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- 1 pound potato gnocchi - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 clove garlic, minced - 1 tablespoon fresh sage, finely chopped - 2 tablespoons unsalted butter - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste - 1/4 teaspoon freshly grated nutmeg (optional) The main ingredients in this dish create a warm and cozy meal. Potato gnocchi gives a soft and tender bite. Pumpkin puree adds rich flavor and color. Heavy cream makes the sauce smooth and creamy. Parmesan cheese brings a salty kick. Garlic and sage add depth and warmth. - 1/4 teaspoon crushed red pepper flakes (for heat) - 1/2 cup cooked and crumbled sausage (for protein) - 1/4 cup toasted pine nuts (for crunch) These optional ingredients allow you to customize the dish. If you like heat, add red pepper flakes. For protein, crumbled sausage works great. Pine nuts bring a nice crunch and nutty flavor. - Large pot (for boiling gnocchi) - Slotted spoon (to remove gnocchi) - Large skillet (for sauce) - Whisk (to blend sauce smoothly) - Measuring cups and spoons (for accurate ingredient amounts) - Wooden spoon or spatula (for mixing) Using the right tools makes cooking easier. A large pot helps you boil the gnocchi well. A slotted spoon lets you lift gnocchi without water. A skillet is perfect for making the sauce. A whisk ensures the sauce is lump-free and creamy. {{ingredient_image_2}} Start by boiling a large pot of water. Make sure to add salt; it helps flavor the gnocchi. Once the water is boiling, gently add the gnocchi. Cook them for about 2-3 minutes. You know they are ready when they float to the top. Use a slotted spoon to scoop them out. Place them on a plate and set them aside for later. In a big skillet, melt butter and olive oil over medium heat. When the butter is melted and shimmering, add the minced garlic. Sauté for about 1 minute. You want it fragrant but not burned. Next, stir in the pumpkin puree. Mix it well and let it cook for another 2-3 minutes. This warms it up nicely. Now, lower the heat. Slowly pour in the heavy cream while whisking. Keep mixing until you have a smooth, creamy sauce. Gradually add the grated Parmesan cheese. Stir until it melts and blends into the sauce. Then, add the chopped sage and a pinch of salt and pepper. If you like, you can add grated nutmeg for extra flavor. Let the sauce simmer for about 5 minutes. This helps all the flavors come together. Carefully add the cooked gnocchi to the pumpkin Alfredo sauce. Gently fold them in so that each piece is coated well. Heat everything together for about 2 minutes. You want it steaming but not boiling. This step ensures the gnocchi absorbs the delicious sauce. After that, remove the skillet from the heat. Let it rest for a minute before serving. To cook gnocchi perfectly, follow these steps: - Bring a large pot of salted water to a boil. - Gently add the gnocchi. - Cook until they float, about 2-3 minutes. - Use a slotted spoon to remove them. This simple method keeps the gnocchi light and fluffy. If you overcook them, they can become mushy. Always watch closely! Flavor is key in this dish. I love adding: - Fresh sage for a warm, earthy tone. - A pinch of salt to enhance flavors. - Freshly ground black pepper for a little heat. - A dash of nutmeg for warmth and depth. These small touches make a big difference. Taste your sauce as you go. Adjust seasonings to find your perfect balance. For a creamy sauce, keep these tips in mind: - Use heavy cream for richness. - Gradually whisk in Parmesan cheese as it melts. - Stir continuously to avoid lumps. If the sauce is too thick, add a splash of pasta water. This helps it cling to the gnocchi perfectly. A smooth consistency makes every bite enjoyable! Pro Tips Use Fresh Sage: Fresh sage provides a more vibrant and aromatic flavor compared to dried. If possible, use fresh herbs for a superior taste. Homemade Pumpkin Puree: For a richer flavor, consider making your own pumpkin puree from roasted pumpkin. It adds a depth of flavor that canned puree can't match. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream while still retaining a creamy texture. Gnocchi Cooking Tip: When cooking gnocchi, make sure not to overcrowd the pot. Cook them in batches if necessary to ensure they cook evenly and properly. {{image_4}} To make a lighter version of Pumpkin Sage Alfredo Gnocchi, swap heavy cream for half-and-half. This change reduces fat and calories without losing flavor. You can also use low-fat cheese instead of Parmesan. For a dairy-free option, try coconut milk or almond milk. These swaps keep the dish creamy and delicious while being kinder to your waistline. Adding herbs and spices can elevate your gnocchi. Try thyme or rosemary for a different herbal note. A pinch of red pepper flakes gives it a kick. If you love garlic, add more minced garlic for extra depth. Fresh herbs, like parsley or basil, can brighten the dish. Experiment to find your perfect mix. Serve your gnocchi with simple side dishes for a complete meal. A fresh green salad with a light vinaigrette pairs well. Roasted vegetables, like Brussels sprouts or carrots, add color and nutrition. Garlic bread is a classic choice that complements the creamy sauce. Choose sides that balance the richness of the gnocchi for a well-rounded dinner. To keep leftover gnocchi fresh, place it in an airtight container. Make sure the gnocchi cools down before sealing. Store it in the fridge for up to three days. If the gnocchi is mixed with sauce, it will last about two days. Always check for any signs of spoilage before eating. Reheating gnocchi can be tricky. To regain its nice texture, use a skillet. Heat a little olive oil over medium heat. Add the gnocchi and stir gently for about five minutes. This way, it warms through without becoming mushy. You can also add a splash of cream to keep it moist. If you want to save gnocchi for later, freezing is a great option. First, cook the gnocchi, then let it cool completely. Spread it out on a baking sheet and freeze for one hour. Once firm, transfer the gnocchi to a freezer-safe bag. It can last up to three months in the freezer. To cook frozen gnocchi, just boil it directly from the freezer without thawing. Yes, you can use homemade gnocchi. Fresh gnocchi adds a nice touch. Just make sure they are cooked the same way. Follow the same steps for cooking them in boiling water. Fresh gnocchi will taste amazing in the pumpkin sage Alfredo sauce. You can make this dish vegetarian by using vegetable broth instead of chicken broth. For a vegan version, swap the heavy cream with coconut cream. Also, replace Parmesan cheese with a vegan cheese alternative. This way, you keep the flavors without any animal products. This dish can last about 3-4 days in the refrigerator. Make sure to store it in an airtight container. When you reheat it, add a splash of water or cream to restore the creamy texture. Enjoy your meal again! In this blog post, we explored how to make Pumpkin Sage Alfredo Gnocchi. We covered key ingredients, step-by-step cooking, and tips for perfect gnocchi. I shared ways to customize the dish and how to store leftovers for later. Remember, this meal is not just tasty; it's versatile. You can adapt it to your taste and dietary needs. Enjoy your cooking and feel free to experiment with new flavors. Happy cooking!

Pumpkin Sage Alfredo Gnocchi

A creamy and comforting gnocchi dish infused with pumpkin and sage flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound potato gnocchi
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon fresh sage, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground black pepper
  • 0.25 teaspoon freshly grated nutmeg (optional)

Instructions
 

  • Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, gently add the gnocchi. Cook for about 2-3 minutes or until the gnocchi rise to the surface, indicating they are ready. Use a slotted spoon to carefully remove them from the pot and set aside on a plate.
  • In a large skillet over medium heat, melt the butter along with the olive oil. Once melted and shimmering, add the minced garlic. Sauté for about 1 minute, or until the garlic becomes fragrant and slightly golden—be careful not to burn it.
  • Add the pumpkin puree to the skillet, stirring well to combine. Allow it to cook for an additional 2-3 minutes, ensuring it is thoroughly heated through.
  • Reduce the heat to low and slowly pour in the heavy cream, whisking continuously until the mixture is smooth and creamy. Gradually add the grated Parmesan cheese, stirring constantly until it melts into the sauce, creating a rich and luscious texture.
  • To enhance the flavor, add the chopped sage, freshly grated nutmeg (if using), and a pinch of salt and pepper to taste. Let the sauce simmer for about 5 minutes, allowing the flavors to meld beautifully.
  • Carefully add the cooked gnocchi to the pumpkin Alfredo sauce. Gently fold them in to ensure each piece is generously coated in the creamy sauce. Allow everything to heat together for an additional 2 minutes, ensuring it's steaming but not boiling.
  • Remove the skillet from heat and let it rest for a minute. Taste the dish and adjust the seasoning with more salt or pepper if needed.

Notes

For an elegant touch, serve in individual bowls and garnish with sage and Parmesan.
Keyword alfredo, comfort food, gnocchi, pumpkin, sage