Creamy Pumpkin Gnocchi Delight
A comforting and flavorful dish featuring tender gnocchi in a creamy pumpkin sauce. Perfect for a weeknight dinner or a cozy autumn meal.
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 15 ounce can Pumpkin puree
- 1 14.5 ounce can Coconut milk full-fat
- 1 cup Vegetable broth
- 1 teaspoon Dried sage
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 pound Gnocchi potato or sweet potato recommended
- 1/2 cup Parmesan cheese grated, plus extra for serving
- 1/4 cup Fresh sage chopped, for garnish (optional)
Instructions
Instructions
- 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.
- Add the pumpkin puree, coconut milk, vegetable broth, dried sage, salt, and pepper to the skillet. Bring to a simmer.
- Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- While the sauce simmers, cook the gnocchi according to package directions. Usually this involves boiling them in salted water until they float to the surface. Drain the gnocchi well.
- Add the cooked gnocchi to the pumpkin sauce and stir gently to coat. Stir in the Parmesan cheese until melted and creamy.
- Serve immediately, garnished with extra Parmesan cheese and fresh sage, if desired.
Notes
For a richer flavor, you can add a splash of white wine to the sauce while it simmers. Toasted pepitas or pecans would make a delicious addition for extra crunch. Leftovers can be stored in the refrigerator for up to 3 days.