why make this recipe

This pumpkin gnocchi is warm, creamy, and easy. It uses simple ingredients and tastes like fall. You can make it for a weeknight dinner or a small party. The dish comes together fast once the dough is ready.

introduction

Pumpkin Gnocchi with Creamy Sage Pesto mixes soft pumpkin gnocchi and a rich sage cream sauce. The gnocchi are light and tender. The sauce is smooth and fragrant. If you like creamy gnocchi, try a similar idea like this creamy crack chicken gnocchi recipe for more sauce tips: Creamy Crack Chicken Gnocchi.

how to make Pumpkin Gnocchi with Creamy Sage Pesto

Work on a clean surface and use light hands. Mix the dough until it is soft but not sticky. Roll it into ropes and cut small pieces. Boil the pieces in salted water. Make the sauce in a blender or food processor. Toss hot gnocchi in the sauce so they soak up flavor. For ideas on creamy sauce steps you can look at a different creamy pasta method here: Creamy Cajun Sausage Pasta.

Ingredients :

2 cups pumpkin puree, 2 cups all-purpose flour, 1 egg, 1 teaspoon salt, 1/2 cup heavy cream, 1/4 cup sage leaves, 1/4 cup grated Parmesan cheese, 1/4 cup pine nuts, Salt and pepper to taste

Directions :

In a bowl, combine pumpkin puree, flour, egg, and salt until a soft dough forms. Roll the dough into long ropes and cut into bite-sized pieces. Boil gnocchi in salted water until they float, then remove and drain. In a blender, combine heavy cream, sage, Parmesan, pine nuts, salt, and pepper; blend until smooth. Toss gnocchi in the creamy sage pesto until well coated. Serve warm and enjoy!

how to serve Pumpkin Gnocchi with Creamy Sage Pesto

Serve warm on a shallow plate. Add extra grated Parmesan on top. Toast a few pine nuts and scatter them over the gnocchi. A light green salad or roasted vegetables go well with this dish. Serve fresh bread to soak up the sauce.

how to store Pumpkin Gnocchi with Creamy Sage Pesto

Cool leftovers to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan over low heat. Add a splash of cream or water if the sauce is too thick. You can freeze plain gnocchi (before cooking) on a tray, then bag them for up to 2 months. Cook from frozen, adding a minute or two to the boiling time.

tips to make Pumpkin Gnocchi with Creamy Sage Pesto

Use dry hands and a light touch when you shape the gnocchi. Do not overwork the dough or it will be dense. Boil gnocchi in small batches so they do not stick together. Blend the sauce until very smooth for a silky finish. For more ideas on creamy, buttery sauces you can see this recipe: Creamy Garlic Butter Shrimp with Rice.

variation (if any)

Swap pine nuts for walnuts or pecans for a different taste.
Use ricotta in the dough for softer gnocchi (reduce flour slightly).
Add crisp pancetta or bacon on top for a salty crunch.
Make a lighter sauce by using half-and-half instead of heavy cream.

FAQs

Q: Can I use canned pumpkin?
A: Yes. Use plain pumpkin puree, not pumpkin pie mix.

Q: What if the dough is sticky?
A: Add a little more flour, a tablespoon at a time, until it is soft but not sticky.

Q: Can I make the sauce ahead?
A: Yes. Keep the sauce in the fridge for up to 2 days. Warm it gently before tossing with gnocchi.

Q: How do I know when gnocchi are done?
A: They float to the top of the boiling water when they are cooked. Let them float for 20–30 seconds more, then drain.

Q: Can I bake the gnocchi with the sauce?
A: Yes. Put gnocchi and sauce in a baking dish, add cheese, and bake until hot and bubbly.

Conclusion

For another take on pumpkin gnocchi with a sage cream sauce, see this recipe: Pumpkin Gnocchi in a Creamy Sage Sauce – Kenna’s Cooks.

Pumpkin Gnocchi with Creamy Sage Pesto

Print Recipe

Warm, creamy pumpkin gnocchi tossed in a rich sage cream sauce, perfect for a weeknight dinner or a small party.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Boiling
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 cups pumpkin puree
2 cups all-purpose flour
1 egg
1 teaspoon salt
1/2 cup heavy cream
1/4 cup sage leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
Salt and pepper to taste

Instructions

In a bowl, combine pumpkin puree, flour, egg, and salt until a soft dough forms.
Roll the dough into long ropes and cut into bite-sized pieces.
Boil gnocchi in salted water until they float, then remove and drain.
In a blender, combine heavy cream, sage, Parmesan, pine nuts, salt, and pepper; blend until smooth.
Toss gnocchi in the creamy sage pesto until well coated.
Serve warm and enjoy!

Notes

For best results, do not overwork the dough. Boil gnocchi in small batches to prevent sticking.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: pumpkin gnocchi, creamy sage pesto, fall recipes, vegetarian pasta