Creamy Pumpkin Gnocchi Delight
This creamy pumpkin gnocchi is a quick and cozy dish that blends fall flavors with a rich, velvety sauce. Perfect for weeknights or dinner parties.
Equipment
- - Pot
- Skillet
- Wooden spoon
- - Grater
Ingredients
- - 1 lb store-bought gnocchi
- - 1 cup pumpkin purée
- - 3 cups fresh spinach chopped
- - 1 cup heavy cream
- - 1 medium onion diced
- - 3 garlic cloves minced
- - 1 cup grated Parmesan cheese
- - 2 tbsp olive oil
- - ¼ tsp freshly grated nutmeg
- - Salt & black pepper to taste
- - Optional: red pepper flakes basil, toasted pine nuts
Instructions
- Cook gnocchi in salted water until they float. Drain and reserve ½ cup water.
- Sauté onion in olive oil. Add garlic and cook briefly.
- Stir in pumpkin, cream, Parmesan, nutmeg, salt, and pepper. Simmer 5 minutes.
- Add spinach and cook until wilted.
- Fold in gnocchi. Add reserved pasta water to thin if needed.
- Serve warm with extra cheese and garnishes.
Notes
- Use fresh Parmesan for best results
- Vegan swaps: coconut cream + nutritional yeast
- Store leftovers for 3 days in the fridge
- Vegan swaps: coconut cream + nutritional yeast
- Store leftovers for 3 days in the fridge