Easy, Creamy Pumpkin Gnocchi Sauce With Sage

three bowls of pumpkin gnocchi sauce in bowls with parmesan and sage on top.

5 from 44 votes

Easy, Creamy Pumpkin Gnocchi Sauce With Sage

This Creamy Pumpkin Gnocchi Sauce is the perfect fall pasta sauce for the beloved little Italian dumplings we all know and love. Using pumpkin puree, fall spices like fresh sage leaves, and gnocchi, you’ll have an easy pumpkin gnocchi recipe that the whole family will love.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, main dish, Pasta

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 270kcal

Author: Sarah Jenkins

Ingredients

2 15 oz canned pumpkin puree
1 cup half and half
1 ½ cup reserved pasta water (or vegetable broth)
4 cloves garlic, minced
4 tablespoon unsalted butter
2 tbsp olive oil
1 large shallot or 1 small onion, finely chopped
1 teaspoon fresh sage leaves chopped (plus extra for garnish)
2 ½ teaspoon ground nutmeg
salt and freshly ground black pepper to taste
½ cup Parmesan cheese shredded
2 lbs gnocchi store-bought or homemade

Instructions

Cook The Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi pieces to the boiling water and cook according to the package instructions or until they float to the surface, usually 2-3 minutes. Remove the gnocchi with a slotted spoon and place in a separate bowl. Reserve up to 2 cups of the pasta water, and set aside.

Prepare The Pumpkin Gnocchi Sauce

In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion and cook for about 3-5 minutes until it becomes translucent.
Stir in the minced garlic and chopped sage leaves, cooking for another 1-2 minutes until fragrant.
Add the canned pumpkin puree, heavy cream, and vegetable or chicken broth. Stir to combine.
Season the sauce with ground nutmeg, salt, and black pepper to taste. Reduce the heat to low and simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Gently fold the cooked gnocchi into the pumpkin sauce, ensuring they are well coated. Allow the gnocchi to simmer in the sauce for another 2-3 minutes, so they soak up some of the flavor. If the sauce is thicker than you’d prefer, slowly add the reserved pasta sauce until the sauce is the desired consistency.
Garnish with additional chopped fresh sage leaves and grated Parmesan cheese.

Notes

Reserve the pasta water that you cooked the gnocchi in to add to the sauce. Add the water in ½ cup increments until it reaches your desired consistency. Simmer for 5-6 minutes.

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