Description
Creamy, cozy pumpkin gnocchi tossed in a velvety garlic and pumpkin sauce with wilted spinach. Perfect for fall evenings and ready in under 30 minutes.
Ingredients
1 pound potato gnocchi
1 tablespoon olive oil
1 small shallot finely chopped
2 cloves garlic minced
1 cup pumpkin puree
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
Salt to taste
Black pepper to taste
2 cups baby spinach
Optional grated parmesan for serving
Instructions
1. Boil a pot of salted water and cook gnocchi according to package instructions until they float. Drain and toss with a little olive oil.
2. In a large skillet, heat olive oil over medium heat and sauté the chopped shallot until translucent.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Stir in pumpkin puree and vegetable broth. Simmer for 3–4 minutes until slightly thickened.
5. Reduce heat to low. Stir in the cream and nutmeg. Season with salt and pepper to taste.
6. Add the cooked gnocchi to the sauce and let sit undisturbed for 2 minutes to absorb flavor.
7. Stir gently and add the baby spinach. Turn off the heat and allow spinach to wilt.
8. Serve warm, optionally topped with freshly grated parmesan and cracked black pepper.
Notes
Use store-bought gnocchi for a quick dinner, but choose a version that holds its shape.
Add broth or pasta water to loosen the sauce if it thickens too quickly.
Reheat leftovers with a splash of milk or broth to restore creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
Keywords: pumpkin gnocchi, fall pasta, creamy gnocchi