Save A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.
This dish quickly became a favorite in my household, warming us up during chilly nights while filling the kitchen with a savory, inviting aroma.
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 My family gathers around the table eagerly whenever I make this recipe, sharing stories and savoring each comforting bite together.
Notes
Substitute half-and-half for heavy cream for a lighter sauce. Add sautéed mushrooms or roasted pumpkin cubes for extra texture. Use plant-based cream and cheese alternatives for a vegan version.
Required Tools
Large skillet or Dutch oven (with lid). Wooden spoon or spatula. Small skillet (for crispy sage optional). Knife and cutting board.
Allergen Information
Contains Milk (cream, butter, Parmesan), Wheat (gnocchi may contain wheat). Double-check gnocchi packaging for possible egg or gluten content if allergies are a concern.
Save Enjoy this rich and satisfying gnocchi dish all season long with minimal fuss and maximum flavor.
Recipe FAQs
- → What type of gnocchi works best?
Both store-bought and homemade potato gnocchi work well, offering a soft texture that soaks up the creamy pumpkin sauce beautifully.
- → Can I make this dish vegan?
Yes, substitute heavy cream and Parmesan with plant-based alternatives to keep the dish creamy without dairy.
- → How is the sage used in this preparation?
Fresh sage is finely chopped into the sauce for herbal aroma, with optional crispy sage leaves fried in butter added as a flavorful topping.
- → Is spinach necessary in the dish?
Spinach is optional but adds a fresh, leafy element that complements the richness of the pumpkin sauce.
- → Can I substitute the heavy cream for something lighter?
Half-and-half can be used instead of heavy cream to create a lighter but still creamy sauce.
- → What spices enhance the flavor here?
A touch of nutmeg in the sauce provides warmth and depth, balancing the sweetness of the pumpkin and richness of the cream.