Pin It A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.
I first tried this recipe on a chilly fall night and immediately fell in love with its warm flavors and creamy texture.
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.
Pin It This recipe has become a family favorite especially during chilly evenings when everyone craves comfort food.
Notes
Substitute half-and-half for heavy cream for a lighter sauce Add sautéed mushrooms or roasted pumpkin cubes for extra texture For a vegan version use plant-based cream and cheese alternatives
Required Tools
Large skillet or Dutch oven (with lid) Wooden spoon or spatula Small skillet (for crispy sage optional) Knife and cutting board
Nutritional Information
Calories 410 Total Fat 17 g Carbohydrates 54 g Protein 12 g
Pin It Enjoy this warm and hearty dish served fresh for best flavor and texture.
Questions About This Recipe
- → What type of gnocchi works best?
Both store-bought and homemade potato gnocchi work well, providing a soft, pillowy texture that absorbs the sauce nicely.
- → Can I use fresh pumpkin instead of canned puree?
Yes, roasted and pureed fresh pumpkin can be used for a more natural flavor and texture in the sauce.
- → How do I make the sage topping crispy?
Melt butter in a small skillet over medium heat, then fry fresh sage leaves for about a minute until crisp. Drain on paper towels before serving.
- → Is it possible to make this dairy-free?
Replace heavy cream with plant-based alternatives and use vegan cheese or skip the Parmesan to suit a dairy-free diet.
- → Can vegetables like spinach be added?
Yes, baby spinach can be stirred in near the end to wilt gently, adding color and a mild, fresh flavor.