Pumpkin & Sage Gnocchi

This Pumpkin Sage Gnocchi is the perfect cozy meal for fall, when pumpkin, warming herbs, and comforting dishes are especially welcome. The potato gnocchi are tossed in a creamy pumpkin sauce and finished with crispy sage and freshly grated parmigiano reggiano. The pumpkin adds a subtle sweetness and beautiful autumn color, while the crispy sage adds a warm, earthy flavor that pairs perfectly with the richness of the cheese. It’s a simple vegetarian dinner that comes together quickly and makes the perfect comforting meal for a chilly fall evening.

Ingredients for Pumpkin Gnocchi:

Potato Gnocchi– This is the perfect base for this recipe because gnocchi have a soft, pillowy texture that holds onto the pumpkin sauce so well. Fresh or shelf-stable gnocchi will work well, just follow the cooking instructions on the package. Be careful not to overcook them, as they can become soft and mushy.

Extra Virgin Olive Oil– A little extra virgin olive oil is used to crisp the sage and adds a subtle richness to the dish.

Fresh or Dried Sage– Sage brings a warm, earthy flavor that pairs beautifully with pumpkin, especially during the fall season. Fresh sage is especially delicious here because the leaves become wonderfully crisp when fried. Keep a close eye on them, as sage can go from perfectly crispy to burnt very quickly. Once crisp, remove the sage from the pan and set it aside so it stays crunchy until serving.

Shallot- Finely sliced shallot forms the savory base of the pumpkin sauce. Cooking it gently for a few minutes allows it to soften and develop a subtle sweetness before the pumpkin and broth are added. Avoid browning it too much, you want it soft and fragrant rather than crispy.

Pumpkin Purée- Pumpkin purée gives the sauce its creamy texture, subtle sweetness, and beautiful fall color. Be sure to use plain pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices. Pumpkin is a good source of beta-carotene, which the body converts into vitamin A, as well as fiber and several vitamins and minerals. It’s an easy way to add some extra nutrients to a cozy comfort-food meal.

Vegetable Broth– Broth helps turn the pumpkin purée into a smooth, flavorful sauce that coats the gnocchi. A low-sodium broth is a great choice because the Parmesan will add plenty of saltiness later. If your sauce becomes too thick, you can always add a small splash of extra broth to loosen it.

Sea Salt & Black Pepper- Simple seasoning brings out all of the flavors in the dish. Add the salt gradually, especially if you’re using regular vegetable broth and parmigiano reggiano, as both can already be fairly salty. Taste the sauce before serving and adjust the seasoning as needed.

Parmigiano Reggiano- Freshly grated parmigiano reggiano adds an immense richness to the pumpkin sauce. Stir about two-thirds of the parmesan into the gnocchi while they cook gently in the sauce, then save the remaining portion for sprinkling over the top. For the smoothest sauce and best flavor, grate the cheese fresh rather than using pre-grated parmesan. Keep the heat low when adding the parmesan as a gentle heat helps the cheese melt into the sauce without becoming clumpy or stringy.

Ingredients:

• 8 3/4 ozs Potato Gnocchi
• 1 tsp Extra Virgin Olive Oil
• 2 tbsps Fresh or Dried Sage
• 2 tbsps Shallot (peeled, finely sliced)
• 1/2 cup Pureed Pumpkin
• 1/2 cup Vegetable Broth
• Sea Salt & Black Pepper (to taste)
• 3 tbsps Parmigiano Reggiano (grated, divided)

Directions:

1. Cook the gnocchi according to the package directions.
2. Meanwhile, heat the oil in a pan. Add the sage and fry for about one minute or until crisps up. Take the sage out of the pan and set it aside.
3. In the same pan, add the shallot and cook for two to three minutes until soft. Add the pumpkin purée and broth. Mix well and season with salt and pepper. If using dried sage, add your sage to the sauce now.
4. Add the gnocchi to the pan along with 2/3 of the parmesan. Mix and cook over low heat for another five minutes.
5. Transfer to a serving plate. Top with the rest of the parmesan and crispy sage (if using fresh). Enjoy!

Notes:

• Leftovers- Refrigerate in an airtight container for up to three days.
• Serving Size- One serving is equal to approximately 1 1/2 cups.
• Gluten-Free- Use gluten-free gnocchi.
• Make it Vegan- Omit the cheese.
• More Flavor- Add heavy cream, sausage, and thyme.

Health Insights:

• Vitamins- This recipe is packed with vitamins, particularly Vitamin A, which is essential for good vision, a healthy immune system, and cell growth. It also contains Vitamin C, which is known for its immune-boosting properties and its role in collagen production, which is important for skin health and wound healing.
• Fiber- The recipe provides a good amount of dietary fiber. Fiber is essential for a healthy digestive system, it helps to keep you feeling full, which can aid in weight management, and it can also help to control blood sugar levels.
• Heart Health- The use of extra virgin olive oil and vegetable broth in this recipe contributes to its heart health benefits. Olive oil is known for its monounsaturated fats which are considered a healthy dietary fat. These fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke.