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Creamy Pumpkin Gnocchi

A delightful twist on traditional Italian dumplings transformed with rich pumpkin puree and creamy goodness, perfect for autumn cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package gnocchi Buy fresh or shelf-stable gnocchi.
  • 1 cup pumpkin puree Ensure it is smooth for best sauce consistency.
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
  • 1/2 cup grated Parmesan cheese Use nutritional yeast for a vegan alternative.
  • 1 clove garlic, minced Fresh garlic adds a nice flavor.
  • to taste Salt and pepper
  • a handful Fresh sage leaves for garnish Can use other herbs as well.

Method
 

Cooking the Gnocchi
  1. In a large pot, bring salted water to a boil. Add the gnocchi and cook according to the package instructions, usually 2-3 minutes or until they float to the surface. Drain and set aside.
Preparing the Sauce
  1. In a large skillet over medium heat, add a drizzle of olive oil.
  2. Add the minced garlic and sauté for about a minute until fragrant, being careful not to burn it.
  3. Add the pumpkin puree and heavy cream to the skillet, stirring to combine. Cook for about 3-4 minutes, allowing it to come to a gentle simmer.
  4. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Combining Gnocchi and Sauce
  1. Fold the cooked gnocchi into the creamy pumpkin sauce, coating them with the luscious mixture.
Serving
  1. Remove from heat, garnish with fresh sage leaves, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, place cooled dish in freezer-safe bags for up to two months. Reheat in a microwave or on the stovetop, adding a splash of water or cream if the sauce thickens.