Description
This comforting Gnocchi with Creamy Pumpkin Sauce recipe is perfect for fall, featuring pillowy gnocchi coated in a rich, velvety pumpkin sauce infused with warm spices and Parmesan cheese. It’s an elegant yet simple dish that combines seasonal flavors for a cozy meal any time of year.
Ingredients
Pumpkin Sauce
- 1 cup pumpkin puree (canned or homemade)
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp dried sage (or fresh, finely chopped)
- 1/4 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1/4 cup Parmesan cheese, grated
- 1/4 cup chicken or vegetable broth (optional, for thinning the sauce)
Gnocchi
- 1 lb store-bought gnocchi (or homemade if preferred)
- 1 tbsp olive oil (for cooking, optional)
Garnish
- Fresh sage leaves, fried (optional, for crispy texture)
- Extra grated Parmesan cheese
- Cracked black pepper
Instructions
- Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface, about 2-3 minutes. Drain the gnocchi and set aside. Toss with a little olive oil if desired to prevent sticking.
- Prepare the Pumpkin Sauce:
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the pumpkin puree, heavy cream, and chicken or vegetable broth if using. Bring to a gentle simmer. Add the ground cinnamon, nutmeg, dried sage, salt, and black pepper, stirring well to blend the spices throughout the sauce. Let the sauce simmer for about 5-7 minutes, stirring occasionally until the sauce thickens and becomes creamy.
Stir in the grated Parmesan cheese and cook for another 2-3 minutes until the sauce is smooth and flavorful. Taste and adjust seasoning if necessary.
- Combine the Gnocchi with the Sauce:
Add the cooked gnocchi to the skillet with the pumpkin sauce. Gently toss to coat the gnocchi evenly. Let them simmer together for 2-3 minutes so the flavors meld.
- Serve:
Divide the gnocchi among serving plates. Garnish with crispy fried sage leaves (fry fresh sage in a little butter or oil until crispy), extra grated Parmesan, and a sprinkle of cracked black pepper for added flavor.
Notes
- You can use homemade potato gnocchi if preferred; the sauce complements both homemade and store-bought perfectly.
- Be sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices that alter the flavor.
- Optional additions like sautéed mushrooms or spinach can add an earthy note.
- A dash of chili flakes can add a subtle heat to balance the creaminess.
- For a lighter sauce, substitute heavy cream with coconut milk or half-and-half.
