Luxurious & Creamy Pumpkin Gnocchi
Luxurious & Creamy Pumpkin Gnocchi is a cozy, elegant dish that captures the essence of fall. This pumpkin sauce gnocchi is quick, versatile, and perfect for any occasion.
Ingredients
For the Gnocchi:
- 1 lb 450g store-bought potato gnocchi
For the Pumpkin Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup 240g pumpkin puree (not pumpkin pie filling)
- 1 cup 240ml heavy cream (or half-and-half for lighter version)
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp nutmeg
- ½ cup 50g grated Parmesan cheese
- Chopped parsley for garnish
Instructions
Cook the Gnocchi
- In a medium pot, I bring salted water to a boil and cook 1 lb gnocchi for 2–3 minutes until they float. I drain them in a colander and set aside for this creamy pumpkin pasta.
Make the Pumpkin Sauce
- In a large skillet over medium heat, I melt 2 tbsp butter and sauté 2 minced garlic cloves for 1 minute until fragrant. I stir in 1 cup pumpkin puree, 1 cup heavy cream, ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp nutmeg, simmering gently for 3–5 minutes until slightly thickened for a rich pumpkin sauce gnocchi.
Combine Gnocchi and Sauce
- I add the cooked gnocchi to the sauce, tossing gently to coat. I cook for 1–2 minutes to meld the flavors, creating a cozy autumn gnocchi dish.
Finish and Garnish
- I remove the skillet from heat, stir in ½ cup Parmesan, and sprinkle with chopped parsley. I taste and adjust seasoning, serving hot for perfect Luxurious & Creamy Pumpkin Gnocchi.
Notes
- Use pure pumpkin puree — avoid pumpkin pie filling.
- Don’t overcook gnocchi; they should be soft but not mushy.
- For vegetarian: ensure Parmesan is rennet-free.
- Add sautéed mushrooms, spinach, or Italian sausage for variations.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of cream.