Description
This comforting Gnocchi with Creamy Pumpkin Sauce recipe combines pillowy gnocchi with a rich, velvety sauce made from pumpkin puree, butter, cream, and fresh herbs. Enhanced by savory pancetta and crispy sage, this dish strikes the perfect balance between creamy, savory, and autumnal flavors. Ready in just 30 minutes, it’s an ideal fall-inspired meal that feels indulgent yet easy to prepare.
Ingredients
Scale
Sauce
- 2 tbsp extra virgin olive oil
- 1 medium shallot, diced
- 2 cloves 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
Gnocchi
- 16-20 oz gnocchi
Pancetta and Sage
- 4 oz pancetta
- 2 pieces crispy sage or additional chopped sage leaves per plate
- 1 tbsp extra virgin olive oil (optional, for frying sage)
To Serve
- Additional sea salt and pepper to taste
- Fresh thyme leaves for topping
Instructions
- Prepare water for gnocchi: Heat a large pot of salted water on the stove and bring it to a boil in preparation for cooking the gnocchi.
- Sauté shallots: In a large pan or non-stick skillet, warm the extra virgin olive oil over medium heat until shimmering. Add the diced shallot and cook for 5 minutes, stirring regularly until softened.
- Add garlic and butter: Add the grated garlic to the pan and cook for 2 minutes. Reduce heat to low, add the butter, and deglaze the pan by scraping the brown bits as it melts. Whisk gently to prevent burning, allowing the butter to foam and turn a light brown color.
- Incorporate heavy cream: Once the butter is browned and foaming, whisk in the heavy cream thoroughly. Let the mixture simmer gently for 2 minutes.
- Add pumpkin and broth: Stir in the pumpkin puree, then add the broth, sea salt, and cracked pepper. Mix well; the sauce may be slightly clumpy at this point. Continue to simmer over medium heat for 3 minutes.
- Mix in cream cheese and herbs: Lower the heat and add the cream cheese, stirring until completely melted and incorporated. Add the fresh thyme leaves and chopped sage, then let the sauce simmer gently for another 5 minutes to meld flavors.
- Cook gnocchi: Add gnocchi to the boiling salted water and cook for about 2 minutes or per package instructions, removing them as soon as they float to the surface using a slotted spoon.
- Finish sauce: Stir the reserved pasta water into the sauce and simmer for 2 more minutes. Remove from heat and fold in the cooked gnocchi to coat evenly.
- Cook pancetta: In a small skillet over medium heat, cook the pancetta until it develops a deeper red color and crispness. Transfer it to a paper towel-lined plate to drain excess oil.
- Fry sage: In the same skillet with pancetta grease, add the sage leaves and cook over medium-low heat until the leaves darken and curl, about 30 seconds per side. Add 1 tablespoon of olive oil if there is insufficient grease. Remove and let cool on the paper towel.
- Serve: Plate the gnocchi and creamy pumpkin sauce, topped with crispy pancetta, crispy sage, extra thyme leaves, and additional salt and pepper to taste.
Notes
- Make sure to watch the butter carefully while browning to avoid burning it; it should develop a nutty aroma and light brown hue.
- Use fresh herbs for the best flavor in the sauce and garnish.
- Reserve some pasta water to help adjust the consistency of the sauce if it becomes too thick.
- You can substitute vegetable broth for chicken broth to keep this dish vegetarian (but note the pancetta is not vegetarian).
- For crispy sage, monitor closely as the leaves cook quickly and can burn.
