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Creamy Pumpkin Gnocchi

Creamy pumpkin gnocchi with an ultra-smooth pumpkin cream sauce, simmered until silky and clinging to pillowy gnocchi. Golden-seared sage leaves and freshly grated parmesan add crisp, savory contrast in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi Use shelf-stable or refrigerated; cook per package instructions.
pumpkin cream sauce
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup parmesan, grated Grate fresh for best melting and flavor.
  • 3 garlic, minced
  • 2 tbsp unsalted butter
  • 10 fresh sage leaves Keep whole for frying until crisp.
  • 0.25 tsp nutmeg
  • 0.25 tsp white pepper
  • 0.5 cup pasta water or broth Have extra on hand in case the sauce needs loosening.
  • 1 salt to taste Season at the end after tossing.

Equipment

  • 1 cast iron skillet

Method
 

Fry the sage
  1. Heat 2 tablespoons unsalted butter in a cast iron skillet over medium heat. Fry 10 fresh sage leaves for about 1–2 minutes until crisp and golden, then remove and set aside.
Make the pumpkin cream sauce
  1. In the same butter, sauté 3 cloves garlic, minced for 1 minute until fragrant. Add 1 cup pumpkin puree, 1 cup heavy cream, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper, then bring to a simmer.
  2. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. Stir in 1/2 cup parmesan, grated until melted and smooth.
Cook and combine the gnocchi
  1. Cook 1 pound potato gnocchi according to package instructions until tender and lightly browned. Transfer the gnocchi directly to the sauce with a splash of pasta water or broth.
  2. Toss to coat and season with salt to taste. Finish by topping with the crispy sage leaves and extra parmesan.

Notes

Pro tip: keep the sage leaves whole and dry so they crisp instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of pasta water or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. If you want a lighter option, use half-and-half in place of heavy cream for a slightly thinner sauce.