Devastatingly Easy Pumpkin Gnocchi in Only 20 Minutes

Oh, honey, let me tell you, fall just *screams* for pumpkin, right? And I’m not just talking about lattes! This Easy Pumpkin Gnocchi recipe? It’s like a warm hug on a chilly evening. Seriously, it’s so simple you can whip it up on a busy weeknight, but fancy enough to serve as a side dish if you’re having company over. I mean, who doesn’t love a good gnocchi dish?

I remember the first time I tried pumpkin gnocchi. I was visiting this tiny Italian place up in the mountains, and I was skeptical, you know? Pumpkin AND pasta? But one bite, and I was hooked! I came back home and I was like, “Max, you gotta figure this out!” And trust me, after a few tries (and maybe a little help from my grandma’s old cookbooks), I nailed it. Now, I wanna share my version of Easy Pumpkin Gnocchi with you. It’s got that perfect balance of sweet and savory, and it’s just pure comfort food. Plus, it’s vegetarian, so everyone can enjoy it!

And you know me, I’m all about making things easy and accessible. No fancy equipment or hard-to-find ingredients here. Just simple, honest food that tastes amazing. So let’s get cooking!

Why You’ll Love This Easy Pumpkin Gnocchi

Quick and Simple Weeknight Meal

Seriously, you can have this on the table faster than you can order takeout! I’m talking about 20 minutes, start to finish. How great is that?

Perfect for Fall Flavors

Pumpkin and sage? It’s like autumn in a bowl! My favorite part is that little hint of sweetness from the pumpkin paired with the earthy sage. Wow, it’s just divine!

Vegetarian Comfort Food

If you’re looking for a meatless meal that’s still hearty and satisfying, this is it, honey! It’s total comfort food, without any meat, so everyone can dig in!

Ingredients for Easy Pumpkin Gnocchi

Alright, let’s talk ingredients! You’ll need just a handful of things for this Easy Pumpkin Gnocchi, and I bet you’ve already got some of them in your pantry. Here’s the lineup:

• One pound of gnocchi. Now, you can use those shelf-stable ones from the store, or the refrigerated kind – whatever you prefer!
• One cup of pumpkin puree. Make sure it’s *pure* pumpkin, not pumpkin pie filling, okay? Canned is totally fine, but if you’re feeling ambitious, you can roast your own pumpkin and make your own puree!
• A quarter cup of grated Parmesan cheese. Go for the good stuff here, it really makes a difference!
• Two tablespoons of butter. I always use unsalted, so I can control the saltiness of the dish.
• Two tablespoons of fresh sage, chopped. Fresh is best, trust me! But if you can only find dried, that’s okay too, just use about a teaspoon.
• And, of course, salt and pepper to taste!

How to Prepare Easy Pumpkin Gnocchi: Step-by-Step Instructions

Cooking the Gnocchi

First things first, let’s get that gnocchi cooking! Fill a big pot with water, add a generous pinch of salt – like you’re making pasta – and bring it to a boil. Now, carefully drop in your gnocchi. Don’t overcrowd the pot, okay? If you’ve got a lot, do it in batches.

They’re done when they float to the surface, usually after about 2-3 minutes. Don’t worry if some of them sinkers never fully make it up—just scoop ’em out when most are bobbing around. Nobody wants mushy gnocchi, so drain ’em well and set aside.

Making the Pumpkin Sage Sauce

While the gnocchi’s cooking, let’s whip up that amazing pumpkin sage sauce. Grab a large skillet and melt the butter over medium heat. Now, for a *really* rich flavor, you can brown the butter a little bit here – just cook it until it turns golden brown and smells nutty. Careful, it can go from browned to burnt in a flash!

Toss in the chopped sage and cook for about a minute, until it’s fragrant. Oh, that smell! It’s heavenly! Next, stir in the pumpkin puree and Parmesan cheese. Season with salt and pepper to your liking. Give it a good mix until everything’s nice and smooth. If it seems too thick, add a splash of pasta water to loosen it up.

Combining Gnocchi and Sauce

Alright, the moment we’ve been waiting for! Add the cooked gnocchi to the skillet with the pumpkin sage sauce. Gently toss everything together until the gnocchi is evenly coated in that gorgeous sauce. Make sure to get every little piece!

Serve it up immediately. I like to garnish with a little extra Parmesan cheese and a sprinkle of fresh sage. And that’s it! Easy peasy, right?

Tips for the Best Easy Pumpkin Gnocchi

Okay, darlings, listen up! A few little tricks can take this Easy Pumpkin Gnocchi from good to *amazing*. First, don’t be tempted to throw all the gnocchi in the pot at once. Overcrowding makes ’em stick together and cook unevenly – nobody wants that!

Also, taste, taste, TASTE as you go! Adjust the seasoning to your liking. Some folks like a little more salt, some like a little more pepper – it’s all about what *you* love! And finally, splurge on the Parmesan, okay? That pre-shredded stuff just doesn’t melt the same. You want the real deal for this!

Ingredient Notes and Substitutions for Easy Pumpkin Gnocchi

Alright, let’s talk swaps! Don’t have pumpkin puree? No sweat! Sweet potato puree works like a charm. It’ll give you a similar color and that lovely, slightly sweet flavor. Just make sure it’s smooth!

And if Parmesan isn’t your thing (or you just don’t have any on hand), Pecorino Romano is another fantastic choice. It’s got a bit more of a salty kick, so you might want to go easy on the added salt.

Lastly, if you can’t find fresh sage, dried sage will do in a pinch. Just remember that dried herbs are way more potent, so use about a teaspoon instead of two tablespoons. See? This Easy Pumpkin Gnocchi is super flexible!

Serving Suggestions for Your Easy Pumpkin Gnocchi

Okay, so you’ve got this amazing Easy Pumpkin Gnocchi… now what? Well, a simple green salad on the side adds a fresh, crisp contrast to the richness of the gnocchi. Or, if you’re feeling fancy, some roasted vegetables – Brussels sprouts or butternut squash would be *amazing*! If you want to add some protein, grilled chicken or sausage would be perfect. Trust me, you can’t go wrong!

FAQ About Easy Pumpkin Gnocchi

Can I make Easy Pumpkin Gnocchi ahead of time?

You know, I get this question a lot! The best way to enjoy this Easy Pumpkin Gnocchi is fresh. But, if you’re in a pinch, you *can* make the pumpkin sage sauce a day ahead. Just store it in an airtight container in the fridge. When you’re ready to eat, cook the gnocchi and toss it with the reheated sauce. Just be gentle when reheating the sauce, okay? You don’t want it to scorch!

Is Easy Pumpkin Gnocchi gluten-free?

Sadly, traditional gnocchi isn’t gluten-free, darlings. But good news! You can totally find gluten-free gnocchi these days. Just swap it in, and you’ve got a delicious, gluten-free Easy Pumpkin Gnocchi! Easy peasy, right?

What other spices can I add to Easy Pumpkin Gnocchi?

Oh, the possibilities! For a little warmth, a pinch of nutmeg or cinnamon is *amazing* with the pumpkin. If you’re feeling a little spicy, a tiny pinch of red pepper flakes adds a lovely kick. Just remember, a little goes a long way, okay? You want to enhance the flavors, not overpower them!

Nutritional Information for Easy Pumpkin Gnocchi

Now, listen, sweet peas, I gotta tell you that the nutritional info can vary *a lot* depending on the exact ingredients you use, especially brands. So, don’t take this as gospel, okay? Just a general idea!

Share Your Easy Pumpkin Gnocchi Creations

Okay, you fabulous cooks, I wanna see what you’ve made! Leave a comment below, rate the recipe, and, oh please, share your photos on social media! I just *love* seeing your creations!

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