Creamy Pumpkin Gnocchi Delight
This creamy pumpkin gnocchi with spinach is a warm, comforting fall dish. Quick, rich, and full of flavor, it’s perfect for cozy dinners and entertaining alike.
Equipment
- - Skillet
- - Pasta pot
- Mixing spoon
- - Cheese grater
Ingredients
- - 1 lb gnocchi
- - 1 cup canned pumpkin purée
- - 3 cups fresh spinach chopped
- - 1 cup heavy cream
- - 3 garlic cloves minced
- - 1 medium onion diced
- - 1 cup Parmesan cheese grated
- - 2 tbsp olive oil
- - ¼ tsp ground nutmeg
- - Salt and pepper to taste
- - ½ cup reserved pasta water
- - Optional: red pepper flakes parsley, toasted pine nuts
Instructions
- Cook gnocchi in salted boiling water until they float. Drain and reserve ½ cup pasta water.
- In a large skillet, sauté onion in olive oil until soft. Add garlic, cook 1 minute.
- Add pumpkin purée, cream, Parmesan, nutmeg, salt, and pepper. Simmer 5 minutes.
- Stir in spinach until wilted. Adjust sauce with reserved pasta water if needed.
- Add gnocchi, gently mix to coat. Heat through.
- Serve topped with extra Parmesan, pepper flakes, and optional garnishes.
Notes
- Use freshly grated cheese for the smoothest sauce
- For a vegan version, sub coconut cream and nutritional yeast
- Add protein like sausage or chickpeas to make it heartier
- For a vegan version, sub coconut cream and nutritional yeast
- Add protein like sausage or chickpeas to make it heartier