Pumpkin Alfredo Gnocchi Recipe
Gnocchi is my go-to for easy and fast dinner that is also very comforting and filling. My pumpkin Alfredo gnocchi turns pumpkin puree and gnocchi into a rich, restaurant-style dinner in one pan. The sauce is a warm, nutmeg-and-sage pumpkin version of my classic Alfredo sauce. To make it even easier, gnocchi cooks right in the sauce. Altogether, dinner is ready in 20 minutes.
Servings: 2
Calories: 971kcal
Ingredients
- 12-14 oz refrigerated gnocchi
- 1 Tbsp unsalted butter
- 1 garlic clove pressed
- 1/2 Tbsp all purpose flour
- 1 1/4 cups heavy whipping cream
- 1/2 cup pumpkin puree
- 1/2 cup fresh grated parmesan cheese
- 2-3 fresh sage leaves minced
- 1/8 tsp ground nutmeg
- salt to taste
- black pepper to taste
- 1-2 Tbsp grated parmesan cheese for topping
Instructions
- Preheat a medium cooking pan over medium to medium-low heat.
- Melt butter in it and add pressed garlic. Let garlic simmer for a few seconds, until fragrant.
- Whisk in the flour until smoothly incorporated with butter and let it simmer for about a minute.
- Lowe the heat to medium-low. Start slowly pouring in heavy whipping cream while whisking the whole time. Keep pouring and whisking to make sure there is no flour clumps. Keep slowly stirring as the mixture thickens.
- Season with salt and stir in the parmesan cheese. Taste to make sure you're satisfied with saltiness.
- Stir in pumpkin puree and then stir in nutmeg.
- Lowe the heat to low. Add gnocchi to the sauce and stir to mix them evenly. Cover the pan with a lid and let it cook about 4-5 minutes, until gnocchi is cooked through.
- Stir in minced sage and serve with some more parmesan cheese on top.
Notes
- Best gnocchi to use: I always recommend using homemade gnocchi or gnocchi from the refrigerated section of the store.
- To make it gluten free: use all purpose 1:1 gluten free flour to make the Alfredo sauce and use gluten free gnocchi.
- Heavy whipping cream substitution: I don't usually recommend substituting heavy whipping cream in recipes like Alfredo. If you absolutely have to, use half and half and increase the flour amount to 1 Tbsp.
- Using dried sage: you can substitute dried sage if you wish, it does taste slightly different than fresh though. Use 1/2 tsp and taste finished sauce to see if you'd like to add more.
Nutrition
Calories: 971kcal | Carbohydrates: 73g | Protein: 22g | Fat: 68g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 202mg | Sodium: 1065mg | Potassium: 305mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12111IU | Vitamin C: 4mg | Calcium: 471mg | Iron: 7mg