Description
Enjoy a cozy and flavorful bowl of gnocchi topped with a creamy pumpkin sauce, enhanced with crispy pancetta, fresh herbs, and a touch of cheese for a comforting autumn-inspired meal that’s quick and easy to prepare.
Ingredients
Units
Scale
Gnocchi
- 16-20 oz gnocchi (store-bought or homemade)
For the Creamy Pumpkin 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 black pepper
- 4 oz cream cheese
- 1/3 cup pasta water
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped sage
For the Pancetta and Crispy Sage
- 4 oz pancetta, diced
- 2 large sage leaves or chopped sage
For garnish and finishing touches
- Additional sea salt and pepper to taste
- Extra thyme leaves for topping
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface, about 2 minutes. Use a slotted spoon to remove and set aside.
- Prepare the Sauce – Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced shallot and cook for 5 minutes, stirring frequently until translucent and tender.
- Cook Garlic and Melt Butter: Add grated garlic and cook for 2 minutes. Reduce heat to low, add butter, deglazing the pan by scraping any bits off the bottom. Melt the butter gently, whisking constantly to prevent burning.
- Add Cream and Pumpkin: Once the butter is melted and browned slightly, whisk in the heavy cream and simmer for 2 minutes. Stir in pumpkin puree and mix well. Pour in broth, salt, and pepper, simmering for 3 minutes until slightly thickened.
- Add Cheesiness and Herbs: Reduce heat to low; stir in cream cheese until melted and smooth. Add thyme and sage leaves, simmer gently for 5 minutes for flavors to meld.
- Combine Gnocchi with Sauce: Add cooked gnocchi to boiling water. Drain and immediately toss into the pumpkin sauce. Pour in pasta water, stirring gently to loosen the sauce and simmer for 2 more minutes.
- Finish and Serve: Remove from heat. Serve the gnocchi with additional salt, pepper, crispy pancetta, fried sage leaves, and extra thyme for garnish.
- Prepare Pancetta and Sage: In a small skillet, cook diced pancetta over medium heat until crispy and browned. Remove and set aside. In the same pan, briefly cook sage leaves until darkened and curled; drain on paper towels.
Notes
- You can substitute homemade gnocchi for store-bought for a more authentic experience.
- Adjust the amount of broth and pasta water to reach your desired sauce consistency.
- Make sure to keep the heat low when melting butter and cream cheese to prevent curdling.
- Frying the sage leaves just until darkened preserves their aroma and crunch.
- This recipe pairs well with a side of leafy greens or a simple salad for added freshness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 70 mg
