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 family favorite on crisp fall nights, warming us up with its hearty, cozy flavors.
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 This recipe has been a staple in our family gatherings, bringing everyone together around the dinner table with smiles and full hearts.
Notes
Substitute half-and-half for heavy cream for a lighter sauce Add sautéed mushrooms or roasted pumpkin cubes for extra texture.
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 This pumpkin sage gnocchi pasta is sure to become a new favorite for your autumn meal rotations.
Kitchen Help
- → Can I use store-bought gnocchi for this dish?
Yes, store-bought gnocchi works well and saves preparation time without compromising flavor or texture.
- → How do I achieve a creamy pumpkin sauce?
The sauce combines pumpkin puree, heavy cream, and vegetable broth, enriched with butter and Parmesan for a smooth, velvety consistency.
- → What is the purpose of the crispy sage topping?
Frying fresh sage leaves in butter creates a crispy garnish that adds a delightful herbal crunch and aromatic depth.
- → Can I add vegetables to this dish?
Yes, baby spinach can be stirred in near the end to wilt gently, adding color and mild earthiness.
- → What can I substitute for heavy cream?
Half-and-half or plant-based cream alternatives can be used for a lighter or vegan-friendly sauce variant.