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Creamy Pumpkin Gnocchi

Creamy pumpkin gnocchi tossed in an ultra-smooth pumpkin cream sauce with crispy fried sage. This Italian-American main dish uses parmesan for a silky finish and includes a splash of pasta water to help the sauce cling to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Creamy pumpkin gnocchi components
  • 1 lb potato gnocchi Use package gnocchi for best texture.
  • 1 cup pumpkin puree Look for plain pumpkin puree (not pumpkin pie filling).
  • 1 cup heavy cream Provides the creamy, smooth sauce body.
  • 0.5 cup parmesan, grated Grated parmesan melts into the sauce.
  • 3 cloves garlic, minced Minced garlic releases flavor quickly in the butter.
  • 2 tbsp unsalted butter Used for frying sage and sautéing garlic.
  • 10 leaf fresh sage leaves Fried until crispy, then used as a garnish.
  • 0.25 tsp nutmeg Adds warm spice to the pumpkin cream sauce.
  • 0.25 tsp white pepper Keeps the sauce bright and peppery.
  • 0.5 cup pasta water or broth Helps loosen and bind the sauce to the gnocchi.
  • 1 Salt to taste Season after tossing.

Equipment

  • 1 cast iron skillet

Method
 

Crisp the sage and build the sauce
  1. Melt the unsalted butter in a cast iron skillet over medium heat and fry the fresh sage leaves until crispy, about 1 to 2 minutes; remove and set aside with a slotted spoon so they stay crisp.
  2. In the same butter, sauté the garlic, minced, for 1 minute until fragrant.
  3. Add the pumpkin puree, heavy cream, nutmeg, and white pepper, then stir to combine and bring to a simmer over medium-low heat.
  4. Simmer for 5 minutes, stirring often, until slightly thickened.
  5. Reduce heat to low and stir in the grated parmesan until melted and smooth, about 1 minute.
Cook gnocchi and finish
  1. Cook the potato gnocchi according to package instructions until tender, then transfer directly to the sauce.
  2. Add a splash of pasta water or broth, toss the gnocchi until coated and glossy, then season with salt to taste.
  3. Top with the crispy sage leaves and extra parmesan, then serve immediately.

Notes

Pro tip: transfer the hot gnocchi straight into the sauce so the starch from cooking helps it cling; if the sauce feels too thick, loosen with another splash of pasta water. Refrigerate leftovers up to 3 days; reheat gently on the stovetop with a splash of cream or pasta water. Freezing isn’t recommended because gnocchi and cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner, still tasty).