Description
Delight your taste buds with this comforting and flavorful Gnocchi with Creamy Pumpkin Sauce recipe. Pillowy gnocchi smothered in a luscious pumpkin sauce, topped with crispy pancetta and sage leaves – a perfect fall dish!
Ingredients
Units
Scale
Gnocchi:
- 16–20 oz Gnocchi
Creamy Pumpkin Sauce:
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, diced
- 2 cloves of garlic, grated
- 3 Tbsp salted butter
- 1/2 cup heavy cream
- 1 1/3 cups pumpkin puree
- 1/4 cup broth (chicken or vegetable)
- 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
Pancetta and Sage:
- 4 oz pancetta
- 2 pieces of crispy sage or chopped sage leaves per plate
Additional:
- Sea salt and pepper to taste
- Thyme leaves for topping
Instructions
- Gnocchi and Creamy Pumpkin Sauce: Heat a large pot of salted water. Sauté shallot and garlic in olive oil, add butter. Whisk in heavy cream, then pumpkin, broth, salt, pepper. Stir in cream cheese, thyme, and sage. Cook gnocchi, add to sauce.
- Pancetta and Sage: Cook pancetta until crisp. Fry sage in pancetta grease. Drain on paper towel.
Nutrition
- Serving Size: 1 bowl
