Creamy Pumpkin Sage Gnocchi

A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.

This dish has become a favorite in my household because of its rich taste and simple preparation.

Ingredients

• Gnocchi & Vegetables: 500 g (18 oz) potato gnocchi (store-bought or homemade), 1 small yellow onion finely diced, 3 cloves garlic minced, 200 g (7 oz) baby spinach (optional)
• Sauce: 1 tbsp olive oil, 1 tbsp unsalted butter, 250 g (1 cup) canned pumpkin puree, 240 ml (1 cup) vegetable broth, 120 ml (1/2 cup) heavy cream, 50 g (1/2 cup) grated Parmesan cheese plus more for serving, 1 tsp fresh sage finely chopped (or 1/2 tsp dried), 1/4 tsp ground nutmeg, Salt and freshly ground black pepper to taste
• Topping (optional): 8-10 fresh sage leaves, 1 tbsp butter

Instructions

Step 1:

Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.

Step 2:

Add diced onion and sa‰ute for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.

Step 3:

Add pumpkin puree vegetable broth heavy cream grated Parmesan chopped sage nutmeg salt and pepper. Stir until smooth and bring to a gentle simmer.

Step 4:

Add gnocchi to the pan. Stir well cover and cook for 5-6 minutes stirring occasionally until the gnocchi are tender and the sauce has thickened.

Step 5:

If using spinach add it now and stir until wilted 1-2 minutes.

Step 6:

Taste and adjust seasoning.

Step 7:

For the crispy sage topping (optional) In a small skillet melt 1 tbsp butter over medium heat. Add fresh sage leaves and fry for about 1 minute until crisp. Transfer to a paper towel to drain.

Step 8:

Serve the gnocchi hot topped with extra Parmesan and crispy sage leaves.

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This recipe always brings my family together for a cozy autumn dinner.

Notes

Add sa‰uted mushrooms or roasted pumpkin cubes for extra texture.

Required Tools

Large skillet or Dutch oven (with lid), wooden spoon or spatula, small skillet (for crispy sage optional), knife and cutting board

Allergen Information

Contains Milk (cream butter Parmesan) Wheat (gnocchi may contain wheat) Double-check gnocchi packaging for possible egg or gluten content if allergies are a concern.

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This creamy pumpkin sage gnocchi pasta is the perfect comforting meal to enjoy any autumn evening.

Kitchen Questions

→ What type of gnocchi works best for this dish?

Potato gnocchi, whether store-bought or homemade, provides the ideal pillowy texture that absorbs the creamy pumpkin sauce beautifully.

→ Can I add vegetables to increase freshness?

Yes, baby spinach is a great addition stirred in at the end to add a fresh, vibrant element and subtle texture.

→ How is the sauce thickened and flavored?

The sauce is naturally thickened by simmering pumpkin puree with heavy cream, Parmesan, and vegetable broth, enhanced with sage and nutmeg for warmth and depth.

→ What makes the sage topping special?

Fresh sage leaves fried briefly in butter become crispy, adding a fragrant crunch that contrasts beautifully with the creamy gnocchi.

→ Are there alternatives for a lighter version?

Substituting half-and-half for heavy cream reduces richness while preserving the creamy texture of the sauce.