Description
This Creamy Pumpkin Gnocchi recipe is the perfect fall meal for the whole family. A rich pumpkin sauce paired with pillowy gnocchi makes for an indulgent and comforting dish that everyone will love.
Ingredients
Scale
- 1 pound potato gnocchi (or butternut squash gnocchi for extra fall flavor)
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream (or coconut cream for a vegan version)
- 1/2 cup grated Parmesan cheese (or vegan cheese for a plant-based option)
- 2 tablespoons butter (or vegan butter)
- 2 cloves garlic, minced
- 6–8 fresh sage leaves
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Cook gnocchi in salted water according to package instructions. Once done, drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and fresh sage leaves. Sauté for 1-2 minutes until fragrant.
- Stir in pumpkin puree and heavy cream. Mix until smooth. Season with salt, pepper, and a pinch of nutmeg.
- Add the cooked gnocchi to the skillet and toss gently to coat with the creamy pumpkin sauce.
- Sprinkle grated Parmesan (or vegan cheese) over the gnocchi and stir until melted and well combined.
- Garnish with additional fresh sage leaves and serve hot. Enjoy!
Notes
For a vegan version, replace heavy cream with coconut cream or almond milk, and use vegan butter and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 35mg
Keywords: creamy pumpkin gnocchi, fall gnocchi recipe, pumpkin gnocchi, vegan creamy gnocchi