Creamy Pumpkin Gnocchi

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This simple, one-pot Pumpkin Gnocchi comes together in under 15 minutes for a cozy, delicious dinner. Featuring sage and parmesan stirred into a creamy pumpkin sauce that you cook the pasta in until soft and silky.

Prep Time5

Cook Time7

Total Time12

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

1 tablespoon olive oil or avocado oil
4-6 garlic cloves minced
6-8 fresh sage leaves finely chopped
1 1/2 cup milk of choice
1/2 cup broth chicken or vegetable
1 cup pumpkin puree
1/2 teaspoon ground nutmeg
Kosher salt and ground pepper
16 ounces gnocchi
1/2 cup ground Parmesan cheese

Instructions

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 4-6 garlic cloves and 6-8 fresh sage leaves and saute for 30 seconds.
Add the 1 1/2 cup milk of choice, 1/2 cup broth, 1 cup pumpkin puree, 1/2 teaspoon ground nutmeg, and a pinch each of Kosher salt and ground pepper. Stir until well combined.
Add in the 16 ounces gnocchi and stir to coat. Reduce the heat and simmer the gnocchi in the sauce for up to 5 minutes, stirring occasionally.
Serve hot with 1/2 cup ground Parmesan cheese and, if needed, salt and pepper to taste.

Notes

Tips:

To make homemade pumpkin puree: Halve and de-seed a sugar pumpkin (or pumpkin of choice) and roast, cut side down, in a 400°F oven for 45-60 minutes until tender. Scoop the flesh and mash or blend until smooth.
Many store-bought gnocchi don't contain eggs, so, if you need the recipe to be egg-free, just check that the gnocchi you're buying are eggless.
Gnocchi cook quickly and can easily become mushy, so check them often as they're simmering to make sure they're perfectly cooked.
Flavor twist: Try dotting chunks of goat cheese over the finished dish.
Crispy sage garnish: Fry a few sage leaves in olive oil until crisp and drain on paper towels, sprinkle over the dished-up gnocchi

Storage:

Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. We don't recommend freezing this dish as the gnocchi will become mushy.

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