# Ingredient List:
→ Gnocchi & Vegetables
01 - 18 oz potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 oz baby spinach (optional)
→ Sauce
05 - 1 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - 0.5 cup heavy cream
10 - 0.5 cup grated Parmesan cheese, plus extra for serving
11 - 1 tsp fresh sage, finely chopped (or 0.5 tsp dried)
12 - 0.25 tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8-10 fresh sage leaves
15 - 1 tbsp butter
# Directions:
01 - Warm olive oil and unsalted butter in a large deep skillet or Dutch oven over medium heat.
02 - Add diced onion and sauté for 2 to 3 minutes until translucent; stir in garlic and cook 30 seconds until fragrant.
03 - Combine pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, ground nutmeg, salt, and pepper; stir until smooth and simmer gently.
04 - Add gnocchi to the pan, stir well, cover, and cook for 5 to 6 minutes, stirring occasionally until tender and sauce thickens.
05 - If using, stir in baby spinach and cook 1 to 2 minutes until wilted.
06 - Taste and season with additional salt and pepper as needed.
07 - Melt butter in a small skillet over medium heat, fry fresh sage leaves for about 1 minute until crisp; drain on paper towels.
08 - Plate the gnocchi hot, garnished with extra grated Parmesan and crispy sage leaves if desired.
