Ingredients
Scale
- 1 pound gnocchi
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 6–8 sage leaves
- Salt and pepper, to taste
- Nutmeg (optional)
Instructions
- Cook the gnocchi according to the package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add the minced garlic and sage leaves, letting them infuse the butter for 1–2 minutes.
- Stir in pumpkin puree and heavy cream until smooth. Season with salt, pepper, and a pinch of nutmeg for extra warmth.
- Add the cooked gnocchi to the skillet, tossing gently to coat each piece in the creamy pumpkin sauce.
- Sprinkle the grated Parmesan cheese over the top and stir until melted and fully combined.
- Remove from heat and serve warm, garnished with extra sage leaves if desired.
Notes
- For extra flavor, use freshly grated Parmesan and real Italian gnocchi.
- Add a handful of spinach or crispy pancetta for texture and color.
- Leftovers can be stored in an airtight container for up to 3 days — reheat gently with a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian