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Creamy Pumpkin Gnocchi

Soft potato gnocchi tossed in a rich, velvety pumpkin cream sauce with garlic, parmesan, and sage.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Autumn, Italian-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi
  • 1 cup pumpkin purée unsweetened
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup parmesan cheese freshly grated
  • 0.25 tsp nutmeg
  • salt and black pepper to taste
  • 6-8 leaves fresh sage

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Strainer

Method
 

  1. Cook gnocchi in salted boiling water until they float, then drain.
  2. Melt butter in a skillet over medium heat and sauté garlic until fragrant.
  3. Stir in pumpkin purée and cook for 1–2 minutes.
  4. Add heavy cream, nutmeg, salt, and pepper. Simmer gently.
  5. Mix in parmesan cheese until sauce becomes smooth.
  6. Fold gnocchi into sauce until evenly coated.
  7. Top with crispy sage and extra parmesan before serving.

Notes

Use pure pumpkin purée, not pumpkin pie filling.