Creamy Pumpkin Gnocchi: Best Easy Fall Dinner
A savory and rich weeknight dinner featuring pillowy soft gnocchi tossed in a velvety pumpkin cream sauce with nutty brown butter and crispy sage leaves.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 16 oz (450g) gnocchi (fresh or frozen)
- ½ cup (113g) unsalted butter
- 1 cup (240g) 100% pure pumpkin puree
- ½ cup (120ml) heavy cream
- 10–12 fresh sage leaves
- 2 cloves garlic, minced
- ½ cup (50g) freshly grated parmesan cheese
- ¼ tsp nutmeg
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat a large skillet over medium heat. Add butter and melt, swirling occasionally until it foams, settles, and turns deep golden brown with a nutty aroma (3-5 minutes).
- Pour the browned butter into a bowl, leaving the brown bits in the pan.
- In the same pan, fry sage leaves for about 30 seconds per side until crispy and dark green. Remove with a slotted spoon and set aside on a paper towel.
- Reduce heat to low. Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- Add pumpkin puree and heavy cream to the pan. Whisk gently to combine and simmer for 2-3 minutes until the sauce thickens slightly.
- Season the sauce with salt, pepper, and nutmeg. Taste and adjust.
- While the sauce simmers, bring a large pot of salted water to a boil. Add gnocchi and cook for 2-3 minutes or until they float.
- Drain gnocchi, reserving a little pasta water.
- Add drained gnocchi to the pumpkin sauce. Toss gently to coat. Add a splash of pasta water if the sauce is too thick.
- Stir in grated parmesan cheese until melted.
- Serve immediately, topped with crispy sage leaves and extra parmesan.
Notes
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Fresh sage is preferred for texture and flavor. Save some pasta water to help emulsify the sauce. Do not overcrowd the pan when frying sage to ensure it gets crispy.
Nutrition
- Serving Size: 1 plate with sauce a
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 3
- Protein: 12
Keywords: pumpkin gnocchi, fall dinner, easy weeknight meal, brown butter sage, creamy pumpkin sauce, comfort food, Italian recipe