Save A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.
This recipe quickly became a favorite in our home during chilly autumn nights, warming us up with every bite.
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 dish brings everyone to the table eagerly sharing stories and laughter over every comforting bite.
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
Save This creamy pumpkin sage gnocchi pasta is sure to be a seasonal favorite any time you prepare it.
Recipe FAQs
- → What type of gnocchi works best for this dish?
Potato gnocchi, either store-bought or homemade, provide the pillowy texture ideal for absorbing the creamy pumpkin sauce.
- → Can I substitute heavy cream with a lighter alternative?
Yes, half-and-half can be used for a lighter sauce while maintaining creaminess.
- → How do I make the sage topping crispy?
Simply fry fresh sage leaves in butter over medium heat for about one minute until crisp, then drain on paper towels.
- → Is spinach essential in this dish?
Spinach is optional and adds a mild freshness; feel free to omit or substitute with other leafy greens.
- → What can I add for extra texture?
Sautéed mushrooms or roasted pumpkin cubes complement the dish with added texture and flavor.