# Ingredient list:
→ 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 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus more for serving
11 - 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
12 - 1/4 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. Add diced onion and cook until translucent, about 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Add pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, ground nutmeg, salt, and pepper. Stir until combined and bring to a gentle simmer.
03 - Add gnocchi to the pan, stir well, then cover and cook for 5 to 6 minutes, stirring occasionally, until the gnocchi are tender and the sauce thickens.
04 - If using, add baby spinach now and stir until wilted, about 1 to 2 minutes.
05 - Taste and adjust seasoning with additional salt and pepper as needed.
06 - In a small skillet, melt 1 tablespoon butter over medium heat. Add fresh sage leaves and fry until crisp, about 1 minute. Drain on paper towels.
07 - Serve the gnocchi hot, topped with extra grated Parmesan and crispy sage leaves if desired.
