Save A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.
This pasta quickly became a favorite when I first served it on a chilly fall night; the warmth and rich flavors made everyone ask for seconds.
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 My family gathers around the table every autumn to enjoy this dish together its warmth and rich flavor sparking stories and laughter.
Notes
Add sautéed mushrooms or roasted pumpkin cubes for extra texture. For a vegan version use plant-based cream and cheese alternatives.
Required Tools
Large skillet or Dutch oven with lid Wooden spoon or spatula Small skillet for crispy sage optional Knife and cutting board
Nutritional Information
Calories 410 Total Fat 17 g Carbohydrates 54 g Protein 12 g per serving
Save This recipe is a perfect blend of creamy and savory a true autumn comfort food you can prepare in under 30 minutes.
Recipe FAQs
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi can be added directly to the sauce and cooked until tender, following the same steps.
- → What can I substitute for heavy cream?
Half-and-half or plant-based cream alternatives work well to keep the sauce creamy without heavy cream.
- → Is it possible to make this dish vegan-friendly?
Yes, use plant-based cream and cheese substitutes, and replace butter with olive oil for a vegan-friendly version.
- → How do I achieve crispy sage topping?
Fry fresh sage leaves in melted butter over medium heat for about one minute until crisp, then drain on paper towels.
- → Can I add vegetables to this dish?
Absolutely, sautéed mushrooms or roasted pumpkin cubes can be incorporated for added texture and flavor.