Description
Creamy pumpkin gnocchi with spinach in a savory sauce — a comforting fall dish combining sweet pumpkin, tender gnocchi, and wilted greens.
Ingredients
- 1 pound store‑bought gnocchi
- 1 cup canned pumpkin puree
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 2 tablespoons olive oil
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to boil. Add the gnocchi and cook according to package instructions (about 2‑3 minutes or until they float). Drain, reserving ½ cup of the cooking water.
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent (about 5‑7 minutes).
- Add the minced garlic and cook another minute, stirring to avoid burning.
- Stir in the pumpkin puree, heavy cream, and grated Parmesan. Mix well, and let the sauce simmer gently for ~5 minutes. Season with nutmeg, salt, and pepper.
- Add the chopped spinach gradually, stirring until it wilts (about 2‑3 minutes).
- Fold in the cooked gnocchi into the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach desired consistency.
- Remove from heat and serve in bowls. Garnish with extra Parmesan, red pepper flakes, or fresh herbs.
Notes
- If you prefer a thinner sauce, use extra reserved pasta water to loosen it.
- You can prepare the sauce ahead of time and refrigerate; reheat before adding gnocchi.
- To make vegan: substitute heavy cream with coconut cream (or plant‑based cream) and Parmesan with vegan cheese or nutritional yeast.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently, adding a bit of liquid if needed.
Nutrition
- Calories: 450
- Sugar: 4 g
- Fat: 20 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
