# Components:
→ Gnocchi & Vegetables
01 - 18 oz potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 oz baby spinach (optional)
→ Sauce
05 - 1 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese, plus extra for serving
11 - 1 tsp fresh sage, finely chopped (or ½ tsp dried)
12 - ¼ tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8-10 fresh sage leaves
15 - 1 tbsp butter
# Directions:
01 - Heat olive oil and unsalted butter in a large deep skillet or Dutch oven over medium heat.
02 - Add diced onion and cook until translucent, about 2 to 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, ground nutmeg, salt, and pepper. Stir until combined and bring to a gentle simmer.
04 - Add gnocchi to the sauce, stir well, cover, and simmer for 5 to 6 minutes, stirring occasionally, until gnocchi are tender and the sauce thickens.
05 - If using, stir in baby spinach and cook until wilted, about 1 to 2 minutes.
06 - Taste the sauce and season with additional salt and pepper as needed.
07 - In a small skillet, melt butter over medium heat. Add fresh sage leaves and fry until crisp, approximately 1 minute. Drain on paper towels.
08 - Plate the gnocchi hot, garnished with extra grated Parmesan and crispy sage leaves if desired.
