Creamy Pumpkin Gnocchi (Printer-Friendly)
Tender gnocchi blend with smooth pumpkin cream, garlic, sage, and Parmesan for a warm autumn meal.
# List of Ingredients:
→ Gnocchi
01 -
1 pound potato gnocchi
→ Sauce
02 -
1 cup canned pumpkin puree
03 -
1/2 cup heavy cream
04 -
2 tablespoons unsalted butter
05 -
2 cloves garlic, minced
06 -
6 to 8 fresh sage leaves
07 -
1/2 cup grated Parmesan cheese
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Nutmeg, optional, a pinch
# Preparation Steps:
01 -
Cook the gnocchi following the package directions until tender. Drain and set aside.
02 -
Melt the butter in a large skillet over medium heat. Add minced garlic and sage leaves, cooking until fragrant to release their flavors.
03 -
Stir in pumpkin puree and heavy cream, mixing until smooth. Season with salt, black pepper, and a pinch of nutmeg if desired.
04 -
Add the cooked gnocchi to the skillet and gently toss to coat evenly with the pumpkin cream sauce.
05 -
Sprinkle grated Parmesan cheese over the gnocchi, allowing it to melt into the sauce. Remove from heat and garnish with additional sage leaves before serving hot.
# Additional Suggestions:
01 -
For best results, use fresh sage leaves to enhance the aromatic profile.