Description
This creamy pumpkin gnocchi recipe is a cozy, quick fall dinner made with pillowy gnocchi tossed in a luscious pumpkin cream sauce, spiced with nutmeg and sage. Perfect for weeknight meals or entertaining guests, it’s rich, flavorful, and ready in under 30 minutes. A comforting pasta dish ideal for autumn, featuring simple ingredients like pumpkin puree, Parmesan, and garlic.
Ingredients
1 pound gnocchi
1 cup pumpkin puree
1 cup heavy cream
2 cloves garlic, minced
1 small shallot, finely chopped
1 tablespoon olive oil
1⁄3 cup grated Parmesan cheese
6 fresh sage leaves, finely chopped
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
Instructions
1. In a large skillet, heat olive oil over medium heat. Add chopped shallot and cook until translucent, about 2–3 minutes.
2. Add minced garlic and chopped sage. Sauté until fragrant, about 1 minute.
3. Stir in the pumpkin puree and combine with aromatics. Pour in the heavy cream and whisk until smooth.
4. Add salt, pepper, and nutmeg. Let the sauce simmer gently for 5 minutes.
5. While the sauce cooks, bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2–3 minutes. Drain.
6. Add cooked gnocchi to the skillet. Toss to coat evenly in the sauce.
7. Stir in Parmesan cheese and mix until melted and creamy. Adjust seasoning if needed.
8. Serve hot with extra Parmesan and crispy sage for garnish.
Notes
This recipe is vegetarian-friendly but pairs well with sausage if desired.
For best texture, avoid overcooking the gnocchi or the sauce may thicken too much.
Leftovers can be revived with a splash of cream or broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg