If you are searching for a comforting yet elegant dish to brighten up your dinner table, then this Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is an absolute must-try. It combines pillowy, tender gnocchi infused with the warm flavors of pumpkin and nutmeg, all cloaked in a luxuriously smooth cream sauce enriched with Parmesan and fragrant sage. Every bite delivers a perfect balance of sweetness, earthiness, and savory richness, turning a humble meal into a celebration of seasonal flavors. Whether you’re a gnocchi novice or a seasoned pasta lover, this recipe is a delicious way to enjoy a cozy, impressive dish any time you want to indulge.
Ingredients You’ll Need
This recipe calls for straightforward and wholesome ingredients that come together effortlessly to create a dish bursting with flavor, texture, and color. Each component plays a vital role, from the creamy pumpkin puree that lends moisture and subtle sweetness to the Parmesan cheese which adds that salty, nutty punch.
- 1 cup canned pumpkin puree: The star ingredient providing vibrant color and smooth texture.
- 1 cup ricotta cheese: Adds creaminess and tenderness to the gnocchi dough.
- 1 large egg: Helps bind the dough while lending richness.
- 1 teaspoon salt: Essential for seasoning every element just right.
- 1/2 teaspoon ground nutmeg: Brings warmth and a hint of spice that complements pumpkin beautifully.
- 1/4 teaspoon ground pepper: Adds a subtle kick to balance the creaminess.
- 2 cups all-purpose flour, plus extra for dusting: The foundation that creates the perfect gnocchi structure.
- 4 tablespoons unsalted butter: Used for sautéing, it adds a luscious base to the sauce.
- 1/4 cup heavy cream: Gives richness and silkiness to the final sauce.
- 1/2 cup grated Parmesan cheese: Infuses the sauce with deep savory flavor and melts to creamy perfection.
- Fresh sage leaves for garnish: Offers an aromatic, herbal touch that elevates the entire dish.
How to Make Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Step 1: Combine the Pumpkin Mixture
Start by mixing the canned pumpkin puree, ricotta cheese, egg, salt, ground nutmeg, and pepper in a large bowl. Stir carefully until the ingredients are fully blended into a smooth, even mixture. This base brings together the luscious and comforting flavors that make this recipe so special.
Step 2: Form the Gnocchi Dough
Gradually add the all-purpose flour to the pumpkin mixture, stirring gently as you go. You want to achieve a soft dough that is slightly sticky but manageable. If the dough feels too tacky, sprinkle in a little more flour, but be cautious not to add too much and stiffen the dough.
Step 3: Knead and Shape
Transfer the dough onto a floured surface and knead it gently a few times to bring everything together and create a smooth texture. Next, divide the dough into four equal portions to make handling easier.
Step 4: Roll and Cut the Gnocchi
Roll each of the four portions into long ropes about an inch thick. Once they are evenly rolled, slice the ropes into 1-inch pieces to form the gnocchi. Lightly dust the pieces with flour to keep them from sticking together as you prepare to cook.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches so they have room to cook evenly. As they cook, the gnocchi will rise and float to the surface, which usually takes about 3 to 4 minutes. Use a slotted spoon to transfer them to a plate once they’re done.
Step 6: Prepare the Creamy Sauce
In a large skillet, melt the butter over medium heat until it bubbles enticingly. Add the cooked gnocchi and sauté until they develop a beautiful golden crust on each side. Then lower the heat, pour in the heavy cream, and sprinkle in the grated Parmesan cheese. Stir continuously until the sauce thickens, becomes luscious, and coats each gnocchi piece perfectly.
How to Serve Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
Garnishes
Fresh sage leaves are the perfect finishing touch for this dish. You can either lightly crisp them in the skillet with butter before adding to the plate, or simply scatter fresh raw leaves on top for a burst of herbal aroma and earthy flavor. They add both visual appeal and a wonderful textural contrast.
Side Dishes
We recommend complementing your creamy pumpkin gnocchi with a light green salad dressed in a tangy vinaigrette to cut through the richness. Roasted autumn vegetables such as Brussels sprouts or butternut squash pair beautifully too, highlighting the seasonal vibe of the meal.
Creative Ways to Present
For a special occasion, try serving this gnocchi in rustic ramekins to keep portions cozy and warm. Alternatively, sprinkle extra Parmesan and a drizzle of sage-infused browned butter on top right before serving for an impressive presentation that enhances every bite’s flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gnocchi, store them in an airtight container in the refrigerator for up to two days. It’s best to keep the sauce separate if possible to avoid sogginess.
Freezing
You can freeze uncooked gnocchi in a single layer on a baking sheet for a few hours, then transfer them to a freezer-safe bag. This way, they won’t stick together. Cook from frozen by adding them directly to boiling water when you’re ready.
Reheating
When reheating cooked gnocchi with the sauce, do so gently over low heat to prevent breaking apart, stirring frequently until warmed through. Adding a splash of cream or broth can help loosen the sauce if it thickens too much.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast it until tender and puree it until smooth. Make sure it’s well-drained to avoid excess moisture in the dough.
What if I don’t have ricotta cheese?
Ricotta adds lovely creaminess and softness, but you can substitute with mascarpone or even a mild goat cheese for a slightly tangier flavor.
How do I prevent the gnocchi from sticking together?
Lightly dusting the gnocchi with flour after cutting helps prevent sticking. Also, avoid overcrowding them when cooking—boil in batches if necessary so they have space to move.
Can I make this recipe dairy-free?
Yes, by using dairy-free butter, cream alternatives (like coconut cream or cashew cream), and a plant-based Parmesan substitute, you can enjoy a dairy-free version without sacrificing flavor.
Is it okay to prepare the gnocchi dough ahead of time?
You can prepare the dough a few hours in advance and store it wrapped tightly in the refrigerator. Allow it to come to room temperature before rolling and cutting so it’s easier to handle.
Final Thoughts
This Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe is truly a celebration of cozy, seasonal flavors wrapped in a delightfully tender pasta. It’s the kind of dish that invites sharing and savoring, perfect for chilly evenings when comfort food feels essential. I hope you’ll try making this yourself and fall in love with how simple ingredients come together to create something magical and unforgettable.
Print
Creamy Pumpkin Gnocchi with Sage and Parmesan Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Creamy Pumpkin Gnocchi is a delightful fall-inspired dish featuring soft gnocchi made with pumpkin puree and ricotta cheese, pan-fried in butter, and finished with a rich Parmesan cream sauce. This comforting recipe combines autumn flavors with a creamy texture, perfect as a unique and elegant main course or side dish.
Ingredients
Dough Ingredients
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 cups all-purpose flour, plus extra for dusting
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish
Instructions
- Prepare the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, egg, salt, nutmeg, and pepper. Mix until smooth and well combined to create a consistent base.
- Add flour and form dough: Gradually add the flour to the pumpkin mixture, stirring gently until a soft dough forms. If the dough feels too sticky, sprinkle in a little more flour as needed to make it manageable.
- Knead the dough: Transfer the dough onto a floured surface and gently knead it a few times until it becomes smooth and cohesive without being tough.
- Shape the gnocchi: Divide the dough into four equal portions. Roll each portion into a rope about 1 inch in diameter on the floured surface.
- Cut gnocchi pieces: Slice each rope into 1-inch pieces forming individual gnocchi. Lightly dust them with flour to prevent sticking and set aside.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Cook until they float to the surface, about 3 to 4 minutes.
- Remove cooked gnocchi: Using a slotted spoon, transfer the floated gnocchi to a plate and set aside to drain.
- Prepare the sauce base: Heat a large skillet over medium heat and melt the butter until it begins to bubble and foam.
- Pan-fry the gnocchi: Add the cooked gnocchi to the skillet. Cook for a few minutes, turning gently, until each gnocchi piece is lightly golden on all sides.
- Add cream and cheese: Reduce the heat to low. Pour in the heavy cream and sprinkle the grated Parmesan cheese. Stir continuously until the sauce thickens slightly and coats the gnocchi evenly.
- Garnish and serve: Remove from heat, garnish the gnocchi with fresh sage leaves, and serve warm for a rich, comforting meal.
Notes
- If the dough is too wet, add flour sparingly to avoid tough gnocchi.
- Use fresh sage for garnish to add an aromatic finish to the dish.
- Cook gnocchi in batches to prevent them from sticking together.
- Gnocchi can be made ahead and refrigerated for up to 24 hours before cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce consistency will vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
