Description
Pillowy gnocchi coated in a silky pumpkin cream sauce with garlic, Parmesan, and sage — cozy, rich, and ready in 20 minutes. Perfect for chilly fall evenings.
Ingredients
Gnocchi:
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
Sauce:
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin purée (not pie filling)
- ½ cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan cheese
- ½ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 4 fresh sage leaves, chopped (plus extra for garnish)
- Optional: pinch of red-pepper flakes
Instructions
- Cook the gnocchi: Bring salted water to a boil, add gnocchi, and cook until they float to the top (2–3 min). Drain and set aside.
- Make the sauce: In a skillet, melt butter over medium heat. Add garlic and sage; sauté 30 seconds until fragrant.
- Add pumpkin and cream; whisk until smooth. Stir in Parmesan, nutmeg, salt, and pepper.
- Simmer 3–4 minutes until slightly thickened.
- Toss in cooked gnocchi and coat evenly in sauce. Warm through, garnish with extra Parmesan and sage, and serve immediately.
Notes
- Add crispy pancetta or toasted walnuts for crunch.
- Substitute coconut cream for a dairy-free version.
- Great with a sprinkle of chili flakes or drizzle of brown butter.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
