Soft potato gnocchi are coated in a silky pumpkin sauce enriched with browned butter, Parmesan, sage, and nutmeg. It's cozy and savory rather than dessert-like, making it an ideal October dinner.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 67 g
- Fat
- 21 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Gnocchi
- 1 lb (450 g) potato gnocchi
- 2 tbsp unsalted butter
- 8 fresh sage leaves
Pumpkin Sauce
- 1 cup (240 g) pumpkin purée
- ½ cup (120 ml) low-sodium vegetable broth
- ½ cup (120 ml) half-and-half
- ¼ cup (25 g) finely grated Parmesan
- 1 garlic clove, minced
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- ¼ tsp black pepper
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Nutmeg — Warm background spice.
- Parmesan — Salty umami finish.
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 2–3 minutes, until the butter is lightly browned and the sage is crisp. Transfer the sage to a plate.
- 3
Add the garlic to the browned butter and cook for 30 seconds.
- 4
Stir in pumpkin purée, broth, half-and-half, nutmeg, salt, and pepper. Simmer gently for 5 minutes.
- 5
Cook the gnocchi according to the package directions, then drain.
- 6
Add the gnocchi to the pumpkin sauce and toss for 1–2 minutes until coated.
- 7
Remove from the heat and stir in Parmesan. Divide among four bowls and top with the crispy sage.
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