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Creamy Pumpkin Gnocchi Delight

A comforting and flavorful dish featuring pillowy gnocchi in a creamy pumpkin sauce. Perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion chopped
  • 2 cloves Garlic minced
  • 1 15 ounce can Pumpkin puree
  • 1 14.5 ounce can Full-fat coconut milk
  • 1 cup Chicken broth (or vegetable broth)
  • 1 teaspoon Dried sage
  • 0.5 teaspoon Dried thyme
  • 0.25 teaspoon Nutmeg
  • to taste Salt and pepper
  • 1 pound Gnocchi (potato or sweet potato)
  • 0.5 cup Parmesan cheese grated (optional)
  • optional Fresh sage leaves for garnish

Equipment

  • Large skillet
  • Large pot

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the pumpkin puree, coconut milk, chicken broth, sage, thyme, and nutmeg to the skillet. Stir well to combine.
  3. Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has slightly thickened. Season with salt and pepper to taste.
  4. While the sauce simmers, cook the gnocchi according to package directions. This usually involves boiling in salted water until they float to the surface.
  5. Drain the cooked gnocchi and add them to the pumpkin sauce in the skillet.
  6. Toss gently to coat the gnocchi in the sauce.
  7. Serve immediately, topped with grated Parmesan cheese and fresh sage leaves, if desired.

Notes

For a richer flavor, use roasted pumpkin puree instead of canned. You can also add cooked sausage or pancetta to the sauce for a heartier dish. Leftovers can be stored in the refrigerator for up to 3 days.