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To make your Pumpkin Sage Alfredo Gnocchi, gather these simple items: - 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, chopped - 2 tablespoons butter - Salt and pepper to taste - 1/4 teaspoon nutmeg (optional) - 1 tablespoon olive oil You can swap some ingredients if needed. Here are a few ideas: - Use butternut squash puree instead of pumpkin puree for a different flavor. - Swap heavy cream with coconut cream for a dairy-free option. - If you don’t have Parmesan, try pecorino cheese. - For a vegan version, use nutritional yeast instead of cheese. Choosing fresh ingredients makes your dish even better. Here are some tips: - Gnocchi: Look for gnocchi that feels soft and is not sticky. Fresh gnocchi cooks quicker. - Pumpkin Puree: If using canned, check for 100% pumpkin. Avoid added sugars or spices. - Sage: Fresh sage should look bright green and smell fragrant. Avoid wilted leaves. - Cream: Fresh heavy cream should be thick and smooth. Check the expiration date. - Garlic: Choose firm bulbs without any sprouting for the best flavor. These tips will help you pick the best ingredients for your dish. Enjoy the process of cooking! {{ingredient_image_1}} Start by boiling a large pot of salted water. Once the water boils, add 1 pound of potato gnocchi. Cook the gnocchi for about 2-3 minutes. They will float to the top when done. Use a slotted spoon to scoop them out. Set them aside on a plate. This step gives a nice base for your dish. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 minced garlic clove and sauté for about 1 minute. This will make your kitchen smell amazing! Now, stir in 1 cup of pumpkin puree. Cook it for another 2-3 minutes to warm it up. Next, lower the heat and slowly whisk in 1 cup of heavy cream. Keep stirring until the sauce is smooth. Add 1/2 cup of grated Parmesan cheese and mix until it melts into a creamy sauce. To give it flavor, toss in 1 tablespoon of chopped fresh sage, 1/4 teaspoon of nutmeg (if you like), salt, and pepper to taste. Let the sauce simmer for about 5 minutes. This allows all the flavors to blend well. Gently add the cooked gnocchi to your sauce. Use a spatula to fold it in carefully. Make sure all the gnocchi pieces are coated with sauce. Cook for an additional 2 minutes to heat everything through. This will ensure that the gnocchi absorbs some of that rich sauce. Now, your Pumpkin Sage Alfredo Gnocchi is ready to serve! To get a creamy sauce, focus on your heat. Start with medium heat, then lower it when adding cream. This keeps the sauce smooth. Whisk slowly as you add the heavy cream. It helps mix the pumpkin and cheese well. If the sauce is too thick, add a splash of water or more cream. If it’s too thin, let it simmer a bit longer until it thickens. Cook gnocchi in salted boiling water. This adds flavor. When they float, they are done, which takes about 2-3 minutes. Use a slotted spoon to lift them out. Avoid overcooking, as they can become mushy. Toss them in a little olive oil after cooking. This prevents sticking and keeps them fresh until you mix them into your sauce. Add more depth to your sauce with spices. Sage is a star here, but you can try thyme or rosemary too. A pinch of nutmeg gives warmth and pairs well with pumpkin. For heat, red pepper flakes can spice things up. Taste the sauce before serving; adjust salt and pepper as needed. This will help you find the perfect balance of flavors. Pro Tips Use Fresh Sage: Fresh sage adds a vibrant flavor to the dish. If you can, use fresh instead of dried for the best taste. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth for a less rich flavor. Perfectly Cooked Gnocchi: Make sure to remove the gnocchi from boiling water as soon as they float to the top to prevent them from becoming too soft. Garnish Wisely: A sprinkle of toasted pumpkin seeds on top of the dish adds a delightful crunch and enhances the fall theme. {{image_2}} You can easily make this dish vegetarian. Just omit the Parmesan cheese. Use a vegan cheese that melts well for a creamy taste. Also, replace heavy cream with coconut cream or a nut-based cream. This keeps the sauce rich while being dairy-free. To add protein, try cooked chicken or turkey. Shredded rotisserie chicken works great. You can also add sautéed shrimp for a seafood twist. If you want a meat-free option, add cooked lentils or chickpeas. They provide a nice texture and boost the protein. Experiment with different flavors by swapping some ingredients. Try butternut squash instead of pumpkin for a sweeter taste. You can also use sage oil if you can't find fresh sage. For a kick, add a pinch of red pepper flakes to the sauce. It adds warmth without overpowering the dish. After enjoying your Pumpkin Sage Alfredo Gnocchi, store any leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure it cools to room temperature before sealing. This helps keep the sauce creamy and the gnocchi tender. To reheat, place the gnocchi in a skillet over low heat. Add a splash of cream or water to keep it moist. Stir gently until heated through. You can also microwave it, but cover it to keep the moisture in. Heat in short bursts, stirring in between. You can freeze both the gnocchi and sauce. For the gnocchi, place them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. For the sauce, cool it completely and store in a freezer-safe container. It will last for up to three months. When ready to use, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use fresh gnocchi. Fresh gnocchi cooks faster than potato gnocchi. You should boil it for only 1-2 minutes. Fresh gnocchi will give your dish a soft and tender texture. Just be sure to check the package for specific cooking times. To make this recipe gluten-free, use gluten-free gnocchi. Many brands offer gluten-free options made from rice or other flours. Check the labels to ensure they fit your needs. The rest of the ingredients in the recipe are gluten-free, so you’re all set! This dish pairs well with a simple green salad. A salad with mixed greens and vinaigrette adds freshness. You can also serve it with crusty bread to soak up the creamy sauce. For extra flavor, try adding roasted vegetables on the side. Enjoy your delicious meal! In this blog post, we explored making Pumpkin Sage Alfredo Gnocchi. We covered essential ingredients and their substitutions, and shared tips for picking fresh items. You learned step-by-step instructions to cook gnocchi, make the sauce, and blend them perfectly. We shared tricks for the best sauce and creative modifications. You also found tips for storing leftovers and reheating. This dish is flexible and fun. Enjoy creating your own version of this tasty meal!

Pumpkin Sage Alfredo Gnocchi

A creamy and flavorful gnocchi dish made with pumpkin puree and fresh sage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 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, chopped
  • 2 tablespoons butter
  • to taste salt and pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 tablespoon olive oil

Instructions
 

  • Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and set aside.
  • Make the Sauce: In a large skillet over medium heat, melt the butter and olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Incorporate Pumpkin: Stir in the pumpkin puree and cook for another 2-3 minutes to heat it through.
  • Add Cream and Cheese: Lower the heat and gradually whisk in the heavy cream until smooth. Add the grated Parmesan cheese, stirring constantly until melted and the sauce is creamy.
  • Flavor It Up: Add the chopped sage, nutmeg (if using), salt, and pepper to taste. Simmer the sauce for about 5 minutes, allowing the flavors to meld together.
  • Combine Gnocchi and Sauce: Add the cooked gnocchi to the sauce, gently folding it in to coat the pasta evenly. Cook for an additional 2 minutes to heat everything through.
  • Serve: Remove from heat and let it rest for a minute. Taste and adjust seasoning if necessary.

Notes

Serve in individual bowls, garnished with extra sage leaves and a sprinkle of Parmesan cheese. A drizzle of olive oil on top can add a nice shine. Enjoy!
Keyword Alfredo, gnocchi, pasta, pumpkin, sage