# Components:
→ 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 more 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
# Method steps:
01 - Warm olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
02 - Add diced onion and cook for 2-3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Stir to combine and bring to a gentle simmer.
04 - Add gnocchi to the pan, stir well, cover, and cook for 5-6 minutes, stirring occasionally, until gnocchi are tender and sauce has thickened.
05 - If using, fold in baby spinach and stir until wilted, about 1-2 minutes.
06 - Taste and season with additional salt and pepper as needed.
07 - Melt butter in a small skillet over medium heat. Fry fresh sage leaves for about 1 minute until crisp. Drain on paper towels.
08 - Plate the gnocchi, top with extra grated Parmesan and crispy sage leaves if desired. Serve immediately.
