Description
A luxurious fall pasta dish featuring pillowy gnocchi coated in a velvety pumpkin cream sauce and finished with nutty brown butter and crispy sage. Elegant enough for guests, easy enough for weeknights.
Ingredients
Gnocchi & Sauce:
- 1 lb (450 g) potato gnocchi — store-bought or homemade
- 2 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
- ¼ tsp ground nutmeg
- Salt and black pepper to taste
Sage Butter:
- 3 tbsp butter
- 6–8 fresh sage leaves
- Optional garnish: extra Parmesan, crushed walnuts, or chili flakes
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface (about 2–3 minutes). Drain and set aside.
- Make the Creamy Pumpkin Sauce: In a skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté 30 seconds. Stir in pumpkin purée, cream, Parmesan, nutmeg, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
- Prepare the Sage Butter: In a small pan, melt 3 tbsp butter until it starts to foam. Add sage leaves and cook 1–2 minutes until crispy and butter turns golden brown. Remove from heat.
- Combine: Add cooked gnocchi to the pumpkin sauce and toss to coat. Drizzle with sage butter and crispy sage leaves before serving.
Notes
- For extra depth, brown the butter deeply before adding sage.
- Add a sprinkle of lemon zest to balance the richness.
- Great served with roasted chicken or crusty bread.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop / Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
