# What You’ll Need:
→ Gnocchi & Vegetables
01 - 18 oz potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 oz baby spinach (optional)
→ Sauce
05 - 1 tbsp olive oil
06 - 1 tbsp 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 extra for serving
11 - 1 tsp fresh sage, finely chopped (or 1/2 tsp dried)
12 - 1/4 tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8-10 fresh sage leaves
15 - 1 tbsp butter
# Directions:
01 - Warm olive oil and butter in a large deep skillet or Dutch oven over medium heat.
02 - Add diced onion and cook until translucent, about 2-3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and black pepper. Stir until smooth and bring to a gentle simmer.
04 - Add gnocchi, stir well, cover, and cook for 5-6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
05 - If using, stir in baby spinach and cook until wilted, 1-2 minutes.
06 - Taste the dish and adjust salt and pepper as needed.
07 - Melt butter in a small skillet over medium heat. Fry sage leaves until crisp, about 1 minute. Drain on paper towel.
08 - Plate gnocchi, garnish with extra Parmesan and crispy sage leaves if desired, and serve immediately.
