Gnocchi with Creamy Pumpkin Sauce Recipe
If you are craving a cozy, comforting dish that feels like an instant hug on a plate, you have to try this fantastic Gnocchi with Creamy Pumpkin Sauce. The pillowy gnocchi pairs perfectly with a velvety, rich pumpkin sauce that’s bursting with autumnal flavors from fresh herbs and a touch of cream cheese. Each bite delivers an incredible blend of savory pancetta, fragrant sage, and the subtle sweetness of pumpkin, making it a true standout for any season. Whether you’re cooking for a special dinner or just want to treat yourself to something special, this recipe offers an indulgent twist on a classic favorite that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Gnocchi with Creamy Pumpkin Sauce lies in its simple, carefully chosen ingredients. Each one contributes uniquely, from the luscious cream cheese that brings silkiness to the sauce to the fresh thyme and sage that deepen the flavors with their herbaceous aroma. Let’s dive into what makes this dish so irresistible!
- Extra virgin olive oil: Adds a fruity, peppery base to sauté the aromatics and enrich the sauce.
- Shallot: Provides a subtle sweetness and delicate onion flavor that forms the sauce’s foundation.
- Garlic: Infuses the sauce with warm, savory notes that brighten every bite.
- Butter: Brings richness and a nutty browned flavor as it melts and deglazes the pan.
- Heavy cream: Creates the silky, luscious texture that makes the sauce so comforting.
- Pumpkin puree: The star ingredient adding natural sweetness, creaminess, and that gorgeous orange hue.
- Broth (chicken or vegetable): Adds depth and balances the creaminess with a gentle savoriness.
- Sea salt: Enhances all the flavors while keeping the seasoning bright.
- Fresh cracked pepper: Delivers a mild heat and complexity.
- Cream cheese: Elevates the sauce with tangy smoothness and extra creaminess.
- Pasta water: Helps loosen the sauce and helps it cling to the gnocchi perfectly.
- Fresh thyme leaves: Imparts a subtle earthiness that complements the pumpkin beautifully.
- Chopped sage: Adds an herbaceous, slightly peppery note that is iconic when paired with pumpkin.
- Pancetta: Brings a salty, crispy element that contrasts wonderfully with the creamy sauce.
- Crispy sage or chopped sage leaves: For garnish, providing crunch and aromatic lift.
- Gnocchi: The tender, pillowy pasta that soaks up all the luscious sauce.
- Additional sea salt, pepper, and thyme leaves: To taste and for finishing touches that brighten and refine the dish.
How to Make Gnocchi with Creamy Pumpkin Sauce
Step 1: Prepare the Aromatics and Sauce Base
Start by heating your olive oil in a large pan over medium heat until it shimmers. Toss in the diced shallot and gently cook for about 5 minutes, stirring regularly until it softens and turns translucent. Next, add the grated garlic and let it cook for 2 more minutes to build that incredible fragrant base. Lower the heat and add your butter, stirring gently and scraping the pan to catch all the flavorful brown bits—this step is key for the deep richness in the sauce.
Step 2: Build the Creamy Pumpkin Sauce
Once the butter is fully melted and has started to brown slightly, pour in the heavy cream while whisking continuously. This keeps it smooth and prevents burning. Let the mixture simmer gently for a couple of minutes before folding in the pumpkin puree. Add your broth, sea salt, and freshly cracked pepper, stirring to combine. The sauce might be a bit chunky from the pumpkin, but that’s part of its charm! Simmer this comforting mixture for about three minutes to meld the flavors.
Step 3: Enrich the Sauce and Add Fresh Herbs
Reduce the heat to low and drop in the cream cheese. Stir it steadily until it melts into the sauce, creating a decadently smooth texture that clings perfectly to gnocchi. Now sprinkle in the fresh thyme and chopped sage and allow the sauce to gently simmer for 5 minutes. This slow cooking step lets the herbs infuse their wonderful aromas, elevating the entire dish.
Step 4: Cook the Gnocchi
While your sauce is resting, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook them just until they float to the top, usually about 2 minutes depending on your package instructions. Use a slotted spoon to scoop them right out—this prevents overcooking and keeps them delightfully tender.
Step 5: Combine and Finish
Mix the reserved pasta water into your pumpkin sauce to loosen it slightly and help it adhere beautifully to each gnocchi. Let everything warm together on low heat for a couple of minutes before turning off the stove and adding the gnocchi to the pan. Give it a gentle toss to coat each piece in that amazing sauce.
Step 6: Prepare Pancetta and Crispy Sage Garnish
In a small skillet, cook the pancetta over medium heat until it takes on a lovely deeper red color and crispness similar to bacon. Remove it with a slotted spoon and drain on paper towels. In the same pan, fry the sage leaves in the pancetta grease until they darken slightly and curl up. If the grease is insufficient, add a splash of olive oil. Once crispy, transfer them to the paper towels to cool. These garnishes add irresistible texture and flavor contrast to the dish.
How to Serve Gnocchi with Creamy Pumpkin Sauce
Garnishes
Serving this dish with crispy pancetta pieces and crunchy fried sage leaves transforms it from wonderful to unforgettable. The salty, smoky pancetta cuts through the richness of the sauce, while the sage adds an herby crunch that enhances every bite. Sprinkle fresh thyme leaves on top for a final aromatic flourish and a pop of vibrant green color.
Side Dishes
For a complete meal, pair your gnocchi with a light, crisp green salad dressed in lemon vinaigrette to brighten the richness. Roasted Brussels sprouts or caramelized carrots also make excellent side dishes, adding earthiness and sweet notes that complement the pumpkin sauce beautifully. A crusty baguette or garlic bread is perfect for soaking up any remaining sauce on your plate.
Creative Ways to Present
For a touch of elegance, serve the gnocchi in warm shallow bowls and drizzle extra sauce around for a restaurant-style presentation. Garnish with a few reserved crispy sage leaves artistically arranged atop the dish. You can also sprinkle finely grated Parmesan for added depth, or scatter toasted pumpkin seeds for a bit of crunch and a subtle nutty flavor. This dish is as pleasing to the eye as it is to the palate!
Make Ahead and Storage
Storing Leftovers
Any leftover gnocchi with creamy pumpkin sauce can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the dish cool completely before sealing the container to maintain the best texture and flavor. Re-stir the sauce gently before refrigerating to keep everything well combined.
Freezing
You can freeze this dish but keep in mind that the texture of cream-based sauces can change slightly after thawing. For best results, freeze the sauce separately from the gnocchi. Portion into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating gently on the stove with a splash of pasta water or broth to refresh the sauce.
Reheating
To reheat leftovers, warm the sauce over low heat in a skillet, stirring frequently and adding a little extra cream or broth if needed to revive its creaminess. Add the gnocchi last and toss gently to coat with the sauce. Avoid reheating in the microwave for extended periods as this can cause the sauce to separate or the gnocchi to become gummy.
FAQs
Can I use store-bought gnocchi for this dish?
Absolutely! Store-bought gnocchi works wonderfully here and saves time. Just cook it according to package instructions and add it to the sauce for a quick and delicious meal that still tastes homemade.
Is it possible to make this recipe vegan?
Yes, you can make this dish vegan by swapping butter for a plant-based margarine, using coconut cream or cashew cream in place of heavy cream, and choosing vegan cream cheese. Use vegetable broth and omit pancetta or substitute it with smoked tempeh or mushrooms for a smoky flavor.
What type of pumpkin puree is best?
Pure pumpkin puree, not pumpkin pie filling, is the best choice because it’s unsweetened and has a pure pumpkin flavor. You can use canned puree or homemade for the freshest taste.
Can I prepare the sauce in advance?
Yes, the sauce can be made up to a day ahead and refrigerated. Reheat gently before tossing with freshly cooked gnocchi to keep everything tasting bright and creamy.
What can I substitute for pancetta?
If pancetta is not available, bacon or prosciutto are excellent substitutes to maintain the salty, crispy element. For a vegetarian version, crispy fried tofu or mushrooms provide a satisfying texture.
Final Thoughts
There is something truly magical about Gnocchi with Creamy Pumpkin Sauce that feels like pure comfort in every forkful. It’s a meal that invites warmth, celebration, and sharing with loved ones. I hope after trying this recipe, you’ll agree that the marriage of fluffy gnocchi with this rich, herb-infused pumpkin sauce is simply unforgettable. Go ahead, treat yourself—you deserve this cozy delight!
Gnocchi with Creamy Pumpkin Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This comforting recipe combines pillowy gnocchi with a rich and creamy pumpkin sauce infused with garlic, shallots, fresh herbs, and topped with crispy pancetta and sage for a perfect balance of savory and seasonal flavors.
Ingredients
For the Sauce
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, diced
- 2 cloves garlic, grated
- 3 Tbsp salted butter
- 1/2 cup heavy cream
- 1 1/3 cups pumpkin puree
- 1/4 cup chicken or vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper
- 4 oz cream cheese
- 1/3 cup pasta water
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped sage
For the Pancetta and Sage
- 4 oz pancetta
- 2 pieces of crispy sage or chopped sage leaves per plate
- Additional sea salt and pepper to taste
- Extra fresh thyme leaves for topping
- 16–20 oz gnocchi
Instructions
- Prepare boiling water: Bring a large pot of salted water to a boil for cooking the gnocchi.
- Sauté shallot: Heat extra virgin olive oil in a large pan over medium heat until shimmering. Add diced shallot and cook for 5 minutes, stirring regularly until softened.
- Add garlic and butter: Stir in grated garlic and cook for 2 minutes. Reduce heat to low, add butter, and deglaze the pan by scraping up browned bits while whisking gently until the butter is melted and foamy with light browning.
- Add cream and simmer: Whisk in heavy cream and simmer for 2 minutes to blend flavors.
- Incorporate pumpkin and broth: Stir in pumpkin puree, broth, sea salt, and pepper, allowing sauce to clump slightly; simmer on medium heat for 3 minutes.
- Add cream cheese and herbs: Reduce heat to low, mix in cream cheese until melted and fully incorporated, then add fresh thyme and chopped sage. Let simmer gently for 5 minutes.
- Cook gnocchi: Add gnocchi to boiling water and cook for 2 minutes or until they start to float. Use a slotted spoon to remove.
- Finish sauce: Stir pasta water into the sauce and simmer 2 more minutes to reach desired consistency. Remove from heat and add cooked gnocchi to the sauce, mixing gently.
- Cook pancetta: In a small skillet, cook pancetta until deep red and crisp. Drain excess oil on paper towels and set aside.
- Make crispy sage: In the same skillet with pancetta grease (add 1 Tbsp olive oil if needed), cook sage leaves over medium-low heat until darkened and curling, about 30 seconds per side. Remove and drain on paper towel.
- Serve: Plate gnocchi with pumpkin sauce, topping with crispy pancetta, crispy sage leaves or chopped sage, fresh thyme leaves, and additional sea salt and pepper to taste.
Notes
- If pumpkin puree is canned, opt for unsweetened and pure pumpkin, not pumpkin pie filling.
- You can substitute vegetable broth to keep the dish vegetarian.
- Gnocchi cook quickly; remove as soon as they float to avoid overcooking.
- Use fresh herbs for best flavor; dried can be used but reduce quantity by half.
- To make the sage crispy, watch carefully as it browns quickly and can burn.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 65mg
Keywords: gnocchi, pumpkin sauce, creamy sauce, autumn recipe, Italian pasta, pancetta, sage, easy dinner
