How can I make gnocchi from scratch?

Combine cooked mashed potatoes with flour and a pinch of salt, knead gently, then roll and cut into small pieces before boiling until they float.

Can I substitute heavy cream in the sauce?

Yes, half-and-half or plant-based cream can be used for a lighter or dairy-free version while maintaining creaminess.

Melt butter in a small skillet over medium heat, add sage leaves, and fry for about one minute until crisp but not burnt.

Simmer gently and stir occasionally to thicken, allowing the cream and Parmesan to bind and create the desired consistency.

Yes, sautéed mushrooms or roasted pumpkin cubes make excellent additions, adding texture and depth of flavor.

A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.

I first served this dish on a cool autumn night and it instantly became a family favorite.

Gnocchi & Vegetables: 500 g (18 oz) potato gnocchi (store-bought or homemade), 1 small yellow onion finely diced, 3 cloves garlic minced, 200 g (7 oz) baby spinach (optional)
Sauce: 1 tbsp olive oil, 1 tbsp unsalted butter, 250 g (1 cup) canned pumpkin puree, 240 ml (1 cup) vegetable broth, 120 ml (1/2 cup) heavy cream, 50 g (1/2 cup) grated Parmesan cheese plus more for serving, 1 tsp fresh sage finely chopped (or 1/2 tsp dried), 1/4 tsp ground nutmeg, Salt and freshly ground black pepper to taste
Topping (optional): 8-10 fresh sage leaves, 1 tbsp butter

Step 1:: Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Step 2:: Add diced onion and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Step 3:: Add pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Stir until smooth and bring to a gentle simmer.
Step 4:: Add gnocchi to the pan. Stir well, cover, and cook for 5-6 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
Step 5:: If using spinach, add it now and stir until wilted, 1-2 minutes.
Step 6:: Taste and adjust seasoning.
Step 7:: For the crispy sage topping (optional): In a small skillet, melt 1 tbsp butter over medium heat. Add fresh sage leaves and fry for about 1 minute until crisp. Transfer to a paper towel to drain.
Step 8:: Serve the gnocchi hot, topped with extra Parmesan and crispy sage leaves.

My family loves gathering around the table to share this warm and inviting meal during chilly evenings.

Add sautéed mushrooms or roasted pumpkin cubes for extra texture and flavor.

Large skillet or Dutch oven with lid, Wooden spoon or spatula, Small skillet for crispy sage (optional), Knife and cutting board

Per serving: 410 calories, 17 g total fat, 54 g carbohydrates, 12 g protein.

This dish is a perfect autumn comfort food that’s simple to prepare and sure to impress.

→ How can I make gnocchi from scratch?: Combine cooked mashed potatoes with flour and a pinch of salt, knead gently, then roll and cut into small pieces before boiling until they float.
→ Can I substitute heavy cream in the sauce?: Yes, half-and-half or plant-based cream can be used for a lighter or dairy-free version while maintaining creaminess.
→ What is the best way to fry sage leaves for topping?: Melt butter in a small skillet over medium heat, add sage leaves, and fry for about one minute until crisp but not burnt.
→ How do I avoid the sauce becoming too thin?: Simmer gently and stir occasionally to thicken, allowing the cream and Parmesan to bind and create the desired consistency.
→ Can I add other vegetables to this dish?: Yes, sautéed mushrooms or roasted pumpkin cubes make excellent additions, adding texture and depth of flavor.