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Gnocchi With Pumpkin Cream Sauce

Our delicious potato gnocchi gets a fall makeover in this recipe. Pumpkin, cinnamon, nutmeg, and sage add an extra dose of cozy fall flavor to a typical cream sauce. Mangia!

INGREDIENTS

  • 1 (16-ounce) package DeLallo Potato Gnocchi
  • 2 Tablespoons Butter
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 1 cup pumpkin purée
  • 2 ½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Fresh sage leaves
  • Salt and pepper to taste

DIRECTIONS

  1. Cook the gnocchi according to package directions. Drain, reserving 1 cup of the cooking liquid.
  2. Heat the butter over medium heat. Add the garlic and sauté until soft and fragrant. Add the pumpkin, heavy whipping cream, salt and pepper, cinnamon, and nutmeg.
  3. Simmer the sauce until it thickens slightly. Add the cheese and stir to combine.
  4. Toss the gnocchi in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parmesan and season to taste (we used at least one teaspoon of coarse sea salt). Enjoy!

Gnocchi With Pumpkin Cream Sauce

Our delicious potato gnocchi gets a fall makeover in this recipe. Pumpkin, cinnamon, nutmeg, and sage add an extra dose of cozy fall flavor to a typical cream sauce. Mangia!