Description
Gnocchi with Creamy Pumpkin Sauce is a cozy and comforting fall dish featuring pillowy gnocchi enveloped in a rich, velvety sauce made from pumpkin puree, cream, and warming spices. This dish perfectly balances subtle sweetness and savory flavors, making it an ideal seasonal delight for cooler months.
Ingredients
Scale
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 you prefer)
- 1 tbsp olive oil (for cooking, if desired)
For 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 once cooked and optionally toss with olive oil to prevent sticking.
- Prepare the Pumpkin Sauce: In a large skillet, melt butter over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Stir in pumpkin puree, heavy cream, and chicken or vegetable broth if using, then bring to a gentle simmer. Add cinnamon, nutmeg, sage, salt, and black pepper, stirring to combine. Let simmer for 5-7 minutes until the sauce thickens and becomes creamy. Stir in Parmesan cheese and cook another 2-3 minutes until smooth. Adjust seasoning if needed.
- Combine the Gnocchi with the Sauce: Add the cooked gnocchi to the skillet with the sauce. Gently toss to coat the gnocchi evenly and let simmer for 2-3 minutes to meld the flavors.
- Serve: Divide gnocchi among plates. Garnish with crispy fried sage leaves made by frying fresh sage in butter or oil, extra grated Parmesan, and cracked black pepper for added flavor.
Notes
- Homemade Gnocchi: This sauce works wonderfully with both store-bought and homemade potato gnocchi.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices.
- Optional additions include sautéed mushrooms or spinach for earthy flavors and a dash of chili flakes for heat.
- For a lighter dish, substitute heavy cream with coconut milk or half-and-half.
