Save A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.
This comforting pasta has become a staple in our home for chilly autumn nights where simplicity meets elegance.
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.
Pin it Preparing this dish often brings the family together around the table sharing stories and warmth.
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.
Nutritional Information
Calories 410, Total Fat 17 g, Carbohydrates 54 g, Protein 12 g (per serving)
Pin it This simple yet flavorful dish is perfect for cozying up on autumn evenings and is easily adaptable with your favorite veggies.
Frequently Asked Questions
- → Can I use frozen gnocchi for this dish?
Yes, frozen gnocchi works well—just add a couple more minutes to the cooking time to ensure they become tender.
- → What can I substitute for heavy cream?
Half-and-half or plant-based cream alternatives can be used to lighten the sauce while maintaining creaminess.
- → Is it possible to add vegetables?
Baby spinach can be stirred in near the end for extra color and nutrition; sautéed mushrooms also complement the flavors nicely.
- → How do I make the sage topping crispy?
Melt butter in a small skillet over medium heat, add fresh sage leaves, and fry until crisp, about one minute. Drain on paper towels before serving.
- → Can I prepare this dish vegan?
Use plant-based cream and cheese substitutes and olive oil instead of butter to create a vegan-friendly version.