Creamy Pumpkin Sage Gnocchi

$First, bring a large pot of salted water to a boil. Add the gnocchi once the water is bubbling. Cook the gnocchi until they float. This takes about 2-3 minutes. Once they float, drain them well and set them aside. In a large skillet, melt the butter over medium heat. Add minced garlic and chopped sage leaves. Sauté them for about 1-2 minutes. You want the garlic to smell great and the sage to get crispy. Next, stir in the pure pumpkin and heavy cream. Mix it well and let it simmer gently. Now, add the grated Parmesan cheese, nutmeg, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy. This takes just a minute or two. Gently fold the cooked gnocchi into the creamy pumpkin sauce. Make sure to coat them well. Let them cook together for another 2-3 minutes. This step helps the gnocchi soak up the sauce. Once heated through, your dish is ready to serve! To get the right sauce, use heavy cream. It makes the sauce creamy and rich. If it feels too thick, add a splash of water or more cream. Stir it well to blend. The goal is a smooth, velvety sauce that coats the gnocchi nicely. Season your sauce with nutmeg, salt, and pepper. Nutmeg adds warmth and depth. For a boost, try adding a pinch of cayenne for heat. Fresh sage gives a fresh, herbal taste that brightens the dish. Taste as you go; adjust the flavors to your liking. For a beautiful finish, serve the gnocchi in deep bowls. Sprinkle extra Parmesan on top. A dash of freshly cracked black pepper adds a nice touch. If you want added crunch, top with toasted pumpkin seeds. A drizzle of olive oil will make it shine! {{image_2}} You can make creamy pumpkin sage gnocchi vegan and dairy-free. Use plant-based gnocchi instead of regular ones. For the sauce, swap heavy cream with coconut cream or cashew cream. Nutritional yeast gives a cheesy flavor without dairy. It’s a tasty way to enjoy this dish without animal products. While gnocchi is perfect here, you can try other pasta types. Use fettuccine, penne, or even spaghetti. Cook these pastas according to package directions. Then, mix them with the creamy pumpkin sauce as you would with gnocchi. Each type of pasta adds a unique twist to the dish. Seasonal ingredients can enhance your creamy pumpkin sage gnocchi. In fall, add roasted butternut squash for a sweet touch. In winter, try sautéed kale or spinach for color and nutrition. Fresh herbs like thyme or rosemary can also change the flavor profile. Explore local markets for fresh produce to add to your dish. To store leftover creamy pumpkin sage gnocchi, place it in an airtight container. This helps keep moisture in and prevents drying out. Make sure to let it cool before sealing. Leftovers last for about three days in the fridge. If you want to keep it longer, freezing is a great option. Reheating this dish is easy. You can use a microwave or a stovetop. For the microwave, place the gnocchi in a bowl and cover it with a damp paper towel. Heat in 30-second bursts, stirring in between. On the stovetop, add a bit of cream or water to a pan over low heat. Stir gently until warm. This keeps the sauce creamy and prevents it from sticking. To freeze creamy pumpkin sage gnocchi, first let it cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above, and enjoy your delicious meal! To make gnocchi from scratch, you need just a few simple ingredients. Start with potatoes, flour, and egg. Boil the potatoes until soft. Then, mash them until smooth. Mix the mashed potatoes with flour and a beaten egg. Knead the dough until it is soft. Roll the dough into ropes and cut them into small pieces. Press each piece with a fork for texture. Finally, cook the gnocchi in boiling water until they float. This process takes about 2-3 minutes. Yes, you can use fresh pumpkin. To do this, start by roasting a pumpkin. Cut it in half, remove the seeds, and place it cut side down on a baking sheet. Roast it at 400°F for about 40 minutes or until soft. Scoop out the flesh and mash it until smooth. Use this fresh puree in your creamy pumpkin sage gnocchi. It adds a lovely flavor and makes the dish even more special. Creamy pumpkin sage gnocchi pairs well with a simple salad. A mix of arugula, spinach, and cherry tomatoes works great. You can also serve it with crusty bread to soak up the sauce. For a heartier meal, try adding grilled chicken or sautéed mushrooms. A sprinkle of toasted pumpkin seeds on top adds a nice crunch. Finish with a drizzle of olive oil for extra flavor. This post covered how to make creamy pumpkin sage gnocchi. We discussed the main and optional ingredients, plus easy substitutions. I provided step-by-step cooking instructions for both the gnocchi and sauce. You learned tips for the perfect sauce and how to present your dish well. We also explored variations, storage, and answers to common questions. Now, you can enjoy this tasty meal any time. Happy cooking!$

Delight your taste buds with this creamy pumpkin sage gnocchi recipe! Perfectly cooked gnocchi is enveloped in a rich pumpkin and Parmesan sauce, topped with crispy sage and a sprinkle of nutmeg for warmth. In just 25 minutes, you can create a cozy fall dish that shines on any table. Click through to explore the full recipe and make this autumn favorite today! Your dinner plans will thank you!

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Ingredients

1 pound store-bought gnocchi

1 cup pure pumpkin puree (canned or fresh)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

2 cloves garlic, minced

10 fresh sage leaves, chopped

1/2 teaspoon nutmeg

Salt and pepper to taste

Toasted pumpkin seeds for garnish (optional)

Instructions

Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. This usually takes about 2-3 minutes. Drain and set aside.

Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped sage leaves, sautéing for about 1-2 minutes until fragrant and the sage is slightly crispy.

Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream into the skillet. Mix well and bring the mixture to a gentle simmer.

Season the Sauce: Add the grated Parmesan cheese, nutmeg, salt, and pepper to the pumpkin cream sauce. Stir until the cheese is melted and the sauce is creamy and well combined.

Combine Gnocchi and Sauce: Gently fold the cooked gnocchi into the pumpkin sauce, allowing the gnocchi to absorb some of the creamy goodness. Cook for an additional 2-3 minutes, ensuring everything is heated through.

Serve: Plate the creamy pumpkin sage gnocchi into bowls or plates. Garnish with toasted pumpkin seeds for an added crunch and extra flavor.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve with a sprinkle of freshly cracked black pepper and additional Parmesan on top for a beautiful finish. A drizzle of olive oil can also enhance the dish's elegance.