Gnocchi with Creamy Pumpkin Sauce
My Gnocchi with Creamy Pumpkin Sauce recipe is a cozy dish that is a beautiful celebration of harvest season. Combining pumpkin, brown butter, sage and comforting gnocchi this is a delicious and satisfying dinner idea. Save the recipe to Pinterest now so you can make it!
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Servings: 4 bowls
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, diced
- 2 cloves of garlic grated
- 3 Tbsp butter, salted
- 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
- 4 oz pancetta
- 2 pieces of crispy sage or chopped sage leaves per plate
- Additional sea salt and pepper to taste and thyme leaves for topping
- 16-20 oz of Gnocchi I used 16 but honestly I could have added more and just didn't have another bag. You could probably add up to 30 oz.
Instructions
For the Gnocchi and Creamy Pumpkin Sauce recipe
- Heat a large pot of salted water on the stove in preparation for the gnocchi. Bring to a boil.
- Add extra virgin olive oil to a large pan or non-stick skillet and heat on medium until it is shimmering. Then add the shallot and cook for 5 minutes, stirring regularly.
- Add in the garlic and cook for 2 minutes. Then reduce the flame and add the butter. Deglaze the pan by scraping the brown bits as the butter melts. Cook on a low flame until all the butter has melted. Whisk gently with the whisk the whole time to ensure it doesn't burn.
- Once completely melted the butter will foam and it will form brown bits. It might be hard to see since we deglazed the pan but the butter itself will also take on a deeper yellow hue or turn a light brown. Once you see that, add the heavy cream and whisk well. Simmer it altogether for 2 minutes.
- Add the pumpkin and mix to incorporate it. Then add the broth, sea salt and pepper and mix again. The mix will be slightly clumpy but that is okay. Simmer for 3 minutes over medium heat.
- Turn the heat to low and add in the cream cheese. Mix to incorporate it as it melts. Add in the thyme and sage and let it simmer for 5 minutes.
- Add the gnocchi to the boiling water and cook for 2 minutes or per package directions. Remove the gnocchi as soon as it starts to float. I like to use a slotted spoon.
- Mix in the pasta water to the sauce and incorporate well. Simmer for about 2 more minutes. Then remove it from the heat and add the gnocchi.
- Serve with additional salt and pepper to taste, pancetta, crispy sage and thyme.
For the Pancetta and Sage
- In a small skillet pan add the pancetta and cook until it starts to get a deeper red tone similar to bacon. Remove and set aside on a plate with a paper towel to drain the excess oil.
- In the same pan, add the sage and cook it in the pancetta grease over a medium to low flame. If you don't think there is enough grease you can add in 1 tablespoon of extra virgin olive oil. Once you see it start to darken and curl a bit, flip it over and cook for another 30 seconds. Then add it to the plate with the paper towel to cool.