Description
A rich and velvety autumn pasta dish featuring pillowy potato gnocchi tossed in a savory pumpkin cream sauce with fried sage and Parmesan.
Ingredients
Scale
- 1 lb potato gnocchi
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 10–12 fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of nutmeg
Instructions
- Melt butter in a large skillet over medium heat.
- Fry sage leaves in butter until crisp, then set aside.
- Stir pumpkin puree and heavy cream into the skillet until smooth.
- Boil gnocchi in salted water until they float to the surface.
- Transfer gnocchi directly into the pumpkin sauce.
- Stir in Parmesan cheese and nutmeg until creamy and glossy.
- Garnish with fried sage and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing/Boiling
- Cuisine: Italian-inspired