi & Vegetables
01 - 18 ounces potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 ounces baby spinach (optional)
→ Sauce
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese, plus extra for serving
11 - 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
12 - ¼ teaspoon ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8-10 fresh sage leaves
15 - 1 tablespoon butter
# How to Make It:
01 - Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
02 - Add diced onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Stir until smooth and bring to a gentle simmer.
04 - Add gnocchi to the pan. Stir well, cover, and cook for 5-6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
05 - If using spinach, stir into the pan and cook for 1-2 minutes until wilted.
06 - Taste and adjust salt and pepper as necessary.
07 - In a small skillet, melt butter over medium heat. Fry fresh sage leaves for about 1 minute until crisp. Drain on paper towel.
08 - Plate gnocchi hot, garnished with extra Parmesan and crispy sage leaves if desired.
