Cozy gnocchi, pumpkin, and crisp sage meld in a creamy, one-pot autumn comfort perfect for weeknights.
# Ingredients:
→ Gnocchi & Vegetables
01 - 1 lb store-bought or homemade potato gnocchi
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup pumpkin purée (unsweetened)
05 - 1/2 cup baby spinach (optional)
→ Sauce & Flavorings
06 - 1/4 cup unsalted butter
07 - 10 fresh sage leaves
08 - 1/2 cup vegetable broth
09 - 1/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus extra for serving
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of nutmeg (optional)
# Instructions:
01 - In a large, deep skillet or sauté pan over medium heat, melt the butter. Add the sage leaves and cook, stirring occasionally, until the butter turns a golden brown hue and the sage leaves become crisp. Carefully remove the sage leaves using a slotted spoon and set aside for garnish.
02 - Add the finely chopped onion to the browned butter in the skillet. Sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Incorporate the pumpkin purée and vegetable broth into the skillet. Stir to combine and bring the mixture to a gentle simmer.
04 - Add the gnocchi directly into the simmering sauce (no pre-cooking necessary for fresh or shelf-stable varieties). Stir gently to ensure all gnocchi are coated. Cover the skillet and cook for 4-5 minutes, or until the gnocchi are tender. Stir once midway through the cooking time.
05 - Remove the lid from the skillet. Stir in the heavy cream, grated Parmesan cheese, and baby spinach (if using). Continue to cook for 1-2 minutes, allowing the spinach to wilt and the sauce to become creamy. Season generously with salt, freshly ground black pepper, and nutmeg, if desired.
06 - Serve the One-Pot Pumpkin Gnocchi immediately. Garnish with the reserved crispy sage leaves and additional grated Parmesan cheese for an extra touch.
