# What You'll Need:
→ Gnocchi & Vegetables
01 - 18 ounces potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 ounces baby spinach (optional)
→ Sauce
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese, plus more for serving
11 - 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
12 - ¼ teaspoon ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8–10 fresh sage leaves
15 - 1 tablespoon butter
# Method:
01 - Heat olive oil and unsalted butter in a large deep skillet or Dutch oven over medium heat.
02 - Add diced onion and cook for 2 to 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Stir until smooth and bring to a gentle simmer.
04 - Add gnocchi to the pan, stir, then cover and cook for 5 to 6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
05 - If using, stir in baby spinach and cook 1 to 2 minutes until wilted.
06 - Taste and adjust salt and pepper as needed.
07 - In a small skillet, melt 1 tablespoon butter over medium heat. Add fresh sage leaves and fry until crisp, about 1 minute. Transfer to paper towel to drain.
08 - Plate gnocchi topped with extra Parmesan and crispy sage leaves. Serve immediately.
