Can I use homemade gnocchi instead of store-bought?

Yes, homemade gnocchi work wonderfully and absorb the creamy sauce beautifully, offering a fresh texture.

How do I achieve the crispy sage topping?

Simply fry fresh sage leaves in butter over medium heat for about a minute until crisp, then drain on paper towels before serving.

Substitute plant-based cream and cheese alternatives, and use vegan butter to keep the same creamy texture and flavor.

Absolutely, sautéed mushrooms or roasted pumpkin cubes add extra texture and depth to the sauce.

Stir gently and cook covered in the sauce, ensuring gnocchi have enough liquid to cook evenly without sticking.

A cozy, comforting pasta dish featuring pillowy gnocchi enveloped in a luscious, creamy pumpkin sauce with aromatic sage—perfect for autumn evenings.

This dish quickly became my go-to comfort food during chilly fall nights whenever I crave something warm yet elegant.

Gnocchi & Vegetables: 500 g (18 oz) potato gnocchi (store-bought or homemade), 1 small yellow onion finely diced, 3 cloves garlic minced, 200 g (7 oz) baby spinach (optional)
Sauce: 1 tbsp olive oil, 1 tbsp unsalted butter, 250 g (1 cup) canned pumpkin puree, 240 ml (1 cup) vegetable broth, 120 ml (1/2 cup) heavy cream, 50 g (1/2 cup) grated Parmesan cheese plus more for serving, 1 tsp fresh sage finely chopped (or 1/2 tsp dried), 1/4 tsp ground nutmeg, salt and freshly ground black pepper to taste
Topping (optional): 8-10 fresh sage leaves, 1 tbsp butter

Step 1:: Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
Step 2:: Add diced onion and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Step 3:: Add pumpkin puree vegetable broth heavy cream grated Parmesan chopped sage nutmeg salt and pepper. Stir until smooth and bring to a gentle simmer.
Step 4:: Add gnocchi to the pan. Stir well cover and cook for 5-6 minutes stirring occasionally until the gnocchi are tender and the sauce has thickened.
Step 5:: If using spinach add it now and stir until wilted 1-2 minutes.
Step 6:: Taste and adjust seasoning.
Step 7:: For the crispy sage topping (optional) In a small skillet melt 1 tbsp butter over medium heat. Add fresh sage leaves and fry for about 1 minute until crisp. Transfer to a paper towel to drain.
Step 8:: Serve the gnocchi hot topped with extra Parmesan and crispy sage leaves.

My family loves gathering around the table to enjoy this hearty pasta especially on crisp autumn evenings when the scent of sage fills the kitchen.

This recipe is vegetarian but you can make it vegan by using plant-based cream and cheese alternatives.

Large skillet or Dutch oven with lid wooden spoon or spatula small skillet for crispy sage optional knife and cutting board

Per serving: 410 calories, 17 g total fat, 54 g carbohydrates, 12 g protein

This one-pot creamy pumpkin sage gnocchi pasta combines comfort and elegance in every bite.

→ Can I use homemade gnocchi instead of store-bought?: Yes, homemade gnocchi work wonderfully and absorb the creamy sauce beautifully, offering a fresh texture.
→ How do I achieve the crispy sage topping?: Simply fry fresh sage leaves in butter over medium heat for about a minute until crisp, then drain on paper towels before serving.
→ Is it possible to make this dish vegan?: Substitute plant-based cream and cheese alternatives, and use vegan butter to keep the same creamy texture and flavor.
→ Can I add vegetables to the sauce?: Absolutely, sautéed mushrooms or roasted pumpkin cubes add extra texture and depth to the sauce.
→ What is the best way to prevent gnocchi from sticking?: Stir gently and cook covered in the sauce, ensuring gnocchi have enough liquid to cook evenly without sticking.