Creamy Pumpkin Gnocchi (Printer-Friendly Version)
Tender gnocchi tossed in a smooth pumpkin cream sauce with garlic, sage, and parmesan cheese.
# What You'll Need:
→ Main Ingredients
01 -
1 pound potato gnocchi
02 -
1 cup canned pumpkin puree
03 -
½ cup heavy cream
04 -
½ cup grated Parmesan cheese
05 -
2 tablespoons unsalted butter
06 -
2 cloves garlic, minced
07 -
6 to 8 fresh sage leaves
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Nutmeg, a pinch (optional)
# Steps to Follow:
01 -
Boil the gnocchi according to package directions until they float to the surface. Drain and set aside.
02 -
Melt the butter in a large skillet over medium heat. Add minced garlic and sage leaves, cooking until fragrant and infused.
03 -
Stir in the pumpkin puree and heavy cream, blending into a smooth, creamy sauce. Season with salt, pepper, and optional nutmeg.
04 -
Add the cooked gnocchi to the skillet, gently tossing to evenly coat each piece with the pumpkin cream sauce.
05 -
Sprinkle grated Parmesan over the gnocchi and allow it to melt, enriching the sauce. Remove from heat and serve hot, garnished with additional sage leaves if desired.
# Additional Tips:
01 -
Use fresh sage leaves for the best aromatic flavor and adjust seasoning gradually to maintain balance.